Introduction

Celebrate Valentine’s Day with these delightful hot chocolate bombs that melt into a creamy, flavorful drink. Filled with strawberry Nesquik and marshmallows, they add a fun and festive twist to your cozy beverage routine.

Four round white chocolate balls sit on a white plate with a soft gray edge, each ball covered in a smooth white layer. On top of each ball, there are thin, crisscrossed drizzles of bright red and light pink icing, creating a striped pattern. Small white and pink heart-shaped sprinkles are scattered on the icing, adding a cute finishing touch. The plate rests on a white marbled surface, and a lacy white cloth is partially visible next to it. The image is bright and clear, showing the delicate details of the decorations. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounce bag white chocolate melting wafers (or white chocolate chips)
1 cup strawberry Nesquik powder (or regular hot chocolate powder)

16 strawberry mini pink marshmallows
4 tablespoons white marshmallow bits

1/4 cup red melting wafers
1/4 cup white melting wafers

1/4 cup light pink melting wafers
Heart shaped sprinkles
4 cups milk

Instructions

Step 1: In a medium microwave-safe bowl, melt the white chocolate wafers following the package directions. Stir well until the chocolate is smooth and creamy.
Step 2: Spoon about 2 teaspoons of melted chocolate into each mold cavity. Using a pastry brush, spread a thin, even layer to cover the entire mold.
Step 3: Refrigerate the molds for 5–10 minutes. If needed, reheat the remaining chocolate, add another thin layer, and refrigerate again until fully set.

Step 4: Gently loosen the chocolate semi-spheres from the molds by carefully stretching the edges to release them.
Step 5: Warm a dinner plate in the microwave for about 1 minute. Press the edges of each chocolate shell onto the warm plate briefly to melt the edges slightly. Place them on a flat tray with the melted edge facing up.
Step 6: Fill half of the shells with 2 tablespoons of strawberry Nesquik powder, 4 heart-shaped marshmallows, and 1 tablespoon of mini marshmallow bits.

Step 7: Cover each filled shell with a remaining shell, pressing and holding the edges together for a few seconds until sealed.
Step 8: Melt the red, white, and light pink melting wafers separately according to package instructions. Stir each until creamy.
Step 9: Spoon each color into piping bags and quickly drizzle the melted chocolate over the tops of the sealed chocolate bombs.

Step 10: Immediately decorate with heart shaped sprinkles before the drizzle sets.
Step 11: To serve, place one hot chocolate bomb in a mug. Pour 8 ounces of hot milk over it to watch it melt and “explode” open. Stir well and enjoy.

Tips & Variations

Use a silicone mold for easy removal of chocolate shells.

Substitute strawberry Nesquik with regular cocoa powder for a classic flavor.
Try adding mini chocolate chips or crushed peppermint for added texture and taste.
For extra sweetness, fold in a teaspoon of powdered sugar with the hot chocolate powder.

Storage

Store the hot chocolate bombs in an airtight container at room temperature for up to one week. Keep them away from heat and humidity to prevent melting or blooming. When ready to use, reheat milk fresh and serve immediately for best flavor and texture.

How to Serve

Four round white chocolate balls sit on a white plate with a slightly scalloped edge on a white marbled surface. Each ball is smooth and pale creamy in color, covered with two layers of drizzle: the bottom layer is a bright red syrup lightly crisscrossed, and the top layer is a light pink icing applied in a neat diagonal pattern. Small white and pink heart-shaped sprinkles are scattered evenly over the drizzle, adding a cute decorative touch. The plate holds the balls close together with soft lighting highlighting the glossy texture of the drizzles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of melting wafers?

Yes, you can use regular white chocolate bars chopped into small pieces, but melting wafers are preferred as they melt smoothly and set quickly, making the shell formation easier.

How do I know when the chocolate shells are fully set?

The shells should feel firm and snap when gently tapped. Chilling them thoroughly between layers helps build a sturdy shell that won’t break when handled.