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These homemade Hot Cocoa Bombs are such a fun way to turn an ordinary cup of hot chocolate into something special! Each chocolate shell is filled with hot cocoa mix and mini marshmallows. Drop your hot chocolate bomb into a mug of hot milk and watch it melt away to reveal a special treat.
Why You’ll Love These Hot Cocoa Bombs
These hot cocoa bombs are so much fun to make, and they’re a lot easier than they look! You only need a few simple ingredients, and once you get the hang of making the chocolate shells, they come together pretty quickly.
I love that you can decorate them for just about any holiday or occasion. And of course, the best part is dropping one into a mug, pouring hot milk over the top, and watching it melt open with all of those mini marshmallows inside!
If you love fun holiday treats like these hot cocoa bombs, be sure to try my Grinch Fudge, Sugared Cranberries, Classic Gingerbread Cookies, crispy Meringue Christmas Trees, and these simple Christmas Sugar Cookie Bars. They’re all fun recipes to make and share during the holiday season!
Table of Contents
Ingredients You’ll Need
- Milk chocolate melting chocolate-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 melting chocolate – 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!
- Optional: Sprinkles and crushed peppermints for decorating
A full list of ingredients is included in the recipe card below.
Variations
- Peppermint Flavor: Add a little crushed candy cane inside each bomb or sprinkle it over the chocolate drizzle.
- Extra chocolate cocoa bombs: Add a few mini chocolate chips inside along with the cocoa mix and marshmallows.
- Holiday sprinkles inside and out: Change the sprinkles to match Christmas, Valentine’s Day, birthdays, or another special occasion. You can also add a few fun surprise sprinkles inside!
- All milk chocolate: If you don’t want white chocolate bombs, use milk chocolate melting chocolate for all of the shells.
- All white chocolate: You can also make the entire batch with white melting chocolate.
How to Make Hot Cocoa Bombs
- Place the melting chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Spoon about one tablespoon of melted chocolate into each cavity of the hot cocoa bomb mold. Use the back of a spoon or a pastry brush to spread the chocolate evenly across the bottom and all the way up the sides. Make sure the chocolate reaches the top edge of each mold. (Adding a little extra chocolate around the edges helps create a stronger shell that’s less likely to crack.)
- Place the mold in the refrigerator for about 15 minutes, or until the chocolate is completely firm. Carefully remove each chocolate half sphere from the silicone mold. (Gently pull the silicone away from the chocolate rather than pushing hard against the shell.) Add the hot cocoa mix and mini marshmallows to the chocolate shell.
- Warm a small plate in the microwave for about 30 seconds. Place the edge of the empty chocolate half against the warm plate for just a second or two to slightly melt and smooth the rim. Gently press the two halves together until sealed. Melt two ounces of chocolate and drizzle it over the finished hot cocoa bombs. Add sprinkles, crushed peppermint, or another favorite topping before the chocolate sets.
How to Use a Hot Cocoa Bomb
- Place one hot cocoa bomb in a large mug.
- Heat about one to one and a half cups of milk until very hot, but not boiling.
- Slowly pour the hot milk directly over the cocoa bomb. The chocolate shell will begin to melt and release the cocoa mix and marshmallows inside.
- Give everything a good stir until the chocolate and cocoa mix have completely dissolved, then enjoy!
Tips
- Use melting chocolate: Melting chocolate is much easier to work with for these shells than regular chocolate chips because it melts smoothly and spreads easily.
- Make the edges thicker: The edges are the most fragile part of the chocolate shell. Make sure the chocolate reaches all the way to the top of the mold and isn’t too thin around the rim.
- Heat chocolate slowly: Melt the chocolate in short intervals, stirring well between each one. This helps keep the chocolate smooth and prevents it from overheating.
- Use silicone molds: Flexible silicone molds make removing the hardened chocolate shells much easier.
- Handle them carefully: Chocolate can soften from the warmth of your hands. Try to handle the shells as little as possible while assembling them.
- Don’t overfill: Leave enough room around the edges to attach the second chocolate half without cocoa mix or marshmallows getting caught in the seam.
- Make sure the milk is hot: Your milk needs to be hot enough to melt the chocolate shell. Using milk instead of water also makes the finished hot cocoa extra creamy.
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.
The chocolate shell is probably too thin, especially around the edges. Make sure you completely cover the inside of the mold and add a little extra chocolate around the rim. Let the shells become completely firm before removing them from the mold.
More Holiday Recipes
Holidays
Christmas Charcuterie Board
Desserts
Red Velvet Cake Mix Cookies
Desserts
Grinch Oreo Balls
Drinks
Pumpkin Spice Creamer
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Hot Cocoa Bombs
Equipment
- Hot cocoa bomb mold (or use a silicone mini muffin tin,)
- Microwave safe bowl
- Piping Bag
- Small plate
Ingredients
- 8 ounces melting chocolate, or candy melts
- 8 ounces white melting chocolate, or vanilla candy melts
- 3/4 cup hot cocoa mix
- 1/2 cup mini marshmallows
Optional: Sprinkles, crushed peppermints, chocolate candies
Instructions
- Place the milk chocolate melting chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
- Spoon about one tablespoon of melted chocolate into each cavity of the hot cocoa bomb mold. Use the back of a spoon or a pastry brush to spread the chocolate evenly over the bottom and up the sides. Make sure the chocolate reaches all the way to the top edges of each mold.
- Refrigerate for at least 15 minutes, or until the chocolate is completely firm. Carefully remove the chocolate shells from the molds.
- Fill one shell with hot cocoa mix and mini marshmallows, then set aside.
- Heat a small plate in the microwave for about 30 seconds. Briefly place the rim of the empty chocolate shell against the warm pan to slightly melt and smooth the edge, and immediately place it on top of the filled shell. Gently press the two halves together until sealed.
Optional: Melt two ounces of chocolate and drizzle on top of finished cocoa bombs. Add sprinkles before it dries.
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.