It’s almost Christmas and around here, that means it’s hot chocolate bombs season!

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!

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.

hot chocolate bombs |

What you need to make homemade hot chocolate bombs

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.
  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.
  3. Remove the chocolate from the molds. Gently push the half spheres out of the silicone mold.
  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.
  6. Decorate. Drizzle on some extra chocolate, decorate with crushed cookies, candy, or sprinkles!

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.

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 |

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 |

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 |

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 |

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 |

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 |

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 temper chocolate on the stove/How to temper chocolate without a microwave

To temper chocolate on the stove:

  1. Chop your chocolate into small pieces
  2. Make a double boiler by placing a heat proof bowl on top of a small pot. Fill the pot with just an inch or two of water, making sure the bowl does not touch the water. Turn the heat on to low.
  3. Add 2/3 of chopped chocolate to the bowl and stir, while the steam from the simmering water melts the chocolate.
  4. When the chocolate is smooth and melted, carefully remove it from the double boiler and stir in the remaining chocolate. This will help the melted chocolate cool down to the right temperature, 88-90°F.

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 |

Can I make hot chocolate bombs in advance?

Yes, you can absolutely make hot chocolate bombs in advance. If you temper the chocolate properly (read the chocolate tempering tricks), you can make hot chocolate bombs well in advance.

How long do hot chocolate bombs last for?

All the ingredients in hot chocolate bombs are shelf stable and they will keep, if tempered properly, on the countertop almost indefinitely, if they last that long. Think of them like a chocolate bar – chocolate bars last a really long time!

How to store hot chocolate bombs

The best way to store hot chocolate bombs, after they have been made is at room temp in an air tight container.

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.


  • 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 |

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!

How to temper chocolate

Quick and easy tempered chocolate via the seeding method

Tempered chocolate is what you want for hot chocolate bombs – it’s what will make them shelf stable with a shiny finish and a consistent snap. I’ve mentioned several other ways to temper chocolate in this post, but if you’re still having trouble, this is a foolproof way called “seeding” that doesn’t need a thermometer.

First, melt two thirds of your chocolate, either in a heatproof bowl set over a pot of simmering water, or in the microwave for 30 seconds. Melt the chocolate completely but don’t burn it – the chocolate shouldn’t be hot on your fingertip. Stir the melted chocolate and add the remaining chocolate into the warm chocolate in three batches, stirring completely after each addition. Continue stirring until the chocolate is smooth and shiny. Test by swooshing a bit of chocolate on a piece of parchment paper – it should start to set immediately. If it doesn’t, add a bit more solid chocolate to your melted chocolate bowl until it sets when you test it.

My recommended chocolate for hot chocolate bombs

I like using Ghirardelli melting chocolate wafers. I find that they temper easily and set really well.


Hot Chocolate Bombs |

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
4.67 from 89 votes
Total Time 30 minutes


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

Special Equipment

  • half circle silicone mold


  • 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 |
  • 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 |
  • 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 |
  • 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 |
  • 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 |
  • 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 |


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.


  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.

      1. Nora says:

        After use an egg and clean out the shell, you are able to just stick the chocolate in that.

        1. Heather says:

          Use Easter eggs. Dollar tree has loads of them now.

  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. Veronica says:

      The hot milk makes it a richer tasty hot chocolate.

    4. Susan K Briggs says:

      Hot Chocolate mix contains Powdered Milk that is why you reconstitute the mix with water…. Use Milk

  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.

    2. Bridget says:

      Hi Diana,
      Try using chocolate melts (candiquik or other). We’ve found the melted chips are too soft and that what lends to cracking and caving. The melting chocolate holds up- my daughter is busy making dozens of these as stocking stuffers for friends and teachers.

  15. Woroud Shalabi says:

    Can you share recipe with coffe please ?

    1. Stephanie says:

      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!

    4. Makenzie says:

      Hello! I make hot chocolate with sugar and cocoa and it turns out great! you could probably use that instead!

    5. Karen says:

      I make my own with approximately 1/4 c. Cocoa and 1/2 c. Sugar, a little bit of salt.

  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 :)

  39. Robin G says:

    5 stars
    I have a question can I use a chocolate melter instead of a microwave?

    1. Stephanie says:


  40. Lorie says:

    How long can these be stored the Coco bombs

    1. Stephanie says:

      hi lorie,
      if you temper the chocolate right you can store them for weeks!

  41. Tabitha king says:

    When I make mine I have a hard time making the edges look pretty? What am I doing wrong or is that why people are drizzling chocolate over the top to hide the edges?

    1. Stephanie says:

      hi tabitha, drizzling chocolate hides a multitude of mistakes :) plus it’s extra chocolate!

  42. Jennie says:

    Has anyone tried adding a little booze inside the bombs or is it not stable enough to add liquid? I was thinking maybe a little Frangelico might be a nice touch.

  43. Sara says:

    These comments and responses are all awesome and helpful read mostly all of them. But, which is the best chocolate and least expensive to use.

    1. Stephanie says:

      hi sara,
      i’ve made these before just using hershey’s chipits :)

  44. Heather Spence says:

    I just made some choc. bombs with the choc wafers and they turned out great. I also made some with milk choc. chips and they are soft and very bending. unusable. Did I do something wrong?

    1. Stephanie says:

      hi heather,
      the chocolate wafers were probably a higher quality chocolate. sometimes chocolate chips have other emulsifiers in them!

    2. Kently says:

      Hi Heather,

      I know I’m about a year late on this, but in case it’s helpful for someone else, milk chocolate is “in temper” at a lower temperature than semi-sweet or bittersweet. If I understand correctly, you used bittersweet (or semi) wafers, but milk chocolate chips? That could be the problem. Stephanie is also right that choc chips are a little more difficult to temper because they’re designed not to melt nicely so they hold their shape in baked goods such as choc chip cookies. Hope you were able to make some excellent bombs in the end!

  45. Caren Theodorakakos says:

    4 stars
    I just made a second batch of these bc my first batch didn’t come out great bc I Kept overheating my chocolate and it was seizing. So this time I used a double boiler and the Bombs came out perfect!….then I went to decorate them with white chocolate drizzle and they all imploded!!! UGH!!! Clearly I should have let the white chocolate cool for a bit but I was worried it would harden! What do I do to make sure this doesn’t happen again but I still get them decorated?!

    1. Stephanie says:

      hi caren,
      cool the white chocolate as much as you can, stirring so that it’s still liquid, but not hot. the chocolate will stay liquid for a long time, just give it a stir every so often. also, drizzle from a great height, not so close to the bombs so that as the chocolate comes down, it cools. also, pop the bombs into the fridge to chill before decorating so they have some extra strength. hope that helps!!

      1. Caren Theodorakakos says:

        Thank you! 3rd attempt is in the freezer and look gorgeous, messaging the white chocolate in the piping bag now to keep it liquid while it cools. ??

        1. Kently says:

          I like to put my drizzling chocolate in a parchment coronet and keep it in a small double boiler when I’m not actively using it so that the steam from the pot below keeps my drizzling chocolate in the coronet nice and fluid!

  46. Mary says:

    5 stars
    My molds arrived today and I couldnt wait to try them, so I googled how to and your page came up!! It was everything I needed!! Thank you for every step, they turned out wonderful. Everything you wrote was easy to follow, and tasted great!!

  47. Momo says:

    Hey how long can you place coco bombs on the fridge for storing?

    1. Stephanie says:

      you don’t need to store them in the fridge, if you temper it right, they can stay at room temp for weeks!

  48. Aimee says:

    Hello any advice on how long the hot chocolate bombs can keep for I’ve got a huge order and for 23rd December and would like to start batching cooking them now – will they keep?

    1. Stephanie says:

      hi aimee,
      they should keep if you temper the chocolate properly!

  49. Alma says:

    5 stars
    For the hot cocoa mix, would you suggest using unsweetened cocoa powder since the chocolate shell might be a little too sweet?

    1. Stephanie says:

      hi alma,
      i used regular cocoa mix because the chocolate i used wasn’t super sweet – it was dark chocolate. if you’re using a milk chocolate that is very sweet and you’re sensitive to sugar, i would go with unsweetened cocoa powder.

  50. Wendy says:

    I haven’t made any yet. Thanks for all the advice. I am going to use small clear cups (wide lid) & add a plastic party bag from Dollar Tree. This should work to keep them safe & add a pretty ribbon topper. Wish me luck that the molds arrive on time & I’m successful. Placing atop each person’s plate on the dining room table. Only 8 vs our normal 28+ family (my parents had 6 children- I’m in the middle).

  51. Mya L Reim says:

    I just bought some caramel dots by the chocolate chips that I want to place in the middle of mine for added flavor. I picked up some clear punch cups to place the bombs into have the kids give as gifts, then place the cup in a decorated treat bag.

  52. Madison says:

    I have a question! Do you run into the issue of having a glob of chocolate at the bottom of your cup once you’ve finished all the liquid?

    1. Stephanie says:

      hi madison,
      usually i stir it up A LOT. but even with regular hot chocolate the end seems to have a little more chocolate for me LOL

  53. Miki says:

    5 stars
    We made these today and they were fabulous! We opted for mint chocolate so we filled the inside with 1 T. hot chocolate mix, 1/4 t. crushed candy canes and 4-5 mini minty marshmallows. We decided that we would like them to be more minty so we’re going to make them again and reduce the hot chocolate mix, and increase both the candy canes and marshmallows. Oh, and we “decorated” by rolling the seam in more crushed candy canes (before it cooled). They are gorgeous. Thanks for the recipe!

  54. Barbara says:

    Hi, I made these last night and they were really good but my problem is after they sit in the fridge the chocolate on the outside is still wet so when you pick them up to put them in a cup you get chocolate on the gloves. How do I keep my chocolate from being wet? It doesn’t matter when I make them at home but if I give them as a gift I don’t want people to have chocolate on their hands. Thank you ?

    1. Stephanie says:

      hi barbara,
      you need to temper the chocolate properly. if it is heated up too much or too little, it will sweat :)

  55. Lisa says:

    If I re-heat the tempered chocolate to put a design on top, do I need to re-temper it? Or does it need to be tempered chocolate at all (meaning, I can just heat the additional chocolate and use it without tempering it)? Thank you!

    1. Stephanie says:

      you should temper the chocolate on top :)

  56. Anne Theiss says:

    I’m imagining flavors like cherry, hazelnut, orange liquor, kirsch …
    Has anyone tried mixing liquors with confectioners sugar, keeping it really thick, then filling the bombs with that?

  57. Mary says:

    How do I keep the bomb from sticking to the bottom of the mug when I start pouring the milk over the top?

    1. Stephanie says:

      hi mary,
      just lift it up with a spoon :)

  58. Teresa says:

    Do I use milk chocolate or dark chocolate for bombs? Or both?

    1. Stephanie says:

      i like using dark, but you can use milk if you like!

  59. Liz Shepard says:

    My microwave works at 1,000. Should I heat the chocolate for a shorter time?

    1. Stephanie says:

      hi liz,
      yes, i would heat it in 15 second increments, stirring in between :)

  60. Marysa says:

    I would love to make these with my kids. Such a cute idea! I want to make a bunch of different kinds.

  61. Lyndsay says:

    So fun! Saving this for winter fun and YAY I have circle moulds! We tried a hot chocolate bomb gifted to us a few weeks ago and poured almond milk on top (it’s all we had, lol) – worked great, I think any hot liquid will do it, haha! Thanks for the tutorial, S and M! xo

  62. Angel says:

    Thanks so much for posting!! Taste wonderful! One problem: bombs were nice and shiny but after storing for a few days they become dull looking with swirls on them

  63. thesaunderschild says:

    These sound nice with a fun, frightening movie night. :-)

    1. Grace Saunders says:

      Spooky hot chocolate and a spooky movie! How exciting!

  64. natasha says:

    could i add alcohol to the recipe when making for adults

    1. Stephanie says:

      i’m not sure how you would be able to add it inside the chocolate bomb, but you can definitely add it to your mug after :)

  65. Lo Rain says:

    acrylic molds suck! i couldnt get my bomb halves out of them and wasted money. Now i have to just go and buy silicone ones that i shouldve done in the first place. Dont use acrylic (hard plastic) molds

  66. 5 stars
    Made some “snowman” white chocolate bombs for my little ones today, with eyes, noes, and mouth, just like in the photo. They loved the looks as well as the taste! With green and red colors, they have the perfect Christmas look, even though it may be a bit late for that. :)

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