Hot chocolate bombs are chocolate spheres filled with hot chocolate mix and lots of marshmallows! Pour steaming hot milk over the top and watch the chocolate melt away and release those marshmallows into your milk. So much fun and makes a great gift!
I created this recipe back in 2019 when hot chocolate bombs were just beginning to be a thing. Originally posted by Eric Torres Garcia, who now has a cocoa bomb company! The idea went mega viral and soon everyone wanted to make cocoa bombs.
I noticed a lot of people making them were using low-quality chocolate or fake chocolate to make their bombs and having lots of problems. This recipe shows you how to make the most perfect hot chocolate bombs from high-quality, tempered chocolate that actually tastes delicious!
What's In This Blog Post
Ingredients and tools needed
Making hot cocoa bombs isn't too complicated, but there are a few tools and ingredients to make hot chocolate bombs you need to have on hand.
- Good quality chocolate. I like to use Callebaut, but any chocolate will work. Just remember, the better it tastes, the better hot chocolate bomb it will make!
- A thermometer to keep track of the temperature of your chocolate. Absolutely a must. Don't even attempt this without one. You can buy food thermometers at the grocery store in the kitchen supplies aisle. I'm using an infrared thermometer because it's a little bit easier to keep clean.
- Silicone sphere mold to make your bombs. This is the easiest mold to use if you're not familiar with tempering chocolate. I will also show you how to use acrylic sphere molds in the recipe card below for you overachievers out there.
- Bench scraper if you are using an acrylic mold. You don't need one for silicone molds.
- Spoon for smoothing the chocolate.
- Piping bag for sealing together the spheres.
- Parchment paper if you're using an acrylic mold.
- Hot chocolate mix of your choice. You can use any kind you like but we stick to the classic Swiss Miss flavor.
- Mini marshmallows of your choice. I like these mini marshmallows because you can fit a bunch in one bomb making them more dramatic!
- Sprinkles to decorate the outside if you want. I like these sprinkles from wilton because they have a nice variety.
- Hot Chocolate Bomb Labels These were made by my friend and they are so cute!
How to make hot chocolate bombs
Here's a rundown on how to make hot chocolate bombs! This is such a fun thing to do with a group or with your family. The first thing we will need to do is temper our chocolate.
Tempering just means we are melting the chocolate at a controlled temperature so that it sets up again. If you've ever melted chocolate and it never set, or it grew weird white spots, you understand why tempering is important.
Don't worry, we're doing this the easy way in the microwave, and it only takes 5 minutes! If you don't have a microwave or if you prefer, you can use the seeding method.
Temper your chocolate
If you're not comfortable with tempering chocolate, you can use merkens compound chocolate. It does not require melting but it doesn't taste as good as real chocolate and it doesn't melt as well sometimes.
- Melt chocolate at 50% power in short 15-second bursts, stirring after each burst until about 75% melted. The point here is not to overheat, but to keep the temperature of the chocolate as low as possible. Your chocolate should be less than 90ºF.
- If your chocolate gets to hot, chop up some of your chocolate into small pieces and add it to your hot chocolate in small amounts to cool down your chocolate.
- Keep stirring without heating. The residual heat from the bowl will melt the rest of the chocolate.
- At 90ºF, you should only have tiny unmelted pieces of chocolate in the bowl. Keep stirring.
- If needed, return the bowl back to the microwave for another 10 seconds and keep stirring until everything is melted.
- This process ensures a shiny finish and firm snap, which makes the best hot chocolate bombs!
Make the hot chocolate bomb shells
I recommend making all your shells first. Your chocolate will begin to cool and set up, so working fast is best. If your chocolate does set up, you can re-melt it in 5-second intervals and stir to get it melted again.
- Fill your mold halfway with the melted chocolate. Use a spoon to gently coat the mold in chocolate, all the way up to the edges.
- Flip the mold upside down to empty out the excess chocolate onto the parchment paper. You can reuse this chocolate later!
- Place the mold upside down on parchment paper to set up. Setting up should only take 5-10 minutes. You can place them in the fridge to speed up the process but its not necessary.
- Remove the shells by pressing gently from the bottom and remove the shells from the molds, and set aside for assembly.
Assemble the hot chocolate bombs
Assembly goes fast! Have all your shells, sprinkles, and cocoa mix ready to go. Put some chocolate in a piping bag and set it in a drinking glass that has been warmed for 1 minute in hot water or the microwave to help keep the chocolate melted. It's also a great way to keep your countertop mess-free.
I also use a hot ceramic plate (heated in the microwave) to melt my spheres to get them flat and to secure them together. You could also use a skillet warmed for only a few seconds. You don't want to burn the chocolate.
- Warm a ceramic plate in the microwave for a minute or two until it's quite warm. Use this place to slightly melt the shells to clean up the edges and make sure they are flat.
- Place some parchment paper over your work surface to catch excess chocolate during drizzling.
- The easiest way to assemble is to place the first shell of the mold into an empty cupcake liner. This holds it in place while you fill.
- Fill the shell with hot cocoa mix and sprinkles!
- Make sure your plate is hot again.
- Warm the top shell edge slightly and place it on top of the filled shell.
- Hold for 10 seconds to seal and set it aside.
- Now it's time to decorate! You can decorate any way you like, but I enjoy doing a simple drizzle of chocolate and adding some sprinkles on top! You may need to rewarm the chocolate for 10 seconds to make it smooth again. I use a piping bag to pipe over the bombs, then immediately add the sprinkles.
How to use hot chocolate bombs
I tested these hot chocolate bombs out in various amounts of milk and found that 14 ounces was about perfect. I heat my milk until it's steaming (not boiling). Place the hot chocolate bomb in the bottom of the mug and pour the hot milk on top. The hot cream opens up the bomb, and all the marshmallows escape! So fun!
Use a spoon to stir so that the cocoa and chocolate melt into the hot milk.
Hot chocolate bombs make a great gift! Wrap them in a plastic bag with a fun tie and some instructions for use. Put it in a mug and give them as gifts for the Holidays! Nothing says I love you like hot chocolate!
Hot chocolate bomb flavor variations
Hot chocolate bomb variations go beyond classic cocoa. Here are some other flavor variations to consider. Using flavored chocolate and switching up your sprinkles for crushed candies can change the flavor.
- Peppermint Mocha - add crushed candy canes with the marshmallows inside and to the drizzle on the outside.
- Salted Caramel - Use caramel-flavored hot chocolate mix on the inside and crunched up caramel bits on the outside. I like this caramel flavored mix from Swiss Miss.
- Cookies & Cream - Make your hot chocolate bomb shells using white chocolate and mix in crunched up oreo cookies.
- S'mores - Just add a few crunched up graham crackers to the drizzle and torch a few marshmallows, and voila! S'mores hot chocolate bombs!
- Mocha - Add a scoop of instant espresso mix into your hot chocolate bombs for an extra caffeine boost!
Frequently Asked Questions
Yes, you can ship these. Package them in tins inside the cupcake liners and place shredded paper around them to keep them from breaking.
Yes, you can. The reason we chop the chocolate is just so that it melts at a lower temperature.
A melting pot has a pretty high temperature but you can definitely use the pot to melt the chocolate and then use chopped chocolate to seed it and get it tempered again. Just pay attention to your temperatures.
There isnt anything in hot chocolate bombs that will spoil. They will last as long as the ingredients used last. Check expiration dates for more information.
You can use real chocolate (contains cocoa butter) or compound chocolate (like candy melts) and get good results. The main difference is that real chocolate will taste better and melt better in hot milk. Compound chocolate does not require tempering but does not taste as good and tends to not melt as well.
More Chocolate Recipes
How to temper chocolate three ways
6 Tempered chocolate techniques
Recipe
Equipment
- Thermometer
- 2 ½" Sphere Mold (silicone or acrylic)
Ingredients
- 24 ounces semi-sweet couverture chocolate I prefer Callebaut, you can also use any high quality bar chocolate. You can use candy melts, if you're using a silicone mold but they don't taste as good.
- 1 cup mini marshmallows
- 6 Tablespoons hot chocolate mix
Instructions
For Silicone Molds
- Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)
- Stir the chocolate, moving the chocolate that is on the outside, towards the center.
- Heat again for 15 seconds and stir again.
- Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
- Stir until fully melted.
- Fill your molds halfway with chocolate and use a spoon to smooth the chocolate up to the edges, taking care to make sure the walls are evenly coated.
- Turn the mold over and shake out the excess chocolate.
- Use a bench scraper to scrape off the excess chocolate.
- Turn the mold upside down onto the parchment paper and allow them to set up in the fridge for 10 minutes.
- Carefully remove the chocolate shells from the mold by gently pushing up from the bottom until the shell releases.
- Heat a ceramic plate and use it to smooth out the edges of the chocolate shells.
- Place the shells in cupcake liners for stability. Fill the shells with hot cocoa mix and marshmallows.
- If needed, warm the edge of the top shell once again on the plate and place it on top of the filled shell. Hold for 10 seconds to seal.
- Fill your piping bag with about ¼ cup of the leftover melted chocolate. Snip the tip off and drizzle chocolate over the hot chococlate bombs. Immediately top with some sprinkles.
For Acrylic Molds
- Chop your chocolate finely with a sharp chefs knife
- Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
- Stir the chocolate, moving the chocolate that is on the outside, towards the center.
- Heat again for 15 seconds and stir again.
- Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
- Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
- Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
- Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
- Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
- Scrape off the excess chocolate from the top of the mold back into the bowl.
- Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
- Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
- The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
- Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
- Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
- Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
- Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!
Jennifer says
Hi! How many ounces of milk per bomb? Thank you
Sugar Geek Show says
6 ounces for mine, but it depends on the size of the chocolate bomb you make
Lorraine Smith says
Great recipe, how long can you store the chocolate bombes for once they are made? Thanks
Sugar Geek Show says
Check the expiration date for the hot cocoa mix, your bombs can stay at room temperature until then. I've had mine out for about a month and they're totally fine!
Elyse says
Great instructions! I can’t wait to start mine. I usually buy the loose chocolate wafers at Wegmans in the bulk by the lbs candy bin aisle. I have really good results melting in the microwave on Defrost to make chocolate Lollipops, etc. I was wondering if that is a no-no with this project? Will they not harden correctly? TIA. 🙂
Sugar Geek Show says
Hi, I get my chocolate in bulk too! I just chop it up and temper it in the microwave. Check out my blog post and video tutorial for instructions: https://sugargeekshow.com/tempering-chocolate/
Tricia says
Everything works great until I try to put the two spheres together. They literally melt where my fingers are. It’s so frustrating. Any suggestions? I’ve used different types of chocolate too in case it was an issue with the chocolate I was using.
Sugar Geek Show says
Using gloves will help with fingerprints
Karen says
How long do these keep before going bad? Should they be kept in the fridge until use?
Sugar Geek Show says
No need to put them in the fridge, they can be kept at room temperature as long as you aren't using any perishable ingredients inside the cocoa bombs. Just check the expiration date on your hot cocoa mix, they should be just fine until then.
Bethany says
I decided yesterday to make my friend some hot chocolate bombs for her birthday and then last night I saw your Instagram live about hot chocolate bombs! I was wondering, she really likes caramel, is there a way to incorporate caramel into the hot chocolate bombs? I'm planning on doing milk chocolate and white chocolate. I found you on TikTok and love watching your videos!
Thanks in advance 🙂
Elizabeth Marek says
you could fill them with caramel
Brittany Bertschy says
I am using almond bark with silicone molds, do I have to temper the chocolate with silicone molds also?
Elizabeth Marek says
No you do not need to temper almond bark with silicone molds
Stephanie Massey says
Great instructions! I'm really having a hard time with the seams though. They are really ugly. Any suggestions?
Sugar Geek Show says
I definitely recommend using gloves and covering up the seams with sprinkles if you're not doing that already. You can pipe a little extra chocolate around the seam to get more sprinkles to stick.
Alison Sullivan says
How long do the bombs last for if I wanted to make them for gifts?
Sugar Geek Show says
They can last for a while, I'm not exactly sure how long. But the same you would leave out any chocolate. I've had mine out on the countertop for about a month and they're still totally fine.
Tracy says
I just want to say thank you! I believe I can make these due to your thorough instructions and advice on the type of chocolate! Again, thanks!
Amy L Fahnestock says
Hi again,
I checked, and my stores only have Lindt brand.
I'm making a total of 50 bombs in the next few weeks. I'm figuring I'll need 7 bars of milk chocolate (1 bar makes 6 bombs, so 7x6=56) and 7 bars of white chocolate. Is that a good estimate?
Sure, it'd probably be easier and maybe cheaper to use the candy melts, but I agree with you - they just don't have the great chocolate flavor and won't hold up as well. This is going to be FUN!
Thanks for the great instructions and videos!!
Elizabeth Marek says
I would get a little extra just in case but yes that sounds good!
Amy L Fahnestock says
Your instructions and photos are great!
However, I think I goofed. Just got home from the store, bought Ghirardelli premier baking semi-sweek chocolate and white chocolate (4 oz. each). Also bought a 10-oz. bag of Thirardeli white vanilla flavored melting wafters.
Re-reading your recipe, I think I bought the wrong chocolate. You mean the big chocolate candy bars, don't you? This means I have to return that chocolate, right?
Hopefully one of my area stores has Lindt bars. I'm making 6 of chocolate with drizzle and 6 of the white chocolate snowman face for a Covid-style outdoor exchange on Saturday (today is Monday). Still waiting for my molds to arrive, too.
If I have to switch to something else for the goodie exchange, I'll make these as part of my handmade Christmas gifts, Really looking forward to making these!!!! Thank you for this post - it's the best of the many I found online. Kudos!!
Elizabeth Marek says
Yes I mean bars of chocolate like in the candy aisle or you can buy huge 1lb blocks online. Baking bars and melting wafers are not going to work well
Tsvetelina Brezeanu says
Hello. I am having a problem with the chocolates. When I try to remove the chocolate from the silicone mould the chocolate is breaking. It looks like the sode are too thin. I am using lindt milk chocolate 65 %. May be I should be using dark chocolate?
Elizabeth Marek says
Make sure you're doing two coats of chocolate so they are thicker
Shalini says
Hi thanks for sharing this recipe. I have ghirardelli 100% unsweetened cocoa bars but I wonder if it can be used to make cocoa bombs.
Elizabeth Marek says
I don't know for sure, do a small test batch (chop and melt at 90ºF) and see if it's liquid enough. If not then you will have to use a different chocolate
Yery says
Love the recipe! Where are you mugs from?
Sugar Geek Show says
Thank you! I got them on clearance at Williams sonoma