Unicorn Hot Chocolate Bombs {Video}

Hot Chocolate Bombs are all the rage right now.  They're so fun to eat and maybe even more fun to make.  I'll show you step by step how to make a Unicorn Hot Chocolate Bomb.  These can be made with white or dark chocolate and the decorating options are endless. 

Jump to:

• Unicorn Hot Chocolate Bombs Video Tutorial
• Hot Chocolate Bombs in 10 Easy Steps
• 1. Melt Chocolate in a Double Boiler
• 2. Temper Chocolate
• 3. Spread into Silicone Molds
• 4. Re-enforce the edges of the molds
• 5. Let set and remove the chocolate from the molds
• 6. Heat edges (How to Seal a Hot Chocolate Bomb)
• 7. Fill the Hot Chocolate Bomb
• 8. Seal the edges.  
• 9. Add Decorations
• 10. Enjoy!
• Supplies Needed:
• Ingredients:
• Unicorn Hot Chocolate Bomb
• More Chocolate Recipes
• More Hot Chocolate Recipes

Unicorn Hot Chocolate Bombs Video Tutorial

Hot Chocolate Bombs in 10 Easy Steps

1. Melt Chocolate in a Double Boiler

What is the best chocolate to use?

When choosing the chocolate to purchase for your homemade hot chocolate bombs, here are a few things to keep in mind.  

1. You are going to need to buy a higher-quality chocolate couverture.  A couverture chocolate basically means that it has a higher percentage of cocoa butter solids, therefore making it possible to temper.  
2. You will need to temper your chocolate.

Quite a few places, in fact, your local grocery store probably carries it and you don’t even know it!  Have you noticed chocolate bars or bags of chocolate that have a percentage written on them?  Without getting too scientific, that percentage is referring to the amount of cacao mass (i.e. the cocoa liquor and the cocoa butter).  

At the grocery store, you are likely to find brands like Ghirardelli, Godiva and Guittard.  Some stores, like Trader Joe’s and Whole Foods, carry their own store brand couverture.  You will also likely find various local chocolate companies that sell their chocolate bars at your local grocery stores.  Some professional chocolates that you can choose from, such as Felchlin, Cacao Barry, Valrhona and Callebaut work great.

How to Melt Chocolate (Double Boiler) on the Stovetop

1. Cut Chocolate into small chunks.  Uniform sizing ensures your chocolate melts evenly and you don't get a hot spot that may burn your chocolate. 
2. Put a small pot of water on the stovetop and bring to a low simmer.
3. Add ⅔ your chocolate to a large metal or glass mixing bowl and place the bowl on top of the pot of simmering water.  Make sure the bowl isn’t actually touching the water at all (if it is, remove some of the water until it doesn’t touch).
4. Stir occasionally as the chocolate melts and keep a close eye on the heat level to make sure that none of the chocolate starts to burn.

2. Temper Chocolate

Step-by-Step Instructions on Tempering Chocolate 

1. Remove about ⅓ of the chocolate and set aside.
2. Take the other ⅔ and gently melt either over a double boiler.  
3. For white and milk chocolate, you need to heat to 113 degrees F, and for dark chocolate, heat to 118 degrees F.  Stir the chocolate frequently until you have no lumps, then set aside off the heat.
4. Take the ⅓ chocolate that you had set aside and "seed" it into the warm melted chocolate.  Stir in about ⅓ of the remaining chocolate at a time, mixing until it has completely melted in.  You need to bring the chocolate down to 79 degrees F.  
5. Once your chocolate reaches 79 degrees F, you may still have a few lumps of unmelted chocolate.  That is ok, because you need to now warm it up to 86-90 degrees F.  You can set the bowl over the double boiler for a few seconds at a time, stirring on and off the heat.  
6. At this point, use immediately add the chocolate to your silicone molds.

3. Spread into Silicone Molds

First, use the back of a spoon to spread the chocolate as evenly as possible inside the hot chocolate molds.  Let it set in the fridge or a cool place for about 10 minutes. 

4. Re-enforce the edges of the molds

Use a paintbrush and do the second coat of chocolate around the edges of the silicone mold.

5. Let set and remove the chocolate from the molds

Refrigerate for about 10 minutes or until the chocolate is set.  The chocolate will easily peel out of the silicone molds at this point.  I like to use gloves at this point because your hands will slightly melt the chocolate and leave fingerprints or a dull mark on the outside of the hot chocolate bomb. 

6. Heat edges (How to Seal a Hot Chocolate Bomb)

Heat a small pan and place a sheet of parchment paper inside.  Melt the lip of the chocolate dome to even out the seam and also melt a little chocolate so the other half for the dome will seal the ingredients inside. 

7. Fill the Hot Chocolate Bomb

Your ingredients here are endless.  Since I'm using white chocolate for these hot chocolate bombs, I'm adding a white hot chocolate powder.  You can add your favorite hot chocolate mix.  Here are some other great additions to the inside of your hot chocolate bomb. 

• regular mini marshmallows
• Star and Moon marshmallows
• Marshmallow Matey marshmallows
• Hershey Kisses
• Sprinkles
• Any other seasonal candy (it's really fun to experiment with soft and chewy candy and also a fun surprise inside a hot chocolate bomb with hot milk)

8. Seal the edges.  

The melted edges of the dome will create a little pool of chocolate.  Use a small crafting paintbrush to seal the edges. 

9. Add Decorations

Add some melted chocolate to the top of the chocolate bomb with a paintbrush and then dip it in your favorite decorative sprinkles.

How to make a unicorn horn

Unwrap and a couple of Starburst.  Place them on a plate and heat in the microwave for 8-10 seconds. Roll into about 4" pieces.  Twist the two colors together and then cut in half.  (this will make 2 unicorn horns) Continue to twist one end a little smaller and make the other end a little thicker with a blunt end.  This will make adding it to the hot chocolate bomb a little easier. 

You can also add edible gold paint to the horns if desired.  Just make sure it's dry before handling or it leaves fingerprints on the horns. 

How to Make Ears for a Unicorn Hot Chocolate Bomb. 

Cut a large marshmallow at an angle. Adjust the angle to make a bigger or smaller ear.  Dip the cut part of the ear in a sugar glitter for the inside of the unicorn ear.

Melt a little dark chocolate and add it to a piping bag with a tip to add the eyes and any other details you'd like. 

10. Enjoy!

Add your hot chocolate bomb to a mug and pour in some hot milk.  The white chocolate unicorn hot chocolate bomb will melt and reveal some delicious and adorable little treats inside.  

Supplies Needed:

Some of these links may include affiliate links and I may receive a small commission on those items. 

Silicone Molds for Hot Chocolate Bombs 2.8" (Amazon aff link)

Craft Paint Brush (Amazon aff link)

Gloves (So your hands don't melt the chocolate) (Amazon aff link)

Piping Bag (Amazon aff link)

Ingredients:

Couveture White Chocolate Callebaut (Amazon aff link)

Couveture Milk Chocolate Callebaut  (Amazon aff link)

Couveture Dark Chocolate Callebaut  (Amazon aff link)

Hot Chocolate Powder

Starbursts

Marshmallows

More Chocolate Recipes

If you're looking for more fun and easy recipes starring chocolate, here are a few you're not going to want to miss. 

• Chocolate Covered Strawberries
• No Bake Chocolate Cheesecake
• Mint Chocolate Dipped Oreos
• Doubletree Chocolate Chip Cookies
• Coconut Chocolate Chip Cookies
• Crockpot Hot Chocolate
• Saltine Cracker Toffee
• Buttery English Toffee

More Hot Chocolate Recipes

• Crockpot Hot Chocolate
• Crockpot White Hot Chocolate
• Nutella Hot Chocolate
• More Drink Recipes

This is a tutorial for Hot Chocolate Bombs.  They're so fun to eat and maybe even more fun to make.  I'll show you step by step how to make a Unicorn Hot Chocolate Bomb.  These can be made with white chocolate or dark chocolate and the decorating options are endless. 

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