Have you heard about the newest trend sweeping the country? Yep, hot chocolate bombs, sometimes called hot cocoa bombs or chocolate spheres, if we are getting fancy. So much fun for any chocolate lover.
What is a Hot Chocolate Bomb?
No, they are not like bath bombs- because I know that is your first question. You can certainly put one if your bath, but you’ll just be soaking in chocolate and come out as your own chocolate bar. Some folks might want that, I don’t judge.
It is a hollow chocolate ball made with an acrylic mold or silicone mold filled with dry hot cocoa powder and marshmallows and then typically decorated to look all pretty and beautiful.
Simply place a chocolate sphere in a mug and pour hot milk over the top and BOOM, chocolate melts into the most decadent and rich cup of hot cocoa you can imagine.
Hot Chocolate Bomb Molds
These are fairly easy to make but you will need special equipment to make the chocolate shell and that is the silicone sphere mold. It is a silicone making mold with half spheres. It is really important to use silicone so it releases properly.
You can, however, use a silicone muffin tin and create a fun zig-zag type of bomb in a different shape. Some even come in the shape of a heart.
They can be found online or in the chocolate mold section of most craft stores. Really you can use any type of chocolate mold as long as the cavity is large enough to accommodate hot cocoa, marshmallows and sometimes even a large dollop of peanut butter.
Hot Cocoa Bombs Ingredients
The ingredient list is pretty simple for this hot chocolate bombs recipe. You can find the ingredients at your local grocery store.
- Chocolate- This is what you’ll make the actual balls out of. You can use chocolate chips, chocolate bars or any other type of smooth chocolate, but you’ll need to temper them a little to keep and shiny color. Chocolate candy melts and even almond bark are good options too. Use your daily Nestle version or get fancy with something like Ghirardelli or even Godiva.
- Hot Cocoa Mix- This is what ultimately makes it into a drink. Make your own homemade hot chocolate mix or buy one at the store.
- Marshmallows- No hot chocolate is complete without marshmallows! Try to get mini marshmallows so they fit inside the ball well. You can also use one large marshmallow.
- Garnish- We used festive sprinkles to cover the center seam, but you can also use a paper towel with hot water to smooth it out. Then drizzle more chocolate on top and add whatever your heart desires! The milk chocolate shell is a canvas waiting to be painted. And for other holidays or an even starker canvas, make a white chocolate shell. The possibilities are endless!
- Milk- I am a firm believer that any hot chocolate should be made with whole milk for its richness, however, any will do. You can also make these hot chocolate bombs with almond milk, oat milk or any other alternative milk. Simply pour warm milk over the bomb and it will magically melt and start to dissolve.
Best Chocolate for Hot Cocoa Bombs
Couverture chocolate works the best, but is also the most expensive good quality chocolate. It costs more, but makes a delicious cup of hot cocoa. I prefer to use milk chocolate for the base and then white chocolate or dark chocolate to decorate.
Cocoa Bombs Variations
There are plenty of ways to make these hot chocolate bombs your own. Here are a few ideas.
- Filling – Fill hot chocolate bombs with more than just mix and marshmallows. Add your favorite chopped candy, mini chocolate chips or even caramel morsels.
- Boozy – Two of my favorite variations are for adults only. Add 1 teaspoon of instant coffee or espresso for a mocha pick-me-up or stir in 1 ounce white chocolate liqueur or Baileys Irish Cream with warm milk for a spiked hot chocolate.
- Flavors – I’ve seen melting chocolate wafers come in different flavors. Try playing around with flavors of melting wafers like caramel or raspberry!
How to Make Hot Chocolate Bombs
The process is fairly simple, but you do need to have patience. There are different techniques, but like so many things, after you do it once, the next time is so much easier.
- Melt the chocolate. You have two choices, to microwave or to use a double boiler. The double boiler method gives the most consistent, creamy melt, but does take a little longer.
- Add to molds. Using a pastry brush or silicone basting brush, paste melted chocolate onto the silicone molds. No need to worry about it looking pretty, this is the inside of the ball. You can also use the back of a spoon. Place it in the freezer for a few minutes to set. Then repeat the process. Don’t worry about the balls being too thick, be more concerned with them being too thin. Allow them to set.
- Fill with hot chocolate mix. Fill half of your hot chocolate bombs with powdered hot chocolate mix and marshmallows. Have fun with flavored marshmallows, pieces of candy and anything else you’d want in your hot chocolate.
- Combine two halves. Melt more chocolate and place it in a candy piping bag or an airtight plastic bag and snip the corner. Pipe chocolate along the diameter of a ball and gently place an empty halve on top. I like using gloves when handling to avoid the fingerprints.
- Decorate and garnish however you’d like. Use additional melted chocolate, preferably in a contrasting color and also more fun sprinkles or decorative balls.
If you don’t plan to package them or need them to harden, feel free to also any sort of frosting or other embellishments. Don’t be afraid to personalize your hot chocolate bomb recipe. Put your stamp on it!
Pro Tip
If the chocolate cracks or breaks while trying to remove it, just melt it back down and start over again OR using a warm finger, smooth over any small cracks.
How to Use Hot Chocolate Bombs
To serve, heat 8-10 ounces of your desired milk and then pour over the hot chocolate bomb. Stir just until powder has dissolved.
You can use cow’s milk or other non-dairy alternatives like almond milk (like almond hot chocolate), oat milk or other nut milk. Some folks have used plain hot water, but it won’t be as rich.
Top with your favorite whipped cream, stir sticks or try chocolate whipped cream.
Storage and Freezing
How to Store Hot Chocolate Bombs
For the best hot chocolate bombs, store in an airtight container in the fridge or at a cool and dark room temperature. For instance, don’t set them on the counter in sunlight.
Separate each hot chocolate ball with a piece of parchment paper or set them in a cupcake liner. This is the best way to make them into a great gift.
Be mindful that chocolate can be become a little foggy or sweat when it goes from cold to room temperature. This is normal, they are still perfectly fine, but storing in the fridge will lead to this issue.
As long as your fillings and toppings aren’t particularly moist, they will last indefinitely.
Can I Freeze Hot Chocolate Bombs?
Hot chocolate bombs can also be frozen, but be mindful that the structure of chocolate might be more fragile when thawed. They also have the tendency to crack.
Hot Chocolate Bomb FAQs
Hot chocolate bombs are typically put in hot milk rather than water. When the hot milk is poured over the chocolate bomb, it melts and releases the ingredients inside, creating a rich and creamy hot chocolate beverage. Water can be used, but will be fairly lackluster and thin.
Heating milk in the microwave for hot chocolate typically takes around 1-2 minutes, depending on the quantity of milk and the power of the microwave. It’s important to heat it in short intervals and stir in between to prevent overheating and ensure even heating.
A hot chocolate bomb is a sphere or ball-shaped chocolate shell that contains hot cocoa mix and other ingredients inside. When hot milk is poured over the chocolate bomb, the shell melts, releasing the cocoa mix, marshmallows, or other fillings into the milk. As the ingredients dissolve and mix with the hot milk, it creates a flavorful and indulgent cup of hot chocolate.
More Delicious Desserts
Nothing beats a good, chocolatey dessert. Here are some of my favorite that I know you’ll love too.
Hot Chocolate Bombs Recipe
Equipment
- Double Boiler , optional
Ingredients
- silicone mold
- candy piping bags
- 1 cup chocolate , morsels or chopped
- 1/2 cup hot chocolate mix
- 1/2 cup mini marshmallows
- Decorations
Instructions
- In a microwave safe bowl, heat 1 cup chocolate at 50% power starting for 30 seconds intervals for 1 minute (2 times) stirring between. Then melt at 15 second intervals until mostly melted. Do not overheat, if there are a few lumps, just keep stirring until smooth.
- Measure about 2 teaspoons of chocolate into each half sphere and then brush it up the sides.
- Place mold into freezer for 5-10 minutes to set.
- On the second round, spoon 1 teaspoon of chocolate in each mold, brushing up the sides to create a sturdy wall. Work one at a time because chocolate will harden and seize before you get to all of them. Freeze again.
- Equally divide hot chocolate mix and marshmallows into half of the spheres.
- Pop out the empty halves.
- Heat remaining 1/4 cup chocolate in the microwave in a candy piping bag. Snip edge to make a narrow opening.
- Pipe along the edges and then place on top of filled halves to create a sealed ball.
- While chocolate seams are still tacky, roll in sprinkles on a shallow plate.
- After fully set and cooled, drizzle additional chocolate over top and decorate with more sprinkles or frosting.
- When ready to serve, heat milk in microwave and place hot chocolate bomb into a mug.
- Pour hot milk over bomb and stir until powder has dissolved.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Video
Nutrition
Thanks , I have recently been searching for info about this topic for ages and yours is the best I’ve found.
I used Ghirardelli semi-sweet morsels and ended up with a glob of viscous chocolate at the bottom of each mug. Any suggestions?
The milk wasn’t hot enough 🙂 I had the same problem when I made this for my kids. I didn’t heat the milk that hot because, clearly, didn’t want it to be too hot and it wasn’t hot enough to incorporate and fully melt the milk.
These are fantastic! I made them as gifts and everyone loved them. First round was more of a “trial and error” but after I got the hang of it, they are quite easy.
Awesome! Thanks for coming back to let us know and happy holidays.
These look stunning. My only problem is this. I have a complicated soy allergy, which means the only chocolate I can have is cocoa or Nestle chocolate sauce. Terrible. Even the sunflower in foods causes problems. So do you have any suggestions to make these “soy free”. I generally make my hot chocolate from scratch as well. Of course I put the ingredients together, wet and dry, including marshmallows and blend. Then heat. Be careful. It’s frothy, delicious and can boil over. But oh, so good.
Thank you for any suggestions.
I literally just read a post that someone had put a hot chocolate bomb in their bathtub! lol. This recipe would be too delicious to waste in the bath! I love the sprinkles you added with this recipe. So cute!
Hahahaha! Not to be confused with bath bombs.