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DIY Hot Chocolate Bombs

A close-up of a dark chocolate hot chocolate bomb decorated with caramel drizzle and colorful sprinkles.
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Create fun, exploding hot chocolate bombs for a delightful treat or gift.

Ingredients

Scale
  • 12 oz good quality chocolate (milk, dark, or white), chopped
  • 1/2 cup good quality hot cocoa mix
  • 1/4 cup powdered sugar
  • 1 cup mini marshmallows
  • Optional: crushed peppermint, sprinkles, edible glitter

Instructions

  1. Melt the chocolate: Place chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
  2. Temper the chocolate (optional but recommended for shine and snap): Heat chocolate to 115-120°F (46-49°C), then cool to 80-82°F (27-28°C) while stirring, and rewarm slightly to 88-90°F (31-32°C) for dark chocolate, or 86-88°F (30-31°C) for milk/white chocolate.
  3. Coat the molds: Spoon about 1-2 tablespoons of melted chocolate into each half of a silicone sphere mold. Use a brush or the back of the spoon to spread the chocolate evenly up the sides, creating a thick shell. Ensure there are no gaps.
  4. Chill: Place the mold in the refrigerator for 10-15 minutes, or until the chocolate is firm.
  5. Add a second coat: Apply a second layer of melted chocolate to any thin spots in the shells. Chill again until firm.
  6. Demold: Carefully pop the chocolate half-spheres out of the silicone mold.
  7. Fill: Warm the rim of half of the chocolate spheres by placing them rim-down on a warm plate for a few seconds. Fill these warmed halves with hot cocoa mix, powdered sugar, mini marshmallows, and any other desired fillings.
  8. Seal: Place a filled half-sphere onto a clean, warmed plate for a few seconds to slightly melt the rim. Immediately place an empty half-sphere on top and gently press to seal, forming a full sphere.
  9. Decorate (optional): Drizzle with additional melted chocolate and add sprinkles or edible glitter.
  10. Store: Store finished hot chocolate bombs in an airtight container at cool room temperature.

Notes

  • Use good quality chocolate for the best results.
  • Tempering the chocolate will give your bombs a professional shine and prevent blooming.
  • Ensure your molds are clean and dry before adding chocolate.
  • Be gentle when demolding the chocolate shells to prevent breakage.
  • For a festive touch, use colored chocolate for drizzling or add festive sprinkles.

Nutrition

Find it online: https://recipestokeep.com/hot-chocolate-bombs-recipe/