Hot Chocolate Bombs

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Hot chocolate bombs or hot cocoa bombs are all the craze of late. They are so delicious and the perfect way to prepare hot chocolate.

This hot chocolate bombs recipe is super easy to make and would be a great family activity to do when you are stuck at home inside, during the winter. Not to mention, hot chocolate bombs make a fantastic present to give away during the holidays, or any occasion.

And the best part is you only need just a handful of easy to find ingredients. If I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

In order to make homemade hot chocolate bombs you need just a handful of ingredients:

• Chocolate – You can use candy melts, chocolate chips, chocolate bars, etc.
• Instant hot cocoa mix – Use your favorite kind, or you can leave this out if you don’t want it to be super chocolatey.
• Mini-marshmallows – These are the best part of watching them burst out of the hot chocolate bomb and float to the top.
• White chocolate – I love to drizzle white chocolate or white candy melts over the top to make them a little fancier, but this is optional.
• Crushed peppermint – Some people love crushed up candy cane or peppermint candies in their hot chocolate so why not include some inside? This is optional as well.

Tools

• Half-Ball mold – You don’t need to use this one, but you will need some sort of half-ball mold.
• Spoon Bowl (microwave safe)
• Piping bags or plastic bag
• Wire rack
• Skillet

Step 2: How to Make Hot Chocolate Bombs at Home

Begin by melting the chocolate. You can use candy melts, chocolate chips, your favorite chocolate bars, etc. I think real chocolate tastes better than the candy melts, but they are still incredibly yummy with the candy melts.

Place the chocolate in a microwave-safe bowl and use bursts of 30 seconds on the microwave and stir in between until completely melted.

Or use the double boiler method on the stovetop burner. Place the metal or pyrex bowl on top of a small pot with about an inch of water in it. Turn the heat to medium, and the steam will hit the bottom of the bowl and gently melted the chocolate.

NOTE: If you use normal chocolate you will need to temper it, otherwise, you can just store them in the fridge. Candy melts do not need to be tempered and work great if these will be left out at room temp for a long time.

Step 3: Paint the molds with chocolate

Now scoop in a teaspoon or two of chocolate, it doesn’t have to be exact into each mold cavity. You can tilt and turn the mold so the chocolate gets on the side or use the back of your spoon to “paint” it up the sides.

You can also use something like a silicone basting brush if you like, or a new paintbrush.

If the chocolate is super runny, it may pool up on the bottom which will make that part thicker. To prevent that, flip the mold over onto a piece of parchment paper on a sheet pan.

Then place it in the fridge for about 10 minutes. I don’t always do this, it just depends on how runny the chocolate is.

Once the chocolate has set, come back and paint up the sides with a second coat of chocolate. This will make sure the walls are thick enough and don’t break on you when assembling the chocolate bombs.

Chill again in the fridge for 10 minutes until completely set, it may take longer, or a little bit less time.

Step 4: Remove and fill up those hot chocolate bombs

Take the mold out of the fridge and gently tug the sides of the mold and push underneath the half-ball to pop it out.

Make sure to use clean hands or wear gloves, especially if you don’t want fingerprints on the chocolate bombs, haha.

Fill half of them up with about 1 tablespoon of instant hot cocoa mix. This doesn’t have to be exact. You can also add crushed-up peppermint candies or other favorite hot chocolate additions.

And I always like to place them on a wire rack, but that isn’t necessary, you can put them on a plate too.

Then place 5 or 6 mini marshmallows on top of the mix. Don’t add too many, if you do the top piece won’t stay on very well.

Step 5: Assemble the Hot Cocoa Bombs

Time to assemble the hot chocolate bombs. Take a skillet and put it on a burner at medium heat for just about 45 seconds or so, so it gets really warm, but not super hot, you should be able to still touch the pan.

Place the other half-ball of chocolate rim side down onto the pan. The heat will melt the rim evenly and create “glue”. Pick it up and place it on the other half that is filled.

And there you go, that is pretty much it.

If you want, you can pipe chocolate around the seam. This will cover up any gaps if you have them.

Step 6: Finish the hot chocolate bombs

Smooth out the extra chocolate that you put around the equator of the hot chocolate bomb. Use your gloved finger, or a little paintbrush to do that.

Another option, I have seen people do, is gently roll the ball seam down on the warm skillet to help smooth it out. Just be careful, you don’t want it to fall apart/break on you.

Next, if desired, melt and drizzle some white chocolate/candy melts over the top. You can top with sprinkles too if you like. Or like crushed up peppermint candies/candy canes.

Once done, place the hot chocolate bombs in mini muffin paper cups for presenting. This is totally optional. Or maybe you have a box or something you want to put them in. So many options for presenting them.

Step 7: Moment of Truth, Drink that Hot Chocolate

Now to serve the hot chocolate bombs, heat up some milk until it is really hot, and then place a hot chocolate bomb in a mug.

Pour the hot milk over it and watch as it melts and breaks apart allowing the marshmallows to come to the top.

Stir and drink. This truly is the best way to prepare hot chocolate! Enjoy.

How long do hot chocolate bombs last?

These will last for quite awhile a few months at least. Store them in a cool dry place in an airtight container or in the fridge. Then set them out at room temperature for about 30 minutes before serving. If you serve them right away when still cold, they may cool down the hot milk too quickly.

Here are other recipes you make like:

Chocolate Strawberry Fondant Roses

Homemade Milk Chocolate

Homemade Cake Donut Pan

Lemon Poppy Seed Muffins

Creamy Old-Fashioned Fudge

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.