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DIY Hot Chocolate Bombs | Chocolate Latte Recipe

DIY Hot Chocolate Bombs are a little bit magical and 100% delicious.
Course Beverages, Dessert
Cuisine American
Keyword DIY Hot Chocolate Bomb
Prep Time 25 minutes
Chill Time (Divided) 20 minutes
Total Time 45 minutes
Servings 4
Calories 84kcal
Author Ang Paris

Equipment

  • Silicone Mold
  • Piping Bags

Ingredients

  • 1 cup melting chocolate wafers divided
  • 12 teaspoons instant latte mix divided; can be swapped out for hot cocoa mix.
  • Mini marshmallows
  • Sprinkles optional

Instructions

For the DIY Hot Chocolate Bombs

  • Start by melting the chocolate to package instructions. Be careful not to burn the chocolate. You do not want it to be really hot, just completely melted and smooth.
  • Make sure the silicone tray is completely clean, dry and lint free. Set the tray onto a flat plate, tray or cutting board so you have a solid base as some silicone molds are a little flimsy. This will make it easier to transfer to the freezer.
  • Pour or spoon the chocolate into each heart shaped well and use a rubber spatula to evenly spread the chocolate into every corner of the mold.
  • Place the silicone tray in the freezer for 5-10 minutes.
  • Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, such as the top edges of the hearts.
  • Return to the freezer for 5 more minutes.
  • While those are cooling get the marshmallows and latte mix ready.
  • Remove the tray from the freezer and carefully take one heart out of the mold at a time. You’ll want to work a bit carefully to help keep fingerprints off the chocolate, I will sometimes wear gloves to help with this.
  • Set the hearts aside on the cold tray while you heat a plate in the microwave. Then use this heat to gently melt the edges of the hearts so you’ll have a smoother seam between the two halves. Repeat with all of the hearts.
  • Spoon the latte mix and marshmallows into one half of the hearts.
  • Heat the plate again if needed and then heat the edges of the empty hearts again, one at a time, and set onto one of the filled hearts. They will bond together quickly so you’ll want to focus on finishing one before moving to the next.
  • Once all of the hearts are filled and sealed together you can melt the chocolate to drizzle on top.
  • I used the same chocolate that I used for the hearts. You can use a different chocolate, just make sure it has some cocoa butter listed in the ingredients to help with drizzling.
  • Once the chocolate is melted fill a piping bag. Then cut a tiny hole in the end of the piping bag. To drizzle quickly move your entire arm back and forth as you drizzle the hearts one at a time. Immediately add the sprinkles on top. Then repeat with the remaining hearts.
  • Return the hearts to the freezer (or fridge) for a few minutes to have the dizzle chocolate set up or let them sit at room temperature.

How to Make a Chocolate Latte

  • To serve your chocolate latte bomb, simply heat your favorite milk to about 140-degrees F. Place the chocolate bomb into a mug and gently pour the hot milk on top. This is the best part! Once the chocolate has melted, stir well to combine the latte powder and voilà - a chocolate latte!
    If you prefer cocoa instead of a latte, you can check out one of these homemade Hot Cocoa Mixes.

Notes

To enjoy:
Heat your favorite milk to about 135 to 145 degrees fahrenheit and then carefully pour over the chocolate hearts and stir well. Or you may store the hot chocolate bombs at room temperature.
To store:
Store your cocoa bombs at room temperature in an airtight container away from any light or heat sources. These are best enjoyed within 1-2 months.

Nutrition

Calories: 84kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 179mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Calcium: 21mg | Iron: 1mg