Learn how the make hot chocolate bombs for gifting this holiday season! This hot chocolate bomb recipe is created with spheres of chocolate filled with hot cocoa powder and mini marshmallows. They melt into an incredibly decadent mug of hot cocoa with a pour of warm milk.
8ounceschocolatewafers, chips or baking chocolate (1 cup)
3tablespoonshot chocolate mix
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.
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.
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.
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.