Easy homemade hot chocolate bombs filled with hot chocolate mix, mini marshmallows, and your favorite flavors! When you pour hot milk over these cocoa bombs, they magically melt to release the marshmallows and all the good stuff to make the most delicious hot chocolate drink!
What Are Hot Cocoa Bombs
Hot chocolate bombs, or hot cocoa bombs, I’m sure that you heard about them and how everyone on the internet is going crazy with this TikTok trend! Just like whipped coffee became so trendy overnight, these really cute looking hot cocoa bombs are becoming everyone’s favorite! They’re so simple to make, and really fun to enjoy!
So basically they are just hollow spheres or balls made from melted chocolate, that are filled with hot chocolate mix, marshmallows, and other fun stuff like brownies, peanut butter, sprinkles, caramel, and what not! The variations are endless!
The idea of these spheres is to melt them with hot milk so they release what’s hidden inside them, and make your hot chocolate drink.
Homemade Hot Chocolate Bomb Ingredients
First, you need the mold, which can be bought from Amazon and it’s really cheap! Here’s the link to the molds that I have they’re 2″ inches in diameter. You can also use them for cake, jelly, pudding, and even soap making!
And then you need the ingredients:
- Chocolate – you can use your favorite chocolate that melts well, I used high-quality bar of chocolate as it melts smoothly, and contains 70% cocoa. But you can use chocolate chips or chocolate melts if you like.
- Hot cocoa mix – homemade or store-bought. Use your favorite mix.
- Marshmallows – mini marshmallows are a must, because what’s hot chocolate without marshmallows?!
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Homemade Hot Chocolate Bombs
- Melt the chocolate – In a small, microwave-safe bowl, melt 2 cups of chopped chocolate or chocolate chips in 15-second increments, stirring in between (it’s important not to overheat the chocolate). You can also use the doubled boiler method which is even better but requires more work.
- Fill the molds – Take the molds, and spoon about 2 tablespoons of melted chocolate into each half-sphere. And then using a pastry brush or even the back of a spoon, just spread the chocolate around the sphere so that it’s well coated. You need to have a good coating so that the chocolate bombs are not fragile.
- Chill the half-spheres – Transfer the molds to the freezer for 15 minutes to solidify. Once set, gently and quickly remove from the molds. The heat of your hands can cause the chocolate to melt, so do this quickly.
- Decorate – It is best to decorate half of the half-spheres at this stage. Lay them on a tray or plate face down, and drizzle with melted chocolate and immediately sprinkle with multi-colored mini chocolate chips or any decoration you’re using (before the drizzle hardens).
- Return to the freeze for 5-10 minutes to make sure that the drizzle is hardened.
- Fill – Take the plain half-spheres, and fill each with 1 tablespoon of hot cocoa mix, top with one piece of cosmic brownie if using, and a few mini marshmallows.
- Melt and seal the edges – And finally to seal, warm up a small microwave-safe plate in the microwave just for 30-45 seconds. And lay each decorated empty half-sphere on the plate for a couple of seconds until it starts to melt and create a “glue”, then connect it with the corresponding filled half sphere. Repeat with the remaining.
How to Make Hot Chocolate Using a Hot Cocoa Bomb?
Add one hot chocolate bomb to a mug, then pour about 6oz (175ml) of warm milk over the cocoa bomb and the shell will start melting and releasing the mini marshmallows and brownie. Use a spoon to stir the hot chocolate until it’s nice and creamy.
Feel free to add even more mini marshmallows to the mug, and a drizzle of chocolate syrup if you’re feeling fancy!
Hot Chocolate Bomb Flavors
You can make any flavor that you like, and the possibilities are endless! Here are a few ideas for you:
- Salted caramel: Add a little bit of salted caramel in the cocoa bomb or use caramel chips, then sprinkle the cocoa bomb with flaky sea salt.
- Gingerbread: Use white chocolate for the cocoa bomb, add gingerbread spice or syrup inside the cocoa bomb. Sprinkle with crumbled gingerbread.
- Birthday cake: Use white chocolate, add a drop of vanilla extract and mix in colorful sprinkles. Decorate with a drizzle of white chocolate and extra colorful sprinkles.
- Peppermint: Add crushed peppermint candy inside the cocoa bombs, and sprinkle with more on the outside after the chocolate drizzle.
- Mocha: Add a teaspoon of Instant coffee inside the cocoa bomb.
- S’mores: You can lightly toast the mini marshmallows before placing them in the cocoa bombs, and add some crushed graham crackers inside the cocoa bomb, and to sprinkle the outside.
- Oreo: Crushed some Oreos and place inside the cocoa bomb, and sprinkle the outside.
- Mexican hot chocolate: Add a sprinkle of ground cinnamon, and a really tiny sprinkle of cayenne to the hot chocolate mix.
Frequently Asked Questions
Use chocolate chips, candy melts, or chop up a bar of chocolate.
Always choose chocolate that is at least 70% cocoa. That is the percentage of real cocoa beans that went into making the chocolate.
Yes! They keep for at least 2 weeks if stored at room temperature or in the fridge in a sealed container or ziploc bag.
The chocolate can easily melt with just the heat of your hands, and that can leave lots of fingerprints on the cocoa bombs. Use food-safe gloves when working with the chocolate to avoid leaving any fingerprints.
You can wrap an egg with saran/plastic wrap, dip half of the egg in chocolate and let it harden. The cocoa bombs won’t be round (more like egg shaped), but that works.
For more TikTok recipes, check out my baked feta pasta, and these delicious baked oats.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Hot Chocolate Bombs
Ingredients
- 6oz (175g) quality chocolate
- 6 tablespoons hot cocoa mix
- 1 cup mini marshmallows
Equipment
- Half sphere silicone mold
Instructions
- In a small, microwave-safe bowl, melt 2 cups of chopped chocolate or chocolate chips in 15-second increments, stirring in between (it's important not to overheat the chocolate). You can also use the doubled boiler method which is even better but requires more work.
- Take the molds, and spoon about 2 tablespoons of melted chocolate into each half-sphere. And then using a pastry brush or even the back of a spoon, just spread the chocolate around the sphere so that it’s well coated. You need to have a good coating so that the chocolate bombs are not fragile.
- Chill the half-spheres – Transfer the molds to the freezer for 15 minutes to solidify. Once set, gently and quickly remove from the molds. The heat of your hands can cause the chocolate to melt, so do this quickly.
- It is best to decorate half of the half-spheres at this stage. Lay them on a tray or plate face down, and drizzle with melted chocolate and immediately sprinkle with multi-colored mini chocolate chips or any decoration you're using (before the drizzle hardens).
- Return to the freeze for 5-10 minutes to make sure that the drizzle is hardened.
- Take the plain half-spheres, and fill each with 1 tablespoon of hot cocoa mix, top with one piece of cosmic brownie if using, and a few mini marshmallows.
- And finally to seal, warm up a small microwave-safe plate in the microwave just for 30-45 seconds. And lay each decorated empty half-sphere on the plate for a couple of seconds until it starts to melt and create a “glue”, then connect it with the corresponding filled half sphere. Repeat with the remaining.
Make Hot Chocolate
- Add one hot chocolate bomb to a mug, then pour about 6oz (175ml) of warm milk over the cocoa bomb and the shell will start melting and releasing the mini marshmallows and brownie. Use a spoon to stir the hot chocolate until it’s nice and creamy.
- Feel free to add even more mini marshmallows to the mug, and a drizzle of chocolate syrup if you’re feeling fancy!
Notes:
- It’s important that you don’t overheat the chocolate. When melting the chocolate in the microwave, do so in 15 increments. For better results, use the double boiler method.
- If you substitute the chocolate with chocolate melts, they will melt smoothly and look better but won’t taste as good.
- To avoid getting fingerprints on the cocoa bombs, wear food-safe gloves when working with the chocolate.
- Store in a plastic bag or airtight container for up to 2 weeks at room temperature or in the fridge.
- Salted caramel: Add a little bit of salted caramel in the cocoa bomb or use caramel chips, then sprinkle the cocoa bomb with flaky sea salt.
- Gingerbread: Use white chocolate for the cocoa bomb, add gingerbread spice or syrup inside the cocoa bomb. Sprinkle with crumbled gingerbread.
- Birthday cake: Use white chocolate, add a drop of vanilla extract and mix in colorful sprinkles. Decorate with a drizzle of white chocolate and extra colorful sprinkles.
- Peppermint: Add crushed peppermint candy inside the cocoa bombs, and sprinkle with more on the outside after the chocolate drizzle.
- Mocha: Add a teaspoon of Instant coffee inside the cocoa bomb.
- S’mores: You can lightly toast the mini marshmallows before placing them in the cocoa bombs, and add some crushed graham crackers inside the cocoa bomb, and to sprinkle the outside.
- Oreo: Crushed some Oreos and place inside the cocoa bomb, and sprinkle the outside.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Lalaine says
I made these with my 6-y.o and it was good fun!