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These delicious, rich hot chocolate bombs are the perfect cold weather treat. Chocolate is poured into a mold with marshmallows and hot chocolate mix added and then hardened. Add to a cup and pour hot milk over to create a fun, yummy surprise!
Serve with our famous Doubletree cookies or peanut butter brownies for an irresistible treat.
MORE CHOCOLATE RECIPES
Butter Cookies | Chocolate Peanut Butter No Bake Cookies
HOT CHOCOLATE BOMBS INGREDIENTS
You will need…
- 8 oz. semi-sweet chocolate chips
- 4 tablespoons hot cocoa mix
- ¾ cup mini marshmallows
- ¼ cup white chocolate chips
You’ll also need these supplies…
- 2” sphere silicone candy mold
- Candy or digital thermometer
SUBSTITUTIONS AND ADDITIONS
CHOCOLATE: Candy melts or “dipping chocolate” does not require tempering, but it doesn’t taste as good.
SPRINKLES: Add some extra flair by adding sprinkles instead the spheres or by decorating the exterior.
FLAVOR: Add a drop of peppermint extract for a tasty, minty treat.
OREO: You could also add crushed Oreos to these for a cookies and cream taste.
SEA SALT: Sprinkle sea salt on the outside for a new, satisfying layer of flavor.
CHIPS: Use butterscotch or peanut butter chips for more flavor combination options.
MOLDS: While I recommend using a sphere, you could also experiment with other shaped molds for extra fun.
HOW TO MAKE THIS HOT CHOCOLATE BOMBS RECIPE
STEP ONE: Chop chocolate chips as finely as possible, which will aid in more even melting.
STEP TWO: Place 5 ounces of chopped chocolate (about ⅔ of the chocolate) in a microwave-safe bowl. Microwave on the defrost setting in 15-second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate. The temperature for semi-sweet chocolate should be between 100-113°F at this point and not hotter than 120°F.
STEP THREE: Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 85°F.
STEP FOUR: Place the chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 90° and make it fluid for molding.
PRO TIP: Heating and cooling instructions should temper the chocolate so that it molds into a shiny, crisp chocolate shell.
STEP FIVE: Use a paintbrush or the back of a spoon (a soup spoon works great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16” and ⅛”.
STEP SIX: Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.
PRO TIP: Use gloves to limit fingerprints on the chocolate.
STEP SEVEN: Place the mold in the refrigerator for 3-5 minutes until the chocolate sets.
STEP EIGHT: Gently pop the molded chocolate from the silicone mold.
STEP NINE: Spoon 1 ½” teaspoons of hot cocoa mix powder into one side of each sphere half. Add as many mini marshmallows as you can.
STEP TEN: Heat an empty plate in the microwave for about a minute and place it next to your workspace.
STEP ELEVEN: Place the empty half of each sphere, open side down onto the plate for just a couple of seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
STEP TWELVE: You can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
STEP THIRTEEN: Place white chocolate chips in a piping bag or Ziploc bag. Microwave in 20-second increments, squishing the chocolate within the bag until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).
STEP FOURTEEN: Drizzle the white chocolate over the top of each hot chocolate sphere for decoration.
HOW TO SERVE
To serve, place a hot chocolate bomb in a mug. Pour 8 ounces of steamed milk over the chocolate. Stir and drink up!
STORAGE
Store hot chocolate bombs in an airtight container or bag in a cool, dry location for up to two weeks.
Our hot chocolate bombs are spheres of rich chocolate and fluffy marshmallows that are a creative, delicious way to get your chocolate fix in cold weather. They’re perfect for sharing or to give as a gift!
MORE RECIPES YOU’LL LOVE
- Frozen Hot Chocolate
- Hot Chocolate on a Stick
- Instant Pot Hot Chocolate
- Crockpot Peppermint Hot Chocolate
Hot Chocolate Bombs
Ingredients
- 8 oz semi-sweet chocolate chips
- 4 tablespoons hot cocoa mix
- 3/4 cup mini marshmallows
- 1/4 cup white chocolate chips
Instructions
- Chop chocolate chips as finely as possible, which will aid in more even melting.
- Place ~5 ounces of chopped chocolate (about ⅔ of the chocolate) in a microwave safe bowl. Microwave on the defrost setting in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate. The temperature for semi-sweet chocolate should be between 100-113°F at this point and not hotter than 120°F.
- Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 85°F.
- Place the chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 90° and make it fluid for molding.
- Use a paintbrush or the back of a spoon (a soup spoon works great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16” and ⅛”.
- Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.
- Place the mold in the refrigerator for 3-5 minutes until the chocolate sets.
- Gently pop the molded chocolate from the silicone mold.
- Spoon 1 ½” teaspoons of hot cocoa mix powder into one side of each sphere half. Add as many mini marshmallows as you can.
- Heat an empty plate in the microwave for about a minute and place it next to your work space.
- Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
- You can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
- Place white chocolate chips in a piping bag or Ziploc bag. Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).
- Drizzle the white chocolate over the top of each hot chocolate sphere for decoration.
Serving
- To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink up!
I love these! They make an impressive gift, too!