Hot Chocolate Bombs are a magical treat that combine rich cocoa, creamy chocolate, and a touch of whimsy in every bite. These delightful spheres melt into a luscious, velvety drink, perfect for cozy nights or festive gatherings. With just 30 minutes of prep and a quick chill, you’ll create six indulgent bombs that are as fun to make as they are to enjoy. The smooth, glossy shells crack open to reveal marshmallows and cocoa powder, transforming into a decadent cup of hot chocolate that’s both comforting and luxurious.
Each bomb is a sensory delight, offering a balance of sweet and rich flavors with a hint of warmth. The 13g of creamy fat ensures a silky texture, while the 3g of fiber adds a subtle depth. Whether you’re gifting them or savoring one yourself, these bombs are a treat that feels as special as it tastes. In just 40 minutes, you’ll have a dessert that’s as enchanting as it is delicious.
Ingredients for Hot Chocolate Bombs
- 6 oz (170 g) quality dark chocolate (chopped finely for easy melting)
- ¼ cup hot cocoa mix (store-bought or homemade)
- Mini marshmallows (optional, for added sweetness)
- Sprinkles (optional, for decoration)
- Other fillings (optional, such as crushed peppermint, caramel bits, or flavored powders)
Step-by-Step Instructions
- Melt the chocolate: Finely chop the dark chocolate and place it in a microwave-safe bowl. Microwave for 25 seconds, then stir thoroughly. Repeat in 15-second intervals, stirring each time, until the chocolate begins to melt. Use a thermometer to ensure the chocolate stays between 87°F (30°C) and 91°F (33°C) for tempering.
- Coat the molds: Use a spoon or paintbrush to coat the inside of each sphere mold with melted chocolate, ensuring even coverage, especially at the edges. If the chocolate firms up, reheat in 5-second spurts to maintain the correct temperature.
- Chill the shells: Transfer the molds to the refrigerator and chill for 5 minutes. Remove and touch up any thin spots or holes. Return to the fridge for another 5 minutes to set completely.
- Assemble the bombs: Heat a small pan on the stovetop over low heat. Carefully remove the chocolate shells from the molds. Briefly touch the rim of one half-sphere to the pan to melt it slightly, creating a smooth edge. Fill with 2 teaspoons of hot cocoa mix and mini marshmallows or other fillings, if desired.
- Seal the bombs: Melt the rim of the second half-sphere on the pan and press it firmly onto the filled half to form a complete sphere. Hold for a few seconds to seal.
- Decorate (optional): Drizzle with additional melted chocolate (e.g., white chocolate) and add sprinkles or other decorations.
- Serve: Place a hot chocolate bomb in a mug and slowly pour 8-10 oz of steaming hot milk over it. Stir to dissolve and enjoy!
Creative Filling Ideas for Hot Chocolate Bombs
While mini marshmallows are a classic choice, you can get creative with your hot chocolate bomb fillings! Try adding crushed peppermint candies for a festive twist, or a pinch of cinnamon for a warm, spicy flavor. For a richer experience, include a small piece of caramel or a few chocolate chips. Experiment with different combinations to make your bombs unique and tailored to your taste!
Perfect Pairings: Serving Suggestions
Hot chocolate bombs are best enjoyed with a steaming cup of milk, but why stop there? Pair them with a side of freshly baked cookies or a slice of cake for an indulgent treat. For a cozy evening, serve alongside a plate of salted caramel brownies or a warm cinnamon roll. These bombs also make a delightful addition to holiday brunches or dessert tables!
Storage Tips for Freshness
To keep your hot chocolate bombs fresh and ready to enjoy, store them in an airtight container at room temperature. Avoid placing them in the fridge, as condensation can cause the chocolate to lose its shine. If you’re making them ahead of time, they’ll stay fresh for up to 2 weeks. For gifting, wrap them individually in cellophane bags tied with a ribbon for a festive touch!
Time-Saving Tips for Busy Bakers
If you’re short on time, consider using pre-tempered chocolate or chocolate melting wafers to skip the tempering process. You can also prepare the chocolate shells in advance and store them in a cool, dry place until you’re ready to assemble. Pro tip: Use a small piping bag to fill the molds quickly and evenly for a smoother finish!
Essential Equipment for Success
To make these hot chocolate bombs, you’ll need a few key tools: silicone sphere molds for shaping the chocolate, a reliable kitchen thermometer to monitor the chocolate’s temperature, and a small paintbrush or spoon for coating the molds. A warm pan is also essential for sealing the bombs. If you’re feeling fancy, a piping bag can help with precision when adding fillings or drizzling chocolate!
Hot Chocolate Bombs
Ingredients
- 6 oz quality dark chocolate (170 g) see note
- 1/4 cup hot cocoa mix
- Mini marshmallows if desired
- Sprinkles if desired
- Other fillings as desired (see post for some great flavor suggestions!)
Instructions
- Finely chop chocolate and place in a microwave-safe bowl. Heat in the microwave for 25 seconds.
- Remove from the microwave and stir thoroughly, scraping the sides and bottom of the bowl with a rubber spatula. It will seem like basically nothing has happened, stir anyway.
- Return chocolate to the microwave and heat for 15 seconds, remove and stir thoroughly again. Repeat until chocolate begins to melt. Once it starts to melt, start using your thermometer to watch the temperature of the chocolate. It is important that you heat the chocolate above 87F (30C) but keep the temperature below 91F (33C) to temper the chocolate so that it’s easy to work with and yields shells that are smooth and shiny. If you’re at or close to 90F (32C) and the chocolate still has some small clumps of unmelted chocolate in it, just keep mixing and it should melt. If it’s still not melting, heat in 5-second spurts.
- Once your chocolate is in the right temperature range, use a spoon or paintbrush to thoroughly coat the entire inside of each sphere mold (make sure to get the edges!). If chocolate starts to become firm, return it to the microwave, heating in 5-second spurts and stirring. Remember to keep it in that sweet spot!
- Transfer to the refrigerator and chill for 5 minutes. Remove from the fridge and touch up any places where the chocolate is thin (especially the edges!) or any holes that may be in your coating.
- Return to fridge again for another 5 minutes. Meanwhile, heat a small pan on the stovetop over low heat.
- Remove chocolate from refrigerator and carefully remove from molds. Briefly touch the rim of one half-sphere on the surface of the pan until it just starts to melt (this will take only a second and gives you a smooth surface so your “bomb” will have a smooth seam).
- Fill with two teaspoons of cocoa mix and mini marshmallows/other fillings, if desired.
- Take another half-sphere and briefly touch the edge against the surface of the pan and immediately, carefully, but firmly press onto the edge of the filled half to form a full sphere. Hold for a second to give the chocolate a minute to harden
- If desired, drizzle with additional chocolate (I used white chocolate) and sprinkles or other decorations.
- To serve, place in a mug and then slowly pour steaming hot milk over the hot chocolate bomb (or just drop the cocoa bomb in a mug of steaming milk). I’ve found that 8-10 oz of milk seems to be just the right amount.
- Enjoy! These make great gifts!