You’ll need a silicone sphere mold (about 2½ inches). Tempering the chocolate keeps the shells shiny and snappy, but simply melting works if you keep them in the fridge.
Ingredients
You’ll need: Small saucepan, Whisk
Method
Melt two-thirds of the chocolate in 20-second bursts, then stir in the remaining chocolate until smooth (a quick tempering method).
Brush a layer into each mold cavity, chill 5 minutes, then add a second layer and chill 10 minutes.
Unmold the shells. Fill half of them with 1 tbsp cocoa, ½ tbsp sugar and a few marshmallows.
Warm a plate, briefly press the rim of an empty shell on it to melt the edge, and seal it onto a filled half.
To serve, place a bomb in a mug and pour 1 cup hot milk over it. Stir.
Tips
Wear gloves when handling the shells to avoid fingerprints.
Store in a cool place for up to 2 weeks.
Nutrition per serving, approximate
- Calories
- 380
- Protein
- 10g
- Carbs
- 48g
- Sugar
- 41g
- Fiber
- 4g
- Fat
- 20g
- Caffeine
- 36mg
Estimated from standard USDA values for the ingredients listed; brands vary.
Variations
Peppermint: Add crushed candy cane to the filling.
White chocolate: Use white chocolate shells.
Nutrition at a glance
One serving has about 380 calories, 41 g sugar, 10 g protein and about 36 mg caffeine. Values are estimates from USDA data for the exact amounts listed; your chocolate brand and milk change them: check your version with our chocolate drink calorie calculator.
Storing and reheating
Leftover hot chocolate keeps in a covered jar in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, whisking well: the chocolate settles as it cools. A skin on top is normal; whisk it back in.
Choosing your chocolate
For drinks made with cocoa powder, Dutch-process gives a darker, smoother, mellower cup and natural cocoa a brighter, fruitier one. For melted chocolate, use a bar you’d enjoy eating: chips contain stabilizers that resist melting. See our cocoa and hot chocolate mix reviews and cocoa powder guide.
Frequently asked questions
Do I have to temper the chocolate?
No, but untempered shells soften at room temperature, so store them in the fridge.
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Gear for this recipe
A top pick in America’s Test Kitchen’s cocoa tasting for complex, layered chocolate flavor. Comes in natural and Dutch-process versions.
- Type
- Cocoa powder
- Size
- 8 oz
- Cost
- about $1 per oz
- Make with
- Make from scratch
A higher-fat Dutch-process cocoa that gives hot chocolate a dark color, smooth flavor and fuller body.
- Type
- Cocoa powder
- Size
- 8 oz
- Cost
- about $1.60 per oz
- Make with
- Make from scratch
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