Chocolate bombs
Chocolate spheres with cocoa and marshmallows for hot milk
Hello fellow food lovers,
today we're showing you a new, fun recipe: chocolate bombs! These are chocolate spheres filled with cocoa and small sweet surprises.
Simply pour hot milk over them and watch the shell melt and release the filling. A real spectacle for the eyes and the palate!
Perfect for warming up your evenings, or as a sweet, homemade gift. Because the shells are made from Deco melts, there is no need to temper, which makes the chocolate bombs a great recipe for children too.
Take a look at the recipe in the video as well. Let's get started!
The recipe in the video
0:44 minIngredients
Shells (8 hemispheres)
Filling and decoration
Step by step
Pouring the shells
Melt the Deco melts
Place 96 g of Deco melts with milk chocolate flavour in a bowl and heat it in the microwave at 600 watts for 30 seconds. Stir well, microwave for another 30 seconds and stir again until smooth.
Brush the hemispheres
Take a silicone hemisphere mould with a 5 cm diameter. Put 12 g of Deco melts into each cavity and spread it evenly with a brush, all the way up to the edge. This gives you 8 hemispheres, so 4 chocolate bombs.
Deco melts milk chocolate flavour
Hemisphere moulds - hemisphere diameter: 5 cm
Silicone baking brush
Mini marshmallows assorted colours - 50g
Let set and unmould
Put the mould in the freezer for 10 minutes so the shells set. Then carefully remove them from the mould.
Decorating and filling
Prepare the chocolate flavour pen
Four hemispheres are to be decorated. To do so, place the white chocolate flavour pen in a measuring cup of hot water for 10 minutes, then it is ready to use.
Decorate four hemispheres
Use the chocolate flavour pen to draw stripes over 4 hemispheres, then place a few chocolate pearls on them with precision tweezers.
Schokoladenstift Weiss, 25 g
Messbecher 1 Liter
Küchenzange
Schoko Crispy Perlen
Filling
Turn the 4 undecorated hemispheres over so you can fill them. Put 1 tbsp of Cocoa powder, 1 tbsp of Mini-Marshmallows and 1 tbsp of chocolate pearls into each one.
Hemisphere moulds - Hemisphere diameter: 5 cm
Chocolate crispy pearls
Cocoa powder, 1 kg
Mini marshmallows assorted - 50g
Closing the chocolate bombs
Heat an empty pot and turn it upside down. Place a decorated hemisphere rim-side down on the hot base of the pot for a moment so that it melts slightly, then immediately set it onto a filled hemisphere. The melted chocolate sticks the two shells together. Repeat with the remaining chocolate bombs.
Enjoy
And here is the result: pretty, delicious chocolate bombs! Now all you need to do is dip one into a cup of hot milk for the magic to happen: the shell melts, and cocoa, marshmallows and chocolate pearls are revealed. Stir and enjoy.
Chocolate bombs
Ingredients
Shells (8 hemispheres)
Filling and decoration
Preparation
- Shells: Melt 96 g deco melts 2 x 30 sec. at 600 watts, brush 12 g each into 8 hemispheres (5 cm), freeze for 10 min., then unmould.
- Decoration: Place the white chocolate flavour pen in hot water for 10 min., draw stripes over 4 hemispheres, add chocolate pearls.
- Filling: Put 1 tbsp cocoa, 1 tbsp mini marshmallows and 1 tbsp chocolate pearls into each of the remaining 4 hemispheres.
- Sealing: Melt the rim of the decorated hemisphere on the warm base of a pot, then place it onto the filled half.
- Serving: Pour hot milk into a cup and let the bomb melt in it.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes this recipe has been tested with.
Ingredients
Deco melts milk chocolate flavour
Chocolate flavour pen white, 25 g
Schoko Crispy Perlen
Cocoa powder, 1 kg
Mini Marshmallows assorted, 50g
Accessories
Hemisphere Moulds - Hemisphere diameter: 5 cm
Silicone baking brush
Measuring cup 1 litre
Kitchen tongs
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingt es garantiert
Spread the Deco melts well up to the top rim of the moulds. If the rim is too thin, the shell breaks more easily when unmoulding, and there is no surface left to stick the two halves together when closing.
For the shell to melt nicely and release the filling, you really need hot milk. Put the chocolate bomb in your mug and pour the milk over it, that way you will see the spectacle best.
Chocolate bombs make a lovely gift from the kitchen. Place them individually in a small box or bag and add a note: «Put in a mug of hot milk and stir.»
Frequently asked questions
Put one chocolate bomb in a mug of hot milk. The shell melts, the filling is released, and after a brief stir your hot chocolate is ready.
No, you only need to melt the Deco melts, which is what makes this recipe so simple. If you would rather use real chocolate, you should temper it so the shells turn out firm and glossy. Our guide shows you how Tempering chocolate properly.
Stored in a well-sealed tin in a cool, dry place, they are best enjoyed within 2 weeks.
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