Easy Hot Chocolate Bombs Recipe

Why I Like This Recipe

• Rich and chocolatey. Hot cocoa is delicious on it's own, but the chocolate shell from the hot cocoa bombs takes it up a notch by delivering a boost of chocolate flavor to each cup!
• Fun to melt. Hot cocoa bombs are just plain fun. Fun to make and fun to melt. Simply pour hot milk over each bomb and it will melt and pop open. Kids especially love hot chocolate bombs!
• Perfect size: Our chocolate bombs are about 2.5" in diameter and work great in a wide mug. Mine are from Target.
• Easy gift idea. I've gifted hot chocolate bombs many times. They store beautifully in a cup wrapped in cellophane. You can also package a few up in a bag and gift with a half gallon of milk and two mugs!

What Others Are Saying

Tried this recipe and it came out perfectly!!! Thank you for making this so easy to understand!!---Debbie

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!---Crystal

Tips and Tricks

• 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.
• How to prevent melting when touching the hot cocoa bombs: 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 also combat this by wearing candy-making gloves. I haven't used the gloves, but I heard they work great.

Ingredients & Supplies

• Hot Chocolate Bomb Mold: This is the best one that I've found. It works perfectly!
• Chocolate Chips: 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).
• White Chocolate Chips: If you'd like to add a drizzle over each chocolate bomb you can melt a small amount of white chocolate chips.
• Hot Cocoa Mix: My favorite hot chocolate has always been from Starbucks. If you enjoy the creamy cup available at your local Starbucks location, you'll love this one! I make it with Starbucks hot chocolate powder mix. Rich flavor, creamy, and super chocolatey---even when made with skim milk.
• 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.

See the recipe card for full information on ingredients and quantities.

How To Make Hot Chocolate Bombs

Step 1: 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.

Step 2: 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.

Step 3: Refrigerate the chocolate for at least 30 minutes or until completely set. Gently remove from the mold.

Step 4: Fill 3 halve-spheres with 1 tablespoon of cocoa mix and 1 tablespoon of mini marshmallows.

Step 5: You will need a hot bowl or plate. Press one of the empty chocolate cups against the warm plate to slightly melt the rim.

Step 6: 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.

Step 7: 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 nicely and tightly.

Step 8: 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.

This will create six chocolate cups, which, when fitted together, will form three hot chocolate bombs. The mold comes with two trays, allowing you to make six hot chocolate bombs at a time. This recipe will show you how to make 3, but you can easily double the recipe. You can also buy this set that makes multiple sizes of hot chocolate bombs.

Hot Chocolate Bomb FAQs

More Chocolate Bomb Recipes To Make

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