Hot Chocolate Bombs for Christmas: Easy Homemade Gift Idea

Hot chocolate bombs are hollow chocolate spheres filled with cocoa mix and mini marshmallows. Set one in a mug, pour hot milk over it, and the shell melts, the filling spills out and you get a rich, creamy cup of hot chocolate. They are one of the most-shared holiday treats of the season, and they make an inexpensive homemade gift that looks far fancier than the effort involved. Making them a few weeks before Christmas means you can batch them, box them and hand them out.

Choose the right chocolate

The shell is the whole recipe, so use good chocolate. Chocolate chips or melting wafers work, but real chopped chocolate (semisweet or milk, 50 to 60 percent cocoa for most tastes) tastes best. Chocolate bars and chips need to be tempered or gently melted so the shell is glossy and snaps cleanly; the easy method in the card, where you reserve part of the chocolate and stir it in off the heat, does this without a thermometer. Melting wafers (candy melts) need no tempering at all and are the most foolproof option for a first batch.

Tips for smooth, sturdy shells

• Use a silicone sphere mold with about 2.5-inch (6 cm) cavities. Silicone releases the shells without cracking.
• Brush on two thin coats rather than one thick one, chilling for 10 minutes between coats. Thin shells melt faster; thick ones sink in the mug.
• Make sure the rim of each half is fully coated. A thin rim is where most shells crack.
• Do not overheat the chocolate. Microwave in 20-second bursts, stirring each time. If it gets hot or a drop of water falls in, it turns grainy.
• Wear clean cotton gloves or work with clean, dry fingers to avoid fingerprints on the shells.
• To seal, warm a plate in the oven or microwave for a minute, touch the rim of a filled half to it for a second until it softens, then press onto the second half.

Flavour variations

Add a pinch of instant espresso powder for a mocha version, or crushed peppermint candy for a candy-cane cup. White chocolate shells with a spoonful of cookie crumbs inside are popular with kids. For a Persian-inspired twist, add a pinch of ground cardamom to the cocoa filling. Gingerbread spice (cinnamon, ginger, a little nutmeg) fits the season well too.

How to use and gift them

Place one bomb in a large mug, pour 8 ounces (about 1 cup, 240 ml) of steaming hot milk over it and stir. Use hot milk, not boiling, so the shell melts steadily. For gifting, wrap each in cellophane or place it in a small box, with a tag that says “pour hot milk over, stir and enjoy”. Check with the recipient about allergies: the bombs contain milk, may contain soy, and the marshmallows contain gelatin, so they are not vegetarian unless you buy vegetarian marshmallows.

Serving ideas

Serve with a plate of shortbread or gingerbread cookies, set up a hot chocolate bar with whipped cream, crushed candy canes and sprinkles, or give a bomb with a mug and a few extra marshmallows as a teacher or neighbour gift.

Storage

Store in an airtight container in a cool, dry place for up to 2 weeks, or in the refrigerator for up to 4 weeks. Bring to room temperature in the container before opening to prevent condensation on the chocolate.