Create your Flavor Profile!
Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.
Hot chocolate bombs are like a treat and a science experiment all in one. These little chocolate spheres are filled with a tasty mix of homemade hot cocoa mix, mini marshmallow bits and other sweet flavorings.
Pop one in your favorite mug, pour hot milk over the bomb and watch it pop open as the chocolate melts. Stir to dissolve the hot cocoa mix and sip away.
The best part about making homemade hot chocolate bombs is choosing your flavorings. Make our recipes for traditional Hot Chocolate Bombs with semisweet chocolate, Sea Salt & Caramel Hot Chocolate Bombs with milk chocolate or Peppermint White Hot Chocolate Bombs for the holidays.
Here's how to do it, step by step.
To make 8 bombs, you'll need the following ingredients and silicone hemisphere mold(s) with 16 (1-oz.) cups—look for molds that have 16 cups or buy multiple molds to add up to 16 cups. (You can buy molds at baking shops and from Amazon.)
6 ounces (about 1 cup) chopped chocolate or chocolate chips
1 ½ tablespoons cocoa powder
1 ½ tablespoons granulated sugar
1/4 cup dehydrated marshmallow bits (see Tip)
1 ounce (about 1/4 cup) chopped contrasting chocolate for drizzling
Tip: Dehydrated marshmallow bits are tiny marshmallow pieces like you get in packets of hot cocoa mix. Look for them near the other marshmallows at the supermarket or find them online.
Melt 4 ounces (about 2/3 cup) of the chocolate, then pour 1 teaspoon melted chocolate into each of 16 cups in a silicone mold.
Use the back of a small spoon, such as a 1/4-teaspoon measuring spoon, to push the melted chocolate up the sides and around the edges of each cup to cover completely.
Freeze the mold(s) on a rimmed baking sheet for 6 to 7 minutes.
Melt the remaining 2 ounces (1/3 cup) chocolate and repeat the process. This time, only pour 1/2 teaspoon melted chocolate into each cup and work with one mold cup at a time, pouring in the chocolate and spreading it on the sides and edges, as it will harden quickly as it comes into contact with the frozen chocolate. It's important to make sure the sides of your mold are well coated and you have a nice thick layer of chocolate—this will help prevent cracking.
Freeze the mold(s) for another 5 minutes.
Whisk the cocoa powder and granulated sugar together in a small bowl to make hot chocolate mix. Line a small rimmed baking sheet with parchment paper and top with an upside-down wire rack. This will keep the chocolate shells from rolling around while you're filling them.
Remove the chocolate shells from the molds. It's a tricky process, so take your time. Use your thumbs to gently peel the silicone away from the edges of the chocolate, then push up from the bottom of the mold with your index fingers to help lift the shell out.
If there are slight cracks or jagged edges on the shell, don't worry. They will be smoothed out in the next step.
Heat a microwave-safe plate in the microwave just until warm, about 30 seconds. Place 1 chocolate shell, open-side down, on the warm plate, and melt the edges until flat.
Carefully spoon 1/2 teaspoon cocoa-sugar mixture into the shell. Place the filled shell on the rack to hold it upright.
Repeat the melting process with a second shell. Fill that half with marshmallow bits.
Carefully press the two halves together.
Use your finger to spread the melted chocolate around the seam of the bomb to seal it closed. Repeat until all the bombs are filled and sealed.
To decorate, melt the white chocolate and place in a small zip-top sandwich bag. Snip a small corner off the bag, then drizzle the chocolate over the bombs. This helps cover up any unsightly seams or fingerprint marks as well!
To serve hot chocolate bombs:
Heat 3/4 cup milk in a microwave-safe mug or in a saucepan over medium-low heat just until steaming hot.
Gently drop a hot chocolate bomb into the mug or pour the steaming milk over a bomb placed in a mug and watch the magic happen.
Serve with additional marshmallow bits, if desired.