How To Make Cocoa Bombs With Chocolate Chips
Learn how to make rich, decadent cocoa bombs using chocolate chips. Drop them into hot milk and watch them melt open to reveal marshmallows and cocoa inside. A fun treat to make and a great homemade gift. For more sweet extras, try my Dairy-Free Frosting. For more recipes, try my Coconut Whipped Cream – Vegan Dairy Free Whipped Cream or How To Make Meringue Without Cream Of Tartar.
How To Make Cocoa Bombs With Chocolate Chips / How To Temper Chocolate Chips In The Microwave
These cocoa bombs are hollow chocolate shells filled with cocoa powder, marshmallows and sprinkles. The video demonstrates microwave tempering for the chocolate chips used, then chilling, filling and sealing the shells before serving in hot milk.Dietary note: For a vegan result, choose marshmallows, chocolate and chocolate chips and sprinkles and decorations labelled vegan and dairy-free. Product ingredients vary.
Ingredients
- 1 cup (200 g) chocolate chips + 1/4 cup for tempering
- marshmallows
- cocoa powder
- sprinkles
- Hot milk for serving
Instructions
- Place 1 cup (200 g) chocolate chips in a microwave-safe bowl. Heat at 1000 W in 30-second intervals, stirring thoroughly after each. The video uses three intervals. Stir until melted and check with a thermometer: the demonstrated chocolate reaches 114–118°F (46–48°C), never above 120°F (49°C).
- Stir in the reserved 1/4 cup (50 g) chocolate chips to lower the temperature. Continue stirring and add a few more chips if needed until the chocolate is 88–91°F (31–33°C), not above 91°F (33°C). These are the temperatures shown for the chocolate chips used in this video.
- Spoon the tempered chocolate into half-sphere silicone moulds and coat the bottoms and sides evenly. Turn the mould upside down to drain excess chocolate. Chill for 10 minutes, then gently release the shells.
- Briefly touch the rim of a shell to a warm pan or plate to smooth it. Fill half of the shells with cocoa powder, marshmallows and sprinkles.
- Warm the rim of an empty shell and press it onto a filled shell to seal the sphere. Let the seam set.
- Drizzle with melted chocolate and add sprinkles if desired. Place a finished cocoa bomb in a mug of hot milk and stir as the shell melts.
Video
Notes
The video demonstrates approximately 90 seconds of microwave heating in separate bursts and 10 minutes of shell chilling. Stirring, temperature adjustment, moulding, sealing and decorating take additional time. Tempering temperatures refer to the chocolate chips demonstrated. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
Suggested recipes
If you liked this recipe, try these next:
