Hot chocolate bombs have become quite popular over this past year, and there are SO many different flavor options. I will walk you through the surprisingly simple steps to make your own delicious hot cocoa bombs for you and your friends & family to enjoy!
Quick Tips
- Use a 2.5″ round silicone mold to make the hot cocoa bombs (linked here)
- Use the back of a spoon to coat the round silicone mold completely with chocolate
- Make sure that you allow the chocolate to completely harden in the freezer (10-15 minutes)
- When assembling the hot cocoa bombs, try to handle them as little as possible to avoid melting
Equipment
- Round silicone mold (I recommend 2.5″ molds, linked here)
- A regular spoon
- 1 medium microwave-safe bowl
- A glass or ceramic plate
- Cupcake liners
- A piping bag or ziploc bag
Ingredient Notes
The regular hot cocoa bombs only require three ingredients! You can switch up the flavors as I line out below as well.
- Chocolate chips: I recommend semi-sweet. One small bag of chocolate chips (~2 cups, 9 ounces) will make about 6 hot cocoa bombs, or 12 half-spheres.
- Hot cocoa mix: you only need 1-2 teaspoons in each cocoa bomb.
- Mini marshmallows: add to taste! I like to fill the half-sphere as full as possible.
How to Make Hot Cocoa Bombs
Cocoa bombs are surprisingly simple and only have 4 steps to make them!
- Melt the chocolate chips
- Spread melted chocolate throughout the mold
- Add cocoa bomb filling
- Use a hot plate to slightly melt the chocolate to seal together
Melt the chocolate chips
Use the stove or microwave to melt 1 bag of chocolate chips. Be sure to stir often as to not burn the chocolate while melting it!
Spread the melted chocolate throughout the mold
Next, use the back of a spoon to spread the chocolate throughout each sphere in the mold. Make sure that you use a thick layer of chocolate so that there aren’t any thin spots that may melt or break easily once the chocolate has hardened.
Also make sure that you spread the chocolate all the way up to the edge of each half-sphere so that the two halves can seal together well to make the hot cocoa bomb.
Add the hot cocoa bomb filling
Add 1-2 teaspoons of instant hot cocoa mix to one of the half-spheres, then cover that with mini marshmallows. Add additional flavoring here if you are trying out a different type of hot cocoa bomb!
Try more chocolate covered treats!
Additional hot cocoa bomb flavor ideas
NOTE: I do not recommend adding liquid to any of the cocoa bombs, unless that is ALL you are adding to the mold (see irish cream flavor below). Liquid ingredients will not mix well with the marshmallows and cocoa mix over time.
- Mint: add crushed andes mints or candy canes, use peppermint hot cocoa powder if desired as well.
- Cookies and Cream: use white chocolate and add finely crushed Oreos to the melted chocolate. Add more crushed oreos to the filling as well.
- Peanut Butter: add crushed Reese’s cups to the filling and 1-2 teaspoons of peanut powder.
- Caramel: use caramel flavored hot cocoa mix. Add chopped Rolos if desired as well!
- Baileys Irish Cream: add irish cream to the mold – do not include the marshmallows or hot cocoa mix here. Make sure that the mold is sealed well!
- Holiday-themed: use white chocolate to make the cocoa bombs and die them pink for Valentine’s Day or green to make them a ‘grinch’ for Christmas!
To drink your hot cocoa bomb
Place the completed hot cocoa bomb in a mug and pour 1.5 cups of hot milk or water over the hot cocoa bomb. You should see the ‘bomb’ effect of the marshmallows popping to the top after the chocolate melts! Stir well, then enjoy.
Hot Cocoa Bombs
Equipment
- 2.5" round silicone mold I recommend using the 6 count mold
- ceramic plate
- medium microwavable bowl
Ingredients
For the hot cocoa bombs
- 1 bag semi-sweet chocolate chips ~2 cups, 9 ounces
- 10-12 teaspoons hot cocoa mix ~5 individual packets
- 2 cups mini marshmallows
- additional flavors as desired see list above for ideas
Instructions
To make the hot cocoa bombs
- Fully melt 1 bag of chocolate chips
- Use the back of a spoon to add a thick layer of chocolate throughout a 2.5" round silicone mold.
- Place the mold in the freezer to set the chocolate (10-15 minutes).
- Before removing the mold from the freezer, prepare your other ingredients. Have the hot cocoa mix and marshmallows ready to grab. You want to ensure that you're not over-handling the hardened chocolate to avoid melting.
- Place a ceramic plate in the microwave for 1-2 minutes or until quite warm to the touch.
- Remove the plate from the microwave and remove the mold from the freezer.
- Remove one half-sphere from the mold and swirl the edge over the warm plate to slightly melt the chocolate (this melted chocolate will act as the glue to paste the two pieces together).
- Add the filling to that sphere (1-2 teaspoons of hot cocoa mix, marshmallows, plus any other flavorings). Then set it down.
- Grab another half-sphere out of the mold and swirl the edge over the warm plate to melt the edge. Place this half-sphere over the other half with the fillings. Use your finger to smooth the crease if necessary.
- Place the cocoa bombs in cupcake liners to keep them from rolling away or melting easily in your hand.
- Place the finished cocoa bombs in the fridge as you make the others to ensure that the chocolate doesn't melt.
To top the hot cocoa bombs
- Place additional melted chocolate in a ziploc bag or piping bag and cut a small tip.
- Drizzle chocolate over the completed cocoa bombs and top with sprinkles (or crushed topping that indicates the flavor!).
- Store in the fridge or in a cooler environment before enjoying.
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