My biggest tip for making Hot Cocoa Bombs? Lower your expectations. As long as they’re edible, I’d call them a success.
I attempted to temper the chocolate (a process that involves melting two thirds of the chocolate in a metal bowl sitting on top of a pot of simmering water, and then adding the last third bit by bit until it’s all melted) but I didn’t have the energy to keep track of the temperatures (which is kind of a vital part of the process) so my results lacked the shine I was hoping for. But they still melt in hot milk, so they’ll do their job beautifully.
The diamond shaped ones have bits of candy cane inside, and the heart ones have mini marshmallows. Both are dairy free. So if these are all I make, we have enough for our upcoming (socially distant, mask wearing, outdoor, only five total people) Christmas celebration.
My hope is that I’ll find enough spare energy later this month to make another batch. But it’s comforting to know that I have enough for everyone to try one.
If you want to try tempering chocolate properly, I recommend following one of the best temperers, like Sohla El-Waylly. But it’s also totally okay to just wing it.
Mostly Good 