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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 you think! Please leave a rating and comment below.
Tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media.
Other Recipes You Might Like:
Hot Chocolate Bombs Recipe
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!
Ingredients
Hot Chocolate Bombs
- 1 cup of good quality chocolate, chopped (300 grams)
- 1/4 cup your favorite hot cocoa mix (60 grams)
- 1/4 cup mini marshmallows - the dehydrated kind (13 grams) - optional
- Pretty sprinkles for decorating - optional
Equipment
Instructions
- 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).
- 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.
- 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.
- Repeat until the chocolate is mostly but not fully melted. The heat from the bowl will melt the remaining bits as the chocolate sits.
- 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.
- Chill the mold in the fridge for about 3 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 around the rim of each sphere. This will make them easier to remove from the silicone mold and help prevent them from breaking.
- Refrigerate for 3-5 minutes until the chocolate has set, then carefully remove the chocolate from the silicone mold.
- Fill half of the spheres with 1 tsp of hot chocolate and a 1 tsp of mini marshmallows.
- Place the remaining tempered chocolate in a small piping bag and pipe a ring around each filled semi-sphere.
- 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.
- 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
15Serving Size
1Amount Per Serving Calories 94Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 47mgCarbohydrates 14gFiber 1gSugar 11gProtein 1g
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Jason Delevar
Sunday 21st of March 2021
This recipe is great. I love baking them and my family likes the product. Moreover, molds are cheap. I found it only for 6.99 USD https://www.amazon.com/dp/B08QPVWWSM/ref=twister_B08NLXR966?_encoding=UTF8&psc=1
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Jana
Sunday 27th of December 2020
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.