What is a hot chocolate bomb?

Hot chocolate bombs or hot cocoa bombs are cute lil balls of chocolate that you put into a mug. When you pour hot milk into the mug, the chocolate melts and magically releases the marshmallows and cocoa hiding inside.

It’s super cute and fun and you can make SO many flavor variations! They sell hot chocolate bombs/hot chocolate balls at the store, but around here I haven’t seen any so I decided to make my own. You can too!

snowman peppermint hot chocolate bombs | www.iamafoodblog.com

What you need to make homemade hot chocolate bombs

peppermint hot chocolate bombs | www.iamafoodblog.com

How to make homemade hot chocolate bombs

  1. Melt your chocolate. Use the microwave to melt the chocolate melts or chocolate stirring in between until everything is smooth and pourable.
    melted chocolate | www.iamafoodblog.com
  2. Fill the molds. Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges. Pop the molds into the freezer for 5-10 minutes to set.
    making hot chocolate bombs | www.iamafoodblog.com
  3. Remove the chocolate from the molds. Gently push the half spheres out of the silicone mold.
    chocolate domes for hot chocolate bombs | www.iamafoodblog.com
  4. Melt the edges. Microwave a microwave safe plate for a minute, you want the plate to be just hot enough to melt the chocolate. Pick up the empty half of the chocolate bomb and place it on the warm plate for a couple of seconds, just until it melts.
  5. Fill. Add 1 tablespoon hot cocoa powder and mini marshmallows (and any other add-ins you want) to half of the spheres. Pick up another half and melt the edge on the warm plate then push the two sides together to seal.
    filling hot chocolate bombs | www.iamafoodblog.com
  6. Decorate. Drizzle on some extra chocolate, decorate with crushed cookies, candy, or sprinkles!
    hot chocolate bombs | www.iamafoodblog.com

If you don’t have a mold, wrap two eggs in saran wrap and dip them in the melted chocolate. Place on a plate and let set. Dip them again (so the shell is slightly thick), then melt the edges, add the insides, and seal.

What if I don’t have a silicone mold?

Don’t worry, you can still make chocolate bombs without a mold! You can wrap eggs in plastic wrap dip them and let them set. They don’t end up completely round, but it still works.

Which mold should I get for hot chocolate bombs?

The best mold for is a half sphere silicone mold. You can easily push the mold to pop the chocolate out. Silicone molds are cheap (compared to professional acrylic molds) and easy to use. The molds I use are 2 inches, but you can use up to 2.5 inches.

silicone half circle mold | www.iamafoodblog.com

What chocolate can I use for hot chocolate bombs?

I went the easy route and melted down chocolate chips, but you can also use candy melts which are easy to work with but don’t taste as good. There is also chocolate called couverture chocolate which is formulated to be easy to melt and set.

How can I tell if my chocolate is high quality?

Take a look at the ingredients. You’ll want a chocolate with 65% or more cocoa. The cocoa percentage that you see on chocolate packaging tells you how much of the chocolate is made from actual cocoa beans. Your chocolate should also have cocoa butter in it, which creates the melting quality of chocolate. Couverture chocolate (as I mentioned above) has a high percentage of cocoa butter, which is why it melts smoothly making it an excellent chocolate for making hot chocolate bombs.

hot chocolate bombs | www.iamafoodblog.com

Help! My hot chocolate spheres keep breaking!

If your spheres keep breaking, you want to double check three things:

  • How you melted your chocolate/chocolate tempering.
  • The edges.
  • How long you let it set.

peappermint hot chocolate bombs | www.iamafoodblog.com

How to temper chocolate

Tempering chocolate is a fancy way of saying melting chocolate, but it’s a bit more than just melting, it’s making sure that it doesn’t get too hot. If you don’t temper chocolate properly, it will melt at room temperature, it doesn’t really hold it’s shape, and it’s as shiny. Here’s how to temper chocolate.

  1. Chop your chocolate. Chopping up your chocolate with a knife makes sure all the pieces are small – smaller pieces means it melts more evenly. If you get couverture chocolate, it will come in wafers, you don’t need to chop this.
  2. Put the chocolate in a heat safe bowl and microwave for 30 seconds. It won’t look melted but don’t put it in for any longer! Use a rubber spatula to move the pieces of chocolate around. Some of the chocolate will be more melty and you’re going to use that heat to help melt the rest of the chocolate. Once you’ve stirred, it’s time to put it back in the microwave.
  3. Microwave the bowl again for 15 seconds, then remove and stir from the outside in. The outside pieces of chocolate will be more melted than the inside. Use the heat from the outside chocolate to help melt the pieces in the middle. If you have an instant read thermometer, check to see if your chocolate is between 88-90°F. That is the ideal range for tempering chocolate.
  4. If your chocolate isn’t smooth yet, microwave it again for 15 seconds and stir. Keep stirring until all the chocolate is melted and smooth. It’s best to underheat the chocolate because the residual heat from the bowl and the rest of the chocolate will help you will the melting.
  5. Spoon a bit of your smooth tempered chocolate onto a piece of parchment and put it in the fridge for 5 minutes. If it looks shiny and snaps when you break it in half, your chocolate has been tempered properly!

snowman hot chocolate bombs | www.iamafoodblog.com

What if I heated up my chocolate too much?

If your chocolate is bendy and doesn’t snap when you do the test in the fridge, it’s okay! Just add some more chopped chocolate to the bowl with your melted chocolate and stir it until it melts. Aim for 90°F and then do the fridge and snap test again.

How to fill the molds for hot chocolate bombs

If you’re having problems with your spheres breaking or not releasing, I have tips!

  • Clean your mold. Use a lint free-paper towel and make sure the inside of your silicone mold is nice and shiny. If there’s lint it in it or any residue it will come out on your chocolate.
  • Use a (clean) paint brush. I used the back of a spoon to push the chocolate around but if you use a paint brush you’ll have a lot more control. Paint the inside of the mold generously, let set for 5 minutes in the fridge, then apply a second coat being sure to paint extra along the edges so they edges are reinforced.
  • Make sure you let the chocolate set enough in the fridge. When the chocolate is set, it will be shiny and snappy and release easily from the molds.

hot chocolate bombs | www.iamafoodblog.com

Hot chocolate bomb flavors

I love hot chocolate bombs because you can go wild with the flavors. Try these ones!

  • Oreo – place some crushed up oreos inside and on the outside for decoration.
  • S’mores – crush some graham crackers for inside the bomb and on top for decoration.
  • Peppermint – crush up some peppermint candies for inside the bomb and on top for decoration.
  • Pumpkin – put a teaspoon of pumpkin spice in with the hot chocolate mix and sprinkle some on top.
  • Coffee – add a teaspoon of instant coffee to the inside of the bomb.
  • Dark chocolate sea salt – sprinkle on some flaky sea salt.

hot chocolate bombs | www.iamafoodblog.com

Tips

  • Don’t overheat the chocolate! Take your time and microwave in 15 second intervals.
  • Make sure you have enough chocolate on the edges of your mold so the molds don’t break when you take them out.
  • If you need to, add more chocolate to the edges then let set again.
  • Use food safe gloves while you’re assembling so you don’t accidentally melt the outsides or leave fingerprints on your hot chocolate bombs.
  • Keep your place cold or run your hands under cold water for a while, the heat of your hands will make the chocolate melt.
  • Be gentle when sealing the bombs together, don’t push too hard.
  • Use your (gloved) finger to gently rub along the seam where the two halves come together to smooth it out.
  • To store the hot chocolate bombs, keep them in an air tight container in a cool spot in your kitchen or in the fridge

hot chocolate bombs | www.iamafoodblog.com

Even more tips!

If you’re having problems with your spheres breaking or not releasing, I have even more tips!

  • Clean your mold. Use a paper towel and make sure the inside of your silicone mold is nice and shiny. If there’s lint it in it or any residue it will come out on your chocolate.
  • Use a (clean) paint brush. I used the back of a spoon to push the chocolate around but if you use a paint brush you’ll have a lot more control. Paint the inside of the mold generously, let set for 5 minutes in the fridge, then apply a second coat being sure to paint extra along the edges so they edges are reinforced.
  • Make sure you let the chocolate set long enough in the fridge. When the chocolate is set, it will be shiny and snappy and release easily from the molds.

Will it be chocolate-y enough?

Some of you are worried that there won’t be enough hot chocolate mix inside the the hot chooclate bomb. The outside of the bomb melts down and adds a HUGE chocolate hit. You can also add hot chocolate instead of milk to melt your hot chocolate bomb if you want a double hot chocolate!

For snowman hot chocolate bombs:

  1. Melt some white chocolate.
  2. Make the spheres as outlined above.
  3. Fill with hot chocolate mix and marshmallows.
  4. Seal the hot chocolate bombs.
  5. Pipe on eyes and a mouth with melted chocolate.
  6. Pipe on an orange nose with orange candy melts and enjoy!

snowman hot chocolate bombs | www.iamafoodblog.com

For peppermint hot chocolate bombs:

  1. Melt some white chocolate
  2. Make the spheres as outlined above.
  3. Fill with peppermint hot chocolate mix and marshmallows.
  4. Seal the hot chocolate bombs.
  5. Drizzle with extra white chocolate.
  6. Sprinkle on crushed candy canes and enjoy!

peppermint hot chocolate bombs | www.iamafoodblog.com

 

Hot Chocolate Bombs | www.iamafoodblog.com

Hot Chocolate Bombs

When you pour hot milk over these hot chocolate bombs, they melt and magically release the marshmallows and cocoa hiding inside.
Serves 4
4.61 from 41 votes
Total Time 30 mins

Ingredients

  • 1 cup chocolate chips or melting chocolate wafers
  • 4 tbsp hot cocoa mix
  • 4 tbsp mini marshmallows

Special Equipment

  • half circle silicone mold

Instructions

  • Melt the chocolate in a glass bowl in the microwave. Use 15 second bursts, stirring in between until everything is smooth and pourable. It will take about 1-2 minutes.
    melted chocolate | www.iamafoodblog.com
  • Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges.
    making hot chocolate bombs | www.iamafoodblog.com
  • Place the molds into the freezer for 5-10 minutes or in the fridge for 30 minutes to set. A couple of minutes into them setting, take them out and brush/spoon extra chocolate on the top edges to make it thicker. Let set completely, then carefully pop the chocolate dome out of the mold and set aside on a cold plate.
    chocolate domes for hot chocolate bombs | www.iamafoodblog.com
  • Microwave an empty plate for 30 seconds to 1 minute, until warm, but not hot. Take one chocolate dome and place it on the plate for a couple of seconds to melt the edges. Working quickly, flip it around and add 1 tablespoon hot cocoa powder and mini marshmallows and any other add-ins you want.
    filling hot chocolate bombs | www.iamafoodblog.com
  • Take another dome and melt its edge on the warm plate. Join the two domes together into a sphere and hold until sealed. Let set in the fridge or freezer while you make the rest of your spheres.
    hot chocolate bombs | www.iamafoodblog.com
  • To serve: Put into a mug, pour on warm milk (or hot chocolate!) and watch the magic! Stir everything up and enjoy.
    hot chocolate bombs | www.iamafoodblog.com

Video

Estimated Nutrition

Nutrition Facts
Hot Chocolate Bombs
Amount Per Serving
Calories 341 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 9.1g57%
Cholesterol 15mg5%
Sodium 255mg11%
Potassium 156mg4%
Carbohydrates 50.5g17%
Fiber 1.4g6%
Sugar 43.6g48%
Protein 5.2g10%
* Percent Daily Values are based on a 2000 calorie diet.

More drinks

84 Comments

  1. Anne says:

    I haven’t made the recipe yet, but it sounds terrific! Question though: if using eggs, when and how do you get the chocolate off of the egg? Won’t the chocolate crack when you remove the saran wrap?

    1. Stephanie says:

      hi anne,
      if the chocolate is thick and solidified enough, it should remove pretty easily. you will probably have to dip the egg twice, at least. unwrap the egg, then peel off the chocolate :)

    2. Dawn says:

      I think they mean to dip the egg half way. ???
      Then you could put two halves together.

  2. Paula Butler says:

    5 stars
    I have a question – usually when using a hot chocolate mix, you add hot water, not milk. Could you use hot water? Also, looks like you only have about a tablespoon of mix in the bomb. Does it make it strong enough? Thanks! I can’t wait to try these.

    1. Stephanie says:

      hi paula,
      have you ever tried hot chocolate mix with milk?! game changer! also, the chocolate part of the hot chocolate bomb adds some chocolate too so it’s plenty chocolate-y. i also had some with hot chocolate (made with milk) instead of the hot milk. hope that helps!

    2. Cathy says:

      With the hot cocoa mix, I’m sure you could use hot water instead.. however .. to get to the hot cocoa powder, you need to melt the chocolate shell, and I’m not sure chocolate & water would taste very good. I fear it would hurt the overall taste. That’s not to say it isn’t a possibility!! MAYBE.. if you make the chocolate outer shell thick enough, using water wouldn’t dilute the flavor as much.

      I haven’t tried it with water yet, so this is just my initial thought…. ;-)

      1. India says:

        If you can’t tolerate dairy, like me, try Almond Breeze (or your favorite brand) Unsweetened vanilla Almond Milk. I also added a little vanilla powder and this was hands down the best hot chocolate that my family ever had.

  3. Rayne says:

    I have a question. I have looked at a few recipes, and watched a few videos about these hot chocolate bombs. In each of them I see people use 1teaspoon to 1 tablespoon of hot cocoa mix, but the amount called for on the hot chocolate packet says to use 2 tablespoons per cup. Does a person use the amount on the hot chocolate instructions, or the amount in the recipes? Is it the chocolate from the chocolate spheres that make up the rest of the chocolate taste if you use less than what is called for? I just want to clarify this before I try this recipe. Thanks.

    1. Stephanie says:

      hi rayne,
      for me, the chocolate from the chocolate spheres was enough to make up for the less than 2 tablespoons of hot chocolate, but if you’re concerned, save the extra hot chocolate mix, make it as hot chocolate, then pour that hot chocolate over the hot chocolate bomb!

    2. India says:

      I used as much hot chocolate mix as I could fit in the mold and it was FANTASTIC!! I’m thinking you can probably go over a bit and be very happy with the results.

  4. Lyza says:

    5 stars
    Hi. I really like the salted caramel flavor. Any advice on how to make one?

    1. Stephanie says:

      hi lyza,
      you can:
      1. add a squeeze of salted caramel into the middle of the bomb
      2. put caramel chips into the middle of the bomb and sprinkle flaky salt on the outside as decoration.

      hope that helps!

  5. Brooke says:

    How long do these keep for ?

    1. Stephanie says:

      hi brooke,
      they should keep pretty indefinitely as all of the ingredients that make them up keep for a pretty long time but i’ll say up to one week to be safe :)

  6. Charleee says:

    5 stars
    Best explained recipe I’ve seen for these cocoa bombs! I hope to make some soon.

  7. Ava says:

    5 stars
    Me and my nana just made these and there are AWESOME!
    I love the way the chocolate just melts in the hot milk, thank you for making this recipe.

    1. Stephanie says:

      aww what a cute lil thing to make with your nana :) so wholesome!!!

  8. Jennifer O'Neill says:

    5 stars
    How do you store to keep from breaking or for gifting?

    1. Stephanie says:

      hi jennifer, i would put them in a box, very snuggly, kind of like how you would package chocolates!

  9. Leo says:

    I’m thinking of making some for presents for friends and family for Christmas. How long do you think they would they last if I made them in advance?

    1. Stephanie says:

      hi leo,
      they haven’t lasted that long around here because we melted and drank them all, but i think safely you could go for about a week. all of the ingredients are shelf stable (chocolate, hot chocolate mix, marshmallows).

  10. Julie H says:

    How much warm milk do you mix with them to serve?

    1. Stephanie says:

      a cup to a cup and a half!

  11. Denise H says:

    5 stars
    Great recipe! Quick question: what kind of chocolate chips are you using? Just the regular semi-sweet?

    Thank you!

    1. Stephanie says:

      i used dark but you can use semi-sweet too!

  12. Anna says:

    Hi! Do you add the instant coffee to the hot chocolate mix??

    1. Stephanie says:

      hi anna,
      yes, add it in when you add the hot chocolate mix if you want a mocha-type hot chocolate :)

  13. Wendy Foot says:

    5 stars
    I haven’t made these yet, but dying to try them! I thought I’d try putting a teaspoon of dulce de leche or salted caramel in and seeing what that’s like! I want to make gifts of them, and this recipe looks brilliant! Also looks easy enough to involve my thirteen year old granddaughter! Thank you 😊💗

  14. Diana R says:

    I tried these and it was an epic fail. I cannot get my edges thick enough. They chip and break when removing from the mold. Thanks for any tips.

    1. Stephanie says:

      hi diana,
      how long have you been letting them chill for? if you go back and add extra chocolate to the sides after the first time they chill, that will help with the edges being thick enough.

  15. Woroud Shalabi says:

    Can you share recipe with coffe please ?

    1. Stephanie says:

      hi,
      add a teaspoon of instant coffee inside with the hot chocolate :)

  16. Danett Muccio says:

    How far in advance can you make these?

    1. Stephanie says:

      hi danett,
      if you temper the chocolate properly, they should last for a while. all the ingredients are shelf stable :)

  17. Claire says:

    Do you have a recipe for the hot chocolate mix, used for the filling please? Ideally I don’t want to use milk powder 😊

    1. Stephanie says:

      hi claire,
      i don’t! i used store bought hot chocolate powder. if you don’t want to, you can just have the chocolate ball with marshmallows melt into hot milk :)

      1. Cheryl says:

        5 stars
        What brand of store bought hot chocolate mix do you use? Can’t wait to try this recipe.

        1. Stephanie says:

          hi cheryl,
          i used a local cafe’s hot chocolate mix – you can use whatever your favorite brand is :)

    2. Kim says:

      We use unsweetened cocoa, sugar & a little salt. Then use either almond or lactaid milk. Non dairy.

    3. Kate says:

      I haven’t hot chocolate bombs yet, but I make my own hot chocolate mix with a ratio of about 1 cup cocoa powder to 1 cup confectionary sugar and 0.5-1 cups granulated sugar, plus about an eighth of a teaspoon of sea salt. You can play with the ratio if you want it more or less chocolaty, and I also like to add in some finely chopped chocolate chips to make it richer. Personally, I always make my hot chocolate with chocolate soy milk too! Hope this helped!

  18. addie says:

    Can you use coconut milk for the hot chocolate ?

    1. Stephanie says:

      hi addie,
      yes, of course :)

  19. ciara Domes says:

    How do I go about melting the chocolate if I do not have a microwave?? Wanna try these with my daughter today!

    1. Stephanie says:

      hi ciara,
      you can melt the chocolate in a double boiler on the stove :) place a small pot of water on the stove and fill it with about 1 inch of water. turn the heat to low. then place a heat proof bowl (the bowl should be bigger than the pot) on top and put the chocolate in the bowl. the steam from the pot will melt the chocolate. hope that helps!

  20. Ciara Domes says:

    Is there a way to make this without using a microwave??

    1. Stephanie says:

      hi ciara,
      yes! add the chocolate to a heat safe bowl placed over a small pot of water on very low heat. the warmth from the steam will melt the chocolate.

  21. Sandra Palomares says:

    I’m excited to make these. Thanks for the recipe and tips

  22. Megan says:

    5 stars
    If you’re making them to give to people, what’s the best way to keep/store them? Also do you think I could use chocolate chips to temper chocolate and still be fine?

    1. Stephanie says:

      hi megan,
      if you’re using chocolate chips, i recommend you use an instant read thermometer to make sure that the chocolate is tempered properly to 88-90°F so that it’s shiny and snappy. if it’s overheated the chocolate will not set properly and they won’t store properly. the best way to store is in an air tight container at room temp :)

  23. MaryEllen says:

    How long can these last before use? What’s the shelf life?

    1. Stephanie says:

      hi mary ellen,
      if you temper the chocolate properly, they should last several weeks – all the ingredients are shelf stable :)

  24. robinet blanc says:

    5 stars
    Thank you so much. your blog has very nice content

  25. Tara says:

    I may have to try making these for Christmas gifts! Thinking I may try a white chocolate and peppermint combo too.

  26. Cindy Gibson says:

    Approximately how large (diametre) are the round moulds? These look fantastic – what a great gift!

    1. Stephanie says:

      hi cindy, they are 2 inches :) there’s a link in the post to the exact ones i used!

  27. Ashley LATHROP says:

    I just got done assembling a batch and had many casualties because the edges broke! What’s your best, most efficient technique for reinforcing the edges of I’m making them in bulk?

    1. Stephanie says:

      hi ashley,
      the best way is to let them all set until they’re firm then build up the edges again and let them set up again. when they’re cold from the fridge and you build up the edges, the coldness will help set the chocolate quicker, use a spoon or brush to brush a very generous amount of chocolate around the edges, you should start to see the chocolate set up almost immediately. hope that helps!

  28. Cathy says:

    5 stars
    I loved your write up for these, easy to follow and makes it all look straightforward.
    Question: Have you run into any issues with your HCB’s feeling soft when you go to use them?
    I have been experimenting with chocolate types and keep running into this problem after they have sat a a day or two.
    We keep our house on the cooler side.. so its not a melting issue.

    1. Stephanie says:

      hi cathy,
      it’s probably that the chocolate has been heated too high. if you over heat the chocolate, it won’t have that snap when you cool it down again. make sure you’re stirring really well in between intervals. try to under melt and use the residual heat, it should help :)

  29. Amor Barcelona says:

    What is the shelf life of choco bombs?

    1. Stephanie says:

      all the ingredients are shelf stable, so they should be good for a while if you temper the chocolate – up to 2-3 weeks.

  30. Michele says:

    I have a question. I have a melting pot am I able to use that instead of using the microwave to always reheat??

    1. Stephanie says:

      you can absolutely use the melting pot! :)

  31. Jen says:

    I’m having a problem getting them to seal. Any tips?

    1. Stephanie says:

      hi jen,
      instead of melting the edges on a warm plate, you can use melted chocolate to seal, you can pipe barely warm chocolate along the seams and then seal. hope that helps :)

  32. Tiffany says:

    I am hoping to make these soon. Any tips on making boozy hot cocoa bombs?

    1. Stephanie says:

      hi tiffany,
      ooh, i don’t have any ideas on how to add the booze inside the bomb. i think you would have to make a ganache with the liquor. but you can always pour something extra in your cup ;)

  33. Lori says:

    Have u kept them in freezer ever?

    1. Stephanie says:

      hi lori,
      i’ve never kept them in the freezer :)

  34. Erica Lovell says:

    I just started making some wondering if keeping them wrapped and stored in a freezer safe container in a freezer would they be ok for longer ?

    1. Stephanie says:

      hi erica,
      it’s best to keep them at room temp :)

  35. Kaley says:

    Hi there, I have a question! So I have made the bombs already but haven’t decorated them yet. They aren’t shiny or smooth. Any way to fix this?

    1. Stephanie says:

      hmm, the best way would probably be to melt them down with a bit more new chocolate. if they aren’t shiny or smooth, it’s most likely that the chocolate was overheated. you can melt them down with new chocolate and try again. or, if they’re just for you, you can decorate and enjoy! it’ll still taste good!

  36. Jeri says:

    I can’t wait to try these- they lol awesome and your directions are very clear! Thank you!

  37. Jeri says:

    I’m going to try this using the white choc Lindt bars with the strawberry flavored powdered mix for variety.
    What a fun idea- can’t wait for my molds!
    thank you!

  38. Kaylie Oldson says:

    3 stars
    Hello! I’m having an issue with sealing the molds. I’ve followed the instructions you left but I still can’t get them to seal without breaking

    1. Stephanie says:

      hi kaylie,
      you can try piping a bit of melted chocolate on the edges and sealing that way. make sure your chocolate isn’t too hot though :)

Leave a Reply

Your email address will not be published. Required fields are marked *