These hot chocolate bombs are all the rage! Hot Chocolate Cocoa Bombs are heavenly spheres of decadent chocolate filled with hot cocoa powder and mini marshmallows.
So fun to make and even more fun to watch them explode open when hot milk is poured over them in your favorite mug! Give it a stir, as all the chocolate melts you get complete hot chocolate indulgence!
They are a sweet way to start your day, sipping over the holidays or when the chocolate mood strikes! Which may be even more often once you've made these home-made chocolate treats and taste-test them yourself.
They make excellent gifts as well as making them with the family or friends!
Customize them any way you want from the inside to the outside.
These Christmas hot cocoa bombs are decked out in the holiday spirit with 4 different shell flavors! White chocolate, white chocolate peppermint crunch, milk and dark chocolate!
For the tops of the cocoa bombs, add chocolate drizzles for contrast and some sprinkles, colored sugars and/or peppermint. It really makes them look so beautiful and festive.
So fun! Because, who doesn't love your cool chocolate bomb exploding in hot milk when you pour it over the top? Stir the cocoa until it's creamy and smooth looking. Add some whipped cream! Devour!!
This recipe is fairly easy, once you get the hang of it. I started with 2 silicone dome molds
For perfectly round hot chocolate bombs, you’ll need two half sphere silicone mold trays with six cavities each. The spheres should be 2.5 inches in diameter because the smaller spheres don’t hold enough hot cocoa mix and bigger spheres won’t fit in a standard mug.
These molds are relatively inexpensive. You can usually pay less that $15 for a pair
Hot Chocolate Bomb Ingredients
- Chocolate – Good quality chocolate melting wafers
, chocolate bars
or chocolate chips
.
- Mini Marshmallows – Traditional mini marshmallows
, freeze-dried marshmallows
and fun shaped marshmallows
. Fit in as many as you can!
- Hot Chocolate Mix – Store-bought or homemade. I love using Ghirardelli Chocolate Premium Indulgence Hot Cocoa Mix
!
- Toppings on Bombs - Drizzle with additional melted chocolate and top with vibrant sprinkles, crushed cookies, peppermint or mini candy bar bits
- Garnishes for your Hot Cocoa if desired – Whipped cream, sprinkles
, crushed cookies or peppermint,
pumpkin spice
...The options are endless!
How to Make Homemade Hot Cocoa Bombs
- Melt the chocolate. Begin by melting your chocolate in the microwave stirring in 30 second intervals until melted. Approximately 2 minutes. (If you want to add crushed peppermint to your white chocolate, add a tablespoon or two. Too much will make it too clunky and hard to spread in the cavity.) Add a tablespoon of the melted chocolate into each of the cavities. Using a pastry brush or the back of a spoon, coat the inside of your spherical mold with the chocolate.
- Pour the shell. Put the mold in the freezer for 5 minutes to allow the chocolate to harden. If you missed any chocolate or it's too thin, just brush with additional melted chocolate and freeze once more to build a thicker shell. Gently pop the chocolate shells out of the mold.
- Stuff the shell. In one half of each hot cocoa bomb, add the hot cocoa mix and mini marshmallows. Place a microwave-safe plate in the microwave and heat for about 90 seconds, then press the other half of your chocolate sphere on the hot plate to smooth and melt the edges.
- Quickly place the other half of your sphere on top of the filled half of your cocoa bomb and you’ll have a fully assembled sphere! Place completed spheres into cupcake liners.
Toppings!
Drizzle the top of your sphere with additional melted chocolate zig-zags and top with vibrant sprinkles, crushed cookies, peppermint or mini candy bar bits to make them look super pretty.
Directions
- Pop your bomb into your favorite mug.
- Pour 8-12 ounces of hot milk or water over top. The warmer the milk, the more dramatic the explosion will be!!
- Watch your "bomb" explode.
- Stir & enjoy the chocolate decadence!
- Add whipped cream or any decorating embellishments you want if desired!
How to Store Hot Chocolate Bombs
Hot cocoa bombs will store best in a cool dark place. For the best flavor, try to use them within the first two weeks, but they will last for about 2 months.
More Christmas Treat Ideas!
- Peppermint Sugar Cookie Bars
- Grinch Cocoa Bombs
- Christmas Cowboy Cookies
- Homemade Peanut Butter Truffles
- Chocolate Fudge Pudding Cake
- 4th of July Cherry Bomb Cupcakes
- 1 Dough - 3 Kinds of Chocolate Cookies for the Holidays
- Starbucks Cranberry Bliss Bars
- Thick & Easy Hot Fudge
- Christmas Cookie Bars
- Chocolate Espresso Truffles
- 4 Holiday Chocolate Bark Recipes
Hot Cocoa Bombs
Ingredients
- 12 ounces high-quality chocolate wafers or you could use chocolate chips or chocolate bar.
- 6 tablespoons hot cocoa mix
- mini marshmallows
- Toppings for decorating: sprinkles drizzles, crushed peppermint, cookie crumbles, marshmallows
Instructions
Homemade Hot Cocoa Bombs
- Melt the chocolate. Begin by melting your chocolate in the microwave stirring in 30 second intervals until melted. Approximately 2 minutes. (If you want to add crushed peppermint to your white chocolate, add a tablespoon or two. Too much will make it too clunky and hard to spread in the cavity.) Add a tablespoon of the melted chocolate into each of the cavities. Using a pastry brush or the back of a spoon, coat the inside of your spherical mold with the chocolate.
- Pour the shell. Put the mold in the freezer for 5 minutes to allow the chocolate to harden. If you missed any chocolate or it's too thin, just brush with additional melted chocolate and freeze once more to build a thicker shell. Gently pop the chocolate shells out of the mold.
- Stuff the shell. In one half of each hot cocoa bomb, add the hot cocoa mix and mini marshmallows. Place a microwave-safe plate in the microwave and heat for about 90 seconds, then press the other half of your chocolate sphere on the hot plate to smooth and melt the edges. Quickly place it on top of the filled half of your cocoa bomb and you’ll have a fully assembled sphere! Place completed spheres into cupcake liners.
Toppings
- Drizzle the tops of your bombs with additional melted chocolate and top with vibrant sprinkles, crushed cookies, peppermint or mini candy bar bits to make them look super pretty. Let them set a few minutes for drizzled chocolate to set up.
How to serve
- Pop your bomb into your favorite mug.
- Pour 8-12 ounces of hot milk or water over top. The warmer the milk, the more dramatic the explosion will be!!
- Watch your "bomb" explode.
- Stir & enjoy the chocolate decadence!
- Add whipped cream or any decorating embellishments you want if desired
Kim Lange says
I am hoping to! Thank you and I updated it to make it a little clearer! Thank you for your feedback Susan!
Susan says
You need to make a video on how to make this one. Not really clear on the party where you add the top to the bottom.
Kim Lange says
Yes, that is correct! Hope you enjoy!
Margot says
The link for the molds takes me to 2-1/2” molds. Is that correct?
Ben | Havocinthekitchen says
Such a wonderful and fun idea. And most importantly, super versatile as you can use various flavourful additions from spices to crushed candy cane. Loving this!