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+ servings

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.
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


  • Half Dome mold


  • 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


  • 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.



Each of these variations uses the base recipe, adding or substituting contents as noted.
  • 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)
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 
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
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.


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