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!
3 and ½cups(595g) chocolate chipssemi-sweet, dark, or white
114-ounce can(420mL) sweetened condensed milk
½cup(120mL) heavy whipping cream
assorted toppings: sprinkles, crushed candy canes, marshmallows, etc.
Place chocolate chips in a large heat-safe bowl. Line mini-cupcake pan with liners (you can leave them unlined, too). Set both aside.
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.
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 1/2 Tablespoons), scoop chocolate ganache into wells. Decorate as desired while chocolate is still soft. Refrigerate for at least 1 hour.
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).