These Valentine’s Day cocoa bombs are a sweet and fun treat. Since Valentine’s Day celebrates chocolate in any form, this cocoa bomb features a dark chocolate shell filled with cocoa powder! Perfect for grownups and littles!
These Valentine’s Day Cocoa Bombs are a relatively easy project, but it does require some careful executing when molding the two sphere halves together. There are a few careful tips to observe, to ensure you have a smooth process. I’ll share those tricks with you below!
Gather Your Ingredients:
- hot cocoa mix
- mini-marshmallow bites (Okay. Optional, but they totally ramp up the cuteness factor!)
- melting chocolates
Gather Your Tools and Equipment:
- plastic gloves
- off-set spatula, spoon, or tool to push the chocolate around.
- metal tray or pan, for heating
- cupcake liners
- molding tray
Firstly, and most importantly, not all chocolate is equal. There are several different types of chocolate, but for this project, we’ll be using melting chocolate. It’s much, much easier than buying chocolate that needs to be tempered. Tempered chocolate is chocolate that needs to be handled a specific way and melted a specific way, and for our use, it’s too complex for this project. Stick with melting chocolate wafers for this. Melting chocolates are chocolate that doesn’t need to be tempered – just melt and use. Trust me, there is nothing more disappointing than thinking you’ve tempered chocolate correctly and then to see that your cute chocolate molds are starting to turn white and chalky because you tempered incorrectly. So, for this project, and to make my job easier, I use the melts. I love the Ghiradhelli dark chocolate melts, because they’re so rich and gives the cocoa bomb a grown-up level of sophistication. Plus, it’s a great flavor for the price.
Start with melting your wafers. For 3 cocoa bombs (6 half shells) you’ll start with about 1 cup of chocolate wafers. You’ll want to pop them in the microwave and melt them in 30 minute increments, stirring after each increment. Do this until all the chocolate has melted.
There are two types of molds: silicone and plastic molds. I’ve used both, but for this tutorial I’ll use the silicone mold. This silicone mold is easy because you can just roll the the mold from the chocolate one by one. Just keep in mind that when you’re buying a mold for you Valentine’s Day cocoa bomb, that you’ll want a mold that has two sphere halves; I noticed some molds weren’t completely round and wouldn’t have formed a sphere!
Next, take your melted chocolate. With a spoon or similar tool, fill a mold with about one tablespoon of melted chocolate. Back push the chocolate to the outer edge of the mold. Don’t worry about it looking perfect – this is the first layer of chocolate. Continue this process until all your molds are filled. Once finished, pop in the freezer for 2 minutes.
Remove them from the fridge, and do the exact same process again. You’re wanting to do two layers of chocolate. Pop this in the fridge again, but this time for about 5 minutes.
Popping out chocolates!
Now, you’re ready for the assembly!
Cooking gloves really, really help minimize fingerprints on the spheres. Because the spheres are a relatively thin layer of chocolate, and your fingertips are warm, the chocolate can melt easily. Plus, the more you touch your cocoa bomb with your bare hands, the less shiny the chocolate will be. Though I hate buying plastic, these gloves are versatile and you can use them a few times before having to toss them.
Having cupcake liners nearby is also super handy. You can pop your finished chocolate half-sphere in a liner, and it’ll create a little cocoon for your bomb. It helps keep the chocolate clean and shiny.
Grab your gloves and put em’ on. Take your hardened molds from the freezer, and peel each semi-sphere out one by one. Place 3 of them into liners. Now, take your metal tin and place it in the oven until hot. I usually place mine under the broiler for about 2-4 minutes.
It wouldn’t be a cocoa bomb without the hot chocolate mix and I like using a big tub of cocoa mix instead of the packets. Furthermore, the instructions on the SwissMiss Cocoa say to mix 1/4 cup of powder per 8 ounces – that’s way too sweet for me. Instead, I prefer my cocoa with 1 tablespoon of cocoa powder per cup. Plus, the chocolate shell adds flavor, too. Keep that in mind and adjust the amount of cocoa powder you want to put into the bomb. Also, if you want, you can add mini marshmallows to your bomb!! These are insanely yummy and I ate almost half a bag before starting this project.
Now, take your hot chocolate mix and spoon it into the sphere. I like 1.5 tablespoons of chocolate mix into my spheres.
Now that you’ve popped out your molds and filled them with cocoa mix, you’re ready to mold the spheres together. To do this, you’ll want to get a hot pan ready. Any type of metal pan works. You’ll use this pan to gently melt one side of the sphere before attaching it to the other half. You’ll want to care care not to melt too much of the semi-circle, otherwise the two halves won’t fit! Just heat it gently enough to get the edges melted, and that will be enough to act like a glue.
Now, gently take out your hot pan and set it next to your bombs.
You’ll want to take one semi-sphere and gently melt the open end on the hot pan. It shouldn’t take a lot of heat, and don’t melt it too much. If too much melts, it will warp the shape of your sphere. Just a little amount of heat will work. Next, match the sphere that you just heated onto another semi-sphere, and push the two spheres together to create a complete sphere. You can push pretty firmly, since the molds are formed with two layers of chocolate. Place back into cupcake liner, and let cool.
Decorations and serving!
Once your Valentine’s Day cocoa bombs have cooled, then you can decorate them! For the video, we drizzled the leftover melted chocolate onto the sphere and topped with sprinkles. If you want your drizzle to be more precise, then use a piping bag.
When your chocolate drizzle is still warm and sticky, top with decorations. We love decorations – if there’s any mess-ups, frosting and sprinkles can cover them! Sprinkles can fix pretty much anything. True story.
To serve, pour 8 onces of hot milk or water over the bomb. Watch it melt, then stir with a spoon to incorporate everything together!
These bombs theoretically last for several months, but we recommend using them as soon as possible for best flavor! Cheers!
Hot Cocoa Bombs
- Tin (to be heated)
- Spoon or offset spatula, for pushing the chocolate
- Candy molds
- Cupcake liners
- Food-grade gloves
- 1 cup melting chocolates/melting wafers
- hot chocolate mix
- sprinkles (optional)
- Melt the chocolate wafers in 30 seconds increments, until melted. If dying chocolate, color it after melted.
- Spoon chocolate into your mold, backfilling with your spoon or offset spatula.
- Freeze for 2 minutes, then remove from freezer.
- Do a second layer of chocolate into each mold.
- Freeze for 5 minutes.
- Remove from freezer and put gloves on
- Gently tap out chocolates from the mold.
- Fill half a sphere with hot chocolate powder
- Heat metal tin in the oven for a few minutes. Remove from heat and place in your work space
- Melt the edges of one sphere half slightly on the time, then place it ontop of another half to create an complete sphere. Push the halves together and set aside.
- Continue until finished with all 3 spheres.
- Let cool, then decorate!
- Place cocoa bomb in the bottom of a mug, and pour 8 ounces of very hot liquid over the bomb. Stir swiftly and enjoy!