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Serve the chocolate bombs. Heat 1 cup milk for each hot chocolate bomb gently on the stovetop or in the microwave for about 2 minutes until very hot, almost to a boil. Pour the hot milk into a large mug and gently add the bomb for the most dramatic explosion. After the bomb melts, stir vigorously to incorporate into the milk
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Pour into a mug and serve. You can also heat oat milk in the microwave. You should place the oat milk in a microwavable mug and microwave on high for 2-3 minutes. Once heated to the temperature you desire, you can stir in the cocoa powder. The hotter the milk is, the quicker the cocoa powder will dissolve.
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Using a Microwave. If you prefer using a microwave, pour the milk into a microwave-safe container and heat it on high for 1-2 minutes. Keep an eye on the milk and stop the microwave when it starts to steam. Be sure to give the milk a good stir before pouring it over the hot chocolate bomb.
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Set the power level to medium-high to prevent scorching. Heat the milk in short bursts, typically around 15 seconds at a time. After each burst, remove the container from the microwave and stir vigorously to distribute the heat evenly and eliminate hot spots. Repeat the process until the milk is steaming but not boiling.
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Snip a small corner off the bag, then drizzle the chocolate over the bombs. (Refrigerate the hot chocolate bombs in an airtight container for up to 1 month. Bring to room temperature before serving.) To serve, heat milk in a saucepan over medium-low heat just until steaming hot. Place a hot chocolate bomb in a mug and pour 3/4 cup steaming milk.
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Reheat the remaining chocolate in the microwave at 50% power, for 15 seconds. Stir and repeat until the chocolate has melted. Again, be careful not to over microwave it. The remaining few lumps will eventually melt when you stir the chocolate. Put on your latex gloves and transfer the chocolate to a piping bag.
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Step. 2 Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chopped chocolate and coconut oil in a dry, heatproof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.
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Microwave Method. One of the quickest and easiest ways to heat milk for a hot chocolate bomb is to use the microwave. Simply pour the desired amount of milk into a microwave-safe mug and heat it in the microwave for 1-2 minutes, or until it reaches your desired temperature. Be sure to stir the milk every 30 seconds to ensure it heats evenly.
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Heat a glass plate in the microwave for 1 min to 1 30seconds. Carefully place each half circle dome side up on the plate one at a time and melt the edges to clean the edges up and set back on plate. Remember you need 2 half circles for each Hot Chocolate Bomb.
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Here's how to use a hot chocolate bomb to make super-fast hot cocoa: Get a mug, insert your bomb, and pour hot milk over it. The milk will melt the sphere, the hot cocoa mix inside will mix in, and voila. If you want to be really extra about it, make traditional hot chocolate first and then pour that over the bomb. Then, enjoy your sugar coma.
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Assembling Hot Chocolate Bombs. Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows. Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt.
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Let them harden for 20 minutes at room temperature or for 10 minutes in the fridge. Make Hot Chocolate: Heat milk and heavy cream up to a simmer, but do not let the hot milk boil. Add the hot chocolate bomb to a mug. Then pour hot milk over bomb in a steady stream. Let sit for 5-10 seconds for the bomb to melt.
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Stir milk every 15 seconds until steaming. To heat up milk for hot chocolate, pour milk into a mug leaving at least one centimeter on top. Bring the mug to the microwave and heat it on medium-high for 60 to 90 seconds. Then, follow the above recommendations and stir the milk every 15 seconds. Heat it for 1 ½ minutes on high to warm milk for.
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Pour the quantity of milk into a microwavable mug. Or just turn it into a mug if it is liquid. Place the mug of milk in the microwave and let it heat up for a minimum of 60 seconds and a maximum of 120 seconds. Once your milk has heated enough, take it out of the microwave and add it to your chocolate bombs.
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Instructions. In a microwave safe bowl, heat 1 cup chocolate at 50% power starting for 30 seconds intervals for 1 minute (2 times) stirring between. Then melt at 15 second intervals until mostly melted. Do not overheat, if there are a few lumps, just keep stirring until smooth.
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When making hot chocolate bombs, the amount of milk you use can depend on personal preference and the size of the bomb. A good starting point is to heat up 8 ounces of milk for a standard-sized bomb. However, if you prefer a richer and creamier hot chocolate, you can use 10-12 ounces of milk. Some people even enjoy using a combination of milk.
