Hot Chocolate Bombs are chocolate spheres filled with homemade chocolate milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa. Try my Best Homemade Hot Cocoa for another rich and creamy hot chocolate recipe.
Hot Chocolate Bombs
The title of these balls of chocolate is pretty accurate. The balls are filled with chocolate milk powder and marshmallows. When hot milk is added to the bombs, they open up, or ‘explode’ to let the hot chocolate mix and marshmallows out. When stirred, you have a decadent and delicious cup of hot chocolate!
Hot Cocoa Bomb Ingredients
Can I tell you what makes my hot cocoa bombs better than the rest? HOMEMADE CHOCOLATE MILK POWDER! This is going to produce the BEST cup of Hot Chocolate that you will ever make. And I have made a LOT of hot chocolate, so I feel confident you will agree!
I used my homemade chocolate milk powder recipe, which is only three ingredients that you probably already have on hand. And it will make the richest flavor for your hot cocoa bomb!
To make the powder, combine the three ingredients–sugar, cocoa powder, and a pinch of salt. You can blend them in a food processor or shake them in a container that has a lid (of course). Store the powder in an airtight container in a cool, dry place until you are ready to use it.
Before filling the molds with the chocolate for the Hot Chocolate Bombs, the chocolate has to be melted. I prefer the double boiler method. Using this method helps ensure that the chocolate is not burned and the gently melted chocolate will be smooth and shiny. And, you don’t need any fancy kitchen gadgets to use this method.
To melt the chocolate chips, fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate chips.
Add the chocolate chips to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate chips until they are melted and smooth. Use the chocolate to fill the molds. Don’t dump the pot of water, however. You will use a variation of this method again in a moment.
If you do use a microwave to melt the chocolate chips, melt them in 15-second increments, stirring in between. Be careful to not overdo this.
Filling the Molds
Fill each chocolate mold with a heaping spoonful of melted chocolate. Use the spoon to evenly spread out the chocolate into each mold. Place them in the freezer for about 10 minutes, or until the chocolate is set. Once set, gently remove the half-spheres of chocolate and place them on a parchment paper-lined baking sheet (or just a clean, flat surface).
Assembling Hot Chocolate Bombs
With the molds ready and the hot chocolate powder mixed, it’s time to get the bombs ready to go into a mug with hot milk! Fill each of three half-spheres with 2 tablespoons of hot chocolate powder and one tablespoon of mini marshmallows.
To seal the top halves of the molds onto the bottom halves, melt the rims of the top halves a bit. To do this, place the other three molds, seam-side down, onto a baking sheet. Place the baking sheet over the pot of warm water over low heat. This will melt the rims just enough to act as a seal.
Cover the filled halves of the chocolate molds with the top halves. I used gloves to make sure there were fewer fingerprints on the chocolate. Place a chocolate bomb into a mug. Slowly pour about 1 1/2 cups of hot milk over the bomb. The chocolate will start to melt and the hot chocolate mix and marshmallows will be set free to make a comforting cup of hot chocolate!
Only make as many of the chocolate bombs as you need. They are best used right away or within 24 hours stored at room temperature.
If you are decorating the hot chocolate bombs, just drizzle some of your remaining melted chocolate and immediately cover it with sprinkles.
Rudolf Hot Cocoa Bombs
This was so fun! I used some extra chocolate from the melting chocolate and added it to a piping bag. Snip off the corner of the tip of the bag and then pipe out little antlers. Let those harden, about 5 minutes.
I used the piping bag to add a little bit of chocolate to the cheeks, then pressed a snowflake sprinkle into the chocolate. Same for the nose, however, I used a red chocolate candy.
Attach the antlers (use gloves to avoid fingerprints) using some melted chocolate and hold in place until the chocolate hardens. (about 30 seconds)
I saw this on Pinterest and tried to track down the creator, but wasn’t able to. If you are the creator of this adorable design, please let me know so I can give you credit!
I purchased the molds for the chocolate on Amazon. Baker Depot Silicone Moulds. This is an affiliate link, so thank you in advance should you purchase them! <3 I have heard that Amazon is having some issues with shipping, so here is another site with fast (free!) shipping for the molds. The Cocoa Bombs
If you are using white chocolate to make the bombs, be sure to get as good of quality as you can find, as white chocolate is very finicky!
- ⅔ cup (133g) granulated sugar
- ⅓ cup (39g) cocoa powder
- 1 pinch salt
- 1 cup semi-sweet chocolate chips
- 6 tablespoons chocolate milk powder, divided
- 3 tablespoons mini marshmallows, divided
- 1 silicone chocolate bomb mold
To get started, get out a jar with a lid or a food processor.
Combine the sugar, cocoa powder, and salt. Use a food processor or shake up the ingredients in a sealed container until all the ingredients are mixed together. Store in a sealed container in a cool, dry place.
Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.
Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.
Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.
Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)
Freeze the chocolate for 10 minutes, or until completely set.
Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.
Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows.
Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
With gloves on (so you don't leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.
To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!