Hot Chocolate Bombs

Create delightful hot chocolate bombs with various flavors. Perfect for a cozy treat or a special gift!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 5

Chilling Time 30

Total Time 1

Servings: 12 bombs

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

Standard Hot Chocolate Bomb

240 g milk or semi-sweet chocolate chips or 300 g chocolate candy melts
3 tbsp hot cocoa powder mix divided 1 tbsp each
3 tbsp mini dehydrated marshmallows divided 1 tbsp each
60 g white chocolate candy melts for decoration
1 pinch shaved chocolate for decoration each bomb

Peppermint Hot Chocolate Bomb

240 g milk or semi-sweet chocolate chips or 300 g chocolate candy melts
3 tbsp hot cocoa powder mix divided 1 tbsp each
3 tbsp mini dehydrated marshmallows divided 1 tbsp each
2 tsp crushed peppermint candies each bomb
60 g milk chocolate candy melts for decoration
60 g white chocolate candy melts for decoration
1 pinch crushed peppermint candies for decoration each bomb

Sugar Cookie Hot Chocolate Bomb

240 g white chocolate chips or 300 g white chocolate candy melts
3 tbsp white hot chocolate powder mix divided 1 tbsp each
3 tbsp mini dehydrated marshmallows divided 1 tbsp each
1 tsp rainbow sprinkles each bomb
0.5 tsp powder vanilla extract each bomb
0.5 tsp powder almond extract each bomb
60 g white chocolate candy melts for decoration
1 pinch rainbow sprinkles for decoration each bomb

Eggnog Hot Chocolate Bomb

300 g yellow chocolate candy melts or white chocolate candy melts + several drops of yellow food color
3 tbsp eggnog powder mix divided 1 tbsp each
3 tbsp mini dehydrated marshmallows divided 1 tbsp each
0.125 tsp nutmeg each bomb
60 g white chocolate candy melts for decoration
1 pinch nutmeg for decoration each bomb

White Chocolate Hot Cocoa Bombs & Valentine Hot Cocoa Bombs

454 g white chocolate bark
2 tbsp white chocolate hot cocoa powder per bomb
60 ml mini marshmallows per bomb
1 garnish sprinkles for garnish

Red Velvet Hot Cocoa Bombs

300 g red chocolate candy melts or white chocolate candy melts + several drops of red food color
2 tbsp hot chocolate powder per bomb
60 ml mini marshmallows per bomb
1 garnish Valentine sprinkles for garnish

Pumpkin Spice Hot Chocolate Bombs

60 g confectioner's sugar
30 g cocoa powder
30 g chopped chocolate
120 ml mini marshmallows
1 tsp pumpkin pie spice

St. Patrick's Day Cocoa Bombs

300 g green chocolate candy melts or white chocolate candy melts + several drops of green food color
2 tbsp white chocolate hot cocoa powder per bomb
60 ml Lucky Charm Marshmallows per bomb
60 g white chocolate candy melts for decoration
1 garnish rainbow sprinkles for decoration

Homemade Hot Chocolate Powder

60 g superfine or confectioner's sugar
30 g unsweetened cocoa powder not Dutch-processed
30 g chopped white chocolate
30 g powdered milk optional

Equipment

Silicone Mold

Method

Place the silicone mold on a flat, moveable surface like a tray or cutting board.
Place the chocolate in a microwave-safe container like a glass measuring cup and microwave at 50% power in 30-second intervals, stirring in between each time. Mine took about 2 full minutes total.
Add a heaping tablespoon of melted chocolate to each well of the silicone mold.
Using a small rubber spatula, offset spatula, or back of a spoon, spread the chocolate up the sides of the mold until completely coated.
Wait about 5 minutes for the chocolate to cool a bit and then divide the remaining chocolate between all of the wells and spread it around to give each of them a thicker coat. You want the chocolate to be thick, especially around the top edges.
Place the mold, while on the tray in the freezer for the chocolate to set for at least 30 minutes.
Once the chocolate has set, remove from the freezer. Give a little tug around the silicone mold to help release the chocolate. Then carefully use your fingers to push the chocolate cup out of the mold. Place the chocolate cups on a plate.
Place the drink mix, marshmallows, and any other add-ins you are including in 3 of the chocolate cups.
Working quickly (so your fingers don’t melt the chocolate), place one of the empty cups open-side down on a hot plate to melt the edges a bit. Then place it on the filled half of the sphere and press lightly.
Melt the decorating chocolate the same way you melted the chocolate for the spheres and then transfer it to a piping bag or decorating squeeze bottle.
Pipe a thin ribbon of chocolate around the seam of the spheres and then smooth it out with your finger.
Then drizzle the melted chocolate over the tops of the bombs and sprinkle with decorations.
Allow the chocolate to set before moving. Keep refrigerated or frozen until ready to use.
To make the hot chocolate: Place the bomb in an empty mug and top with 8 ounces of hot milk. Stir well before enjoying it.
To make homemade hot chocolate powder: Combine all of the ingredients (sugar, cocoa powder, white chocolate, and powdered milk) in a small bowl. Stir to combine. Set aside until ready to use.

Notes

*The easiest way to heat the plate is to run it under hot water.*If the chocolate isn’t melting well, add about 1 tsp of coconut oil and stir.*You can add additional toppings like whipped cream, additional marshmallows, and sprinkles if desired.*If you don’t have superfine or powdered sugar, you can place granulated sugar in a blender or food processor and pulse it until it becomes a fine, powdery consistency.*Powdered milk is optional in this recipe but it helps add a nice creaminess to the hot chocolate– and it’s available in most grocery stores.*I highly recommend using chocolate bark (also known as candy coating or almond bark) because it melts and rehardens easily and smoothly. If you don’t have chocolate bark, you can use tempered chocolate. Melted chocolate that has not been tempered is not recommended in this recipe.*I wear gloves when making the hot chocolate bombs so I don’t leave any fingerprints on the outside.