Description
These Homemade Hot Chocolate Bombs are a delightful treat made from rich chocolate ganache filled with creamy sweetened condensed milk and cream. Perfect for a cozy winter drink, simply add to hot milk and watch them melt into a decadent cup of hot chocolate topped with your favorite festive decorations.
Ingredients
Chocolate Ganache
- 3 and ½ cups (595g) chocolate chips (semi-sweet, dark, or white)
- 1 14-ounce can (420mL) sweetened condensed milk
- ½ cup (120mL) heavy whipping cream
Toppings
- Assorted toppings: sprinkles, crushed candy canes, marshmallows, etc.
Instructions
- Prepare Equipment and Chocolate: Place chocolate chips in a large heat-safe bowl. Line a mini-cupcake pan with liners or leave unlined and set aside.
- Heat Milk Mixture: In a small saucepan over medium heat, whisk together the sweetened condensed milk and heavy cream, stirring frequently to avoid scorching. Remove from heat when the mixture just begins to boil.
- Create Ganache: Immediately pour the hot milk mixture over the chocolate chips. Stir vigorously with a spatula until the chocolate is fully melted and the ganache is smooth and glossy.
- Assemble Hot Chocolate Bombs: Using a medium cookie scoop (about 1 and ½ tablespoons), scoop the ganache into the wells of the mini-cupcake pan. While the chocolate is still soft, decorate each bomb with your choice of sprinkles, crushed candy canes, marshmallows, or other toppings. Refrigerate for at least 1 hour to allow the bombs to set completely.
- Serve: To enjoy, heat 6 oz of milk just to boiling and stir in one hot chocolate bomb until fully dissolved. For a richer drink, add two bombs. Store unused bombs in the refrigerator or at room temperature; refrigeration extends their shelf life.
Notes
- You can use semi-sweet, dark, or white chocolate chips depending on your flavor preference.
- Be careful not to scorch the milk mixture by stirring frequently while heating.
- Customize your bombs with festive toppings for a fun presentation or gift idea.
- Use mini cupcake molds for shaping the bombs or any similar small silicone molds.
- Hot chocolate bombs can be stored at room temperature but last longer and maintain texture best when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: American
