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Hot Chocolate Bombs are spheres of chocolate, filled with hot chocolate powder mix and marshmallows for a fancy and delicious hot drink on a cold night. We’re even giving you four extra flavor combinations!

Hot chocolate bombs.

Hot chocolate is a winter favorite for the entire family. Growing up we alway had packets of hot cocoa powder in the house, and we thought they were divine! These days, we’re looking for a higher quality and a bit more flavor out of our hot chocolate. Hot chocolate bombs gave us everything we wanted, and more! They are full of chocolatey goodness, and we love how we can change up the flavors! You can keep it traditional with marshmallows and peppermint, or be adventurous with a creamy wassail bomb. Whichever flavor you try, you are sure to love it!

What chocolate should I use? 

You can really use just about any chocolate chips or melting chocolate. However, you will notice a difference in taste and waxiness between the low grade and high grade chocolate. You can also experiment between milk chocolate, dark chocolate, or even white chocolate!

Melting Chocolate Options:

Rather than microwaving, you may also melt chocolate using a double boiler method. Place a glass bowl over a simmering pot of water. The bowl needs to just barely touch the water. Melt the chocolate and stir until it is smooth. Remove from heat and leave the bowl in place. Make sure chocolate does not heat above 90 degrees Fahrenheit.

Milk:

We prefer to pour warmed whole milk over our hot chocolate bombs, but you can use your favorite dairy or plant based milk. 

Mold Sizes:

There are several sizes that you can use for Hot Cocoa bombs. This recipe works for the large size. If you use it on small molds, halve the amounts that go into the molds.

Why are my Hot Chocolate Bombs smudged?

Fingerprints are the worst when you have so carefully made your hot chocolate bombs! You can avoid fingerprints by wearing gloves while you work!

Assembling Tip:

We found it so much easier to put our spheres into paper cupcake liners after evening up the edges. This way, you can fill your bombs easily without risking messing up that beautiful chocolate!

A glass mug filled with hot chocolate from a hot chocolate bomb.

Freezer Instructions: 

If you are going to freeze your hot chocolate bombs, you will need to wrap them individually in plastic wrap before storing in a freezer safe bag. They should last for up to 3 months. 

Storage Instructions:

You can store hot chocolate bombs at room temperature for up to 24 hours, in the refrigerator for up to 5 days, or in the freezer for up to 3 months!

If you like this recipe, you may be interested in these other delicious beverage recipes:

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Hot chocolate bombs.
Hot Chocolate Bombs are spheres of chocolate, filled with hot chocolate powder mix and marshmallows for a fancy and delicious hot drink on a cold night. We’re even giving you four extra flavor combinations!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
  • 16 ounces chocolate chips or candy melts
  • 1 cup hot chocolate powder mix divided
  • 1/2 cup mini marshmallows divided
  • 1/4 cup candy canes crushed, optional
Instructions
  • Add 16 ounces of chocolate or candy melts into a bowl. Microwave for 30 seconds and stir until chocolate is just melted and smooth.
  • To fill the molds, add in a large spoonful of the melted chocolate and use the spoon to spread chocolate up the sides of the mold. Be sure to evenly coat the inside of molds and go to the brim on each. Scrape off any excess chocolate.
  • Refrigerate the chocolate for 10 minutes, or until it has completely set.
  • If the first layer appears too thin, add an additional layer of chocolate on top of the set layer and refrigerate until set.
  • Flip out chocolate from the molds. Even out the edges of half your chocolate molds by first bringing a small amount of water to a simmer in a saucepan, and setting a baking sheet on top of the saucepan. Once the baking sheet is hot, set the open side of the sphere on top of it to melt the sphere's edges for a few seconds until edges are even.
  • Set evened out sphere halves inside cupcake liners and spoon into each about 2 tablespoons of hot chocolate mix, 5-6 mini marshmallows, and a sprinkling of crushed candy canes (optional). 
  • To seal filled and empty halves together, place edges of empty sphere halves on a baking sheet and set that on top of your pot of simmering water. Once edges are warm and melty, gently place them on top of your filled halves to seal, and let them cool completely.
  • Decorate away!
  • Set the bomb inside a mug and pour 1 1/2 -2 cups of hot milk over it until the exterior melts. Stir and enjoy!
Notes

Alternate Favorite Flavor Combinations:

Creamy Wassail
White Chocolate shell -- Apple Cider powder + 1/4 teaspoon cinnamon powder +  1/8 cup mini marshmallows inside.
Double Chocolate Bomb
Semi Sweet Chocolate shell-- Dark hot chocolate powder mix + 1/8 cup semi sweet chocolate chips + 1/8 cup mini marshmallows inside.
Peanut Butter Chocolate Bomb
Milk Chocolate shell -- Hot chocolate powder mix + 1/8 cup chopped up peanut butter cups + 1/8 cup marshmallows inside.
Raspberry Chocolate Bomb
Milk Chocolate shell -- Hot chocolate powder mix + 1 tsp finely ground freeze dried raspberries + 1/8 cup mini marshmallows inside.

Nutrition

Calories: 475kcal | Carbohydrates: 77g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 280mg | Potassium: 1mg | Fiber: 1g | Sugar: 64g | Vitamin A: 3IU | Calcium: 30mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Hot Chocolate Bombs
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