Hot Chocolate Bombs are spheres of chocolate filled with hot cocoa and marshmallows that break open into your cup when hot milk is poured over top.
Hot Chocolate Bombs are all the rage this year! From plain old chocolate ones to fancy Grinch ones to ones that have flavors like peppermint and s’mores you can find these hot cocoa delights all over the place this holiday season.
As soon as I saw a video of the hot chocolate bombs I knew it was something I wanted to make as a homemade holiday gift this year. I used to a have a silicone half sphere mold but I couldn’t find it anywhere so I ended up buying a new one.
For those of you just trying this I have good news; it’s easier to make these than you think! While it does take a little practice after a few tries it gets much easier and much faster to make them. Plus you can start making different colors and flavors once you get the hang on it!
For the hot chocolate bombs you will need:
- chocolate melts or chocolate bars
- hot cocoa mix (powdered)
- sprinkles (optional)
To make the bombs you simply need to melt your chocolate and put a light coat of it inside of a silicone mold. I used these chocolate melts but any chocolate that melts well will work.
How do you melt chocolate?
I use two different methods to melt chocolate. The first method is to use a double boiler. This means you put a pot of boiling water on the stove and then put a metal pan on top of it. The chocolate melts from the steam rising up from the boiling water and it melts the chocolate evenly.
When using a double boiler method make sure you reduce your heat to low before putting in the chocolate so that it doesn’t burn. Stir constantly until your chocolate is melted and shiny.
The other method you can use is microwaving the chocolate. For this method you will put the chocolate in a microwave safe bowl and put it in the microwave. Heat on half power in 20 second increments. It’s important to stir after each heating until the chocolate is just starting to melt. Then go to 10 second increments until your chocolate is just melted and looks shiny and smooth.
It’s ok if there are a few small lumps of chocolate in the mixture. Just keep stirring until they melt and your chocolate is ready to use.
After your chocolate is melted you can use a brush or a small spoon and coat your molds with a thin layer of chocolate. Anything too thick will break when you try to take it out. If your coating is too thin then it won’t hold the hot cocoa powder and it will be hard to seal the bombs.
I like to pop my molds in the freezer for 2-3 minutes or until the chocolate is set. Then I take it out and let it sit at room temperature for 1 minute. Carefully peel the chocolate out of the molds. This is where patience pays off. Start at one side and gently push the chocolate out of the mold.
One you have all of your chocolate spheres out repeat the process until you have as many as you need. Then heat a sheet pan in the oven. I know what you are thinking, why would you heat a sheet pan? Trust me on this one, I learned this tip 2 weeks into making these hot chocolate bombs and it was a game changer for me.
Heat the pan in the oven for 5 minutes then remove. Take one of your half spheres and rub it on the pan until the edges are flat. This will help your hot cocoa balls fit together easily. Even if one or two of your spheres have a chip in the edge this will fix them!
After doing the pan trick to half of the spheres put the pan back in the oven and fill each half sphere with 1 tablespoon of hot cocoa powder. Then fill with marshmallows. You can use mini marshmallows but I prefer to use these dehydrated marshmallows that are just like the ones found in the little packets of hot chocolate!
Then you will rub the other half of the half spheres onto the hot pan and place immediately on top of the filled hot cocoa sphere and press to seal. Since there will still be a little space on the seam you can go around and rub a very thin line of cooled melted chocolate around the seam. Let the hot chocolate bombs sit for 10 minutes.
If desired heat up another color of candy melts and drizzle over top of the hot chocolate bombs. Immediately put sprinkles on if you are using them. Let them sit for about 15 minutes and then they are ready to use!
- 12 oz. milk chocolate melts
- 1 c. hot chocolate mix (powdered)
- 1 c. mini marshmallows (or 1/2 c. dehydrated marshmallows)
- sprinkles (optional)
- 2 oz. white Chocolate melts (optional)
- a silicone sphere mold
- Melt your milk chocolate either in a double boiler on the stove or by heating in a microwave safe bowl in the microwave on half power in 30 second intervals, stirring after each heating.
- Once your chocolate is melted pour a tablespoon into each half sphere mold and use a thick paintbrush or small spoon to "paint" the sides and bottom of the mold. You want the chocolate to be thick enough to coat the inside of the mold but not so thick that you can't get it out of the mold.
- Once all of the molds are covered put the mold in the freezer for 2-3 minutes or until chocolate has hardened.
- Remove from freezer and let sit for one minute.
- Carefully remove the chocolate from the molds and place them on a sheet pan or a cutting board.
- Repeat until you have 24 half spheres.
- Place an empty sheet pan in an oven heated to 350 degrees for 2-3 minutes.
- Remove the pan from the oven and quickly place the open side of one of the spheres on the pan and turn until the edge is flat. Return the sphere to the cutting board and repeat with 11 others. Return the pan to the oven.
- Fill the 12 spheres you just heated with 1 tablespoon of hot cocoa mix and as many mini marshmallows as fills the sphere.
- Remove the pan from the oven again. Take the remaining chocolate spheres and heat the edges on the pan. Quickly top one of the filled spheres with a sphere that you just heated to help seal the two pieces together. Repeat with remaining chocolate spheres.
- As an added precaution to make sure the bombs don't spill I like to use the remaining milk chocolate and put a very thin line of chocolate around the seam to seal it shut.
- Allow the chocolate bombs to cool and harden for 10-15 minutes.
- If desired heat the white chocolate in a double boiler or using the microwave technique used about. Place in a zip top baggie and snip of the end.
- Drizzle white chocolate over top of the chocolate bombs and sprinkle with sprinkles if desired.
- Wait 15 minutes for chocolate to harden then package in plastic baggies or place in an air tight container until ready to use.
Recipe and directions are Hezzi-D Original Recipes though I watched many different videos to combine techniques!
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