These Hot Chocolate Bombs are decadent and delicious. Drop them in a mug of hot milk and watch them dissolve into a rich and creamy hot cocoa that will warm you up on a cold day.
If you love hot chocolate, then you should try this Hot Chocolate Recipe and this Chocolate Pot De Creme.
Table Of Contents
Recipe Details
I love Hot Chocolate Bombs. Not only are they delicious fun, but they also make a great gift during the holidays.
- TASTE: Rich and creamy and very chocolaty, once these Hot Chocolate Bombs melt, they’re scrumptious.
- TEXTURE: Unlike regular hot cocoa mix, these bombs add melted chocolate and marshmallows for extra sweetness and creaminess.
- TIME: This recipe will take 40 minutes.
- EASE: The hardest part of this recipe is forming and sealing the chocolate shells. Otherwise, it’s a breeze.
What You’ll Need
Ingredient Notes
- Chocolate- I used dark chocolate for my Hot Chocolate Bombs. High-quality chocolate bars are best.
- Hot cocoa mix- This can be any mix you like, either store-bought or homemade.
- Marshmallows- What’s hot chocolate without some marshmallows? Use the mini size.
- Silicone molds- These will help us create a hollow circle to fill with yummy goodies.
- Thermometer- This is to check the temperature of the chocolate as you temper it.
Add-ins and Substitutions
- Make them minty- Add some peppermint extract to the melted chocolate, or chop up some Andes mints for the filling of these bombs.
- Add some pumpkin spice- Mix some pumpkin spice into the hot cocoa mix for a fall treat.
- Substitute other chocolate varieties- I used dark chocolate, but you could also make this with milk chocolate, semi-sweet chocolate, or white chocolate.
- Add some heat- A sprinkle of cayenne pepper in the hot chocolate mix will give this sweet drink some spice.
How to Make Hot Chocolate Bombs
- Temper the chocolate. Chop the dark chocolate bars into fine pieces and place them in a large microwave-safe bowl. To properly temper chocolate, microwave the chocolate in 10-second intervals, giving a stir in between. After each heating interval, check the temperature of the chocolate with an instant-read thermometer. The temperature needs to be between 88-90 °F. If it goes above 90 degrees, the chocolate will change into a dusty matte brown color once set, which you want to avoid.
- Mold it. Once the chocolate is melted and reaches between 88-90 degrees Fahrenheit, pour the melted chocolate into the silicone molds and evenly distribute a thick layer of chocolate with a small spatula or pastry brush. Now place the chocolate filled molds into the fridge and chill for 10-15 minutes.Wearing food-grade gloves, remove the chocolate from the mold.
Pro Tip: I recommend having the chocolate spread over the sides to ensure the entire mold is covered.
- Fill the molds. Heat a nonstick pan over medium-low heat, then slightly melt the rim of half of a chocolate spheres in the hot pan. Place them open side up and fill them with hot cocoa mix and a few mini marshmallows. Then melt the rim of the remaining half and seal the hot cocoa bombs with another warmed half sphere.
- Decorate. Place the sealed hot cocoa bombs onto a parchment-lined baking sheet and drizzle with melted white chocolate and your favorite holiday sprinkles.
Recipe Tips
- Temper the chocolate- Don’t skip this step. It gives the chocolate a smooth, glossy finish and makes it so it doesn’t melt in your hands.
- Overfill the molds- When you are spreading the tempered chocolate in the mold, go up over the sides so that you can be sure the whole mold is filled. Otherwise, your bomb will have a hole in it!
- Wear gloves- Before you remove the hardened chocolate from the molds, I recommend using food-grade gloves to avoid leaving fingerprints all over the chocolate bombs.
- Don’t overfill the spheres- You only need about 1 heaping tablespoon of hot chocolate mix and a few mini marshmallows in each for a good cup of hot cocoa. Too much will affect the taste and make the bombs hard to close.
FAQs
What is a hot chocolate bomb made of?
Hot chocolate bombs are hollow spheres of tempered chocolate that are filled with hot cocoa mix and mini marshmallows. They are sometimes decorated with chocolate drizzles or sprinkles.
Are hot chocolate bombs better with water or milk?
You can make a Hot Chocolate Bomb in hot water or hot milk, but making it in milk will result in a richer, creamier cup of hot cocoa. But flavorwise, you can use either one because these bombs are decadent and sweet no matter what.
Serving Suggestions
These Hot Chocolate Bombs are sweet and delicious. You can serve them with dessert or with other beverages for a fun and delicious holiday get-together.
- Cookies: Serve them with some Lofthouse Frosted Sugar Cookies (VIDEO), Linzer Cookies with Raspberry Jam, or Lace Cookies with Chocolate (VIDEO).
- Cakes: Enjoy these Hot Chocolate Bombs with a slice of Chocolate Mousse Cake Recipe with Raspberry, New York Style Cheesecake, or Chocolate Lava Cake (Video).
- Chocolates: Pair them with some Chocolate Ganache, Coffee Chocolate Mousse, Chocolate Pot De Creme, or White Chocolate Creme Brulee.
- Beverages: Serve these alongside other sweet drinks, like this Pumpkin Spice Latte, Iced Caramel Macchiato, or Caramel Frappuccino (Starbucks Copycat).
Make This Recipe in Advance
Make ahead: You can prep the molds ahead of time and then fill and close them at a later date. But since these can last for a while, you can make them weeks before you plan to use them.
Storing: Store these Hot Chocolate Bombs in an airtight container at room temperature for up to 2 months. Keep them in a cool place and out of direct sunlight to avoid melting.
Freeze: Wrap them individually in aluminum foil or plastic wrap, then store them in an airtight container or freezer ziplock bag. They can be frozen for up to 3 months.
More Decadent Chocolate Dishes!
Watch Video Recipe Here
Full Recipe Instructions
Hot Chocolate Bombs Recipe
These Hot Chocolate Bombs are sweet and delicious. You can serve them with dessert or with other beverages for a fun and delicious holiday get-together.
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Servings: 6 bombs
Calories: 354kcal
Equipment
- 1 Silicone Hot Chocolate Bomb Mold 2.5-inch
Ingredients
- 3 bars Lindt 78% cocoa chocolate bars 10.5 oz total
- 6 Tbsp Hot cocoa mix heaping Tbsp
- 1 cup Mini marshmallows
- White chocolate for decorating
- Holiday sprinkles for decorating
Instructions
- Chop 3 dark chocolate bars into fine pieces and place them in a large microwave-safe bowl.
- Now you will need to temper the chocolate. Do not skip this step. To properly temper chocolate, microwave the chocolate in 10-second intervals, roughly mixing with a spatula in between. After each heating interval, check the temperature of the chocolate with an instant-read thermometer. The temperature needs to be between 88-90 °F. If it goes above 90 degrees, the chocolate will change into a dusty matte brown color once set. You want to avoid this since we are going for a shiny dark look.
- Once the chocolate is melted and reaches between 88-90 degrees Fº, spoon the melted chocolate into the silicone molds and evenly distribute a thick layer of chocolate with a small spatula. Tip: I recommend having the chocolate spread over the sides to ensure the entire mold is covered. Now place the chocolate filled molds into the fridge and chill for 10-15 minutes.
- Before you remove the hardened chocolate from the molds, I recommend using food-grade gloves to avoid leaving fingerprints all over the chocolate bombs.
- Heat a nonstick pan over medium-low heat, then slightly melt the rim of half of the chocolate half spheres in the hot pan, then place them open side up and fill them with 1 heaping tablespoon of hot cocoa mix and a few mini marshmallows. Then melt the rim of the remaining half and seal the hot cocoa bombs with another warmed half sphere.
- Place the sealed hot cocoa bombs onto a parchment-lined baking sheet and decorate with melted white chocolate and your favorite holiday sprinkles. Makes about 6 (2 1/2 inch) chocolate bombs.
Notes
- Temper the chocolate- Don’t skip this step. It gives the chocolate a smooth, glossy finish and makes it so it doesn’t melt in your hands.
- Overfill the molds- When you are spreading the tempered chocolate in the mold, go up over the sides so that you can be sure the whole mold is filled. Otherwise, your bomb will have a hole in it!
- Wear gloves- Before you remove the hardened chocolate from the molds, I recommend using food-grade gloves to avoid leaving fingerprints all over the chocolate bombs.
- Don’t overfill the spheres- You only need about 1 heaping tablespoon of hot chocolate mix and a few mini marshmallows in each for a good cup of hot cocoa. Too much will affect the taste and make the bombs hard to close.
Nutrition
Calories: 354kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 440mg | Fiber: 7g | Sugar: 29g | Vitamin A: 26IU | Calcium: 60mg | Iron: 8mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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