Learn how to make hot chocolate bombs for gifting this holiday season with step-by-step photos, tips and tricks and an easy to follow video tutorial!
This hot chocolate bomb recipe is created with spheres of chocolate filled with hot cocoa powder and miniature marshmallows. They melt into an incredibly decadent mug of hot cocoa with a pour of warm milk.
They are fun to make and even more fun to watch as they explode into a warm and cozy mug of chocolate indulgence! Watch the magic happen right before your eyes as marshmallows appear and it turns into the best cup of hot chocolate. Learn just how easy it is to create these little treats yourself.
Table of Contents
- What is a Hot Chocolate Bomb?
- All About Hot Chocolate Bombs
- Why You’ll Love Them
- What You Need to Make Hot Chocolate Bombs
- Hot Chocolate Bomb Ingredients
- Variations
- How to Make Hot Chocolate Bombs
- How to Decorate Hot Chocolate Bombs
- How to Use Hot Chocolate Bombs
- Serving Suggestions
- Tips
- Frequently Asked Questions
- How to Temper Chocolate
- How to Know if Chocolate Is Tempered
- How to Store
- Dietary Considerations
- More Homemade Holiday Gift Ideas
- Hot Chocolate Bombs Recipe
I’ve long loved a cozy mug of something warm and oh-so-cozy in the fall and winter. There’s just something about twinkling lights, cozy fires and the fragrance of something delicious in a warm mug.
This indulgent hot chocolate bomb recipe is going to be the HIT of your holiday season! Simple to make with just a few ingredients and a couple little tricks, these chocolate bombs are sure to impress.
What is a Hot Chocolate Bomb?
If you’ve made it this far without knowing what they are, here’s an explanation. Hot chocolate bombs are spheres of chocolate that you create in a silicone mold with melted chocolate chips, wafers or bark.
Before sealing to create the full sphere, they are filled with miniature marshmallows and hot cocoa mix. The “bomb” is then placed in a mug, with heated milk poured over the top.
The end result is an incredibly fun experience…there’s just something about watching that chocolate melt into a thick creamy mug of hot chocolate that is so wonderful, and a rich cup of creamy hot chocolate as they explode with marshmallows!
This post is continuously updated with new information, links, tips and techniques. Current update is November 11, 2021.
All About Hot Chocolate Bombs
Fun Fact: Many of our local bakeries sell these little beauties for anywhere from $4-$8 each!
Coming soon to a kitchen near you, I think you’re going to love them… making them, decorating them, gifting them, and enjoying them yourself, too! In addition to this step by step tutorial, you’ll find a video to help you navigate the process in the easiest possible way.
I’m sharing all of the best Hot Chocolate Bombs with variations, tips, tricks, step-by-step photos and a video tutorial. They’re deceivingly easy and so much fun to make and enjoy!
You can find all of the chocolate bomb recipes here!
Beyond the fact that these are so perfect for gifting to friends, family and neighbors, you won’t believe how cute they are and how much fun they are to make yourself. They are melting their way into the hearts of everyone they meet, so let’s learn how to make them!
Why You’ll Love Them
- Easy to make
- Perfect for gifting
- Delicious and decadent
- Fun to decorate
- So many incredible variations
- So much fun to watch them melt in a mug!
Hot cocoa mix is so easy to make yourself or you can use a store-bought mix!
You can check out my incredibly easy homemade hot cocoa mix for gifting, the best melting hot chocolate recipe, and this charming pink hot cocoa mix for more inspiration.
What You Need to Make Hot Chocolate Bombs
Equipment
Mold
2 inches or larger is ideal for filling and yields the most amazing cup of hot chocolate. A 2.5 inch mold is preferred because it’s the perfect amount of chocolate for 1 cup of hot milk. You can use a truffle size as well. Molds have been challenging to find at times, but there are more options now!
Any shape will work! Hearts, gingerbread men and of course, spheres. I’m linking to a few because they’ve been challenging to keep in stock this year. Mold 1 Mold 2 Mold 3
Pro Tip: If you want the BEST possible hot chocolate mold available, invest in this 3-part mold. It will give you the prettiest, most professional shape.
What if I don’t have a silicone mold?
If you don’t have a mold, don’t fret! There are alternatives! Use a mini cupcake tin or wrap eggs in plastic wrap. Dip into melted chocolate and allow to set.
Plate
To warm the bottom of your chocolate sphere to seal.
Optional
Candy Thermometer
While not required, if you’re unsure if you’re chocolate is tempered, you can use to effortlessly gage. However, you can do without. You can get my tips and tricks for tempuring chocolate below.
Baking Sheet
It’s completely optional, but so helpful! It makes transferring them to and from the refrigerator or freezer easy, and makes a great surface to drip out the excess chocolate. 
Piping Bags
To put excess chocolate in to decorate. A sealed plastic bag with the tip clipped also works well.
Spoon
To warm and use to seal the seams.
To Serve
Optional: Clear Glass Mugs – These are the perfect diameter for this size of hot chocolate bomb. Bonus! It’s so much fun to watch the melting happen before your eyes. You can wrap Hot Chocolate Bombs in mugs with cellophane and tie with a ribbon for gifting!
Hot Chocolate Bomb Ingredients
- Chocolate – Milk chocolate melting wafers are my go-to for luxuriously silky chocolate, but chocolate chips and baking chocolate also work well.
- Mini Marshmallows – Traditional marshmallows work well, but you can’t pack too many into the bomb. You can also use the freeze dried marshmallows (the type that come inside boxes of cereal).
- Hot Chocolate Mix – Store-bought or homemade. It’s so easy to make your own (eliminate dry milk)! Completely optional for an extra dose of chocolatey fun!
- Garnish – Sprinkles, cookies, crumbs, peanut butter, melted chocolate, etc to garnish with a drizzle over your hot chocolate bombs. The options are endless!
Variations
- Chocolate – Use dark chocolate or any kind of melting wafers you’d like.
- White – Use white melting wafers, almond bark or chocolate chips.
- Pink – Make your bombs pink hot chocolate instead with a little food color and white chocolate or peppermint. This is perfect for Valentine’s Day using a heart shape mold!
- Peppermint – Add crushed peppermint inside your chocolate bombs…garnish with it, too!
- Mexican – Add cinnamon and cayenne to fill and dust with the mixture.
- Peanut Butter – Add a little creamy peanut butter for extra delicious flavor.
- Melting Snowman – Using black and orange icing, put a face on your hot chocolate bomb. Allow to set and watch him melt as you pour warm milk over the top!
- Grinch – The grinch melts away to reveal a heart too sizes too small!
- Halloween – Using white chocolate, candy eyes and black writing icing, make mummies and ghosts.
- Dark Chocolate – A rich and luxurious cup of dark hot chocolate in adorable gingerbread men form!
- Gender Reveal – Reveal pink or blue marshmallows or sprinkles!
- Oreos – Add crushed Oreos inside and on top!
- S’Mores – Add crushed graham crackers inside and on top to decorate.
- Sea Salt – Add a few thick flakes of sea salt to the top. This pairs incredibly well with dark chocolate or peppermint.
- Lucky Bombs – Add Lucky Charm marshmallows!
How to Make Hot Chocolate Bombs
- Melt Chocolate – To begin, melt chocolate in a small, microwave-safe bowl in 15 second increments, stirring in between, until smooth.
- Fill Cavities – Next, add a heaping tablespoon of melted chocolate into molds. Spread using the back of a teaspoon (a paintbrush or pastry brush for fussy shapes) until each cavity is completely covered.
- Eliminate Excess – Invert onto a parchment lined baking sheet and lightly shake. This ensures the edges are properly lined and thick enough to prevent them from breaking. Discard parchment and place mold on baking sheet (chocolate side up).
- Freeze or Refrigerate to Set – Refrigerate or freeze 5 minutes. You don’t have to freeze your chocolate, however it speeds up the process. You can refrigerate or simply wait for chocolate to set. When it is set, it will be shiny and easily release from your molds. *If you feel you didn’t adequately cover the edges, you can add a second layer of chocolate and repeat to allow them to set.
- Remove – With mold inverted, gently press on the top of each sphere to release onto the baking sheet. This ensures that they are completely coated and the proper thickness.
- Fill – Fill 3 spheres with a tablespoon of hot chocolate mix and 2 tablespoons marshmallow bits, miniature marshmallows to each, along with any optional additions.
- Seal – Warm a plate or bowl in the microwave or with boiling water and dry. Place the bottom of an empty sphere on the plate to lightly melt chocolate. Finally, place melted chocolate edge on filled half to seal. Watch closely, it doesn’t take long to melt it just enough to seal. Try to handle chocolate as little as possible. Alternatively, you can add leftover chocolate to to a sealable or piping bag, clip the tip and pipe chocolate around the edges to seal and add sprinkles to conceal.Optional: If needed, use a hot spoon, dipped in boiling water and dried to further seal.
- Decorate – Completely optional. Decorate using melted chocolate in a piping or sealable bag with the tip clipped and add sprinkles, hot chocolate mix, marshmallow bits or peppermints.
- Set – To fully set, freeze five minutes or refrigerate 30 minutes and store at room temperature until ready to serve.
Optional: If needed, use a hot spoon, dipped in boiling water and dried to further seal.
How to Decorate Hot Chocolate Bombs
Drizzle
Melt white chocolate in 15 second increments and pour into a piping bag or sealable bag. Cut the corner and drizzle over hot chocolate bombs. In addition, you can top with sprinkles, miniature marshmallows, crushed nuts, candy and more.
Seal
Use melted chocolate to go around the seams to give them a little extra seal and cover in sprinkles.
Decorate
Get creative! Add a heart on top for Valentine’s Day or to make Grinch Hot Chocolate Bombs, drizzle white chocolate back and forth to add eyes to make mummy Halloween Hot Chocolate Bombs or add eyes and a mouth with writing icing to make a ghost!
How to Use Hot Chocolate Bombs
To make a cup of hot chocolate, place one hot chocolate bomb in a mug. Pour one cup of piping hot milk over bomb. After watching the bomb begin melting, just stir until well incorporated and enjoy!
See the magic for yourself, below.
Serving Suggestions
- Top with homemade whipped cream
- Garnish with crushed peppermint
- Serve and stir with a candy cane
- Add Secret Chocolate Sauce, Raspberry Sauce Recipe or Strawberry Topping, or Salted Caramel Sauce
Tips
- Read Instructions Thoroughly Before Starting – It’s actually so quick that it’s best to read the recipe first and have all the supplies nearby.
- Don’t Overheat Chocolate – Chocolate burns easily, make sure you keep a close eye on it and stir every 15 seconds.
- Chocolate Temperature – You’ll find differing opinions on the ideal temperature for your melting chocolate. 90 degrees works well.
- Remove Excess – Use a spatula to remove any excess off your mold so that the seams are nice and clean when the chocolate sets and you connect the two.
- Touch Minimally – Your fingers can warm the chocolate and leave prints. Touch chocolate as minimally as possible for best results. You can also chill your hands over a bowl of ice or in the freezer (remain dry) or run them under cold water and dry before working with them.
- Be Patient – Once you get the hang of it, these are so easy, but it might take a little practice!
- Adjust Serving Size – Want to double or triple this recipe? Use the 1x2x3x tab in the printable recipe to change the calculations for you!
- Clean Mold – Make sure there is no residue that will adhere or leave marks in your chocolate.
Frequently Asked Questions
There are so many cute ways to present these for gifting to friends, neighbors and family!
*Wrap in small cello bags and tie with a ribbon
*Wrap in brightly colored foil
*Use food safe waxed tissue paper to wrap
*Place in small individual take-out boxes
*Purchase a cute mug and place the chocolate bomb inside, then wrap with cellophane and a ribbon.
Add a chocolate bomb to a mug and pour warm milk over to melt and release the marshmallows and cocoa mix. Stir until creamy and enjoy!
Yes! Just like you can use hot water for any other cocoa mix, you can use it here. It won’t be quite as rich and creamy as milk, but it will still be delicious!
YES! If you use a 2.5″ mold, no hot cocoa mix is required. They are rich and flavorful without any additions.
How to Temper Chocolate
Temper is just another way of saying melting chocolate, without getting it too hot. If it is not properly tempered, it will melt at room temperature, hold it’s shape or remain shiny and beautiful. These are a few foolproof ways to temper chocolate.
Use Small Bits of Chocolate
Use chocolate chips, melting wafers, candy wafers that are already small or if you are using a bar, chop your chocolate into small pieces. This ensures it will melt evenly.
Warm in Increments
Warm 30 seconds at a time (or 15 seconds for white chocolate), stirring from the outside in thoroughly in between intervals so that it melts evenly. As you approach the end, it may not appear melted until you stir. Temperature should reach approximately 90° F. If in doubt, underheat. The surrounding chocolate and the heat of the bowl will continue to melt chocolate.
How to Know if Chocolate Is Tempered
Drizzle chocolate onto parchment or wax paper. Refrigerate 5 minutes to set. If it is shiny and snaps when broken, it is properly tempered. If it is dull, or has a white residue, the chocolate has been overheated.
What if I overheated chocolate?
Simply add more chocolate pieces and stir until it melts. If necessary, warm another 5-10 seconds. Test chocolate again or using a candy thermometer see if temperature is approximately 90° F.
White Chocolate Cocoa Bombs
White chocolate tempers quickly. It should be melted on low power in 15 second increments. Watch carefully. White chocolate should not reach above 84ºF.
White chocolate chips, melting wafers, or white chocolate bars are ideal. You can also use almond bark and other melting chocolates if you are using a silicone mold. The process is the same as above, simply chop, melt low and slow and fill!
How to Color White Chocolate
Coloring chocolate is a fun way to dress these up for holidays and celebrations! You can make pink or red for Valentine’s Day, green for the Grinch at Christmas! You can also fill with pink or blue chocolate (and sprinkles) for a gender reveal bomb.
How to Store
- Room Temperature – After you make them, hot chocolate bombs can be stored at room temperature for up to two weeks or more in an airtight container or a food safe cellophane gift bag. Make sure you’re storing them in a pantry or away from heat sources or sun.
- Refrigerator – These hot chocolate bombs can be refrigerated temporarily, but refrigerating chocolate is generally not recommended because it can create moisture and condensation.
- Freezer – Freezing your chocolate bombs isn’t generally recommended long term, as it doesn’t extend the life of chocolate and can in fact impart scents and flavors into the chocolate that don’t belong.
Dietary Considerations
- Gluten Free
- Vegetarian
- Nut Free
If you use this Hot Chocolate Bombs recipe, don’t forget to leave a 5 star rating in the recipe card!
More Homemade Holiday Gift Ideas
- Olive Oil Bread Dipping Spices
- Latte Cookies and Free Printable Gift Tags
- Salt Dough Ornaments
- Lip Scrub
- Mulling Spices with Free Printable Label
- How to Pack and Ship Cookies
Hot Chocolate Bombs
Ingredients
- 8 ounces chocolate wafers, chips or baking chocolate (1 cup)
- 3 tablespoons hot chocolate mix
- 6 tablespoons marshmallow bits
Instructions
- Melt chocolate in a small, microwave-safe bowl in 15 second increments, stirring in between, until smooth.
- Add a heaping tablespoon of melted chocolate into molds. Spread using the back of a teaspoon until each cavity is completely covered.
- Invert onto a parchment lined baking sheet and lightly shake. Discard parchment and place mold on baking sheet (chocolate side up).
- Allow chocolate to set. Freeze or refrigerate 5 minutes.
- Remove mold. Chocolate side down, press gently on the top of each sphere to carefully remove onto your baking sheet.
- Fill 3 spheres with a tablespoon of hot chocolate mix and marshmallow to each along with any optional toppings.
- Warm a plate or bowl in the microwave or with boiling water and dry. Alternatively you can add remaining melted chocolate to a sealable or piping bag, clip the tip and pipe a line of chocolate around the edges to seal.
- Place the bottom of an empty sphere on the plate to lightly melt chocolate. Place melted chocolate edge on filled half to seal. Try to handle chocolate as little as possible. Optional: If needed, use a hot spoon, dipped in boiling water and dried to further seal.
- Optional: Decorate hot chocolate bombs using melted chocolate in a piping or sealable bag with the tip clipped and add sprinkles, hot chocolate mix, marshmallow bits or peppermints.
Tips
Substitutions
- Chocolate – Wafers, chocolate chips, baking chocolate or chocolate bar chopped. White, milk, semi-sweet or dark chocolate.
- Marshmallow Bits – Found in packages of marshmallow lovers or in a shaker near the ice cream at your grocer.
Tips
- Read Instructions Thoroughly Before Starting – It’s actually so quick that it’s best to read the recipe first and have all the supplies nearby.
- Don’t Overheat Chocolate – Chocolate burns easily, make sure you keep a close eye on it and stir every 15 seconds.
- Chocolate Temperature – You’ll find differing opinions on the ideal temperature for your melting chocolate. 90 degrees works well.
- Remove Excess – Use a spatula to remove any excess off your mold so that the seams are nice and clean when the chocolate sets and you connect the two.
- Touch Minimally – Your fingers can warm the chocolate and leave prints. Touch chocolate as minimally as possible for best results. You can also chill your hands over a bowl of ice or in the freezer (remain dry) or run them under cold water and dry before working with them.
- Be Patient – Once you get the hang of it, these are so easy, but it might take a little practice!
- Adjust Serving Size – Want to double or triple this recipe? Use the 1x2x3x tab in the printable recipe to change the calculations for you!
- Clean Mold – Make sure there is no residue that will adhere or leave marks in your chocolate.
To Store
Room Temperature – After you make them, hot chocolate bombs can be stored at room temperature for up to two weeks in an airtight container or a food safe cellophane gift bag. Make sure you’re storing them in a pantry or away from heat sources or sun.How to Use Hot Chocolate Bombs
- To make 1 cup of hot chocolate, place 1 hot chocolate bomb in a mug.
- Pour 1 cup of hot milk over bomb.
- Stir until well incorporated and enjoy!
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I”m excited and looking forward to trying this and creathing gifts for Christmas! I have a quick quetion, can you make the hot chocolate with hot water instead of milk? Thanks!
Hi Deb!
What a great question, I’ll add that info to the post! Yes, you can use hot water with these hot chocolate bombs. It won’t be quite as rich and creamy as milk, but it will still be delicious! Hope you enjoy!
Julie
These will be so fun to make & give to friends for the holidays!
They sure will! And so cute to package in fun ways!
Julie
How fun!! Anyone who knows me knows that hot chocolate is my go-to drink. I love how easy they were to make and that you can customize them!
I love hearing that! Thanks so much for your comment, I hope you enjoyed!
Have a beautiful week,
Julie
I’m so excited about this! Everyone is getting hot chocolate bombs for Christmas! (And of course few extra for myself! ) Thanks for sharing your recipe, Julie! They’re beautiful!
Thanks, Courtney! Hope you your friends and family love them, too!
Oh my gosh, I’m so excited! We LOVE hot chocolate bombs, thanks for sharing such a great tutorial!