Homemade Hot Chocolate Bombs
Toss these hot chocolate bombs into a mug of warm milk and you instantly have smooth, creamy, homemade hot chocolate! Add your favorite candies or sprinkles on top to make your hot chocolate even better!
Servings: 36 pods
Ingredients
- 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
- assorted toppings: sprinkles, crushed candy canes, marshmallows, etc.
Instructions
- Place chocolate chips in a large heat-safe bowl. Line mini-cupcake pan with liners (you can leave them unlined, too). Set both aside.3 and ½ cups (595g) chocolate chips
- In a small saucepan over medium heat, whisk together the sweetened condensed milk and cream, stirring frequently to prevent scorching. Remove from heat when mixture just starts boiling.1 14-ounce can (420mL) sweetened condensed milk, ½ cup (120mL) heavy whipping cream
- Immediately pour heated milk mixture over chocolate chips and stir vigorously with a spatula until smooth.
- Using a medium size cookie scoop (approximately 1 and ½ Tablespoons), scoop chocolate ganache into wells. Decorate as desired while chocolate is still soft. Refrigerate for at least 1 hour.assorted toppings: sprinkles, crushed candy canes, marshmallows, etc.
- To use, bring 6oz of milk just to a boil. Stir in chocolate bomb until completely dissolved. Add 2 bombs if you want your hot chocolate extra rich. Bombs cane be kept in the refrigerator or at room temperature (but they last longer in the fridge).
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
