Ever since they started trending we’ve been curious if we could use our silicone baking cups as silicone molds and to make hot cocoa bombs. We spent last Saturday testing our hot cocoa bombs recipe and can’t wait to share our best tips for making cute and festive bombs to share with family or friends. Hope you enjoy!
Ingredients and tools
Hot cocoa mix
Sprinkles or decoration of your choice (you can use crushed
up oreos, candy canes, graham crackers, whatever you like!)
Silicone Baking Cups - Standard
Silicone Baking Mat
1. Melt the chocolate according to instructions on the packet until you get a smooth, spreadable chocolate (we microwaved on defrost for 3 minutes, then 30 second intervals).
2. With a spoon, scoop some of the melted chocolate into the hot cocoa bomb molds (our regular size baking cups). Make sure that there is a relatively thick coating of chocolate on the sides and bottom, this will help the chocolate bomb to not break as easily when taking it out of the silicone mold.
3. Place the chocolate bomb mold now filled with chocolate into the freezer and let set for 20 minutes. Be patient! The longer the chocolate is in the freezer, the better it will set.
4. Once the chocolate is set, take the chocolate bomb molds out of the freezer. Place the mold upside down on the baking mat. Slowly and carefully start to roll the edges of the silicone mold up upwards until you have released the sides of the mold from the chocolate. Once you’ve rolled the sides all the way up, the sides should be facing ‘inside out’. Then, carefully peel off the bottom of the mold from the chocolate.
This is the hardest part of the whole process! We tried a couple of different methods to release the chocolate from the silicone mold and this one worked best. Don’t get discouraged if you break some! Trust us, we had to toss a bunch of failures...
5. Put the set hot cocoa bombs now released from the molds back in the freezer while you work on the tops.
6. For the tops, we decided to use a flat piece of chocolate. Spread a layer of melted chocolate on the baking mat and use a knife to cut it in small squares, at least big enough to cover the hot chocolate bombs.
7. Place the baking mat in the freezer and let set for 20 minutes.
8. Once set, carefully pull the blocks of chocolate off the baking mat.
I9. Now it’s time to assemble the hot chocolate bombs by attaching the tops to the bombs. We recommend setting up the tops, chocolate bombs and open hot cocoa packets close to one another so you can assemble quickly. To assemble, heat up a plate in the microwave or a non-stick skillet on the stove. Take the set hot chocolate bomb out of the fridge and rub the open edge on the warmed plate or skillet so that the chocolate starts to melt. Once it is melted a bit, take the hot chocolate bomb off the plate or skillet and quickly fill with cocoa. Then, place the flat top on the hot chocolate bomb to seal. The raw edges can be cut away with a knife, or rubbed on the hot plate or skillet until melted away.
10. Once you’ve assembled all the hot cocoa bombs, you can decorate! We melted white chocolate and added festive Valentine’s sprinkles.
It was quite literally a labor of love, but they turned out really well! We bought some confetti and gift bags from Michael's and wrapped them up to give to loved ones for the holiday. Everyone was very impressed!
Any tips we missed for working with chocolate in silicone molds? Let us know in the comments!