Hazelnut Hot Chocolate Bombs
Few things bring as much joy as warming chilled hands around a mug of steaming hot chocolate… but what if you could SEE the magic happen? Thanks to these heavenly hazelnut hot chocolate bombs, you can watch as swirls of rich chocolate and hazelnut melt together with a secret sweet marshmallow shimmer surprise to create the most irresistible drink.
Chocolatier’s Tip
- These are perfect for gifts - simply wrap in cellophane after chilling and store somewhere cool and dry for up to 2 weeks.
- You could swap the Lindt Hazelnut Chocolate Spread for our delicious Lindt Dark Chocolate Spread instead.
- If you are a fan of chocolate and hazelnut, head to our Online Shop to discover our selection of chocolates featuring this famous flavour combination; from blissful LINDOR Milk Hazelnut truffles, to nutty NUXOR gianduja cubes - not forgetting our exquisite EXCELLENCE and luxurious LES GRANDES chocolate bars...
- If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
Serves 6-10, depending on the size of your moulds
Lindt EXCELLENCE Dark 70% Bar 100g
Medium
Ingredients
- 300 g Lindt EXCELLENCE 70% Dark Chocolate, chopped into small pieces
- 80 g Lindt Hazelnut Chocolate Spread (see Tip)
- About 80 g Lindt Hot Chocolate Powder
- About 50 g mini marshmallows
- 1 tsp edible glitter
- To decorate:
- Sugar sprinkles
- To serve:
- Piping hot milk
- Mini marshmallows
Lindt Chocolate In This Recipe
Method
Step 1.
Place an even number of spotlessly clean and dry demi-sphere moulds onto a baking tray. Set aside.
Step 2.
Set out 3 heat-proof bowls: place 200 g chocolate in one, 50 g in another, and 50 g in another.
Step 3.
Place the bowl with 200 g chocolate in a microwave and gradually melt in bursts - begin with 30 seconds - stirring with a spatula in between each one until melted and smooth. Take care not to overheat or you will burn the chocolate. Alternatively, set the bowl over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often, until smooth. Remove from the bowl from the heat.
Step 4.
Once completely melted, add one of the bowls filled with 50 g of chopped chocolate. Leave to stand for 1 minute before stirring to combine - this will lower the temperature of the chocolate and ‘temper’ it to give a shiny finish and crisp snap.
Step 5.
Paint a thin layer of chocolate around your moulds using a clean paintbrush. Pop in the fridge for 10 minutes - or until set.
Step 6.
Repeat with another layer of melted chocolate, taking care to build a small rim around the edge as this will be the weakest point when you release the demi-spheres from their moulds. Return to the fridge for another 10 minutes - or until set.
Step 7.
Gently release the chocolate demi-spheres from their moulds and set onto a flat tray lined with grease-proof paper.
Step 8.
Spoon the Lindt Hazelnut Chocolate Spread into a piping bag and pipe into half of your demi-spheres.
Step 9.
Add 2 tsp Lindt Hot Chocolate powder, a few mini marshmallows and a little edible glitter to each of the remaining demi-spheres.
Step 10.
Melt the remaining 50 g chocolate.
Step 11.
Paint the rim of the Lindt Hazelnut Chocolate Spread-filled demi-spheres with the melted chocolate and gently squeeze together to join with a hot chocolate powder-marshmallow filled demi-sphere to create a chocolate ‘bomb’.
Step 12.
Paint the seal with a little extra melted chocolate and sprinkle with edible sugar sprinkles around the hemisphere to create a satellite pattern.
Step 13.
Place onto the baking sheet and chill for about 10 minutes - or until set.
Step 14.
To serve: fill a mug with piping hot milk, sprinkle liberally with mini marshmallows and top with a hazelnut hot chocolate bomb. Stir until smooth.
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