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christmas hot chocolate bombs

christmas hot chocolate bombs

recipe: christmas hot chocolate bombs

Guest post by Ashley Schuering

Welcome to the magical world of holiday treats with Chuao Chocolatier! Today we are thrilled to share our exclusive recipe for Homemade Christmas Hot Chocolate Bombs – the perfect gift to spread joy and warmth. Crafted with the finest chocolate and a hint of peppermint, these hot chocolate balls are loaded with all the festive flavors you crave.

Why You’ll Love This Christmas Hot Chocolate Bomb Recipe 

Whether you're looking for the perfect homemade gift to express your affection or want to add a special touch to your holiday gatherings, these peppermint hot chocolate bombs are your ticket to spreading the festive spirit. Here’s why you’ll love them:

  • Quick & Easy: Making hot chocolate bombs is surprisingly simple. Whether you're a seasoned confectioner or a budding chocolate enthusiast, our step-by-step guide ensures that you can easily bring these festive treats to life. 
  • Sensationally Seasonal: Each gourmet hot chocolate bomb is a treasure trove of flavor, bursting with the luxurious taste of Chuao's premium holiday chocolate infused with a festive hint of peppermint. 
  • Made With Just 5 Ingredients: Forget purchasing an overpriced hot chocolate bombs kit. These DIY hot chocolate bombs are made with just 5 easy-to-find ingredients. Packed with a luxurious blend of chocolate and minty goodness, each bomb bursts into a mesmerizing spectacle, transforming a cozy cup of milk into a wintry chocolate wonderland. 

Ingredients & Substitutions 

As promised, you only need a handful of ingredients to make these homemade hot chocolate bombs. Here’s what to grab:

  • Dark Chocolate (12 ounces) - We suggest 70% cacao solids or higher for the richest chocolate flavor, but you’re welcome to swap in milk or semisweet chocolate if you prefer!
  • Chuao For The Love Of Peppermint Bars (2 Full-Sized Bars) - One of our favorite holiday flavors, this dark chocolate bar is laced with crushed peppermint candies. Yum!
  • Mini Marshmallows (18-24) - Feel free to get peppermint-flavored marshmallows to double down on the holiday theme.
  • White Chocolate (4 ounces) - Make sure you opt for real white chocolate, not “white baking chips.” If you’re unsure, check the ingredients list; cocoa butter should be the first ingredient.
  • Holiday Sprinkles - Optional, but perfect for making hot chocolate bombs Christmas-style.
  • Milk (6 cups) - For serving.

  • How To Make Christmas Hot Chocolate Bombs 

    This recipe for hot chocolate bombs comes together in just 30 minutes. Here’s how:

    Step 1: Prep. Finely chop the dark chocolate bar and place in a heat-proof bowl. Finely chop the white chocolate and place in another heat-proof bowl. Blitz the For The Love Of Peppermint bar in a food processor until it resembles sand. Set aside.

    Step 2: Temper the Dark Chocolate. Set up a bain marie or sous vide machine to temper the dark chocolate.

    Step 3: Make the Molds. Make sure the silicone hot chocolate bomb molds are clean and bone-dry before starting. Paint a layer of melted dark chocolate evenly into the wells. Refrigerate for 5 minutes to harden, then paint a second coat. Chill for another 5 minutes to harden.

    Step 4: Remove the Half Domes. Working carefully (preferably wearing latex gloves), gently remove the spheres from the mold onto a parchment-lined work surface. Move quickly to prevent them from melting and smudging. If they are warming too quickly, pop them back in the fridge!

    Step 5: Clean the Edges. Heat a nonstick pan over low heat. Working one at a time, gingerly place the open side of the dome on the pan, then move in a circular motion to melt it slightly and create a smooth edge.

    Step 6: Fill Half of The Molds. Carefully spoon 2-3 tablespoons of the crushed peppermint chocolate bar into 6 of the open molds. (You’ll use the other half to seal them shut.) Add a small handful of mini marshmallows to top off the chocolate.

    Step 7: Seal. Reheat the nonstick pan over low heat. Working one at a time, gently warm the empty halves of the molds using a swirling motion, then quickly place the empty half on top of the cocoa-filled half to fuse them together.

    Step 8: Temper the White Chocolate. Set up a bain marie or sous vide machine to temper the white chocolate. Feel free to add a few drops of gel food coloring to the chocolate after tempering, then stir to incorporate.

    Step 9: Decorate. Drizzle the white chocolate over the sealed hot cocoa balls using a fork or a pastry bag. While the white chocolate is still soft, sprinkle on sanding sugar or sprinkles to turn them into Christmas-themed hot chocolate bombs. Allow to cool completely before packaging.

    How to use hot chocolate bombs 

    Simply place a bomb into the bottom of a mug. Pour hot (but not scalding) milk over the top to cover, then let it sit for about 5 minutes to melt. Using a mini whisk or a fork, mix the melted chocolate into the milk, then enjoy!

    Recipe Success Tips

  • Opt for high-quality bar chocolate. We love Guittard, but any quality chocolate will do. Just avoid chocolate chips, which have stabilizing ingredients that make them tougher to temper properly.
  • Don’t want to fuss with chocolate tempering? While tempering chocolate isn’t difficult, it does require some patience and precision. To make your own hot chocolate bombs without the extra step, feel free to swap in dark and white chocolate melts which will look shiny and tempered no matter what. They don’t taste quite as good as the real deal, but sometimes the holidays call for shortcuts. 😋
  • Don’t forget the wrapping! To complete your homemade gift, you’ll want to package it nicely. We recommend using holiday muffin liners, clear cellophane bags and some curly ribbon to wrap each hot chocolate Christmas bomb, then tucking the balls into cute holiday-themed mugs. You can also attach an airplane bottle of peppermint schnapps or chocolate liqueur for an added burst of cheer!

  • FAQs 

    Do you put hot chocolate bombs in water or milk? 

    We suggest using warmed whole milk, but any dairy or plant-based milk you prefer will work. You’re also welcome to use hot water if you prefer, though the resulting hot chocolate won’t be quite as rich and creamy.

    How should I store hot chocolate bombs?

    Hot chocolate bombs are best stored in a cool, dry place, away from direct sunlight or heat. A pantry or a cupboard works great! For the best results, use them within 2 months. 

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