Saturday, January 23, 2021


Hot chocolate pumps are a fun and unique way to enjoy a classic cup of everyone’s favorite winter drink, hot chocolate. When placed in a cup of steamed milk, they melt and dissolve to make the perfect cup of creamy, chocolatey goodness.


8 ounces of semi-sweet chocolate chips
4 tablespoons of hot cocoa mixture
¾ mini marshmallow cup
¼ cup of white chocolate chips


Cut the chocolate chips as thinly as possible, which will help it melt more evenly.
Place 5 ounces of chopped chocolate (about ⅔ of the chocolate) in a microwave container. Microwave on the defrost setting in 15 second increments, stirring between each. When most of the chocolate has melted, with a few pieces still solid, stop heating in the microwave and stir to finish melting the chocolate. The temperature for semi-sweet chocolate should be between 100-113°F at this point and no more than 120°F.
Add the remaining chocolate chunks and stir until they are almost melted and incorporated. Continue to stir the chocolate until it is cooled to about 85°F.
Return the chocolate to the microwave in the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate again to 90° and make it fluid to mould.
Use a brush, a paintbrush or the back of a spoon (a soup spoon works very well!) to cover the inside of each sphere of the candy mold. Apply two thin layers or a thicker layer, between 1/16″ and ⅛”.
Use a knife or ruler to clean any excess chocolate from the surface of the mold.
Place the mold in the refrigerator for 3 to 5 minutes until the chocolate hardens.
Gently remove the molded chocolate from the silicone mold.
Place 1 ½” teaspoons of hot cocoa mixture powder on one side of each half of the sphere. Add as many mini marshmallows as you can.
Heat an empty plate in the microwave for one minute and place it next to your workspace.
Place the empty half of each sphere, open side down, on the plate for only a couple of seconds to melt the edge. Quickly press the melted edge against the edge of the other half to seal the sphere.
You can alternatively paint some melted chocolate on the edge to stick the two sides together, but this leaves a more visible line.
Place the pieces of white chocolate in a pastry bag or a Ziploc bag. Heat in the microwave in 20 second increments, crushing the chocolate inside the bag, until it is completely melted. Cut out a small corner of the bag (or the tip if using a pastry bag).
Sprinkle white chocolate over the top of each hot chocolate sphere for decoration.


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