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Valentine’s Day Hot Chocolate Bombs Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Loosen Shells: After chilling, gently loosen the chocolate semi-spheres from the molds by carefully stretching the edges so they release without breaking.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add Sprinkles: Sprinkle heart shaped sprinkles over the fresh drizzle before it sets to add festive charm.
  11. 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

Find it online: https://thehungrymason.com/valentines-day-hot-chocolate-bombs-recipe/