Discover how to make your own hot chocolate bomb. Drop into warmed milk – or non-dairy alternative if you prefer – and watch the bomb explode to reveal a fizzy yet creamy raspberry jelly interior.
Nutrition Facts
Hot chocolate bombs With exploding raspberry jellies
Amount Per Serving
Calories 438
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 22g138%
Cholesterol 1mg0%
Sodium 88mg4%
Potassium 458mg13%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 31g34%
Protein 8g16%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 215mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Hot chocolate bombs With exploding raspberry jellies
An indulgent hot chocolate bomb with a hidden surprise
Servings: 6
Calories: 438kcal
Equipment
- 12 eggs to use as moulds (make sure to keep in them in fridge before use)
- Cling film
- Electric whisk
Ingredients
For the jelly squares:
- 2 tbsp gelatin (or agar agar for a vegan option)
- 1/4 cup rice malt syrup
- 250 ml Nexba Raspberry soft drink
- 1/4 cup cream (or coconut cream for a vegan option)
For the chocolate shells
- 400 g dark chocolate (85-90%) broken into pieces
Method
- To make the jelly squares, first ‘bloom’ the gelatin by stirring it in 1⁄3 cup of cold water.Allow it to sit and firm up. Whilst you’re waiting line a loaf tin with baking paper.
- In a small saucepan, combine rice malt syrup, Nexba Raspberry and cream. Bring to a boil, stirring frequently to incorporate. Reduce the heat to a simmer then add the bloomed gelatin and stir until no lumps remain.
- Pour into the lined tin and place in the fridge for at least 2 hours or overnight, to set. Once set, slice into squares about 1-2cm wide.
- To make the chocolate bombs, prepare the eggs by wrapping them in cling film and placing them upside down in the carton (so the larger ‘bottom’ of the egg is facing up).
- Place the chocolate in a microwave safe bowl and melt in the microwave in 30second increments, stirring between each (to make sure it doesn’t burn), until it’s completely melted.
- Once melted, transfer the chocolate mix to another bowl (this allows the chocolate to cool slightly) and leave to sit for 15 minutes.
- Carefully dip the large end of the egg (that’s facing upwards in your carton) into the chocolate until it reaches about halfway down the egg and place back in the carton (with the chocolate side facing upwards). Repeat with all the eggs.
- Place in the freezer for 10 minutes to set. Remove from the freezer and repeat the process, adding a second layer of chocolate. Place in the fridge to set.
- Carefully remove the chocolate shells (these will look like half domes) from eggs andgently remove the cling film from the inside.
- Heat up a plate in the microwave for 1 minute.
- By now you’ll have lots of half domes that need sticking together to make a circular shape! Lightly melt the open side of one of the chocolate shells by pressing gently into the hot plate for about 5-10 seconds (just enough to get the edges melting a little). Turn it over and place one or two of the prepared jelly squares in the shell. Melt the open side of another empty chocolate shell, then stick the melted edges together, ensuring there are no gaps, and they are glued together. Repeat with the remaining shells until you have six whole hot chocolate bombs. Place in the fridge to fully set and bind together.
- To serve, simply drop into warmed milk (or homemade hot chocolate for extra indulgence!) and allow the hot chocolate bomb to melt open revealing its fizzy raspberry inside!
Nutrition
Calories: 438kcal | Carbohydrates: 49g | Protein: 8g | Fat: 24g | Saturated Fat: 22g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 458mg | Fiber: 3g | Sugar: 31g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg
Recipe courtesy of Nexba
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