White Hot Chocolate Bombs are made with quality white chocolate and filled with hot chocolate mix, marshmallow bits, and candy canes. Add one to a mug of hot milk, stir, and you'll have decadent and luscious next level white hot chocolate!
3/4cupwhite hot chocolate mix(3, 1.25 ounce packets)
6mini candy canes(broken into 3 pieces each)
Add the almond bark and the white chocolate chips together in a medium sized microwavable bowl. Microwave in 20 second increments, stirring after each addition, until completely melted and smooth.
Set out some large sheet pans to work on. Put the silicone molds on the sheet pans.
Drop 1-2 tablespoons of the melted chocolate into each mold and use the back of a round measuring Tablespoon to spread the chocolate evenly along all sides and bottom of the mold. Do this quickly.
Turn the silicone molds over and let the excess chocolate drip out for 20 seconds (I like to do this over the bowl of chocolate to avoid a mess.)
Flip the molds back over and use the back of a straight knife to scrape away chocolate that has seeped out over the edge of the molds.
Do the same for both molds.
Put the molds in the freezer for 10 minutes. Towards the end of the ten minutes, reheat the rest of the white chocolate, if necessary, in order to do a second coat.
Take both molds out of the freezer and add a second coat of chocolate by repeating the process: Add a tablespoon of melted chocolate, use the back of a round Tablespoon to spread it evenly, turn the molds over and let excess drip off, scrape away excess chocolate, and return to the freezer for 10 minutes.
Remove from the freezer and carefully detach the white chocolate bomb halves from the cavities and then set them aside. (It is very difficult to get perfect halves, and you will most likely have some broken edges. This is perfectly normal.)
Place a microwave safe plate in the microwave and heat for 1 minute. Place an empty white chocolate bomb half face down on the plate for a few seconds or until the rims of the half-sphere starts to soften - this will smooth out the edges.
Take off of the warm plate and quickly fill the chocolate bomb half with a tablespoon of white hot chocolate mix, a tablespoon of marshmallow bits, and three mini candy cane pieces. Set aside for now.
Take the other half of the chocolate bomb and smooth out the edges on the warm plate.
Immediately remove from the plate and place on top of a filled white chocolate bomb half to seal together. Wait a few seconds for the white chocolate to dry while gently pressing the two halves together. (I like to smooth some of the melted chocolate from the edges over the seam to seal it.)
Do this for all the chocolate bombs. You should end up with 6 white chocolate bombs.
Drizzle the remaining chocolate over the white chocolate bombs with a spoon and sprinkle with crushed candy canes, if desired.
Heat up 8 ounces of milk, drop the bomb into the hot milk, stir to dissolve and enjoy!
It's normal to have uneven edges. When you remove the shells from the molds, don't be concerned if all the edges aren't even. Very briefly use a hot plate to soften the edges of both halves in order to create a better seam.Don’t leave the chocolate on the warm plate for too long, though. It will end up melting the chocolate too much and will leave you with uneven sides. Just a few seconds will do the trick.Try to coat the rim and sides of the molds with as much chocolate as you can. You shouldn’t be able to see through the chocolate. If you have a good coating on the sides and rim, it’s much easier to take the chocolate out of the molds and will make them more durable.Use a paintbrush instead of a rounded measuring Tablespoon to paint the molds with the melted chocolate. If you do this, you won’t have that excess dropping chocolate to deal with.Make sure whatever you put on the inside of your chocolate bomb is dry. Don't include any liquids in your filling. Anything you put on the inside needs to be completely dry so it doesn't degrade the chocolate.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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