Super Easy Hot Chocolate Bombs

I have always loved hot chocolate, but most years the craving for it typically doesn't hit me until close to Christmas time. Something about the combination of the change in the weather and the playing of Christmas carols at the local malls triggers a need for a rich cup of hot chocolate. This year, the craving hit super early, partially due to the fact that my social media feed was taken over by videos of "Hot Chocolate Bombs" around the beginning of October. I'm sure I'm not the only person who wanted to try and make them but also didn't want to buy a special mold just for one kitchen project? Enter the trusty muffin tin. Most of us already have one in our cabinets, so here's how I used mine to make hot chocolate bombs.

Step 1

Line a muffin tin with cupcake liners. 24 liners will give you 12 of the hot chocolate bombs.  It's easiest to do this before you melt your chocolate, so that your chocolate doesn't cool while you're lining the pan.

Step 2

Melt your chocolate in the microwave in 30 second increments, stirring after each increment. 

Step 3

Fill each cupcake liner with chocolate, making sure to spread chocolate all of the way up the sides of the liner. 

Step 4

Place the chocolate into the refrigerator to set for at least 20 minutes. 

Step 5

Take the chocolate out of the fridge and GENTLY peel the cupcake liners away from the chocolate.

Step 6

Warm a plate in the microwave. Take two of the chocolate cups and lay the top edges on the warm plate until the edges are a little melted. 

Step 7.

Fill one of the chocolate cups with mini marshmallows (and any other fun fillings like espresso powder) and place one of the other chocolate cups on top, lining up the edges. 

Step 8.

Repeat this with the rest of the cups. Place them back into the fridge for another 15 minutes. 

Click here to watch the process step-by-step.