Valentine’s Day Hot Chocolate Bombs Recipe
Introduction
Celebrate Valentine’s Day with these delightful Hot Chocolate Bombs filled with strawberry Nesquik and marshmallows. They’re fun to make, beautiful to look at, and create a deliciously creamy hot chocolate when melted in warm milk.
Ingredients
- 10 ounce bag white chocolate melting wafers (or white chocolate chips)
- 1 cup strawberry Nesquik powder (or regular hot chocolate powder)
- 16 strawberry mini pink marshmallows
- 4 tablespoons white marshmallow bits
- 1/4 cup red melting wafers
- 1/4 cup white melting wafers
- 1/4 cup light pink melting wafers
- Heart shaped sprinkles
- 4 cups milk
Instructions
- Step 1: In a medium microwave-safe bowl, melt the white chocolate wafers according to the package directions. Stir well until smooth and creamy.
- Step 2: Add about 2 teaspoons of melted chocolate into each mold cavity. Using a pastry brush, spread a thin layer of chocolate to evenly cover the entire mold.
- Step 3: Refrigerate the molds for 5–10 minutes. Reheat any remaining chocolate if needed, add another thin layer to the molds, and refrigerate again.
- Step 4: Once chilled, gently loosen the chocolate semi-spheres from the molds by stretching the edges carefully.
- Step 5: Heat a dinner plate in the microwave for one minute. Press the edges of each chocolate shell onto the warm plate to slightly melt the edge. Place the shells on a flat tray with the melted edge facing up.
- Step 6: Immediately fill half of the shells with 2 tablespoons of strawberry Nesquik, 4 strawberry mini marshmallows, and 1 tablespoon of white marshmallow bits.
- Step 7: Cover the filled shells with the remaining unfilled shells. Hold them together for a few seconds to seal.
- Step 8: Melt the red, white, and light pink melting wafers separately in small microwave-safe bowls according to package directions. Stir each until smooth.
- Step 9: Spoon each melted color into piping bags and quickly drizzle over the tops of the sealed hot chocolate bombs.
- Step 10: Immediately sprinkle heart-shaped sprinkles on top before the drizzle sets.
- Step 11: To serve, place one hot chocolate bomb into a mug and pour 8 ounces of hot milk over it. Stir as the bomb “explodes” open and melts for a creamy, delicious drink.
Tips & Variations
- Use regular hot chocolate powder instead of strawberry Nesquik for a classic flavor.
- Add a few drops of peppermint extract to the filling for a festive twist.
- If you don’t have a pastry brush, spoon the melted chocolate and tilt the mold to cover evenly.
- Use silicone sphere molds for easy removal of chocolate shells.
Storage
Store the assembled hot chocolate bombs in an airtight container in a cool, dry place for up to one week. Avoid refrigeration to prevent condensation. Reheat milk as needed to serve fresh each time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of melting wafers?
Yes, but melting wafers melt more smoothly and harden faster for easier molding. Regular chocolate may need tempering and can be more difficult to work with.
How do I prevent the chocolate shells from breaking?
Use thin, even layers of chocolate and chill between layers to build strength. Handle the shells gently and use silicone molds to ease removal.
PrintValentine’s Day Hot Chocolate Bombs Recipe
Celebrate Valentine’s Day with these delightful Hot Chocolate Bombs filled with strawberry Nesquik and marshmallows. Crafted from smooth white chocolate shells and decorated with colorful drizzles and heart-shaped sprinkles, these edible treats melt perfectly in warm milk to create a creamy and sweet hot chocolate that’s both fun and festive.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Beverage, Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Shells
- 10 ounce bag white chocolate melting wafers (or white chocolate chips)
- 1/4 cup red melting wafers
- 1/4 cup white melting wafers
- 1/4 cup light pink melting wafers
Filling
- 1 cup strawberry Nesquik powder (or regular hot chocolate powder)
- 16 strawberry mini pink marshmallows
- 4 tablespoons white marshmallow bits
Decoration
- heart shaped sprinkles
- 4 cups milk (for serving)
Instructions
- Melt Chocolate: In a medium microwave-safe bowl, melt the white chocolate wafers according to package instructions. Stir well until smooth and creamy to prepare the chocolate for molding.
- Spread Chocolate Shells: Add about 2 teaspoons of melted white chocolate into each mold cavity. Using a pastry brush, spread a thin, even layer of chocolate covering the entire mold surface to form the shell.
- Refrigerate Shells: Place the molds in the refrigerator for 5-10 minutes to set the chocolate. If necessary, reheat the remaining white chocolate and apply a second thin layer inside the molds. Refrigerate again to ensure shells are firm.
- Loosen Shells: After chilling, gently loosen the chocolate semi-spheres from the molds by carefully stretching the edges so they release without breaking.
- Melt Edges: Warm a dinner plate in the microwave for one minute. One at a time, press the edges of the chocolate shells onto the warm plate briefly to melt the edges slightly, making them sticky for sealing. Place the melted edges facing up on a flat tray.
- Fill Shells: Immediately fill half of the chocolate shells with 2 tablespoons of strawberry Nesquik powder, 4 strawberry mini pink marshmallows, and 1 tablespoon of white marshmallow bits each.
- Seal Bombs: Cover each filled shell with a matching empty shell. Press and hold the edges together for a few seconds until they seal firmly, forming a smooth chocolate bomb.
- Prepare Colored Drizzles: Place the red, white, and light pink melting wafers into separate small microwave-safe bowls. Melt each following package directions, stirring until smooth and creamy.
- Drizzle Decoration: Transfer each melted color into piping bags. Quickly drizzle the melted chocolate over the tops of the sealed hot chocolate bombs to decorate.
- Add Sprinkles: Sprinkle heart shaped sprinkles over the fresh drizzle before it sets to add festive charm.
- Serve: Place a white chocolate bomb into a mug. Pour 8 ounces of hot milk over it, allowing the bomb to ‘explode’ open and melt completely. Stir and enjoy your creamy, strawberry hot chocolate.
Notes
- Use silicone molds designed for chocolate bombs for best results and easy release.
- If the chocolate is too thick to spread, slightly reheat but be careful not to overheat and burn.
- Customize filling powders and marshmallows to your preferred flavors.
- Serve immediately after adding hot milk for the best melting effect and presentation.
- Store wrapped in the refrigerator in an airtight container for up to 1 week.
Keywords: Valentine’s Day, hot chocolate bombs, white chocolate, strawberry Nesquik, marshmallows, festive drink, dessert bombs
