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Hot cocoa bombs are a fun and exciting way to enjoy hot chocolate. Drop your hot chocolate bomb into a mug of hot milk and watch it melt away to reveal a special treat.
Easy Hot Cocoa Bombs Recipe
You are going to love making hot cocoa bombs, especially during the holidays. They are fun to give as gifts or party favors too. And there are so many ways to customize them, with sprinkles, fillings, and colors!
When you pour hot milk over a hot chocolate bomb, it looks like it’s exploding into your mug. Then the bomb melts into the milk along with the fun fillings and sprinkles, making it a delicious cup of cocoa.
Ingredients You’ll Need to Make This Recipe
- Milk chocolate chips-chocolate is what makes the cocoa bombs! Melt the chips, and when they set, they create perfect round spheres. Dark chocolate can be used to make cocoa bombs too.
- White chocolate chips– white chocolate makes beautiful cocoa bombs, and the vanilla flavor pairs so well with the hot chocolate powder.
- Hot cocoa mix– hot cocoa mix helps make the hot milk even more chocolatey.
- Mini marshmallows– Hot cocoa needs marshmallows! And when they melt in the hot milk, all of the flavors combined make the BEST cocoa!
- Sprinkles and crushed peppermints for decorating
How to Make Hot Cocoa Bombs
STEP 1. Place 1 cup of the milk chocolate chips into a microwave-safe bowl and microwave in 30 second intervals, stir after each interval, until the chocolate is melted.
STEP 2. Pour or spoon about a tablespoon of chocolate into each cavity of your hot chocolate bomb mold and swirl around so the chocolate goes all the way up the sides of each half sphere. You can also use a pastry brush to cover the insides of the sphere.
STEP 3. Repeat with the other 6 spheres and then place the mold into the refrigerator and refrigerate for at least 20 minutes. Repeat this process with the white chocolate chips.
STEP 4. Gently remove the chocolate shells out of the silicone molds and fill half of the chocolate shells with 1 tablespoon hot chocolate mix and a few mini marshmallows (about 5-7).
STEP 5. Heat 1/2 cup chocolate chips in the microwave until melted (about 30 seconds) and then transfer the melted chocolate to a resealable bag.
STEP 6. Cut the tip off of the bag and pipe a thin layer of chocolate around the edge of the shells that have the hot cocoa mix and top with the other shell filling in any gaps.
STEP 7. Use your finger to smooth the melted chocolate on the outside of the chocolate spheres and repeat with the other hot cocoa bombs. Repeat with the white chocolate chips.
STEP 8. Drizzle the tops with chocolate and add sprinkles if desired.
When you’re ready, dunk each chocolate bomb into 8-10 ounces of hot milk.
Tips
- Temper your chocolate- If you don’t want to microwave the chocolate, you can temper chocolate using a double boiler on the stovetop.
- Use candy thermometer- When tempering chocolate, watch your temperature! Use a candy thermometer to avoid burning your chocolate. Keep chocolate temperature under 130°F. Chocolate can scorch or seize easily.
- Use clean surface and equipment- Be sure that your work surface, pans, and tools are absolutely dry before melting chocolate. Even a drop of water can cause chocolate to harden
Variations
- Change the chocolate or colors- There are so many variations that you can make with this. Use any kind of chocolate bars that you like or make these holiday themed and use colored candy melts. You can even make these unicorn themed by using pink or purple candy melts and adding a little bit of edible glitter and white hot chocolate powder.
- Swap out the cocoa– Fill with any drink powder you like. I love to add a little espresso powder for the adults. You can make these with orange candy melts and fill them with cocoa mix and pumpkin pie spice or powdered chai. Also feel free to add extra sprinkles or crushed peppermints into the inside of the hot chocolate bomb for a bit of extra flavor.
- Candy bars or melting wafers- If using melting chocolate wafers, or larger pieces of chocolate, with a sharp knife, chop the chocolate into smaller pieces.
FAQ’S
You can store hot chocolate bombs on the counter at room temperature for up to 2 weeks in cooler weather. They will also last in the refrigerator for up to 6 months. Make sure to store them in an airtight container for lasting freshness.
Because they have a long shelf life, I don’t recommend freezing them. They are slightly delicate so the chocolate could crack in the freezing or defrosting process. You can keep these hot cocoa bombs in the refrigerator for up to 6 months.
These hot cocoa bombs are so great for a sweet treat when the weather is cold. Plop the hot cocoa bombs into a mug of hot milk (or milk alternative) and watch it melt. Kids especially love to see the marshmallows magically appear in their hot cocoa.
I like to make a big batch of cocoa mix and keep it handy all winter long. In a large bowl combine 1 cup of granulated sugar and ¾ cup cocoa powder.
You can still make these hot cocoa bombs using a piece of parchment paper to make cups or a silicone mini muffin tin. Use the same amount of chocolate to coat the paper cup or muffin tin.
More Holiday Recipes
Hot Cocoa Bombs
Equipment
- Hot cocoa bomb mold (or use a silicone mini muffin tin,)
- Microwave safe bowl
- Resealable bag
- Small pan
Ingredients
- 1 1/2 cups milk chocolate chips, or chocolate melts
- 1 1/2 cups white chocolate chips, or vanilla candy melts
- 3/4 cup hot cocoa mix
- 1/2 cup mini marshmallows
Optional: Sprinkles, crushed peppermints, chocolate candies
Instructions
- Place 1 cup of the milk chocolate chips into a microwave-safe bowl and microwave in 30 second intervals. Stir after each interval, until the chocolate is melted.
- Pour or spoon about a tablespoon of chocolate into each cavity of your hot chocolate bomb mold and swirl around so the chocolate goes all the way up the sides of each half sphere. You can also use a pastry brush to cover the insides of the sphere.
- Repeat with the other 6 spheres and then place the mold into the refrigerator and refrigerate for at least 20 minutes. Repeat this process with the white chocolate chips to make white chocolate cocoa bombs.
- Gently remove the chocolate shells out of the silicone molds and fill half of the chocolate shells with 1 tablespoon hot chocolate mix and a few mini marshmallows (about 5-7).
- Heat the remaining 1/2 cup of chocolate chips in the microwave until melted (about 30 seconds) and then transfer the melted chocolate to a resealable bag.
- Cut the tip off of the bag and pipe a thin layer of chocolate around the edge of the shells that have the hot cocoa mix and top with the other shell filling in any gaps.
- Use your finger to smooth the melted chocolate on the outside of the chocolate spheres and repeat with the other hot cocoa bombs. Repeat with the white chocolate chips.
- Drizzle the tops with chocolate and then add sprinkles or crushed peppermints or candy if desired. When you’re ready, dunk each chocolate bomb into 8-10 ounces of hot milk.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love me some cocoa bombs when it’s cold outside.