Homemade Hot Chocolate Bombs
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By Alyssa Rivers
on Dec 06, 2022, Updated Oct 22, 2024 |
Once you try making homemade hot chocolate bombs, you’ll never go back. Your hot chocolate will turn out creamy, rich, and packed with deep chocolatey flavor every time! These are great for gift-giving or enjoying on a chilly evening with the family.
Reasons You’ll Love This Recipe
- Great Gift: These fun hot cocoa bombs are the perfect gift for neighbors and teachers, or even hide a surprise inside for your kids as a stocking stuffer!
- Customizable: You can make these with different add-ins, flavors, and amounts of cocoa powder. Have fun and get creative with it!
Ingredients Needed for Homemade Hot Chocolate Bombs
Let’s start with the mold! I prefer a soft silicone mold so that the chocolate pops out easily without breaking. From there, you only need a few simple ingredients to make these tasty hot cocoa bombs! It’s so easy. You’re going to love it!
The Recipe Critic Recommendation
Silicone Mold
Silikomart MUL3D148 Silicone Sphere Mold with Transparent Top
A must for making hot chocolate bombs! You can also use sphere-shaped ice molds if they’re big enough.
- Semi-Sweet Chocolate: I recommend using high-quality chocolate here. It will give your hot cocoa the best flavor and richness! Candy melts work as a substitute.
- Hot Chocolate Mix: This goes inside the hot chocolate bombs. Use your favorite kind!
- Mini Marshmallows: A must-add! You can’t go wrong with mini marshmallows.
- White Chocolate and Sprinkles: (Optional) I used these for decorating the outside of the bombs. You can also use crushed candy cane for a little extra holiday flair! Note: If you would like a little extra pizazz, you can add sprinkles into the inside of the homemade hot chocolate bombs so they are exposed when the bomb opens in the hot milk!
What Kind of Chocolate Should I Use?
I used bars of premium baking chocolate 56% cacao (Ghirardelli is a great choice!), but chocolate chips or baking chips should work just as well. You can substitute the semisweet chocolate with white chocolate or milk chocolate if you like. Customizing the flavor of your hot chocolate bombs is half the fun! White hot chocolate, anyone?
How to Make Hot Chocolate Bombs
I know it might look like a lot, but making these hot chocolate bombs is actually pretty simple! The most important thing is to have a candy thermometer on hand so you temper your chocolate properly.
Temper Chocolate
- Prepare Double Boiler: Set up a double boiler to melt your chocolate; put a large pot of water halfway full on the stove over medium-high heat. Place a heat-proof bowl over the pot that fits on the pot without touching the water.
- Temper Chocolate: Chop up your semisweet chocolate and melt it in the double boiler until just melted, stirring occasionally. Remove from heat once nearly all the chocolate has melted, and continue to stir it until it has melted. Your chocolate should reach about 90℉. Do not let it get to 100℉.
Prepare Hot Cocoa Bombs
- Prepare Chocolate Spheres: Once your chocolate has melted, fill the cavities of your silicone sphere molds with a tablespoon of chocolate. Use a pastry brush to coat the walls, then let it cool to room temperature for about 5-10 minutes. Add another tablespoon of melted chocolate to each cavity and brush the walls evenly again. Allow the chocolate to harden completely at room temperature for at least 20 minutes. If the melted chocolate starts to harden, briefly return it to the double boiler until just melted again, but avoid overheating.
- Add Fillings: Once your chocolate spheres are cooled and hardened, fill half of them with one tablespoon of your hot chocolate mix and one heaping tablespoon of mini marshmallows.
- Assemble Spheres: Wearing gloves, release the unfilled chocolate shells from the mold, but let them rest in the cavities. Paint or pipe a border of melted chocolate onto the edges of the unfilled chocolate cavities and place them on the filled shells to assemble. If your melted chocolate hardens while waiting for the shells to cool, you can place it back on the double boiler to melt it again. Don’t let it sit over the heat for too long, keep it there until it has just melted again.
- Remove From Mold: Allow the assembled hot chocolate bombs to cool for 15 minutes before removing from the mold. You can carefully trim any excess chocolate from the joining seam.
- Add Decorations: To decorate the outside of the homemade hot chocolate bombs you can dip or drizzle them with melted white chocolate, the remaining chocolate you didn’t use in the bombs, and add sprinkles if desired.
Handling the Hot Cocoa Bombs
I suggest using gloves when working with these bombs to keep the outside looking clean, free of fingerprints, and your hands clean. Don’t handle the bombs too much, as they will begin to melt in your hand when held too much.
Using Your Hot Chocolate Bomb
To use the bombs, heat 1 cup of milk per bomb until nearly boiling either in the microwave or on the stove. You can either place the bombs in the bottom of the mug and pour the hot milk over it, or fill the cup with milk and place the bomb on top!
How Long Do Hot Chocolate Bombs Last?
The good news is that once your chocolate is tempered, it has a long shelf life. Keep your hot chocolate bombs in an airtight container in a cool, dry place. They’ll stay good for 1-2 months!
Can Hot Chocolate Bombs Be Frozen?
Yes! Wrap them in plastic wrap, seal them in a freezer bag, and store them for 2-3 months.
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Set up a double boiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water.
Chop up your semisweet chocolate and melt it in the double boiler until just melted, stirring occasionally. Remove from heat once nearly all the chocolate has melted and continue to stir it until all the chocolate has melted. Your chocolate should reach about 90℉ do not let it get to 100℉.
Once your chocolate has melted, fill the cavities of your silicone sphere molds only a tablespoon at first, use a pastry brush to coat the cavities, allow the chocolate to cool to room temperature, about 5-10 minutes. Add another tablespoon of melted chocolate to each cavity and use the pastry brush to coat the wall evenly again. Allow the chocolate to harden completely at temperature for at least 20 minutes. If your melted chocolate begins to harden while you’re waiting for the first layer of chocolate to harden you can place it back on the double boiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
Once your chocolate spheres are cooled and hardened, fill half of them with 1 tablespoon of your hot chocolate mix and 1 heaping tablespoon of mini marshmallows.
Wearing gloves, release the unfilled chocolate shells from the mold, but let them rest in the cavities. Paint or pipe a border of melted chocolate onto the edges of the unfilled chocolate cavities and place them on the filled shells to assemble. If your melted chocolate hardens while you’re waiting for the shells to cool, you can place it back on the double boiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
Allow the assembled spheres to cool for 15 minutes before removing from the mold. You can carefully trim any excess chocolate from the joining seam.
To decorate the outside of the bombs you can pipe or paint them with melted white chocolate, the remaining chocolate you didn’t use in the bombs, and any sprinkles you would like.
To use the bombs, heat 1 cup of milk per bomb until nearly boiling either in the microwave or on the stove. You can either place the bombs in the bottom of the mug and pour the hot milk over top of it, or fill the cup with milk and place the bomb on top!
I suggest using gloves when working with these bombs to keep the outside clean looking, and to keep your hands clean. Don’t handle the bombs too much as they will begin to melt in your hand when held too much.
You can substitute the semisweet chocolate with white chocolate or milk chocolate if you would like.
If you would like a little extra pizazz, you can add sprinkles into the inside of the bombs so they are exposed when the bomb opens in the hot milk!
I used bars of premium baking chocolate 56% cacao, but chocolate chips should work just as well.
Calories: 305kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 2mgSodium: 138mgPotassium: 215mgFiber: 4gSugar: 28gVitamin A: 21IUCalcium: 39mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.