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    Home » Recipes » Drinks (Non-Alcoholic) » How to Make Hot Chocolate Bombs

    LAST UPDATED: November 4, 2022 • FIRST PUBLISHED: October 30, 2020 By Toni Dash 54 Comments

    How to Make Hot Chocolate Bombs

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    HOT CHOCOLATE BOMBS TITLE IMAGE

    They are all the rage and make the best cup of hot chocolate ever! Now you can make Hot Chocolate Bombs at home too! They are fun to make and explode when hot milk is added (in the tastiest of ways)!

    HOT CHOCOLATE BOMBS TITLE IMAGE

    They sell them at Costco. They are all over TikTok. And now you can make them yourself!

    They are a magical and delicious way to make hot cocoa and to give as gifts.

    Some time is needed to make them but they aren’t difficult.

    We’ve shared how to make Candy Cane Hot Cocoa Pops and Homemade Hot Chocolate mix. You’ll love this new way to get a creamy chocolatey mug of cocoa!

    Multiple variations are listed too!

    What is a Hot Chocolate Bomb?

    A round ball of thin chocolate is filled with mini marshmallows, instant hot cocoa powder and crush peppermints.

    When hot milk is poured on it the chocolate exterior quickly melts away letting the inside explode out!

    When stirred together it all makes a creamy chocolatey cup of hot chocolate.

    The exciting part is the ingredients exploding to the top of the milk when the chocolate outside has melted.

    HOT CHOCOLATE BOMBS WITH PEPPERMINT

    Recipe Ingredients + Notes

    The ingredients used are basic and easy to find at any grocery store. A mold is required and some suggestions are included below.

    Dark Chocolate Chips. These are melted to make the ball. Some is also drizzled on the finished bomb for decoration and flavor.

    Instant Hot Cocoa mix. Just a bit is added to the inside of the chocolate sphere. We used dark hot chocolate but any type will work. Just be sure it’s instant mix.

    Mini Marshmallows. The perfect size to fit inside!

    White Chocolate Chips or melting wafers. These are melted to drizzle on the outside for decoration and flavor.

    Additional Ingredients

    These can be changed up in many ways to include different flavors and decorations. We share some favorite versions below.

    What Mold to use for Hot Chocolate Bombs?

    You’ll need a half dome/circle/sphere silicon mold. These molds are used for both baking and soap making.

    Be sure to select one that is ‘food grade’ meaning it’s safe to use for food creations.

    The mold should hold 1-ounce and that will be in the product description.

    Using a mold with 12 cavities allows making both halves of the hot chocolate bombs at once.

    Here is the mold I used but there are many options included in the link above.

    Peppermint Hot Chocolate Bombs

    How to Make it – Step-by-Step

    STEP 1. Melting the Chocolate.

    Place the chocolate chips in a microwave safe bowl (photo 1). Microwave for 30-second intervals, stirring after each interval, until melted.

    STEP 2. Molding the Chocolate.

    Place a spoonful of the melted chocolate into a mold cavity. Use the back of the spoon to smooth the chocolate to cover the inside of the cavity (photo 2).

    Allow the chocolate to fully set (2-3 hours). It can be placed in the refrigerator to speed up the process.

    When the chocolate had fully hardened, gently press it out of the molds.

    hot chocolate bombs recipe steps 1-4

    STEP 3. Making the Chocolate Bombs.

    Add a small amount of instant hot cocoa powder in 6 of the half spheres (photo 3). Follow with mini marshmallows and some of the crushed peppermints (photos 4-5).

    One by one, dip the edges of an empty half sphere into the melted chocolate (photo 6). This will make the ‘glue’ to hold the two sides together.

    Gently hold it on a filled half so the edges are touching. Use fingers to smear the chocolate to secure the seam (photo 7).

    Allow them to set.

    hot chocolate bombs recipe steps 5-8

    STEP 4. Decorating them.

    Melt the white melting chocolate (candy melts) in 15-second intervals, stirring in between.

    Place the melted white chocolate and remaining melted dark chocolate each in a separate piping bag or plastic zipper close bag (snip the very corner off).

    Pipe the chocolate over the top of the bombs and sprinkle some crushed peppermints on top (photo 8).

    Hot Cocoa Bombs – Variations

    Once you get the basic recipe down, it can be changed in all sorts of ways! Here are a few favorites:

    Peppermint 

    We added some crushed peppermints into these hot chocolate bombs. It’s a perfect wintery flavor addition both inside and some on top for decoration.

    These are a great gift idea too.

    This version is shown in the recipe steps photos!

    mocha hot chocolate bombs

    Mocha 

    The classic flavor combination of chocolate and coffee give these mocha cocoa bombs a delicious twist.

    Instant espresso powder is added inside the chocolate pods.

    White melting wafers are used to drizzle a pattern on the outside. Additional espresso powder can be sprinkled on the white chocolate too.

    Valentine's Day hot chocolate bombs

    Valentine’s Day

    These sweet holiday treats are filled with 1 cup pink marshmallows and red sprinkles along with instant hot chocolate mix.

    The tops are piped with red and white melted candy wafers, sprinkled with more sprinkles and heart sprinkles.

    M & M hot chocolate bombs

    Mini M & M’s candies 

    This colorful version uses 1/4 cup of mini M & Ms candies. Half go into the chocolate sphere and half are reserved to add on top for decoration.

    How to Use them

    Place one hot chocolate bomb into a mug. Pour one cup of hot milk over it into the mug.

    The outside chocolate will melt releasing the inside ingredients!

    Stir everything together to melt the remaining chocolate and enjoy!

    Peppermint Hot Chocolate Bombs on checked plate

    Pro Tips

    Don’t make the chocolate spheres too thick or too thin. This sounds like a Goldilocks situation I realize. If the spheres are too thick they won’t melt as easily when mixed with hot milk.

    If too thin they can crack when handled. Refer to the photos for thickness guidance (photos 3 and 4 above).

    Work with chilly hands. When handling the chocolate spheres warm or hot hands will begin to melt a bit of the chocolate. Rinsing your hands in cold water before combining the chocolate halves will help. Using food grade chocolate gloves also helps and keep from getting fingerprints on the chocolate if you care about that.

    Use a gentle touch when combining the two chocolate halves. Don’t push hard when sealing the two halves together so the chocolate doesn’t break in the process.

    Don’t heat the chocolate too fast; especially the white chocolate. If chocolate is over heated it will ‘seize’ meaning it becomes dry and can’t be stirred. This is particularly true of white chocolate. Cross check the package instructions for melting before starting.

    Wants a really smooth seam? If the chocolate doesn’t lay as flat as you’d like on the seam you can try one of these two things.

    1. Dip a spoon in a glass of hot water (hot enough to warm the spoon but not boiling hot so it will melt through the chocolate). Use the back side of the spoon to run along the seam to flatten the chocolate.
    2. Dip a finger in some of the melted chocolate and run it on the seam for a smoother finish.

    Practice Makes Perfect. There is a learning curve with projects like this. However you make them they’ll be delicious. If you are planning for giving as gifts you might consider adding some extra ingredients so you can do a practice run as you are getting the hang of it.

    Storing them

    Store them in an airtight container in a cool area in your pantry.

    If needed (in a hot or humid area) they can be stored in the refrigerator if the container is airtight. The refrigerator can cause condensation to develop on the chocolate.

    HOT CHOCOLATE BOMB WITH PEPPERMINT

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    Did you make it? Please RATE THE RECIPE below!

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    HOT CHOCOLATE BOMBS TITLE IMAGE

    Hot Chocolate Bombs

    Hot Chocolate Bombs are fun to make and to drink. It's easy to change up the inside for all different flavors.
    5 from 34 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Drinks
    Cuisine: American
    Prep Time: 30 minutes
    Setting time: 4 hours
    Total Time: 4 hours 30 minutes
    Servings: 6 bombs
    Calories: 231kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    Half Dome mold

    Ingredients

    • 1 12-ounce package dark chocolate chips
    • 1 packet instant dark cocoa mix
    • 1 cup mini marshmallows
    • ¼ cup white melting chocolate (candy melts)
    • 6 cups hot milk to make the hot chocolate

    Instructions

    • Place the dark chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
    • Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all 12 molds are coated.
    • Set the remaining chocolate aside for sealing and decorating the bombs.
    • Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
    • When the chocolate is set, remove each of the chocolate pieces from the mold. Add a small amount of instant hot cocoa mix to 6 half the pieces and top the hot cocoa mix with marshmallows.
    • Reheat the melted chocolate in the bowl in 15 second intervals until melted.
    • Pick up an empty chocolate dome piece and dip the flat edges into the melted chocolate. Carefully place it on top of a filled piece and lightly press it into place.
      Use your finger to smooth melted chocolate around the seam. Repeat to complete the remaining chocolate bombs.
    • Melt the white chocolate wafers in 15 second intervals until melted, then place the remaining semi-sweet chocolate and white chocolate in piping bags.
      Drizzle the chocolate over the top of the bombs to decorate.
    • Allow the chocolate decorations to set before using, around 1 hour.
    • How to Use the Hot Chocolate Bombs: place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.

    Video

    Notes

    Variations
    Each of these variations uses the base recipe, adding or substituting contents as noted.
    Peppermint
    • 4-5 crushed peppermint candies
    Divide evenly between the 6 bombs and add with the instant cocoa powder and mini marshmallows (above).
    Finish decorating by sprinkling the remaining crushed peppermint candy on top of the chocolate drizzle.
    Mocha (coffee and chocolate flavor)
    • 6 tablespoons instant espresso powder
    • ¼ cup white melting chocolate
    Add 1 tablespoon of instant espresso powder inside each of the chocolate pods. No cocoa mix is used.
    Decorate the outside with melted white chocolate. Additional espresso powder can be sprinkled on the white chocolate too.
    Valentine's Day 
    • 1 cup mini pink marshmallows (from a bag of rainbow marshmallows)
    • ¼ cup red/Valentines sprinkles
    • ¼ cup red melting chocolate
    • ¼ cup white melting chocolate
    • 1 tablespoon heart sprinkles
    Fill the chocolate bombs with 1/6th of the instant cocoa packet, pink marshmallows and 1/2 of the red sprinkles.
    Pipe the melted red and white chocolate on top. Add the rest of the sprinkles and the heart sprinkles.
    M & Ms version
    • 1/4 cup mini M & Ms candies
    Follow the base recipe and add half of the mini M&Ms inside (2 tablespoons divided between the 6 bombs). 
    When they are finished drizzle any remaining chocolate over the top and add the remaining candies as decoration.
    Piping Tip
    When decorating the outside of the chocolate if you don't have a piping bag, use a plastic Zipper top bag and cut a very small part of the corner off to pipe through.

    Nutrition

    Calories: 231kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 120mg | Potassium: 344mg | Sugar: 24g | Vitamin A: 395IU | Calcium: 291mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Darlene Jackson says

      January 31, 2021 at 9:28 am

      5 stars
      Thank you so much for providing the receipe on how to make these delicious hot chocolate bombs!!! They are so good on a cold winter day…I cannot wait to make them!!!

      Reply
    2. Nkem says

      January 22, 2021 at 5:57 am

      Oh yummy yummy! What an innovative and delicious treat!

      Reply
    3. Yudith Napitupulu says

      January 21, 2021 at 11:46 am

      5 stars
      I made this sometimes. And kids love it.

      Reply
    4. Emily Fata says

      January 21, 2021 at 8:16 am

      My step-mom and I were JUST talking about making hot chocolate bombs a couple of weeks ago! When the quarantine here in Toronto lifts, we’ll definitely be making these. Maybe even over FaceTime before then, from our separate kitchens!

      Reply
      • Toni Dash says

        January 21, 2021 at 10:02 am

        Love that!

        Reply
    5. Marysa says

      January 21, 2021 at 5:44 am

      How fun to make hot cocoa bombs at home! I have seen these sold in stores, and my kids would enjoy making their own versions.

      Reply
    6. Angelica says

      January 20, 2021 at 1:29 pm

      Perfect timing! My daughters and I have been looking for the perfect recipe. This looks so good.

      Reply
    7. angela says

      January 20, 2021 at 11:01 am

      5 stars
      chocolate bomb that’s do yummmy,’I made it last week for my family and they loved so much.

      Reply
    8. Elizabeth O says

      January 20, 2021 at 10:15 am

      5 stars
      Hot chocolate bombs are such a wonderful treat on cold winter days. They are delicious, but they are also so visually pleasing, as well.

      Reply
    9. Stephanie says

      January 20, 2021 at 10:06 am

      5 stars
      These hot chocolate bombs are amazing! They were fun to make and my kids loved making hot cocoa with them. Thanks!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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