Hot Chocolate Bombs


  • 150g good quality dark chocolate
  • 7 tsp hot chocolate powder
  • 35 mini marshmallows (approximately ½ cup)
  • Meadow Fresh Milk, to serve


Finely chop, shave or grate the chocolate. Place in a microwave-safe bowl and microwave on medium-low for 20 seconds. Stir the chocolate well. Continue heating on
medium-low in 20 second bursts, stirring in between, until the chocolate is just melted and smooth. The temperature of the chocolate shouldn’t exceed 30ºC.

Use a clean paintbrush to paint a layer of chocolate into the moulds. Refrigerate for 5 minutes. Paint a second layer of chocolate over the first, making sure the edges aren’t too thin. Refrigerate for 15 minutes (or freeze for 5 minutes).

Wearing food-safe gloves (to avoid adding fingerprint marks to the chocolate), carefully remove chocolate from moulds.

Fill one of the half-spheres with 1 tsp hot chocolate powder and top with 5 mini marshmallows. Paint a little melted chocolate around the rim of a second half-sphere and place on top of the first, pressing gently to seal. Touch up any gaps with melted chocolate, then use a gloved hand to wipe away any excess chocolate.

Repeat until you have formed 7 hot chocolate bombs. If you used a 15 x 4cm mould, there will be one half-sphere spare.

If you have extra chocolate left over, decorate the hot chocolate bombs by drizzling or piping chocolate over the top. Leave to set.

To serve: Heat Meadow Fresh Milk (allowing approximately 1 cup / 250ml milk per hot chocolate) in a saucepan or microwave until steaming. Place chocolate bombs in mugs (1 per mug) and pour milk over the top. Stir well.


  • If chocolate hardens while using, microwave on medium-low in 20 second bursts, stirring well in between, until melted again.
  •  Store finished hot chocolate bombs in an airtight container. In hot weather, keep in the refrigerator.
  • Hot chocolate bombs will keep well for a few weeks.