Tahmina teaches you how to make some truly delicious hot chocolate bombs.

Making your own hot chocolate bombs is a wholesome, cosy way to pass the time, especially during the winter months. Perfect for gifting, a fun family activity, or even just a treat for yourself, they’re simple to make and a real winner. Here’s how you can make your own delicious hot chocolate bombs at home.

Ingredients

• Semi-sphere moulds

• 200g Plain Chocolate (Milk / White / Dark – whichever your preference)

• Mini marshmallows

• Ground cinnamon or nutmeg

• Sprinkles and marshmallows to decorate

Instructions

– Melt most of the chocolate over a medium to low heat until smooth and glossy.

– While the melted chocolate is malleable and warm, pour into the moulds and using the back of a spoon, ensure each mould is thoroughly and evenly coated. It’s important to make sure the layer is not too thin as it’ll otherwise break when handling.

– Remove excess chocolate by turning the mould upside down onto a sheet of baking paper and giving it a gentle shake.

– Pop the mould into the fridge for 10 minutes. Once set, take it out and carefully remove each chocolate semi-sphere one at a time and place onto a clean sheet of baking paper or tray.

You can on this step, wear food safe gloves to prevent fingerprint smudges. You will also want to work fast here to prevent the chocolate from melting. If you’re struggling with this, place the semi-spheres back in the fridge, and work two semi-spheres at a time.

– Taking one chocolate semi-sphere, fill with mini marshmallows and a sprinkle of ground cinnamon or nutmeg.

– Melt the remaining chocolate. Dip the circumference of the other empty semi-sphere into the melted chocolate and carefully place on top of the filled semi-sphere.

Here, you’ll have a minute to make sure both parts are aligned together. There may be some excess chocolate that spills over, but simply wipe it away or leave it as you can always cover it with sprinkles. Do not over handle the chocolate or it make melt or break.

– Pop the hot chocolate bombs into the fridge for 5 to 10 minutes so the chocolate seals properly. Once done, take them out. You can now decorate your hot chocolate bombs, using melted chocolate to stick the sprinkles or marshmallows on. Other topping options you can use are, caramel, gold sheets, white/milk chocolate buttons.

– To make your hot chocolate, place your chocolate bomb inside a large mug of hot milk and once it’s started to melt, mix using a spoon. Top it off with some whipped cream and enjoy!

And if this hasn’t satisfied your sweet tooth, then pop into our shop and explore our new chocolate range made by Arthouse Unlimited.

Flavours are available in:

• Silky Milk Chocolate
• Oat Milk Vegan Chocolate
• Dark Chocolate with Smoky Crunch and Maple Syrup
• White Chocolate with Lemon, Meringue, Popping Candy and Cinnamon Biscuit

The perfect time of year for chocolate

– Tahmina