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Heart Hot Chocolate Bomb Recipe

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4.1 from 14 reviews

This Heart Hot Chocolate Bomb recipe transforms the classic hot chocolate experience into a fun, interactive treat. Featuring creamy white chocolate shells infused with strawberry flavor and filled with strawberry NesQuik hot chocolate mix and mini marshmallows, these hot chocolate bombs melt beautifully in warm milk to create a rich, flavorful drink. Perfect for gifting or cozying up on a chilly day, these adorable heart-shaped bombs combine a burst of strawberry taste with a delightful visual appeal.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Chocolate Shell

  • 16 ounces white chocolate (Callebaut white chocolate), finely chopped
  • 2 drops pink cocoa butter
  • 1 Tablespoon ground freeze-dried strawberries

Hot Chocolate Filling

  • 4 Tablespoons strawberry NesQuik hot chocolate mix
  • 8 drops strawberry oil
  • Mini marshmallows (as many as desired to fit)

Decoration

  • 1 Tablespoon sprinkles
  • Additional crushed freeze-dried strawberries (optional)
  • Extra melted white chocolate for drizzling

Instructions

  1. Prepare the mold: Line a cookie sheet with parchment paper and set aside. Ensure your heart-shaped mold is clean, dry, and sections are cut for easy removal of the chocolate shells.
  2. Melt the chocolate: Finely chop the white chocolate and microwave for 30 seconds. Stir well, then heat in 15-second increments, stirring each time, until the chocolate reaches 88ºF, being careful not to exceed this temperature.
  3. Temper if necessary: If the chocolate surpasses 88ºF, temper it using the seeding method to stabilize it. Refer to specialized tempering instructions for best results.
  4. Divide and color chocolate: Split the melted chocolate into three batches. Add pink cocoa butter to one batch to tint it pink, mix crushed freeze-dried strawberries into another, and leave the third batch white.
  5. Reheat chocolate: Gently reheat the batches to 88ºF in 5-second intervals as required to maintain the right temper.
  6. Mold the shells: Pour the chocolate batches into the heart mold, allowing the shells to begin setting. Pour out the excess chocolate and shake the mold to remove any surplus.
  7. Chill shells: Place the mold upside down on the parchment-lined tray and freeze for 5 minutes until shells are firm.
  8. Remove shells: Carefully pop the hardened chocolate shells from the mold.
  9. Seal edges: Warm a plate in the microwave for 1 minute. Briefly press the edges of two matching halves onto the warm plate for 5 seconds each to melt the edges slightly, making them sticky for sealing.
  10. Fill the bombs: Spoon 1 tablespoon of strawberry NesQuik hot chocolate mix into one half. Add 2 drops of strawberry oil and fill with as many mini marshmallows as will fit.
  11. Assemble the bombs: Press the matching half onto the filled half and gently seal together with gloved hands to prevent fingerprints.
  12. Decorate: Drizzle melted white chocolate on top of each heart and garnish with sprinkles and crushed freeze-dried strawberries or other decorations of choice.

Notes

  • Ensure to temper the white chocolate correctly for a smooth, glossy finish and to prevent blooming.
  • Use gloves when sealing to avoid smudging and fingerprints on the chocolate.
  • Adjust the amount of strawberry oil according to taste preference; too much can be overpowering.
  • Freeze only for a short period (5 minutes) to prevent condensation forming on the chocolate shells.
  • For best melting results, serve the hot chocolate bombs in hot milk.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/heart-hot-chocolate-bomb-recipe/