Ingredients
Scale
- 8 ounces high-quality semi-sweet chocolate (or use dark chocolate for a richer flavor)
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered milk (or substitute with coconut milk powder for a dairy-free option)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Mini marshmallows (about 1 cup, optional but highly recommended)
- Optional spices: 1/4 teaspoon ground cinnamon or a pinch of cayenne pepper for a spicy twist
Instructions
- Begin by finely chopping the chocolate. This helps it melt evenly, a trick I learned while watching my grandmother patiently temper chocolate for her holiday desserts.
- Using a double boiler or a heatproof bowl over simmering water, gently melt the chocolate until smooth and glossy. Be careful not to let any water get into the chocolate—it can seize up quickly.
- Pour a tablespoon of melted chocolate into each cavity of a silicone sphere mold. Use the back of a spoon or a small brush to spread the chocolate evenly around the sides, creating a thin shell. Place the mold in the freezer for about 10 minutes to set.
- Once the shells are firm, carefully add about one tablespoon of the cocoa mix (powdered sugar, cocoa powder, powdered milk, salt, and vanilla extract combined) and a few mini marshmallows into half of the spheres. For a fun twist, sprinkle a little cinnamon or cayenne if you like.
- Warm the remaining melted chocolate slightly if it has hardened, then seal each filled half with a layer of chocolate. Smooth the edges to join the halves and create a sealed sphere. Chill the bombs again for 15 minutes until firm.
- To serve, heat 8 ounces of your favorite milk (dairy or plant-based) until steaming hot but not boiling. Place one Cupid’s Cocoa Bomb in a mug and pour the hot milk over it. Watch as the chocolate melts, releasing the cocoa mix and marshmallows into a luscious cup of hot chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
