Hot Chocolate Bombs

filed under: Candy · Dessert · Food + Drink on December 17, 2020

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 Chocolate Bombs on White Platter

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.

Hot Chocolate Bomb with White Chocolate Design

Melting Chocolate

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.

Adding Hot Chocolate Bomb to a Mug

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).

Adding Boiling Milk to Hot Chocolate Bombs

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. 

Cup of Hot Chocolate Using Hot Chocolate Bombs

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!

Rudolf Hot Chocolate Bomb in Mug

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 

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!

5 from 16 votes
Hot Chocolate Bombs
Prep Time
20 mins
10 mins
Total Time
30 mins

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.

Course: Dessert, Drinks
Cuisine: American
Keyword: Hot Chocolate Bombs
Servings: 3 chocolate bombs
Calories: 457 kcal
Author: Amanda
Chocolate Milk Powder
  • cup (133g) granulated sugar
  • cup (39g) cocoa powder
  • 1 pinch kosher salt
Chocolate Bombs
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons chocolate milk powder, divided
  • 3 tablespoons mini marshmallows, divided
  • 1 silicone chocolate bomb mold
Chocolate Milk Powder
  1. To get started, get out a jar with a lid or a food processor.

  2. 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.

Melting Chocolate--Double Boiler Method
  1. Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.

  2. 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.

  3. 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.

Chocolate Molds
  1. 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.)

  2. Freeze the chocolate for 10 minutes, or until completely set.

  3. Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.

Assembling Hot Chocolate Bombs
  1. 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.

  2. 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.

  3. With gloves on (so you don't leave fingerprints) cover each filled chocolate half with an empty half, sealing it.

  4. Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.

  5. 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!

Recipe Video

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  • Grace says:

    Can’t wait to try this with my granddaughter.

  • Linda Hannagan says:

    I can’t wait to make most of these recipes. They sound better then I can imagine and I have a wild imagination. I will get back to you after the holidays to let you know how they come out, which I am sure will be great. Happy holidays and great baking.

  • Donna says:

    What if you want to give them as part of a gift? Will they be just as good if refrigerated?

  • Monty says:

    Can you get smaller molds? Those take a big ole cup

    • Amanda Rettke says:

      Yes, of course. There are several in the link to Amazon that I provided.

  • Nancy says:

    How do you get the white chocolate the right consistency for drizzling

    • Amanda Rettke says:

      Just popped some white chocolate morsels in a plastic disposable pastry bag, heat it in the microwave in 15-second increments and massaging the chocolate, then when it is melted cut the tip off of the pasty bag and pipe. You can re-heat if needed.

  • Connie Sisk says:

    Your amazing !!
    So easy to understand your recipes and You .
    You explain everything so well!!
    Merry Christmas 🎄
    Connie Sisk
    Pewee Valley, Kentucky

  • Jennifer Reed says:

    Looks delicious. Chocolate Boombs.

  • Angelique spears says:

    I would love to make some chocolate boom with my daughter and my granddaughter and also make some cookie with them also

  • Kara carlson says:

    What size are the chocolate balls? (I can’t help but hear chef from South Park singing here…😜) There are a ton of mold sizes! Thanks! And Merry Christmas!

    • Amanda Rettke says:

      They are about 3 inches across. I used the biggest mold! (Lots of marshmallows fit in then!) You can use any size, and most shapes work!

  • Diane Simpson says:

    I can’t wait to try these with my daugher, but I would like to know if you used t he large size mold. Thanks

    • Amanda Rettke says:

      I did.

  • Terri Cohen says:

    My silicone forms just arrived from Amazon. I’m excited to make these today. How do I make peppermint hot chocolate bombs? Is it just 2tsp of crushed peppermint candies or do you use peppermint extract when melting the chocolate. Thank you for your help!

    • Amanda Rettke says:

      Yes, you can add peppermint to the mix inside the bomb! 🙂

  • Gayle says:

    Hi Amanda,
    These look great. Do you recommend natural or Dutch cocoa for the mixture?

    • Amanda Rettke says:

      I have used both with success, but I do prefer unsweetend cocoa powder in this as the dutch process can get a TAD bitter.

  • Nona says:

    Why do they need to be used within 24 hrs?

    • Amanda Rettke says:

      Tempered chocolate will start to cloud or discolor. Flavor wise they should be fine, but it may not look as pretty.

  • Pamela Walters says:

    Thank you for your easy to understand instructions. I had ordered molds with intent to make hot chocolate bombs but no instructions were included. I am glad for your site and instructions.

  • Genevieve Ybarra says:

    How do you drizzle without melting the chocolate bomb?

  • Laura says:

    Hi! I can’t wait to make these – can you let us know where you got your gloves, what brand they are? Thank you!

    • Amanda Rettke says:

      I got them at my grocery store… before Covid. They were $4.99 at that time.

  • Marysa says:

    These are so cute! I would love to make these with my kids.

  • Rhonda says:

    You mentioned “ 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.”

    Can these cocoa bombs be made ahead of time and either refrigerated or frozen and thawed before serving? I was hoping to make the a week or so before my event.
    Thank you.

    • Amanda Rettke says:

      Yes, they can be made ahead of time, but if the chocolate is not perfectly tempered it can show marks and discolor. The reason I recommend using quickly is only for visual reasons.

  • Lori W says:

    These are fun to make and even more fun to drink!!

  • Jason Delevar says:

    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

  • Lisa Flora says:

    I have just Came upon your Recipe Page 5/18/2021 and I Do Not Know WHY I Haven’t Seen this Sooner. I Love to BAKE and Now I AM Loving it ALL

  • melangers says:


    Its so delicious. I loved it.

  • Semika Osborn says:

    Can you freeze Hot Chocolate Bombs? I want to make these a wedding favor at my daughter’s wedding.

    • Amanda Rettke says:

      You can but I highly recommend covering them completely with the chocolate drizzle or sprinkles or candy. The tempered chocolate may discolor after it thaws. And you’ll want to put them in the fridge from the freezer. It would be worth your while to test it first just so you know what they will look like! (Flavor-wise they should be great)

  • Mary says:


  • Kim Johnson says:

    I will be using some of these recipes for in holidays

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.