Hot chocolate bombs are the bomb. Pun intended. These gorgeous spheres of hot cocoa goodness explode with marshmallows and chocolate when hot milk is poured over them. It’s satisfying to watch the chocolate melt and reveal all the deliciousness from inside the bomb.
I’m late to the game with this fun treat. Hot chocolate bombs are so 2020. I say better late than never. I love trying new things, and I was determined to make these bombs. It was trial and error for me. I made some mistakes with my first batch, and improved my technique with my second go round.
I am not an expert on making hot chocolate bombs. I am a complete novice. If I can make them, you can make them too! The one thing you absolutely need is a silicone mold. I got mine from Amazon. There are ways to make bombs without molds, but I don’t have experience with that. I’m sharing the simple way I made them.
Hot chocolate bombs are delicious. The milk makes the cocoa extra creamy and flavorful. They make lovely homemade gifts. Who wouldn’t enjoy a ball of chocolate filled with hot cocoa and marshmallows that you made for them? Hot chocolate bombs are a fun unique treat to make and share. Make some today!
Rejoice in the Lord always. I will say it again: Rejoice! Philippians 4:4
Hot Chocolate Bombs
Yield: 3 hot chocolate bombs (2 ½ inch sized)
silicone 2 ½ inch semi sphere mold
latex gloves (optional)
heat proof bowl
6 ounces chocolate almond bark
3 tablespoons hot cocoa mix
¾ cup mini marshmallows
sprinkles, crushed candy canes, chocolate chips (for filling)
3 cups hot milk for serving
- Melt the chocolate in the microwave, or use a double boiler.
- Add one tablespoon of the melted chocolate to each silicone sphere. Use the back of a spoon to spread the chocolate evenly in each mold, or use a small brush to paint the chocolate in the mold. Another method is to take the silicone mold with the melted chocolate and rotate it around until each sphere is evenly coated. Then place the mold upside down on parchment to let the excess chocolate run out.
- Place the chocolate filled molds in the refrigerator for 5 minutes.
- Repeat the process with one more layer of melted chocolate. Place in the refrigerator for an additional 5 to 10 minutes.
- Carefully remove each sphere from the silicone mold.
- Heat a small teflon coated pan over medium heat for a couple minutes. Take the pan off the heat. Place each sphere on the surface of the warmed pan for a few seconds to smooth out the edges. This will help when you seal up your bombs.
- Using a measuring cup, place one chocolate sphere on top to hold it in place as you fill it. Add 1 tablespoon of hot chocolate mix in the sphere. Then add about ¼ cup of mini marshmallows. You can also add crushed candy canes, or sprinkles. Just keep the edges clear so you can seal up your bomb.
- To seal the hot chocolate bomb heat the small frying pan again, just enough to warm it. Place the chocolate sphere in the pan for a few seconds and then carefully place it on top of the filled sphere. Gently press down to seal the edges. Put the completed bomb on the backside of a muffin pan to let it set up. Muffin pans turned over are great holders for hot chocolate bombs.
- Decorate with drizzled chocolate and sprinkles.
- Heat 1 cup of milk just until hot, not boiling. Place one bomb in a large mug. Pour hot milk over the top of your hot chocolate bomb and watch it open up with marshmallows. Stir and enjoy!
Storage of Hot Chocolate Bombs
Keep your bombs in an airtight container at room temperature. They last for several weeks.
To keep fingerprints off your chocolate use latex gloves when handling your chocolate bombs.
Tips on Chocolate
Baking chocolate bars, and chips can be used. These will need to be tempered.
The easiest chocolate to use is compound chocolate (almond bark, chocolate candy melts). You just melt the compound chocolate in the microwave, or in a double boiler and it’s ready. No tempering.
How to Temper Chocolate
Microwave the chocolate for 30 seconds at a time, stirring in between. Do this several times. It should be mostly melted, but there will still be pieces that are unmelted. Take it out of the microwave and stir until smooth and melted. To test if your chocolate is tempered pour a small amount of chocolate on a piece of parchment and place in the refrigerator for 5 minutes. If it’s shiny and breaks in half easily, it’s tempered. If it’s soft or dull it’s not tempered. To fix this, add a bit more chocolate and stir until it’s melted, or re-heat for a few seconds in the microwave until melted and smooth.
How to Use a Double Boiler
Place a small heatproof bowl filled with chocolate over a simmering pot of water. The bowl should not touch the water, but fit over the opening of the pot. The steam will melt the chocolate beautifully. Stir as the chocolate begins to melt until smooth.
I hope you make these fun, yummy hot chocolate bombs.