How to Make Hot Chocolate Bombs

Upgrade your hot chocolate this winter with these Hot Cocoa Bombs. Each chocolate sphere is filled with hot cocoa mix and mini marshmallows. Learn how to make these at home with just a few simple ingredients.

Homemade Hot Chocolate Bombs

Okay, so you’ve seen these literally all over the internet, right? Well I had a little FOMO, so here we are. And guess what? Making hot cocoa bombs was easier than I thought! 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 a 100% necessary part of snowy winter days, and cool fall mornings and this is the perfect way to upgrade your hot chocolate. Drop these hot cocoa bombs into some warm milk and whisk together for the tastiest treat.

These also make great gifts! They’re really easy to customize with sprinkles or colored chocolate to drizzle. If you’ve never made hot chocolate balls before now’s the time to try it.

How Do You 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!

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What You’ll Need

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

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.

What Kind of Mold to Use

One of the reasons these hot cocoa bombs are so easy to make is that the mold does most of the work for you. For this recipe I used this non-stick semi sphere mold. You basically make one half of each hot chocolate ball in each of the mold cavities. Then you stick the halves together after adding your hot cocoa mix and toppings. So easy!

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.

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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.

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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.

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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.

Can This Recipe be Doubled?

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 Success

• 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.
• Don’t rush. 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.
• Use cupcake wrappers. Place the chocolate spheres directly in a cupcake wrapper helps to reduce handling and makes them easier to transport.

Decorating Ideas

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. Just keep in mind whatever embellishments you add will end us in your cup of hot chocolate.

How to store Hot Cocoa Bombs

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

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