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Hot Chocolate Bombs

Food on a plate, with Chocolate and Laser
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.
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Table of Contents
  1. HOT CHOCOLATE BOMBS INGREDIENTS
  2. HOW TO MAKE THIS HOT CHOCOLATE BOMBS RECIPE
  3. HOW TO SERVE
  4. JUMP TO RECIPE

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.

A close up of food, with Chocolate and Peanut Butter

MORE CHOCOLATE RECIPES
Butter Cookies | Chocolate Peanut Butter No Bake Cookies


HOT CHOCOLATE BOMBS INGREDIENTS

Hot Chocolate

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. 

A plate of food on a table, with Hot Chocolate

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. 

Chocolate and Butter

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”. 

Text, letter

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

A close up of food, with Chocolate and Laser

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.

Chocolate and Laser

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.

A close up of a plate of food, with Chocolate and Laser

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.

Hot Chocolate

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.

A chocolate doughnut on a plate, with Laser and Hot Chocolate

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!

A tray of food on a plate, with Hot Chocolate and Microwave

STORAGE

Store hot chocolate bombs in an airtight container or bag in a cool, dry location for up to two weeks.

A close up of a plate covered with chocolate, with Laser and Hot Chocolate

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

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Food on a plate, with Chocolate and Laser

Hot Chocolate Bombs

5 from 1 vote
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.
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8

Equipment

  • 2” sphere silicone candy mold
  • Candy or digital thermometer

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!

Video

Notes

Heating and cooling instructions should temper the chocolate so that it molds into a shiny, crisp chocolate shell.  
 
Temperatures for tempering the chocolate will be different for milk or white chocolate.
 
Candy melts or “dipping chocolate” does not require tempering, but it doesn’t taste as good.
 
Use gloves to limit fingerprints on the chocolate.

Nutrition

Calories: 239kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 177mg | Fiber: 3g | Sugar: 21g | Vitamin A: 14IU | Calcium: 36mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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