Hot chocolate bombs are a fun treat to make and even more fun to stir and watch disappear in a cup of hot milk! The most decadent cup of hot chocolate you'll ever drink! If you've seen the viral exploding hot chocolate bomb videos on Tik Tok----these are it! This post contains affiliate links.
If you like these you'll love our SNOWMAN hot chocolate bombs and our peppermint bark hot chocolate bombs!
Note: Amazon is having a hard time keeping up with the chocolate silicone molds! I used these ones, but these ones are great if you want to make multiple sizes. Keep checking as they restock!
Watch our step by step Hot Chocolate Bomb video!
Hot Chocolate Bombs Tik Tok Trend
Tik Tok blew up this year with hot chocolate bomb videos. I'm a bit behind the times and don't use Tik Tok so I first saw them while browsing Facebook. I saw an ad from a local company for hot cocoa bombs. They linked a video and I immediately went to Amazon and bought a silicone chocolate mold. It HAD TO BE DONE. My kids agreed. The video of the hot milk being poured over the hot cocoa bomb was so mesmerizing! It was also an excuse to buy a big bag of freeze-dried mini marshmallows. We'll talk about that in a minute.
Hot chocolate bombs are all over the place. You can even buy them at Costco this year so if you find that making your own isn’t your thing, you can still get your hands on some this holiday season.
What is a hot chocolate bomb?
A hot chocolate bomb is made with melted chocolate chips, hot cocoa powder, and mini marshmallows. When added to a cup of hot milk the bomb breaks open, releasing the hot cocoa mix and mini marshmallows. After a quick stir you'll have a decadent cup of cocoa! I’ve seen them made with all different kinds of chocolates and different methods for making the chocolate spheres in the silicone mold. We made a few batches to see what we liked best. Here’s what worked for us!
How To Enjoy a Hot Chocolate Bomb
When you place one in a cup and pour hot milk over it, it melts and mini marshmallows magically appear! I've found that 1 ½ cups of milk is the perfect amount.
The extra chocolate takes ANY hot chocolate mix to the next level.
My favorite hot chocolate has always been from Starbucks. If you like the creamy cup that you can get at your local Starbucks location, you'll LOVE this one! I make it with Starbuck's hot chocolate powder mix. Rich flavor, creamy, and super chocolatey---even when made with skim milk.
Types of Chocolate To Use for Hot Chocolate Bombs
I used chocolate chips. Other types of chocolate that would work well are melting wafers (I like Ghirardelli), almond bark, or chopped chocolate bars (milk or dark chocolate).
Ingredients & Supplies
- Hot Chocolate Bomb Mold (the best one)
- Chocolate Chips
- White Chocolate Chips (optional)
- Hot Cocoa Mix
- Mini Marshmallows
I've been wanting to add these freeze-dried mini marshmallows to our hot cocoa bar that we set up every holiday season, and this was a great time to order a bag. You can definitely use regular mini marshmallows (and we have), but these are just fun and really pop out of the hot chocolate bomb when the milk is poured over. They are basically tiny Lucky Charm marshmallows.
How To Make Hot Chocolate Bombs
You'll need 1 cup of milk chocolate chips. You'll also need 3 tablespoons of hot chocolate powder mix (any kind will do) and 3 tablespoons of mini marshmallows. And let's not forget the chocolate mold. for making the chocolate shell.*
This will create 6 chocolate cups that, when fit together, will create 3 hot chocolate bombs.
*The mold actually comes with 2 trays to make 6 hot chocolate bombs at a time. This recipe will show how to make 3, but you can easily double it. You can also buy this set that makes multiple sizes of hot chocolate bombs.
Here's the Clif note version. For the full version with photos, scroll to the end of the post.
Step 1: Melt Chocolate Chips
Step 2: Fill Hot Chocolate Bomb Mold With Chocolate
Step 3: Refrigerate Mold
Step 4: Fill Chocolate Molds With Hot Cocoa
Step 5: Assemble Chocolate Bomb
Step 6: Finishing Touches
Our chocolate bombs are about 2.5" in diameter and work great in a wide mug. Mine are from Target.
These would make great gifts during the holidays! Packaged in a cellophane bag or and placed inside a mug.
Hot Chocolate Bomb Add-Ins
- Mini Marshmallows
- Crushed Candy Canes
- Andes Mint Pieces (baking bits)
- White chocolate chips
- Peanut butter chips
- Sprinkles inside or on the outside of the hot cocoa bombs
- Melted candy melts to drizzle over finished cocoa bombs
How Much Milk To Pour Over Hot Chocolate Bombs
1 cup or 1 ½ cups of milk (any kind of milk). Obviously, 1 cup is a little richer. I like using 1 ½ cups of skim milk.
How To Store Hot Chocolate Bombs
Hot chocolate bombs can be stored in an airtight container, or individually packaged for up to two weeks at room temperature. They would ideally be stored away in a cool, dry place, away from a window or heat source.
They can be stored in the freezer or refrigerator short-term, but be careful as the fridge can introduce moisture to the hot chocolate mix, and the freezer may cause condensation and moisture to form as the chocolate thaws to room temperature again.
Tips and Tricks for Making Perfect Hot Chocolate Bombs
- My BIGGEST tip: Melt a little extra chocolate and make a few extra chocolate cups your first time making these. That way, if you have a couple that don't turn out, you'll have extras to replace them with. Consider your first time a practice run. That's what we did. We had no expectations, and actually ended up with 4 out of 6 bombs that turned out great! The others were delicious (we didn't let them go to waste), but they had holes in the seams because we handled them when they weren't quite set up all the way and it caused them to be misshaped.
- DO NOT overheat the chocolate chips. Chocolate can be melted in a double boiler or in the microwave.
- The key to success is making sure the chocolate has time to really set up in the refrigerator. If the chocolate is soft (AT ALL) it will stretch and break.
- Use any extra melted chocolate to fill in weak spots. Before taking the chocolate cups out of the mold, examine them carefully to see if there are any thin areas that could use a little more chocolate. Add more chocolate, refrigerate a bit longer, and continue on your way.
- Like any other chocolate project, if you handle the chocolate too much the heat from your hands will cause it to soften. If you find this to be the case while you are smoothing out edges and seams in the chocolate molds, just place the molds back in the refrigerator for 5 minutes or so.
- You can use a hot spoon or knife to smooth out the center seam. If your seam doesn't match up perfectly, you can dip your finger in some of the extra melted chocolate and carefully run it along the seam. You can also pipe some chocolate over the seam (like we did for these ones) and allow it to set up. This will also seal the edges.
- Work quickly to avoid fingerprints on the chocolate balls. You can combat this also by wearing candy making gloves. I haven't used the gloves but heard they work great.
4 More Hot Chocolate Recipes You'll Love!
White Hot Chocolate With Polar Bear Marshmallows
Hot Chocolate Bomb Recipe
Hot Chocolate Bombs
Ingredients
- 1 cup milk chocolate chips
- 3 Tbsp. hot chocolate mix
- 3 Tbsp. mini marshmallows
- chocolate mold
- ¼ cup white chocolate chips optional
Instructions
- Melt chocolate chips in microwave safe bowl for 30 seconds. Stir. Continue to microwave in 15-second intervals until chocolate chips are melted and smooth. DO NOT overheat the chocolate.
- Add a spoonful of chocolate into 6 chocolate mold cavities. Smooth chocolate up the sides of each mold with a spoon. Add more chocolate as necessary to coat the inside of each mold.Let the chocolate sit for a few minutes. Check to see if there are any areas that need to be covered again, then smooth out the sides with a spoon. This will help ensure that the sides and center of the mold are evenly coated with chocolate.There will be a little extra chocolate leftover in the bowl. Save this to patch any weak areas or seal the middle seam after the chocolate hardens.
- Refrigerate chocolate for at least 30 minutes or until completely set.Gently remove from the mold.
- Fill 3 halve-spheres with 1 tablespoon of cocoa mix and 1 tablespoon of mini marshmallows.
- You will need a hot bowl or plate. Press one of the empty chocolate cups against the warm plate to slightly melt the rim.
- Place the empty chocolate cup over one of the filled ones. Work quickly and try not to handle the chocolate too much. The warmth of your hands will leave fingerprints and can soften the chocolate. If you notice this happening just pop the chocolates back into the refrigerator for a few minutes.
- Run a hot spoon along the seam where the two chocolate cups meet to slightly melt the chocolate and seal the seam. If you have any gaps you can also pipe some melted chocolate over the seam and it will also seal it nice and tight.
- Melt white chocolate chips and place in a plastic baggie. Cut the corner and drizzle over hot chocolate bombs (optional). If you'd like to add any decorations (like sprinkles), you can do that at this time while the white chocolate is still melted. Refrigerate chocolate bombs for 30 minutes.
- To make a cup of hot chocolate, place one hot chocolate bomb in a mug. Pour 1 ½ cups of hot milk over bomb. Stir. For an even richer cup of hot chocolate, add a splash of heavy cream.
Notes
Nutrition
Carla says
There might be an overly obvious answer and I'm just missing it... But how do you keep the bomb from melting when you drizzle the top with melted chocolate? I made my 1st one tonight and it melted right through. Lol It did NOT go to waste.
Brandy says
Hi Carla! So for the chocolate drizzle, I melted it in the microwave just enough to make it warm, then worked the bag with my hands to move it around and melt the rest of the chocolate. So the chocolate was just warm, not hot. Does that make sense?
Mar says
Waste of supplies and effort. Where was the video. All I saw were a bunch of pictures
Brandy says
Hi Mar, do you have a pop up blocker on your browser? The video plays automatically below the first image.
Debbie says
Tried this recipe and it came out perfectly!!! Thank you for making this so easy to understand!!
Brandy says
Yay! I’m so glad!
Crystal says
My daughter and I made these last night. They are our trial ones before making for friends and family. We are following your tips today as a lot of what you said completely made sense as to why we had some holes, fingerprints, etc. We appreciate your very specific and helpful instructions! Happy Holidays!
Brandy says
Wonderful! So glad you guys are trying them!
Michele says
Is 1 TBSP of hot chocolate mix enough? I've seen other recipes that call for 3 TBSP & have wondered if that is too much... Does the chocolate shell of the bomb make up for the lesser mix amount? Thanks!!
Brandy says
Hi Michele! The chocolate shell makes it a super rich cup of hot chocolate! 🙂
Carol Weber says
I've got my molds, the mini marshmallows are arriving today, so I'll be making these and having them ready for Christmas! I'm looking ahead and thinking about the milk. How hot do you heat it up? Do you do a bunch of servings in a kettle, do a serving at a time in the microwave, or what?
Brandy says
Hi Carol! I heat it up in a glass pyrex measuring cup (with pour spout) in the microwave for 2 minutes. Just whatever I need for one bomb (1 1/2 c.). If you are making hot chocolate bombs for a crowd I'd do it over the stove then pour the milk over the bombs in the mugs!
nancy t says
Wow just made my first batch - not very pretty but I am excited! thanks for the instructions. The molds were on backorder and the marshmallows were too!! I had to wait a while.
I hope I can make them prettier after more practice.
Brandy says
Nancy, mine wasn't pretty the first time either! Holes everywhere! It definitely gets easier with practice! 🙂
Jane Goode says
Hi could you use different flavoured chocolate? Such as kinder chocolate or chocolate orange?
Brandy says
Hi Jane! I haven’t tried it with those that you mentioned, but if they can be melted and harden again they should work fine.
Tara Love says
What do you use if the choc is too thick I have a wilton choc melting pot and sometimes the choc is just too thick?
Brandy says
Hi Tara, I microwave my chocolate chips in the microwave for 30 seconds, stir, then another 20-30 seconds, always stirring until melted and smooth. I've had good luck with chocolate chips and the Ghirardelli melting wafers. I haven't tried using a Wilton chocolate pot for these.
mitra says
what chocolate do you use for the mold?
Brandy says
I use chocolate chips, but you can use a variety of different kinds of chocolate or melting wafers.
Kim says
Hi
I want to make boozy bombs. Can I add liquor?
Brandy says
Hi Kim! I’m honestly not sure!
Dolly says
Hi, what size mold did you use? And you used a 16 oz cup to serve?
Brandy says
Hi Dolly! I used a 2.5" mold and 16 oz. mugs!
Jan H Keith says
What and where can I get the mold. I would love to try them. Thanks you.
Brandy says
Hi! I ordered these ones from Amazon. https://amzn.to/30RHY9t they worked great!
Christianna Kralisz says
I can't wait to try this!!! Do you prefer another brand of mini marshmallow? The brand you used, our not for sale on amazon at this time. so sad! Chat soon!!!
Brandy says
Hi Christianna! You can use regular mini marshmallows if you’d like. I’ve also seen tiny freeze dried ones in the ice cream sundae topping section at the grocery store, next to the hot fudge, etc.
Cheryl Raby says
I fine the tiny dried marshmallow at our local farmer’s market . Any store that carries bulk items should have them.
Jen says
Do you spray the silicon molds with a non stick spray prior to putting the chocolate in?
Brandy says
Hi Jen! You do not need to spray the molds. The chocolate pops right out after it had set up.
Shauna Sneek says
Could you store chocolate bombs in the fridge or freezer until you were ready to use them or give them as gifts ?
Brandy says
Hi Shauna. You can store them in the refrigerator or freezer short term. I'd be worried that the refrigerator might make the hot chocolate mix moist over time.
Sara says
not sure if this is asked yet, but did you tinker around to figure out a good amount of hot milk when using the bombs so that its a good flavour and consistency? I plan to play around with it myself, but any tips are appreciated. 🙂
Brandy says
Hi Sara! 1 1/2 cups works great. 1 cup is delicious too, very rich with chocolate flavor.
Robyn Hill says
I struggle getting things out of silicone molds. Do you have tips (or even better a video) on how to get the shells out?
Brandy says
Hi Robyn! I’ve had issues in the past sometimes as well, but these popped right out without any problems as long as they were evenly coated with chocolate . With my first batch, I had a couple that had thin areas, but the second batch turned out perfect!
Barb says
Hi. What cocoa mix did you use?
Brandy says
Hi Barb! I used the Starbucks hot chocolate mix (bought at Target).
Tony says
Thanks!
Pearl Melchor says
Hi Brandy, which molds did you use?
Brandy says
Hi Pearl! I used these ones: https://amzn.to/30RHY9t
These ones seem to be in stock more frequently though and come in a multi pack: https://amzn.to/3nCjpHu
Jacki Brannon says
What size molds did you use?
Brandy says
2.5”
Tracy says
Hi Brandy!
I made this and I’m hoping you could help. The molds came out great, but putting them together was harder than I thought. I had so many fingerprints on it! I’m not even sure how I could avoid it. I tried to put the other molds back in the fridge, but the moment I touch it—fingerprints! Is there anything else I can do to try and keep it clean?
Brandy says
That part is definitely a struggle! I have the same problem when I make English toffee and go to break it into pieces. Wearing a pair of food service gloves helps and it takes a little longer for the warmth of my fingers to melt the chocolate. For the chocolate bombs, I just work as fast as I can and avoid touching them as much as possible. If they are really cold it helps. Then I drizzle white chocolate on the top to cover my fingerprints, haha!
Tracy says
I will try and keep them in the fridge longer to see if it helps, and also with gloves! And YES for the drizzle cover up haha!
Megan says
Buy cotton gloves. 🙂 They're cheap on Amazon. You can search for candy or chocolate gloves and it will come up with a bunch of white cotton gloves. I use them a lot when I make molded chocolates.
Brandy says
Didn't even know chocolate gloves existed! Thank you for the tip!!
Jan Armstrong says
I may be wrong, but I think my idea is a cheaper way to go for the filling. At $10.99 a bag for freeze-dried marshmallows on Amazon, "OUCH!!!" Starbucks chocolate, "OUCH!!!" again. My idea: why not buy a box of individual packs of hot chocolate mix with the mini marshmallows and just open a pack and pour it in the chocolate shell. A box of hot chocolate packs, store brand, is only a couple of dollars. Just think of the money you would save and the more bombs you could make. Is this not a good idea or what???!!!
Brandy says
Girl, genius! Seriously though. That’s such a great hack! The bag of marshmallows from Amazon is pretty huge and goes a long way, but the packets would work out the same!
Kelley says
I had a similar issue, but figured out that the chocolate was too thin. This lead to it warming up too quick. When I made it a little thicker no finger prints!
Catherine says
Thanks for this fun recipe. My first batch is a mess. I’m confident they’ll get better with practice making them for my 7 grandchildren. Lightly rolling the wet seams in crushed candy canes was a nice way to make them look better.
Appreciate you finding time to blog this considering you’re wrangling 5 kids!
Grandma Catherine
Brandy says
What a fun grandma! They get easier with practice for sure!
Terra says
How long can they be stored for? and where is the best place for storage for long lasting?
Brandy says
Terra, I would store them for up to two weeks in an airtight container or packaged in cellophane bags. I wouldn’t leave them on a counter that gets sunlight or near the stove. In a pantry or cupboard would work best. You just don’t want the chocolate to warm up and soften.