Hot chocolate bombs are fun to make and even more fun to watch disappear in a cup of hot milk! The most decadent cup of hot chocolate you’ll ever drink! This post contains affiliate links.
If you like these you’ll love our SNOWMAN hot chocolate bombs!
Note: Amazon is having a hard time keeping up with the chocolate 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 video!
While browsing Facebook I saw an ad from a local company for hot chocolate bombs. They linked to this video and my mind was blown. 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 chocolate 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 find 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 chocolate mix, and mini marshmallows. I’ve seen them made with all different kinds of chocolates and different methods for making the chocolate spheres in the chocolate mold. We made a few batches to see what we liked best. Here’s what worked for us!
When you place one in a cup and pour hot milk over it, it melts and mini marshmallows magically appear!
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 mix. Rich, 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 up chocolate bars.
How To Make Hot Chocolate Bombs
You’ll need 1 cup of milk chocolate chips. You’ll also need 3 tablespoons of hot chocolate mix (any kind will do) and 3 tablespoons of mini marshmallows. And let’s not forget the chocolate mold.*
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.
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.
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
How Much Milk To Pour Over Hot Chocolate Bombs
1 cup or 1 1/2 cups of milk (any kind of milk). Obviously, 1 cup is a little richer. I like using 1 1/2 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 refrigerator 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 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 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. Refrigerate to allow the seam to harden, then run a hot spoon around the seam to smooth it out a bit.
- Work quickly to avoid fingerprints on the chocolate bombs. 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!
Hot Chocolate Bomb Recipe
Hot Chocolate Bombs
- 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 halves 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 hot 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.
- Melt white chocolate chips and place in a plastic baggie. Cut the corner and drizzle over hot chocolate bombs (optional). Refrigerate chocolate bombs for 30 minutes.
- To make a cup of hot chocolate, place one hot chocolate bomb in a mug. Pour 1 1/2 cups of hot milk over bomb. Stir.