How to Make Hot Chocolate Bombs

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Upgrade your hot chocolate this winter with these Hot Chocolate Bombs. The chocolate spheres are filled with hot cocoa mix and mini marshmallows. Learn how to make these at home with just a few simple ingredients.

two hot chocolate bombs on a white table, garnished with sprinkles

Homemade Hot Chocolate Bombs

Okay, so you’ve seen these literally all over the internet, right? While I had a little fomo, so here we are. While it seems like they’re a ton of work, you just need a little bit of patience and some careful hands.

Hot chocolate is 100% necessary part of snowy winter days, and cool fall mornings and this is the perfect way to upgrade your hot chocolate. Drop these into some warm milk and whisk together for the tastiest treat.

These make great gifts, and they’re really easy to customize with sprinkles or colored chocolate to drizzle.

A glass mug with hot chocolate and whipped cream with two paper straws

How to use a hot chocolate bomb

Heat up a glass of milk and drop a hot chocolate bomb into the bottom of a mug and pour the warm milk over top. As the chocolate starts to melt, stir it all together until the hot chocolate powder is dissolved. Then top it off with a batch of homemade whipped cream or my hot chocolate whipped cream would also be delicious!

Ingredients

Dark chocolate bar (milk or white chocolate also work!)
Powdered hot chocolate mix
Mini Marshmallows
Milk (for serving)
Whipped Cream (for serving)

An overhead picture of the materials needed to make hot chocolate bombs, with text overlaid

What type of chocolate is best?

Milk, white or dark chocolate works great for these. You want to choose a high-quality chocolate for the best taste. I would recommend using chocolate bars or melting wafers (such as Ghirardelli), but I would stay away from candy melts as they’re thicker and don’t taste the same as real chocolate.

While you can use chocolate chips, they will be a little thicker and take a little longer to set. Chocolate chips have added ingredients and do not melt down quite as smoothly. They have more of a waxy finish. White chocolate also tends to be much thicker than milk or dark chocolate whether that’s chocolate chips, bars or wafers. However, it’s also less opaque, so you may need two coats of white chocolate in the molds.

How to make Hot Chocolate Bombs

Melt the chocolate: In a microwave-safe bowl, melt the chocolate at 50% power in 20 second increments. Stirring each time until melted and smooth. It’s important to slowly heat the chocolate so it doesn’t burn or seize.

Coat the mold: Put a spoonful of melted chocolate in each cavity and swirl it around to coat the outside. Be sure it’s completely coated and if it’s thin, add additional chocolate then refrigerate for 10-15 minutes to set.

Assembling

Warm a plate: This is the easiest method for sealing the two chocolate spheres together. Place a plate overtop of the measuring cup filled with about ¾ cups of boiling water. The plate will get warm enough to melt the edges of the chocolate sphere enough do that they can be sealed together. Another option is to use a heat skillet.

Remove the chocolate from the mold: Remove one at a time and gently press the chocolate shell on your heated plate briefly to heat the edges. Quickly flip over the shell and place it in the cupcake wrapper.

Fill with hot chocolate: Fill the shell with 1 tablespoon of hot chocolate mix and a couple of mini marshmallows. Careful not to over stuff, as it will be difficult to seal.

Add the second shell: Take another sphere and warm the edge and place on top of another shell that’s already been filled. Gently press the two shells together. Refrigerate for 10-15 minutes to set.

Add the decorations: You can decorate these any way you’d like, but a chocolate drizzle and a little bit of sprinkles so a long way! You can also add crushed cookies, or other candy.

Hot chocolate bombs sitting in a cupcake wrapper

How to double the recipe:

This recipe makes 6 hot chocolate bombs, because you need two halves and the mold has 6 cavities, so you can make three at a time. If you would like to make more, I recommend making them one batch at a time rather than doubling the chocolate as you will have to continue melting the chocolate and eventually it can discolor.

Tips for preparing Hot Chocolate Bombs

  • Wipe your mold clean prior to using.
  • Be sure to fill the mold with enough chocolate so that it’s not too thin. Sometimes adding an additional coat of chocolate between chilling times helps.
  • Be sure to allow the chocolate mold to set completely prior to removing them.
  • Handle these with care as they are delicate. Using food handling gloves helps to prevent the chocolate from melting or leaving fingerprints on the outside.
  • Place the chocolate spheres directly in a cupcake wrapper helps to reduce handling and makes them easier to transport.
overhead of silicone mold filled with chocolate that has been set

How to decorate Hot Chocolate Bombs

More chocolate is always better, so I love to add a simple chocolate drizzle. The great thing about these is that you can prepare them for just about any holiday by changing the sprinkles and packaging them up with festive ribbon.

How to store these

Store Hot Chocolate Bombs in a cool dry place until ready to use. They can be kept in an airtight container for one week.

a cellophane bag with a hot chocolate bomb tied with pink bakers twine
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two hot chocolate bombs on a white table, garnished with sprinkles

How to Make Hot Chocolate Bombs

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Chill time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

Easy homemade Hot Chocolate Bombs. The chocolate spheres are filled with hot cocoa mix and mini marshmallows. Drop these into a glass of warm milk and stir until it melts for the best hot chocolate you’ve ever had!

Ingredients

 

  • 8-ounce (226g) dark chocolate bar
  • 6 tablespoons powdered hot chocolate mix
  • Mini Marshmallows  
  • 1 cup of boiled Water
  • Hot Milk (for serving)
  • Whipped Cream (for serving)

Instructions

  1. In a microwave-safe bowl, melt half the chocolate at 50% power in 20 second increments. Stirring each time until melted and smooth.
  2. Coat the cavities of the mold one at time. Put a spoonful of melted chocolate in each cavity and swirl it around to coat the outside. If it’s thin, add additional chocolate then refrigerate for 10-15 minutes. (note this could take longer depending on thickness)
  3. Boil about ¾ cups of water either on the stovetop or in the microwave. Place a plate overtop of the measuring cup to warm the plate.
  4. Unmold the chocolate shells. Press the chocolate shell on your heated plate briefly to heat the edges. Quickly flip over the shell and place it in the cupcake wrapper.
  5. Fill the shell with 1 tablespoon of Hot Chocolate mix and a couple of mini marshmallows. Do not over stuff.
  6.  Repeat step 4 and gently press the two shells together, being careful not to press too hard so as not to crack the bottom shell. Refrigerate for 10-15 minutes to set.
  7. To add a chocolate drizzle: Re-melt the chocolate in the microwave as instructed above. Fill a small piping bag with 2-3 tablespoons of melted chocolate and cut off the tip of the piping bag. Drizzle and allow to set. Garnish with sprinkles.
  8. To serve: Place a chocolate bomb in the bottom of a mug. Heat milk in the microwave until desired consistency, pour warm milk over the chocolate bomb. Stir until combined. Serve with whipped cream or hot chocolate whipped cream

Notes

  • Silicone mold: https://amzn.to/3w73KEe
  • How to store: Store in a cool dry place until ready to use. They can be kept in an airtight container for 1 week
  • Doubling this recipe: This recipe makes 6 hot chocolate bombs, because you need two halves and the mold has 6 cavities, so you can make three at a time. If you would like to make more, I recommend making them one batch at a time rather than doubling the chocolate as you will have to continue melting the chocolate and eventually it can discolor.
  • Types of chocolate: You can use milk, white or dark chocolate. High quality chocolate bar are best. Chocolate chips can be used, but they do not melt down as smoothly and can produce a different finish.
  • Additional tip for sealing: If you find the method with the heated plate is not warm enough to remelt the edge of the chocolate sphere, try warming a skillet on the stovetop. 
Nutrition Information:
1
253
24g
69mg
13g
31g
2.8g
2.4g
1.9mg
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American

Keywords: Hot Chocolate bombs

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