Ingredients
Equipment
Method
- Ensure you have a silicone spherical mold with approximately 2 to 2.5-inch cavities. Lightly grease the mold if it’s not a high-quality non-stick silicone, though most do not require it.
- In a medium microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring well after each until completely smooth and creamy. Be careful not to overheat the chocolate, as it can seize. You can also melt the chocolate using a double boiler.12 ounces good quality white chocolate chips
- Spoon about 1 tablespoon of melted white chocolate into each cavity of your silicone mold. Using a pastry brush or the back of a spoon, carefully coat the inside of each mold cavity, creating an even layer of chocolate. Make sure the chocolate goes all the way up the sides.12 ounces good quality white chocolate chips
- Place the filled mold in the refrigerator for about 10-15 minutes, or until the chocolate has set and is firm.
- Once the first layer is firm, apply a second coat of melted white chocolate, ensuring complete coverage, especially around the rims of the spheres. Return the mold to the refrigerator to set completely, about another 10-15 minutes.12 ounces good quality white chocolate chips
- While the chocolate shells are chilling, in a separate bowl, combine the cocoa powder, granulated sugar (if using), pinch of salt, and crushed freeze-dried raspberries. Stir until well combined.1/4 cup freeze-dried raspberries, 1/4 cup cocoa powder, 1 tablespoon granulated sugar, 1 pinch salt
- Once the white chocolate shells are fully set, carefully pop them out of the mold. Take half of the hollow spheres and fill them with the hot chocolate mixture, followed by a few mini marshmallows.1/4 cup freeze-dried raspberries, 1/4 cup mini marshmallows, 1/4 cup cocoa powder, 1 tablespoon granulated sugar, 1 pinch salt
- Gently warm a clean non-stick skillet or a small plate over low heat. Carefully place an empty chocolate sphere half onto the warm surface for a few seconds to slightly melt the rim. Immediately press this rimmed sphere onto a filled sphere to create a sealed globe. Work quickly and press gently to ensure a good seal without crushing the bomb. Repeat for all the bombs.
- Melt the red or pink candy melts according to package instructions. Drizzle the melted candy over the sealed hot chocolate bombs or use a toothpick to create decorative swirls and patterns. Add edible glitter or sprinkles while the candy melts are still wet.red or pink candy melts, edible glitter or sprinkles
- Let the decorated bombs sit until the decorative candy melts have hardened completely.
Notes
Store in an airtight container at cool room temperature, away from direct sunlight or heat. Can also be refrigerated for up to 2 weeks or frozen for up to 3 months. If frozen, let come to room temperature for 30-60 minutes before use.