Easy Hot Chocolate Bombs
Most hot chocolate bomb recipes require candy molds and lots of fussy steps. This easy recipe is much faster and family friendly—kids can help roll and dip the bombs. A fun and elevated way to enjoy hot chocolate! Serve with marshmallows or homemade whipped cream.
4 Tbsp. Organic Valley Salted Butter, softened
1 cup (142 grams) sifted organic powdered sugar
1/3 cup (28 grams) organic Dutch cocoa powder, sifted
1 Tbsp. plus 1 cup Organic Valley Whole Milk, divided
4 oz. organic milk chocolate, chopped
2 oz. organic white chocolate, chopped
Whipped cream, chocolate shavings, or marshmallows for serving
Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the butter, powdered sugar, cocoa powder, and 1 tablespoon of milk on low until combined.
Using your hands, form the chocolate mixture into 12 balls, each about ½-inch to ¾-inch diameter, and place them on the prepared baking sheet. Place the baking sheet in the freezer until the balls harden, at least 15 minutes.
Using a double boiler and stirring frequently, gently melt the milk chocolate until smooth. Remove from heat.
Remove the chocolate balls from the freezer. Lifting with a fork (do not pierce) so the excess chocolate can drip off, dip the balls into the melted chocolate and place them back on the baking sheet.
Using a double boiler and stirring frequently, melt the white chocolate until smooth (note that white chocolate melts faster than dark, so don’t leave it unattended). Using a spoon, drizzle the white chocolate over the tops of the milk chocolate covered balls, or make fun designs! Store in the fridge for up to 7 days.
To serve: Add one hot chocolate bomb to a mug. Heat 1 cup of milk until it reaches 160 F on an instant-read thermometer (you don’t want your milk to boil). Pour hot milk over bomb and stir until combined. Add toppings of choice and enjoy!