How to Make Mini Conchita Hot Chocolate Bombs

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I don’t know about y’all but the holiday season doesn’t feel complete anymore without hot chocolate bombs. They’re so easy to make, you can get creative with the decorations, and it’s so fun to watch them dissolve in hot milk! Keep reading to learn how I made them extra fun with mini conchitas.

Needed materials:

• Round silicone molds
• Compound chocolate of your choice such as candy melts or almond bark
• Mini marshmellows
• Bread stamps or knife. I get my bread stamps from https://breadstamps.com
• Powdered food coloring, (red, white, green) I like to use the Master Elites by The Sugar Art. You can use my affiliate code DAYALATREATS for 15% off your purchase. If you struggle to get deep colors with gel food color, these are the colors for you!
• Hot cocoa powder of your choice
• Sprinkles of your choice
• Glass measuring cup and tablespoon
• Parchment paper
• Cupcake liners
• Baking sheet pans
• Piping bag

Making the Mini Conchitas

I recommend making the conchitas a day before you make the hot chocolate bombs. When I made these I did everything in the same day and it was a bit tiring. What will take the most time will be rolling and assembling each conchita. It will get a little difficult to roll them since they are so small. Your hand will start cramping towards the end (sorry!) This recipe makes about 48 mini conchitas.

Making the dough and topping is simple. To prepare the dough, place all dry ingredients and the butter in the bowl of a stand mixer fitted with a dough hook and let the mixer do all of the work. When the butter has incorporated into the dry ingredients add the egg and vanilla. Let that come together and gradually add in the warm milk. Knead the dough for 3 minutes or until it is slightly sticky and elastic. Place the dough in a lightly greased bowl and cover with saran wrap. Let rise for 2 hours or until doubled in size.

While the dough rises prepare the topping. Place all of the ingredients in the same bowl you used to prepare the dough. Use a paddle attachment to combine all ingredients together until it forms a paste. Don’t over mix. Divide the paste in three qual parts for red, green, and white colors.

Add a small amount of powder food coloring to each part and knead it with your hands until uniform in color. My go to powder food colors are the Master Elites by The Sugar Art. Weigh out 5 g of topping of each color. There should be 48 5 g pieces in total. Place them on a sheet tray, cover and let chill until the dough is ready to be rolled.

When the dough has doubled in size weight out 10 g. There should be 48 10 g pieces of dough in total. Roll each piece of dough with your fingers until it forms a ball. Place them about 2 inches a part on a greased sheet pan and grease the top of each one so that the topping can stick.

Flatten out the topping with your fingers and place it on top of each piece of rolled though. Lightly press it down so that it covers all of the top of the dough. Using a knife or bread stamp score the topping. Let the conchitas rise for an hour and half.

The best temperature to bake these is at 325 degrees F. I bake them for 15 minutes using convection setting. Depending on your oven you may need more or less baking time.

Store the conchitas in an airtight container once they have cooled down.

Melting the Chocolate to Make the Spheres

The simplest way to melt the chocolate is in the microwave. You have to be careful because if you heat it too long it will burn and it won’t be usable. I start with 30 seconds then 20 then 10 until it melts. Doing it in intervals helps because the measuring cup gets really hot so that also helps to melt the chocolate.

If you’ve never made hot chocolate bombs before you will need some practice! When I first made them they would break when I would take them out of the molds. I quickly learned that it takes two coats of chocolate so that they don’t break. Also, the chocolate must set to be able to take it out. The best way to do this is to place the molds in the fridge/freezer after each layer. It doesn’t take long maybe about 2-3 minutes.

There are different ways to fill the molds but my preferred way is to use a small tablespoon to coat each cavity. The first coat gets a full tablespoon and for the second layer I use only the back of the spoon coated with chocolate.

The trick to take out the chocolate from the molds is to peel back the mold from the edges and use your hand to push out the chocolate from under the mold.

Assembling the Hot Chocolate Bombs

When you take the chocolate out of the mold they have rough edges. I heat up a ceramic plate in the microwave for two minutes. I melt down the edges of one of the spheres on the plate and place it on a cupcake liner.

The amount of hot chocolate powder depends on your preference. I think the perfect amount is 2 heaping teaspoons. The order that I filled these was chocolate powder, mini marshmallows, then the mini conchita. For the colored side to show when the bomb opens up in the milk place the conchita colored side down.

I went simple with the decorations for these. I drizzled some melted chocolate on top and added Christmas color sprinkles.

Dissolving the Hot Chocolate Bombs

In order for the chocolate bombs to dissolve correctly the milk must be very hot. Use 8 ounces of milk per chocolate bomb. The milk can be heated on the stove top or microwave. Keep and eye out when heating the milk it as it can overflow.

Store the conchitas and assembled hot chocolate bombs up to 7 days in an airtight container(I doubt they will last that long!)

These are perfect to gift to friends, specially with the cold weather upon us!

Mini Conchita Surprise Hot Chocolate Bombs

Recipe by dayalatreatsCourse: DessertCuisine: mexican, americanDifficulty: Easy

Servings

6

Hot Chocolate Bombs

Inactive Time

3

hours 

30

minutes

Active Time

1

hour 

Total time

4

hours 

30

minutes

This post contains recipe for mini conchitas and hot chocolate bombs. The recipe makes 48 mini conchitas. I only made 6 chocolate bombs but if you want to make more you certainly can.

Concha dough

• 250 g Bread flour
  

• 63 g Granulated sugar

• 4 g Instant dry yeast

• 2 g Salt

• 1/4 tsp Cinnamon powder

• 58 g Butter (room temperature)

• 4 g Vanilla extract

• 50 ml Eggs (room temperature)

• 67 ml Milk (warm)

• Concha topping
  

• 58 g Butter(room temperature)

• 70g All purpose flour

• 70g Granulated sugar

• 1/4 tsp Vanilla extract

• Green, Red, and White powdered food coloring

• Hot chocolate bombs

• 36 g Compound chocolate + additional for decorating

• 2 tsp Hot cocoa powder (per bomb)

• Mini marshmallows

• Mini conchitas

• Sprinkles

Instructions

• Weigh out all ingredients and prepare all needed materials.
• Make the concha dough by combining all dry ingredients and the butter using a stand mixer fitted with a dough hook.
• Add the egg and vanilla extract.
• Warm the milk in the microwave for about 15-25 seconds and gradually add it to the dough. Knead the dough for 3 minutes. Use “stir” speed on the mixer from start to finish.
• The finished dough should be slightly sticky and elastic. Place it in a lightly greased bowl and let it rise for two hours or until doubled in size.
• Prepare the concha topping by placing all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment. You can use the same bowl you prepared the dough in. Beat all of the ingredients together until it forms a paste. Don’t over mix.
• Separate the topping into 3 equal parts and add the powdered food coloring to each part. Knead the color into the topping with your hands. Use gloves to avoid staining of your hands. Change gloves in between colors.
• Weigh out 5 g of topping, place on a baking tray, and chill until dough is ready to be rolled. There should be 48 pieces in total. You may have a small amount of topping left over.
• Once the dough has doubled in size weigh out 10g of dough. Roll each ball of dough with your fingers. There should be 48 pieces in total.
• Grease baking trays with butter and place the rolled conchitas about 2 inches a part. Grease the top of each conchita with butter.
• With grease free hands roll the topping in between your palms, flatten it out with your fingers as thin as possible and lightly press it down on top of the dough.
  
• Score the topping of each conchita with bread stamps or a knife. Let the conchitas rise for an hour and a half or until doubled in size. You will notice the topping will expand.
• Preheat the oven to 325 degrees F using convection setting.
• Bake the conchas for 15 minutes. The conchitas are ready when the bottom turns golden brown. Depending on your oven you may need less or more baking time.
• If you’re making the hot chocolate bombs the following day, store your mini conchitas in an airtight container once they have cooled down.
• Hot Chocolate Bombs
• Melt the chocolate in the microwave, starting with 30 seconds and decreasing the time until chocolate fully melts.
  
• Pour a spoonful of chocolate in the silicone mold. Place in the fridge for first coat to harden. Add a second coat of chocolate
• Carefully remove each sphere from mold.
  
• Heat a microwave safe plate in the microwave for 2 minutes. Using an oven mitt remove the plate from the microwave and use it to melt down the edges of one chocolate shell. Place that on a cupcake liner.
• Fill the chocolate shell with 2 teaspoons of hot cocoa powder, mini marshmallows, and a mini conchita. Place the conchita colored side down.
• Melt down the edges of the other chocolate shell using the plate. If the plate has cooled down, heat it again. Place it on top of the other filled shell.
• Place some melted chocolate in a piping bag, cut off a tiny pice of the tip and drizzle some chocolate on top on the chocolate bomb. Immediately add the sprinkles.
• Seal any gaps of the sides of the chocolate bomb with the chocolate in the piping bag.
• Heat a cup of milk and place a chocolate bomb inside the cup. Watch the hot chocolate bomb dissolve and enjoy! OR gift them to your family and friends 🙂

Recipe Video

Notes

• If you leave the mini concha in the hot milk too long it will dissolve.
• The recipe is in grams because I find it easier to measure out my ingredients this way and it creates consistent recipe results. I will include cup measurements here: For the dough- 1 1/2 cups flour, 1/3 cup sugar, 1 1/2 tsp yeast, 1/2 tsp salt, 1/4 cup butter, 1 large egg, 1 tsp vanilla, 1/4 cup milk. For the topping- 1/4 cup butter, about 1/3 cup sugar, 1/2 cup flour, 1/2 tsp vanilla. Keep in mind that if you use cup measurements you may not get accurate results with the recipe.
• You can bake any remaining topping and make a crumble or you can freeze it to use it at a later time. It can be frozen up to a month.