Hot Chocolate Bombs Recipe

image of hot chocolate bombs decorate with pretty sprinkles and white chocolate

Hot chocolate bombs have taken over the internet, so you know I had to try my hand at them! I figured you all probably feel the same way, so I thought I’d share how I make mine.

image of a hot cocoa bomb being dropped in a mug of warm milk

Whether you want to enjoy these yourself as an afternoon-pick me up or are making them as a gift, they’re sure to brighten anyone’s day.

How To Make These Hot Chocolate Bombs

These hot chocolate bombs are super fun to make! There are really 3 main steps to the process which I walk through below.

Step 1: Carefully Melting & Tempering Your Chocolate

Finely chop your chocolate using a sharp knife and place in a large heatproof bowl. Heat for 30 seconds at a medium high-heat (I use power level 7 out of 10) then remove from the microwave and stir the chocolate.

If you don’t have a microwave you can also use a double boiler.

Between heating intervals check the temperature of the chocolate with a food thermometer and make sure it doesn’t go above 90 F / 32 C.

Heat for an additional 15 seconds on medium-high power and stir again. Repeat until the chocolate is mostly (but not fully melted).

Give the chocolate one more more stir, making sure it’s nice and smooth.

image of dark chocolate being slowly melted in the microwave to make hot chocolate bombs

Step #2: Paint Your Silicone Mold with Melted Chocolate

Use a clean / food-safe paint brush to brush an even layer of chocolate all around the mold.

Chill the mold in the fridge for 3-5 minutes or until the chocolate is firm to the touch. Paint on a second layer of melted chocolate, being sure to add a little extra chocolate around the rim of each sphere.

image of a silicone mold being filled with chocolate to make homemade DIY hot chocolate bombs

This will make them easier to remove from the silicone mold and help prevent them from breaking.

Refrigerate for another 3-5 minutes then carefully remove the chocolate from the silicone mold.

image of chocolate shells being removed from a silicone mold to make a hot chocolate bombs recipe

Step #3: Fill the Chocolate Spheres with Hot Cocoa Mix and Marshmallows

Fill half of the spheres with 1 tsp of hot chocolate and 1 tsp dried mini marshmallows. Place the remaining tempered chocolate in a small piping bag and pipe a ring around each filled semi-sphere.

image of a chocolate sphere being filled with hot cocoa mix and marshmallows to make a hot cocoa bomb

Top with a second sphere and press together to create a seal. Roll each hot chocolate bomb in a bowl of sprinkles to cover the seal, then drop into a hot cup of milk and enjoy!

Tips for Making The Best Hot Cocoa Bombs

While these hot cocoa bombs are fun to make, they can be a bit challenging! Below are a few tips that will help ensure your hot cocoa bombs turn out great.

Tip #1: Use Good Quality Chocolate

Be sure to use good quality chocolate. You can use semi-sweet, milk or dark chocolate.

While you can use any type of chocolate, be sure it’s either couverture chocolate or comes in a bar. If you don’t have time to order some good-quality couverture chocolate online, don’t worry!

Most grocery stores carry good quality chocolate bars that can be used to make these hot chocolate bombs. Just be sure to double check the package to make sure it contains cocoa butter. 

image of high quality dark chocolate that's been chopped finely being being melted down and tempered

You can also use chocolate candy melts, but they don’t taste half as good in my opinion!

I strongly advise against using chocolate chips because they contain stabilizers that make them harder to melt down and difficult to temper.

Tip #2: Use Whatever Silicone Mold You Have

The semi-sphere silicone mold I used has a diameter of 1.5 inches, but you can use a larger mold or a different shaped mold to make your hot chocolate bombs!

The steps will all be same, you just might need to melt down a bit more chocolate and/or add in more hot chocolate mix.

image of a small silicone mold being used to make mini hot chocolate bombs

Tip #3: Melt Your Chocolate Slowly to Temper It

Tempering chocolate might sound intimidating, but I promise it’s not! Tempering chocolate just means we’re carefully heating and melting it to help it be as strong and shiny as possible.

This will allow you to easily pop your hot chocolate bomb shells out of the mold and gives them a beautiful finished look.

image of dark chocolate being slowly melted in the microwave to make hot chocolate bombs

Tip #4: Dunk Your Sealed Hot Chocolate Bombs into a Pretty Sprinkle Blend

To avoid a messy looking seam, dip your hot chocolate bombs into a bowl of pretty sprinkles. It’ll look like you added an extra bit of flair and no one will even remember there was a seam.

You can also drizzle melted chocolate over the top to give them a gorgeous finished look.

image of hot chocolate bombs decorate with pretty sprinkles and white chocolate

How To Enjoy These Hot Chocolate Bombs

There’s no right or wrong way to enjoy a hot cocoa bomb!

You can either place the hot chocolate bomb in a mug and pour steaming hot milk over it or drop them into a mug of steaming hot milk.

It will melt faster if you pour the milk over it, but you get to watch the melting process better when you drop it into the milk.

image of a mug of hot cocoa that was made with a hot chocolate bomb filled with mini marshmallows

The amount of milk you need will vary based on the cup or mug you’re using and the size of your hot chocolate bombs.

I find the sweet spot for my mini hot chocolate bombs is 8 ounces or 1 cup of milk. It makes a delicious hot chocolate that isn’t too sweet. If you want a more intense chocolate flavor you can add less milk.

Let Me Know What You Think!

If you try this hot chocolate bombs recipe I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

You can also tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media.

Other Recipes You Might Like:

Yield: 15 small hot chocolate bombs

Hot Chocolate Bombs Recipe

image of a hot cocoa bomb being dropped in a mug of warm milk

This DIY hot chocolate bombs recipe is the perfect way to warm up this winter! They're easy to make and so fun to enjoy!

Prep Time 15 minutes
Additional Time 10 minutes
Total Time 25 minutes

Instructions

  1. Finely chop your chocolate using a sharp knife and place in a large heatproof bowl.
  2. Heat for 30 seconds at a medium-high heat (I use power level 7 out of 10).
  3. Remove from the microwave and stir the chocolate. It won't have melted much yet, but heating it slowly and stirring between helps evenly heat the chocolate and makes sure certain areas don't overheat/overcook.
  4. Heat for an additional 15 seconds on medium-high power and stir again. If possible, check the temperature of the chocolate with a food thermometer after you heat it to make sure it doesn't go above 90 F / 32 C.
  5. Repeat until the chocolate is mostly but not fully melted. The heat from the bowl will melt the remaining bits as the chocolate sits.
  6. Let the chocolate sit for a couple minutes then give it one more more stir, making sure it's nice and smooth. Use a clean / food-safe paint brush to brush an even layer of chocolate in each indention in the silicone mold.
  7. Chill the mold in the fridge for about 3 minutes or until the chocolate is firm to the touch.
  8. Paint on a second layer of melted chocolate, being sure to add a little extra around the rim of each sphere. This will make them easier to remove from the silicone mold and help prevent them from breaking.
  9. Refrigerate for 3-5 minutes until the chocolate has set, then carefully remove the chocolate from the silicone mold.
  10. Fill half of the spheres with 1 tsp of hot chocolate and a 1 tsp of mini marshmallows.
  11. Place the remaining tempered chocolate in a small piping bag and pipe a ring around each filled semi-sphere.
  12. Top with a second sphere and press together to create a seal. If your seal doesn't look fully closed at this point, pipe a ring of chocolate over it to make sure it's fully closed.
  13. Roll each hot chocolate bomb in a bowl of sprinkles to cover the seal, then drop into a hot cup of milk and enjoy!

Notes

Use Good Quality Chocolate

Be sure to use good quality chocolate. You can use semi-sweet, milk or dark chocolate.

While you can use any type of chocolate, be sure it's either couverture chocolate or comes in a bar. You can also use chocolate candy melts, but they don't taste as good in my opinion.

I strongly advise against using chocolate chips because they contain stabilizers that make them harder to melt down and difficult to temper.

Use Whatever Silicone Mold You Have

The semi-sphere silicone mold I used has a diameter of 1.5 inches, but you can use a larger mold or a different shaped mold to make your hot chocolate bombs!

The steps will all be same, you just might need to melt down a bit more chocolate.

How To Enjoy These Hot Chocolate Bombs

You can either place the hot chocolate bomb in a mug and pour steaming hot milk over it or drop them into a mug of hot milk.

It will melt faster if you pour the milk over it, but you get to watch the melting process better when you drop it into the milk.

Nutrition Information

Yield

15

Serving Size

1

Amount Per Serving Calories 94Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 47mgCarbohydrates 14gFiber 1gSugar 11gProtein 1g

18 thoughts on “Hot Chocolate Bombs Recipe

  1. Hi! I tried making these a few days ago and they turned out great! The only thing is that the chocolate got really dull after I was touching the sphere during assembly. Was it too thin? Thank you .

  2. I have been trying these for a few weeks and the problem I have is my fingers melt the chocolate spheres as soon as I touch them. I have tried having a cold pack nearby to cool my hands down but that didn’t really work. The last time I placed a clean hot pad on my hand and put the sphere on that. It didn’t melt but was harder to control when putting the two pieces together!!!

  3. I am using couverture chocolate, melting it 30 seconds, stirring and then 15 second intervals. Applying two coats of chocolate after placing it in refrigerator for 5 min between each coat. The chocolate is sticking to my mold and breaking. What am I doing wrong?

  4. I made these today with success, but after some lessons learned through experimentation.
    1. Needed more like 3-4 layers painted in the mold to avoid breakage.
    2. I ordered the exact same mold as specified here, but really wished I had ordered larger! After actually testing this, two bombs of this size (@1.5 inches across) is needed for a rich hot cocoa.
    3. A big tip to help lessen handling was something I saw on another blog; heat a plate in the microwave and place each half of the sphere face down to melt the edge. It evened out the edges and made them nice and straight. Placed one half on plate and filled carefully with coco and a few small marshmallows and the stuck the top on (with the edge also melted on the plate). After letting it sit, it melded together nicely.
    Hope these tips helps others! The whole project was more difficult than I had hoped, but finally got in a groove…

  5. p.s. so because of the different way of sealing the halves together, didn’t roll in the sprinkles. They looked nice and tidy and weren’t handled as much this way. Just decorated the top with drizzled white chocolate and sprinkles.

  6. These were impossible!! Broke, melted, so frustrating. Going to try again with some of the tips here. My homemade hot chocolate recipe is 2T of hot chocolate per 1 cup of milk, so this def. isn’t enough hot chocolate mix! Should have done large or will need to add more hot chocolate mix to milk.

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