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

How to Make Hot Chocolate Bombs

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Chill time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


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!


  • 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)


  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


  • Silicone mold:
  • 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:
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American