Get ready for the festive season with Christmas bauble shaped hot cocoa bombs filled with a surprise chocolate and marshmallow centre!
Hot chocolate bombs have trending all festive season. These balls filled with a surprise marshmallow and hot cocoa centre are so fun and I NEEDED to recreate them. But as usual with my own little twist. What's better during Christmas time than a little sparkle. These glittery, metallic chocolate bombs melt away to create a delicious warm cup of hot chocolate, all while looking like a stunning Christmas ornament. In the blog post I've compiled all the tips and tricks to creating the perfect hot chocolate bomb that won't melt, fall apart, or crack while creating it!
What type of chocolate should I use?
Do I need to temper my chocolate?
When making chocolate decorations tempering is crucial. Your bauble might look amazing straight out of the fridge, but it will sink and melt at room temperature. Most people I know aren't too keen on the whole tempering business, because it is so fiddly and hard to get right. Honestly I can't be bothered half the time either because of the mess I make while doing it 😅. My tip is to use COMPOUND chocolate. Trust me this is a life saver!
What is compound chocolate?
Compound chocolate is essentially chocolate made from vegetable oil (or other oils) instead of cocoa butter. The reason normal chocolate doesn't set after being melted is because the cocoa butter crystals haven't lined up to their optimal structure. Compound chocolate isn't made of cocoa butter so we don't need to worry about it!
Compound chocolate isn't exactly the same as normal chocolate. Cocoa butter melts at a lower temperature than other oils, that's why normal chocolate will have a better mouthfeel when you eat it (the heat of your mouth melts it quicker).
BUT, since this chocolate is going to be melted by the hot milk anyway who cares!
This is going to save you so much time, stress and tears (yes I have cried over untempered chocolate). The frustration of tempering, re-tempering and then realising you have heated your chocolate out of temper once again, is a stress you don't need to experience. That being said there is a lot of cases when you do need to temper chocolate, so if you are interested let me know and I can do a post sometime in the future 🥰
How do I know the chocolate I bought is compound chocolate?
The easiest way to tell is by looking at the ingredients! If there is no cocoa butter, and a fat like vegetable oil in its place, then you've found it.
Tips on making the perfect chocolate sphere
There are a couple of tricks in ensuring the chocolate comes out of the mould easily, doesn't crack, and is nice and shiny!
Making the hemisphere
- Make sure you cover EVERY surface of your hemisphere mould (it can be thick)
- Turn the mould upside down and tap to remove excess chocolate
- Place upside down on a sheet of baking paper to set (otherwise the edge is too thin and you will have a hard time joining the two halves)
This ensures you have a nice even chocolate shell!
Unmoulding the hemisphere
- Place your chocolate in the freezer to set (This shrinks your chocolate a little, making it easier to remove)
- Silicone moulds: Peel back the silicone to remove the chocolate, don't push the dome out (as this will crack it)
- Polycarbonate moulds: Slide the chocolate out by placing fingers in the middle of the hemisphere and pulling up towards you
Handling the hemisphere
- Use gloves. If you aren't planning on spraying or coating your bauble use gloved hands to keep the chocolate shiny. Fingerprints can cause the chocolate to look dull.
- Move quickly! The longer your fingers are on the thin chocolate shell the more likely it is to melt.
Now you are fully equipped with all the tips to creating beautiful hot cocoa bombs, I can't wait to see all the amazing creations 💕. If you do make these make sure to tag me on instagram @catherine.justdessertsau and #cattycakes so I can see your hot chocolate bombs!Print
Christmas Bauble Hot Chocolate Bombs
Get ready for the festive season with Christmas bauble shaped hot chocolate bombs filled with a surprise cocoa and marshmallow centre!
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- 290 g Milk or dark Chocolate (10oz), compound chocolate (see tips above)
- 50 g Mini marshmallows (1.5oz)
- 6 tbsp Hot chocolate powder
- Airbrush colour (optional)
- 1 tsp Glucose/Cornsyrup
- 4 tsp Milk or dark chocolate, melted (You can use the chocolate left over from the bauble)
- In 30 second intervals melt the chocolate in the microwave, stirring in between until fully melted
- Divide the chocolate evenly between the cavities of a hemisphere silicon or polycarbonate mould
- Using a spoon spread the chocolate up the walls of the mould to ensure they are completely covered
- Turn the mould upside down and shake out the excess chocolate
- Using a knife scrape off the excess chocolate and set upside down on a tray lined with baking paper
- Rest on the counter for 5 minutes before placing in the freezer for 15 minutes
- Carefully remove the chocolate domes from the mould
- Repeat with the remaining chocolate, remelting if necessary
- Place one hemisphere on a round cookie cutter/egg cup/small cup (anything that will help it stand)
- Fill with 1 tbsp hot chocolate powder and a handful of marshmallows
- Heat up a frying pan on low heat and place one hemisphere, edge down, on the pan until just melted
- Line the edges of the two domes up and let set
- Mix the chocolate and glucose/cornsyrup together until the mixture is fully combined and thick
- Set aside for 5 minutes
- Knead the chocolate with your hand and cut out small rings using the tips of round piping nozzles/straws/anything small and circular!
- Set aside to firm up for several hours
- Once set attach to the bauble with a little melted chocolate
- Optional: spray with airbrush spray to create a Christmas bauble look, tie some string, or simply decorate as you like