Spotlight: Hot Chocolate Bombs

Autumn and it's vibrant beauty are drawing to a close and we must sadly say goodbye to those fiery falling leaves and cerulean skies that herald clear crisp days. The days are getting shorter, the temperature is dropping, and we immediately seek warmth and comfort. What embodies warmth and comfort more than a delicious mug of hot chocolate?

We say, nothing!

But why settle for a basic hot chocolate, when you could make a hot chocolate that is as beautiful as it is indulgent, as easy to whip up as it is delicious, and oh so perfect for gifting? We present to you, the Hot Chocolate Bomb.

You will need our Silicone Sphere Mould (Set of 3)

These bombs may look laborious, but we promise that they are super easy, super adaptable to suit your tastes and 100% Instagram-worthy.

You will need:

300g melted chocolate of your choice

Tip: Use a high quality chocolate, we like to use Callebaut Dark Callets. A quality couverture chocolate melts smoothly and is already tempered which means that it will set with a gorgeous gloss.

Around 1/2 a cup of your favourite hot chocolate powder or cocoa (we love Cadbury Bournville Premium Dark Cocoa Powder)

Mini marshmallows of your choice (we like to use a mixture of pink and white)

This will make around 8 medium bombs (made in the 4cm mould). It depends on how thick you make the chocolate.

To assemble:

Melt the chocolate. You can use either a bain marie method, or the microwave. If you are using a quality chocolate either method will be fine, just make sure to microwave in short bursts of 20 seconds or so, stirring after each.

The silicone moulds do not need to be prepared or oiled in any way. Simply use a pastry brush, or the back of a spoon to create an even layer of chocolate inside the moulds. Pop the moulds in the freezer to set.

Once set, separate the chocolate domes into pairs. Place an empty clean plate into the microwave for 1 minute. Place 2 heaped teaspoons of cocoa powder into one of the spheres in each pair. At Habitare Headquarters we like to add a dash of cinnamon on top of the cocoa powder at this point. Sprinkle over a few mini marshmallows (this is not an exact science, quantity is guided by your love of marshmallows). Once you have finished filling, take the empty partner dome and lightly press the flat side on the warm plate to melt the edge just a little. Then, stick the halves together and you have your first bomb!

You can decorate the completed bombs with more drizzled chocolate, Callebaut make a gorgeous dusky pink "Ruby" chocolate which creates a beautiful contrast: Get creative!

These bombs give you so much room for creativity. You could add salted caramel, nutella, peanut butter, biscoff, the limit does not exist!

And then what?

To assemble the hot chocolate, put a bomb in the bottom of your favourite mug, and then steam or warm your milk, pour the milk over the bomb and the chocolate will melt, releasing all the yummies from inside! Enjoy :-)

PRO TIP

Instead of a hot chocolate bomb, try using our smallest diameter moulds (3cm) to make liqueur bombs! Make the chocolate moulds as described above and then fill with Baileys or Frangelico (here at Habitare Home and Garden we love Brookie's Macadamia and Wattleseed Liqueur). Add the bomb to your next Irish coffee and be blown away! Or... just add the bomb straight into your mouth, also totally delicious. We won't judge.