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Hot Chocolate Bombs

Spheres of decadent chocolate are filled with cocoa mix and marshmallows. Simply add hot milk to watch them burst open and spill their chocolatey goodness. These hot chocolate bombs will become your favourite way to indulge in this cold weather beverage.

Hot chocolate bombs decorated with various sprinkles.
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What are Hot Chocolate Bombs?

Hot chocolate bombs are decadent spheres of chocolate filled with cocoa mix and marshmallows.

To turn them into hot chocolate you simple place them in a mug, add some hot milk and watch them melt, releasing all the good cocoa fixings inside.

The basic hot chocolate bomb is made with just three ingredients; chocolate, cocoa mix and marshmallow, but you can turn these into gourmet hot cocoa by adding a bit of instant coffee, crushed candy canes, caramels, or anything else you can think of.

They are actually easier to make than they look and the kids will love to decorate them before they drench them in milk and watch them burst open.

They also make lovely gifts.

Mug of hot chocolate with marshmallows and a plate of hot chocolate bombs.

How do Hot Chocolate Bombs Work?

It’s pretty simple. Just place them in a mug and pour hot milk over them.

They will split open, releasing the cocoa mix and marshmallows while the chocolate shell will melt resulting in the richest, most decadent hot cocoa you could dream of.

For these bombs I’ve found that 8 to 10 ounces of milk is perfect (about 1 Cup), but of course that will depend how strong you like you hot chocolate.

Hot milk being poured over a hot chocolate bomb in a glass mug.

Ingredients

There are only three must-have ingredients to make these hot chocolate bombs.

  • Chocolate – You can use milk, semi-sweet or dark, it’s totally up to you. Chocolate chips work fine, just choose a higher quality brand. You can also use good quality chocolate bars or baking chocolate.
  • Cocoa mix – Use your favourite here. The better quality brand you choose the tastier your hot chocolate will be.
  • Marshmallows – Mini marshmallows will work best. If you like the coloured marshmallows you can use those, or stick with the traditional ones.

You will probably want to decorate your cocoa bombs as well. I like to use a variety of fun sprinkles, but you can use crushed mints, shaved chocolate, or a simple drizzle of white chocolate. Get creative and have fun!

Ingredients for Hot Chocolate Bombs

Instructions

One – Melt the chocolate. I prefer to do this in a glass bowl over a simmering pot of water. I have better control of the melting than using a microwave and I can keep the bowl over the hot water as I work which keeps it the perfect consistency.

Fill the pot just full enough so the bottom of the bowl just barely touches the water. Heat over medium-low heat (I use setting 4 on my stove-top) until melted and smooth.

Remove the pot from the heat leaving the bowl in place.

Two – Spoon about 2 teaspoons of chocolate into each mold.

Process of spooning chocolate into silicone molds.

Expert Tip – If you are going to use the microwave to heat your chocolate do so slowly. Use 15 second intervals and stir between each interval. Once the chocolate is mostly melted you should be able to stir it well enough to melt the rest. If it still needs a bit longer, reduce to 5 second intervals to avoid burning the chocolate.

Three – Using a pastry brush, brush the chocolate over the inside of the mold as evenly as you can making sure to spread it right to the top.

Four – Once all the molds are filled, pop the tray in the freezer for 5-10 minutes so the chocolate can firm up. Then repeat the filling, brushing and freezing one more time.

On the second coat of chocolate fill and brush one mold at a time otherwise the cold chocolate will set the melted chocolate before you can spread it.

Brushing chocolate in silicone molds with a pastry brush.

Five – Remove the molds from the freezer. Loosen the chocolate by gently stretching the edges of the molds.

Fill 6 halves with cocoa mix and marshmallows. I have found 1 tablespoon of mix and 5-6 marshmallows are perfect.

Six chocolate molds filled with hot chocolate mix and marshmallows and six empty halves.

Six – Place a clean plate over the hot pot of water. The steam will warm the plate.

Remove the empty halves from the mold and, working one at a time, press the edge of the chocolate shell to the warm plate.

Seven – When you see the edge start to melt remove it from the plate and press it to a filled half. Hold it for 2-3 seconds to seal. Then repeat with remaining shells.

Once all the bombs are sealed, pop them in the freezer for a couple minutes so the edges will set.

Heating half a chocolate bomb on a warm plate and then pressing it to the bottom half.

I tried many ways to seal the halves together and found this was the easiest and most successful way of doing it. You could also place some melted chocolate in a piping bag with a fine tip and pipe melted chocolate around the edge of the empty half and then press it to the filled half.

Remove from the freezer, and carefully pop the hot chocolate bombs out of the molds.

Decorate with a drizzle of melted chocolate and sprinkles or any way you like.

Hot chocolate bomb split open with sprinkles on top and marshmallows inside.

If you want to make these extra special, try making your own marshmallows! It isn’t as hard as you’d think.

FAQS

What is the best mold for hot chocolate bombs?

The fastest and easiest molds to use are silicone molds. You can purchase half dome, or even use silicone muffin cups. I use half domes that are approximately 2-inch diameter.

You can use acrylic molds as well, however you will need to properly prepare them and you need to take the time to temper the chocolate or they will not release from the molds.

What is the best chocolate for hot chocolate bombs?

To keep things the most economical you can simply use a good quality baking chip. For a bit more decadence you can use higher quality baking chocolate like Callebaut or Ghirardelli. I’ve also used melted Hershey or Lindt chocolate bars.

Just stay away from melting wafers. They are usually a bit waxy and combination of ingredients. Sometimes they are only chocolate flavoured and are not even true chocolate.

How do you store hot chocolate bombs?

You can store them in an airtight container either in the refrigerator or at room temperature. They shouldn’t melt at room temperature unless you live in a hot climate.

Mug of hot chocolate with marshmallows.

More Chocolate Recipes

Recipe

Hot chocolate bomb split open with sprinkles on top and marshmallows inside.

Hot Chocolate Bombs

Spheres of decadent chocolate are filled with cocoa mix and marshmallows. Simply add hot milk to watch them burst open and spill their chocolatey goodness.
4.75 from 78 votes
Print Pin Save Recipe Rate
Course: Desserts, Drinks
Cuisine: American
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 6
Calories: 235kcal
Author: Deanna

Equipment

Ingredients

  • 1 Cup chocolate chips or chopped chocolate plus extra for drizzling the top
  • 6 Tbsp hot chocolate mix
  • 1/2 Cup mini marshmallows
  • 1-2 Tbsp Sprinkles or other decorations

Instructions

  • Place a pot on the stove with a couple inches of water. Place a bowl over the pot and add the chocolate.
  • Heat over medium low heat and stir until chocolate is melted and smooth.
  • Remove pot from the stove, leaving the bowl in place. (this will keep the chocolate the proper consistency as you work)
  • Place the chocolate molds on a baking sheet. Add about 2 teaspoons of chocolate to each cavity of the molds and, using a pastry brush, brush the chocolate to cover the inside making sure to get right to the edges.
  • Place the tray in the freezer for about 5 mintues to allow the chocolate to set.
  • Remove the tray from the freezer and repeat the process of filling the molds and brushing the chocolate over the inside (you will be adding another 2 teaspoons of chocolate per mold). Return the pan to the freeze for another 5-10 mintues until fully set.
  • Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm.
  • Carefully stretch the molds with your hands to loosen the chocolate.
  • Add 1 tablespoon of cocoa mix to 6 of the halves and add 5-6 mini-marshmallows.
  • Working one at a time, remove the empty halves from the mold. Place an empty shell face down on the warm plate to heat the edge. When you see the edge beginning to melt, remove from the plate and press to a filled half. Hold in place for a few seconds to help seal.
    Repeat with remaining shells.
  • Place the tray back in the freezer for a few minutes to make sure the chocolate seal has set. Then remove from the freezer and carefully pop the bombs out of the mold.
  • Decorate with a drizzle of melted chocolate and sprinkles, or any way you like.

Video

Notes

For this recipe you will want to use molds that have approximately 2-inch cavities. Mine are 5cm (or 1.97 inches.)  Using 1 cup of chocolate chips or chopped chocolate you should end up with 4 teaspoons (1 1/3 Tablespoons) per cavity.
If you are using bigger molds, you will need to use more chocolate.  Don’t worry about making them too thick, but if the layer is too thin they will crack when you try to remove them.
If the chocolate cracks when you remove them, you can put them aside and remelt them. 
You can use milk, semi-sweet or dark chocolate depending on your preference.  
To make the hot chocolate add 1 hot chocolate bomb to a mug and pour 8-10 ounces of milk over top.  Stir until melted.
Nutrition information provided is an estimate and does not include milk.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 163mg | Potassium: 190mg | Fiber: 2g | Sugar: 22g | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
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Recipe Rating




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Rebecca S Edwards

Tuesday 28th of September 2021

Where did you find the bulk chocolate bars?

Deanna

Friday 1st of October 2021

I just get my chocolate at any grocery store usually. But I've also purchased at our local bulk store and even Amazon.

Peggy

Tuesday 5th of January 2021

Great tips turned out great

Noora

Sunday 3rd of January 2021

I love the recipe and the way you explained it with your additional notes thank you so much

Amanda

Tuesday 22nd of December 2020

If I make a big batch, how long will they last?

Deanna

Tuesday 22nd of December 2020

They should last for months as long as you didn't add anything perishable to the middle.

Jenny

Monday 21st of December 2020

How do I store these??

Deanna

Tuesday 22nd of December 2020

Just in an airtight container or ziplock bag. You can store them at room temperature, just don't keep them anywhere too warm.

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