These glossy Hot Chocolate Bombs are filled with cocoa mix and mini marshmallows for a rich, memorable cold-weather beverage!
This Hot Cocoa Recipe is beyond anything you’ve ever made! Using a silicone mold, it’s easy to create the shells for this fabulous hot chocolate mix. Just add hot milk!
Hot Chocolate Bombs for the Holidays
Hot chocolate bombs are all the rage and they’re easier to make than you’d think. You’ll need some silicone molds, hot cocoa mix, mini marshmallows, and chocolate melts. That’s it.
They are chocolate spheres loaded with cocoa mix, marshmallows and anything else you’d like mixed into your hot chocolate. Drop into a mug of piping hot milk (or alternatively, pour hot milk over the bomb), stir and indulge in a rich cup of hot cocoa.
Definitely! Add crushed candycanes, sprinkles, grated chocolate, crushed Oreos, chopped Reese’s or anything else you’d enjoy in your hot chocolate.
You do need at half sphere silicone molds. The insides are painted with melted chocolate, then when cooled, the chocolate easily pops out and is ready to fill.
Holiday Hot Cocoa Recipe
Using extra chocolate to drizzle over each chocolate bomb gives an opportunity to jazz them up with sprinkles! I picked some Christmas sprinkles along with some jimmies for a holiday flair. For the holiday season, this fun way to enjoy hot chocolate helps make a day extra special.
How to Make Chocolate Bombs
- Lay your molds on a flat surface. I used a small rimmed sheet pan.
- Gather the fillings: hot cocoa mix, mini marshmallows, plus any add-ins.
- Melt the chocolate melts and stir until smooth.
- Paint on a thin layer of chocolate onto the inside of each well using the back of a spoon or a silicone brush. Let cool and repeat. The inside does not need to look perfect, just make sure the inside of each mold is coated thoroughly.
- Cool at room temperature, then pop out of the molds. If your kitchen is warm, you can refrigerate to set the chocolate.
- Fill half the chocolate spheres with a spoonful of hot cocoa mix, then top off with mini marshmallows.
- Heat the rims of half the molds, one at a time, by placing the flat side on a warmed plate until the edge starts to melt.
- Top a filled shell with a shell with one with a melted rim and hold until the melted chocolate cools and seals the bomb.
- Repeat until all spheres are used.
- Drizzle with leftover chocolate and add sprinkles before the drizzle hardens.
How to Make Your Hot Cocoa
Heat your milk to a simmer. Either have your chocolate bomb in the cup and add milk or drop the bomb into a cup of hot milk. Once the chocolate softens and the cocoa mix and marshmallows are released, stir well until the chocolate dissolves.
Top with whipped cream, more marshmallows, or even a drizzle of caramel sauce! This will get you through a cold afternoon or even another season of a pandemic.
More Hot Drinks You’ll Love:
This recipe is part of a monthly series with my blogger friend, Danielle, who blogs at Hugs and Cookies XOXO. I only learned about these chocolate bombs recently when a girlfriend called to ask me if I knew where to buy them as Costco was out!
When I saw Danielle’s recipe, I knew I had to give them a try! They were easier than I imagined my whole family loved this rich hot cocoa! There’s a link below to her post which inspired mine.
- Salted Caramel Oreo Hot Chocolate Bombs from Hugs and Cookies XOXO
- Nutella Hot Chocolate from Cravings of a Lunatic
- Italian Hot Chocolate
- Mulled Apple Cider
- Peppermint Hot Chocolate
- 30+ Beverage Recipes
For the bomb shells
- Ghirardelli Dark Chocolate Melting Wafers, you will not need all of the 10-ounce bag
- 6 scant tablespoons Hot Cocoa Mix (I used Ghirardelli hot cocoa mix)
- 30-36 mini marshmallows
- 4 1/2 cups hot milk (about 3/4 cup per serving)
- Extra marshmallows, whipped cream
Melt about 1/2-3/4 of the bag of chocolate melts in a heatproof bowl according to the directions. I use the microwave.
Use a spoon to coat the inside of each mold with a thin layer and chill until firm. Spoon on another thin layer and chill. Remove each chocolate semi-sphere from the mold.
In half of the molds, place a scant tablespoon of cocoa mix, then top with some mini marshmallows.
One by one, heat the edge of an unfilled chocolate semi-sphere by placing it on a warmed flat plate until it starts to melt. Match up the edges with a filled chocolate shell and hold until the chocolate cools and seals.
Place any extra melted chocolate in a piping bag and drizzle on top of each bomb. Decorate with sprinkles if desired before the drizzle hardens.
To serve, place a bomb teacup or similarly sized coffee cup.
Heat your milk to a simmer and pour over the bomb. After it melts, stir well to combine.
Garnish with whipped cream, more marshmallows, sprinkles, etc. if desired.
My molds were about 2-inches in diameter. You can use any size of semi sphere silicone molds, but you'll need to adjust your ingredient amounts.
I warmed my plate by pouring hot water from my teapot onto the plate. After a minute, I poured off the water and dried the plate.
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Serving Size:1 cup
Amount Per Serving: Calories: 414Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 294mgCarbohydrates: 77gFiber: 2gSugar: 49gProtein: 10g
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