Pink Valentine’s Day Hot Chocolate Bombs
Indulge in the ultimate Valentine’s Day treat with these stunning pink hot chocolate bombs. Made with real tempered chocolate for a professional snap and shine, these spheres melt away to reveal a hidden treasure of cocoa mix and marshmallows.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 bombs
- Cuisine: American
Ingredients
High quality white or dark chocolate – 16 oz.
Hot cocoa mix – 6 tbsp.
Pink mini marshmallows – 1 cup
Red or pink gel food coloring – 1-2 drops
Festive Valentine’s sprinkles – 2 tbsp.
Instructions
Chop the chocolate into very small, uniform pieces.
Melt 2/3 of the chocolate in a double boiler, ensuring the water does not touch the bowl.
Heat white chocolate to 105°F (or dark to 120°F). Remove from heat immediately.
Stir in the remaining 1/3 of chocolate gradually until the temperature drops to 82°F.
Briefly reheat to 85-88°F for white chocolate to reach working consistency.
For pink bombs, stir in gel food coloring now.
Coat silicone sphere molds with a layer of chocolate and refrigerate for 4 minutes.
Remove shells from molds. Fill half with 1 tbsp cocoa mix and marshmallows.
Warm a plate, melt the edge of an empty shell, and press it onto a filled shell to seal.
Drizzle with extra chocolate and add sprinkles.
Notes
• Use latex or cotton gloves to avoid leaving fingerprints on the shiny chocolate surface.
• Ensure no water touches the chocolate, or it will seize and become grainy.
• If using white chocolate, use oil-based or gel coloring; water-based liquid coloring can ruin the texture.