Hot Chocolate Bombs

These delicious, rich hot chocolate bombs are the perfect cold weather treat. Chocolate is poured into a mold, and marshmallows and hot chocolate mix are sealed inside, ready to be melted by warm milk to create a yummy surprise!

Hot Chocolate Bombs Ingredients

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 inside the spheres or by decorating the exterior.

FLAVOR: Add a drop of peppermint extract for a tasty treat. You could also add crushed candy canes inside the chocolate bombs for an even more minty flavor.

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.

HOT COCOA: There are plenty of different flavors of hot chocolate powder available, so you can get creative with the flavor you use.

How To Make This Hot Chocolate Bombs Recipe

The first step to making this fun treat is creating the chocolatey shells. Once they are ready, you can fill them and seal them before wrapping them for gifting or enjoying later.

STEP ONE: Chop the chocolate chips as finely as possible, which will aid in more even melting.

STEP TWO: Place five ounces of chopped chocolate (about two-thirds of the chocolate) in a microwave-safe bowl.

Microwave on the defrost setting in 15-second intervals, 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°F to 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°F and make it fluid for molding.

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-inch and ⅛-inch thickness. 

STEP SIX: Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.

STEP SEVEN: Place the mold in the refrigerator for three to five minutes until the chocolate sets.

STEP EIGHT: Gently pop the molded chocolate from the silicone mold.

STEP NINE: Spoon 1½ teaspoons of hot cocoa 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 warm 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 the hot chocolate spheres for decoration.

How To Serve

To serve, place a hot chocolate bomb in a mug. Pour eight ounces of steamed milk over the chocolate. Stir and drink up!

Serve with our famous Doubletree cookies or peanut butter brownies for an irresistible treat.

These would make the perfect gift for a chocolate lover during the holiday season. Place a bomb in a cupcake liner in the bottom of a cellophane bag and tie it with a pretty ribbon.

Our hot chocolate on a stick and hot chocolate mix are two more fun ways to have a hot chocolate treat any time the craving hits.

Storage

Now that you’ve embarked on the delightful journey of crafting hot chocolate bombs, let’s ensure you can savor these cozy treats just the way you like them.

MAKE AHEAD: You can absolutely prepare them in advance. Once you’ve molded and filled your chocolate spheres, place them gently in an airtight container or on a baking sheet lined with parchment paper.

They can stay fresh for up to two weeks, making them a perfect make-ahead option for gifting or spontaneous moments of indulgence.

AT ROOM TEMPERATURE: Store hot chocolate bombs in an airtight container or bag in a dry cool place for up to two weeks.

IN THE FREEZER: You can also freeze hot chocolate bombs for up to three months.

Why We Love This Recipe

PERFECT FOR GIFTING: Hot chocolate bombs make fantastic homemade gifts for friends and family. They’re thoughtful, visually appealing, and guaranteed to put a smile on anyone’s face.

INTERACTIVE EXPERIENCE: Whether you’re making these bombs for yourself or with loved ones, the process of watching them dissolve in hot milk is a fun experience.

SURPRISE AND DELIGHT: Breaking open a hot chocolate bomb is like unwrapping a delicious gift. The anticipation as the chocolate shell melts to reveal the hidden marshmallows is pure joy.

Our hot chocolate bombs are spheres of rich chocolate and fluffy marshmallows that are a creative, fun way to get your chocolate fix in cold weather. They’re perfect for sharing and make a great gift!

More Recipes You’ll Love

• Frozen Hot Chocolate
• Homemade Hot Chocolate
• Instant Pot Hot Chocolate
• Crockpot Peppermint Hot Chocolate
• Mint Hot Chocolate
• Peanut Butter Frozen Hot Chocolate