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heart hot chocolate bomb

Heart Hot Chocolate Bomb

How to make heart hot chocolate bombs that taste like strawberries and cream! The perfect gift idea for Valentines day
5 from 1 vote
Prep Time: 10 mins
Cooling: 5 mins
Total Time: 15 mins
Serves: 4 hearts
Calories: 630kcal


  • 16 ounces (454 g) white chocolate callebaut white chocolate
  • 4 Tablespoons strawberry NesQuick hot chocolate mix
  • 8 drops strawberry oil
  • 1 Tablespoon ground freeze-dried strawberries
  • 2 drops pink cocoa butter
  • 1 Tablespoon sprinkles


  • Line a cookie sheet with some parchment paper and set it aside. Make sure your mold is washed, dried and cut into individual hearts for easy molding.
  • Chop your chocolate finely and then place into the microwave for 30 seconds. Stir.
  • Continue heating for 15-second increments and stirring. Check the temperature every time to make sure you do not go above 88ºF. If you do go above 88ºF then you can temper the chocolate using the seeding method. See the blog post for more details.
  • Once your chocolate is melted you can divide it into three batches. I colored one batch with a few drops of pink cocoa butter, one batch with some crushed freeze-dried strawberries and one I left white.
  • Heat your melted chocolate up to 88ºF again (I re-heat in 5-second increments only).
  • Pour the chocolate into the heart mold and let it cool for a few moments to build up the shell.
  • Pour the excess chocolate out of the mold and give it a shake to make sure as much is out as possible.
  • Place the mold upside down onto the parchment paper. Once all the molds are done, place the tray into the freezer for 5 minutes.
  • Carefully remove the chocolate shells from the mold.
  • Heat a plate up in the microwave for 1 minute. Place the front and back of one mold onto the plate for 5 seconds to melt the edges and flatten them out. Then remove them from the plate.
  • Fill one half of the mold with 1 Tablespoon of cocoa mix. Add 2 drops of strawberry oil for more flavor and as many marshmallows as you can fit in there.
  • Add the top of the mold onto the back and press together with gloved hands to seal.
  • Drizzle more melted chocolate on top of the hearts and add sprinkles, crushed dried strawberries, or any decorations you want.


Using real white chocolate will result in better tasting hot chocolate bombs. Chocolate chips, baking chocolate, or melting wafers contain wax and other emulsifiers that affect the taste and melting consistency. 
  • Callebaut Belgian white chocolate
  • Couverture White Chocolate (any brand)
  • Lindt chocolate bars (chopped finely)
To temper white chocolate, chop it finely, melt in the microwave in 15-second increments, stirring in between, and checking the temperature. Never let the chocolate go above 88ºF. 


Serving: 1heart | Calories: 630kcal (32%) | Carbohydrates: 71g (24%) | Protein: 7g (14%) | Fat: 37g (57%) | Saturated Fat: 22g (110%) | Trans Fat: 1g | Cholesterol: 24mg (8%) | Sodium: 113mg (5%) | Potassium: 339mg (10%) | Fiber: 1g (4%) | Sugar: 71g (79%) | Vitamin A: 34IU (1%) | Vitamin C: 1mg (1%) | Calcium: 229mg (23%) | Iron: 1mg (6%)