Hot chocolate bombs are a fun way to make hot cocoa. Whether you're craving a hot chocolate bomb with marshmallows or a boozy chocolate bomb with your favorite liqueur use this basic recipe to make them just the way you like them!
This hot chocolate bombs recipe transforms hot milk into a magical cool weather drink!! It can be a fun and fancy way to make hot cocoa even more special!
If you love chocolate you might also enjoy this layered candy bark, stuffed chocolate cookie cups, or chocolate peanut butter cheesecake.
If this recipe intrigues you, our Chocolate Pistachio Honeycomb will be a hit too.
Why You Will Love This Recipe
- Requires only two main ingredients. But don't worry, there are lots of options to create different combinations by adding different ingredients.
- Easily make at home and at a much lower cost than buying them at the store.
- Ready in under 15 minutes!! These simple little hot chocolate bombs are simple to make and the results are so rewarding.
What is a Cocoa Bomb?
In a nutshell (or should I say chocolate shell?), hot chocolate bombs with alcohol or without are simply chocolate spheres or shells filled with hot cocoa mix and a variety of other combinations.
In this cocoa bombs recipe, you can add whatever you want to the chocolate shell. The sky's the limit!
Once you've got the hot cocoa bombs ready, add them one at a time to hot milk! The hot milk melts the chocolate and the bomb explodes in the best possible way, transforming your milk into a delicious cup of hot cocoa.
Ingredients
All you need to make basic hot chocolate bombs are two simple ingredients.
- Chocolate: You can use dark, semi-sweet, or milk chocolate bark, chips, baking chocolate, or chocolate bars. My one recommendation is to choose a quality or at least "middle of the road" priced chocolate.
- Hot Cocoa Mix: You can choose a plain version or a hot cocoa mix with marshmallows so you don’t have to buy them separately. If it's not enough for you, feel free to add extra marshmallows if you so desire!
Variations
The different varieties of hot chocolate drink bombs are nearly endless. I've put together our favorites for a bit of inspiration.
- Try it with different hot cocoa flavors! You can make these homemade or buy them at the store. Hot cocoa flavors such as strawberry, salted caramel, and peppermint all work great.
- Change up the chocolate! Use dark chocolate for a more intense flavor or white chocolate for something a bit milder and sweeter.
- Create different colored chocolate bombs. Use white chocolate and a few drops of food coloring for this variety.
- Add different candy fillings to the inside of the hot chocolate bombs. Try it with chocolate bars, crushed cookies, sprinkles, nuts, different flavored candy chips such as butterscotch, caramel or peanut butter, and caramels.
- Love coffee? Add a spoonful of instant coffee.
- For a pumpkin pie spice version add a small amount of spice to the inside along with the hot cocoa mix.
- Add ingredients to the outside of your chocolate bombs. Crushed nuts, flaked sea salt or a drizzle of caramel or chocolate work great.
- Use nut butters! Add a teaspoon of Nutella, almond butter, cashew butter, or smooth peanut butter inside of your cocoa bombs.
- Minty flavored. Add crushed peppermints inside and sprinkle over the outside too. Or garnish the hot cocoa after making it with a candy cane stir stick.
- Boozy: Make a paste flavored with liqueurs like Tia Maria, Baileys, Grand Marnier, Kahlua, or traditional spirits like Cognac.
- Use drops of extracts like almond, vanilla, orange, peppermint, and banana to add flavor.
Do you see now all the different things you can do? Unleash your creativity and make your favorite combination!
Kitchen Tools You Need
- Round or Sphere silicone mold: A sphere silicone mold is a key to making these hot chocolate drink bombs and you can find them at baking stores or online. For this demonstration, I used a hot cocoa bomb mold exactly like this large 6 Cavity Sphere Silicone Mold and it worked splendidly!
- Microwave safe bowl
- Spoon
How to Make Hot Chocolate Bombs
You can make your own homemade chocolate bombs in just 15 minutes! I know that sounds crazy but I assure you it's totally possible.
TOP TIP: Before getting started, read through the instructions a couple of times and have everything ready and close to you so your chocolate doesn't harden too quickly.
Step 1: Prep the Chocolate
- Place the chocolate in a medium-sized microwave-safe bowl.
- Microwave for 30 seconds.
- Remove and stir the chocolate for at least one minute.
TOP TIP: The residual heat from the warm chocolate will melt most of the other chocolate in the bowl. If needed, microwave again in 15-second intervals, stirring between each one.
Step 2: Make the Chocolate Shell
- Pour approximately one teaspoon of melted chocolate into the mold.
- Use the back of a spoon or your finger if the chocolate is cool enough, to cover the entire half circle with chocolate, ensuring the chocolate goes all the way up the sides of the mold.
- Place in the fridge or freezer to harden. The bark hardens fairly quickly, so it should be ready for the second coat in less than five minutes.
- Remove from the fridge or freezer once the first layer is hardened. Make sure there are no melted spots and that the entire half-circle is hard.
- Cover with a second layer of chocolate and place back in the fridge or freezer.
Step 3: Fill the Molds
- Check the mold to ensure it's fully hardened.
- Place a teaspoon (or two) of hot cocoa mix on each side of the mold and any additional flavors you want to add.
Step 4: How to Seal the Chocolate Bombs
You're going to take one half of the bomb and quickly place it on top of the other half and then seal it using the method you choose from below.
There are a couple of methods you can use to seal up the cocoa bombs.
- Use a hot plate. Run hot water over a small plate until it's extremely hot. Then dry it with a paper towel. Press the hot plate to plate on one half until the chocolate starts to melt, usually a few seconds, and then place it on top of the other half.
- Use more chocolate. Fill a spoon of melted chocolate and run it around the seam of the bomb and press both halves together to seal.
- Use your finger, the back of a spoon, or a paint brush to smooth it out and fill in any cracks or uneven edges.
Add sprinkles or crushed candy bars to the top of the wet chocolate and allow the seal to harden.
TOP TIP: When sealing the edges, work as quickly as possible! Warm fingers will begin to melt the chocolate, so the faster you work the less likely melting will occur.
Step 5: Serve Hot Cocoa Bombs
Now for the fun part!! It's time to put that hot chocolate bomb to the test!
- Warm a glass of milk in the microwave or on the stovetop. You want it hot, but not boiling.
- Place the hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix.
- Stir to combine the loose hot cocoa and marshmallows.
- Add another bomb or some extra hot cocoa mix if you want a more intense chocolate flavor.
- Allow to cool slightly and enjoy!
How to Make Cocoa Bombs with Alcohol
The easiest (and least messy way) to make hot cocoa bombs with alcohol is to create a paste with the hot cocoa mix and the liqueur you are using.
- Combine the hot cocoa mix and the alcohol in a small bowl and mix it together!
- Fill each half of the cocoa bombs with the paste. It's thick, similar to a ganache, making it easier to close and seal each boozy bomb without anything falling out or spilling. Work as quickly as possible because the paste will harden somewhat over time.
What Liqueurs Work Well?
Here are some suggestions just in case you're looking for some ideas to try with your hot chocolate bombs with alcohol. These liqueurs are available all over the world.
- Baileys Irish Cream: Gives the chocolate a hint of vanilla flavor.
- Cognac: Adds a candied fruit and citrus flavor.
- Grand Marnier: Adds an orange flavor.
- Tia Maria: Adds a coffee and vanilla flavor.
- Kahlua or Sheridan's: For a sweet coffee flavor.
- Maraschino: Adds a cherry flavor.
- Dooley's: Most commonly adds toffee flavor but now they have different flavors including licorice, egg cream, and white chocolate versions too.
- Crème de menthe: For minty flavor.
- Coconut Rum or Malibu: Adds hints of coconut and sweet rum.
- Frangelico: Perfect for adding hazelnut flavor.
- Amarula: Adds a slight caramel flavor with a hint of vanilla and various spices.
- RumChata: Adds cinnamon and vanilla flavors.
How to Store
These keep great so feel free to make a large batch!
- Container: An empty egg carton makes a great way to store them so they aren't damaged. Just make sure you can wrap it well or place it inside a plastic bag. If using a container you can wrap them individually in parchment paper for protection or sprinkle them with icing or powdered sugar to prevent bombs from sticking to each other. Wrap well to prevent condensation which will cause them to stale more quickly.
- Room Temperature: They will last up to two weeks at room temperature when stored out of direct sunlight, below 70 degrees.
- Refrigerator: Store in the fridge if the room is too warm. They will last at least two weeks stored in the fridge.
- Freezer: Extend the storage time up to two months by storing them in the freezer. Depending on the fillings used, they can go straight from the freezer into hot milk.
Expert Tips
- Chocolate can burn quickly so don't overheat it when melting the chocolate to make the shells. No one wants to waste perfectly good chocolate!
- For chocolate bombs with alcohol, leave out the marshmallows until it's time to make your hot chocolate!
- One chocolate bomb flavors only one cup of milk, so if you have a large mug of milk you may need more than one hot cocoa bomb to make your drink taste great!
FAQ
Most chocolates work to make the chocolate shell but some will definitely work and taste much better than others. First off, you can use any flavor including, dark, milk, or semi-sweet chocolate. Also, chocolate chips, baking chocolate, and chocolate bars all work but choose a higher-quality brand. Cheaper brands tend to have a waxy taste and may not melt properly.
Any chocolate containing 65% cocoa that includes cocoa butter (to assist in melting) gives the best results. For a treat, try baking chocolates like Callebaut and Ghirardelli which contain high amounts of cocoa butter and melt great.
At the end of the day, choose at least a moderately priced, quality chocolate that contains at least 65% cocoa and includes cocoa butter, and you will likely have good results.
Price is usually a good indicator but also the percentage of cocoa also determines the quality. The percentage of cocoa on the packaging reflects the amount of pure cocoa beans (by weight) included inside the chocolate you're buying, not the quality of the chocolate itself.
The percentage or amount of pure cocoa beans can include cocoa butter, which is frequently added to make chocolate creamier, and on occasion cocoa solids that are from the remaining part of the cocoa bean.
The percentage also indicates the sweetness of the chocolate. The higher the percentage, the chocolate will contain less sweetness and a more intense chocolate flavor.
Yes, you can! It's not as easy, and your hot cocoa bombs won't be as round, but will essentially work the same!
Instead of a silicone mold, use an egg carton totally wrapped in plastic wrap. First, wrap the individual eggs in plastic wrap, dip them in melted chocolate then put them on top of parchment paper until set. Dip them again to create a thicker shell.
Melt a seam around the middle of the egg to separate the chocolate eggshell into two pieces. I usually run a butter knife under hot water until the blade is super hot and use it to cut the egg-shaped hot cocoa or hot chocolate mold in half.
Then all that's left is to stuff with hot chocolate, marshmallows, and alcohol, if wanted, and seal the hot cocoa egg bomb back up!
NOTE: If you're making cocoa bombs with small children, you might want to hard boil your eggs first just in case one breaks. Accidents happen!
More Hot Chocolate Bomb Recipes
Video
The BEST Hot Chocolate Bombs (with or without Alcohol)
Ingredients
- 4 ounces chocolate at least 65% cocoa
- 3-4 tablespoons hot cocoa mix minimum, depending on the size of your bombs up to 2 teaspoon per bomb
- 1 cup marshmallows optional, white or color version
Instructions
- Place chocolate in a medium sized microwave safe bowl for 30 seconds. Remove and stir the chocolate for at least 1 minute. The residual heat from the warm chocolate will melt most of the other chocolate in the bowl. If needed, put back in microwave for 15 second intervals, stirring between each one.
- Pour about a teaspoon of melted chocolate into the mold. Assuming your mold is 2 inches. You'll need more chocolate if using 2 ½ inch molds and even more chocolate for 3 inch molds. Use the back of the spoon to cover the entire half circle with chocolate, making sure to go all the way up the mold with chocolate. Place in fridge or freezer to harden. The chocolate hardens fairly quickly, so it should be ready for the second coat in less than 5 minutes.
- Repeat the process with a second coat of chocolate.
- Pull the mold out of freezer again and make sure it is fully hardened. Place a teaspoon or so of hot cocoa mix in each side of the mold. Or place hot cocoa mix in one side and extra marshmallows in the other. Honestly, try to get at least 1 ½ to 2 teaspoons of mix inside each bomb or you may have to use two bombs per drink! Most mugs hold more than 1 cup of hot milk.
- Make sure you have melted chocolate to seal the bombs. Take one half of the bomb and quickly place it on top of the other half. If you need to you can warm a plate under hot water for a few minutes until almost too hot to handle. Then press chocolate half onto that dry, hot plate for a few seconds to harden and then press to seal on the other half.
- With a spoon full of melted chocolate, run it around the seam of the bomb. Use your finger to smooth it out and fill in any cracks from uneven edges. Add sprinkles or crushed candy bars to the wet chocolate and allow the seal to harden.
- Now for the fun part - time to use your hot chocolate bomb! Warm a glass of milk in the microwave or on the stove top. You want it hot, but not boiling.
- Place hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix. Stir to combine the loose hot cocoa and marshmallows. Allow to cool slightly and enjoy!
Notes
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- Chocolate can burn quickly so don't overheat it when melting the chocolate to make the shells. No one wants to waste perfectly good chocolate!
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- For chocolate bombs with alcohol, leave out the marshmallows until it's time to make your hot chocolate!
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- One chocolate bomb flavors only one cup of milk, so if you have a large mug of milk you may need more than one hot cocoa bomb to make your drink taste great
Nutrition
This post was originally published in November 2020. It has been updated for additional photos and content.
Paris says
We made bombs with alcohol and this is the best recipe. So easy and we drank them all The paste works great Thx for this terrific recipe it’s a keeper We’re making more tonight. Your the best KD keep up the good work
Karin and Ken says
You’re welcome! I’m so happy you’re enjoying this recipe! Thank you for your kind words. You honestly made my day! Take care and all the best. Karin
Karen says
How do you make the paste with the Baileys? I didn’t see that explained. Thanks!
Karin and Ken says
We use about 2/3 cup of cocoa, sometimes a little more depending on the alcohol we’re using, to 1/2 cup of Bailey’s or Grand Marnier usually. We always make more than 4 boozy hot cocoa bombs at a time. If you’re only making four hot cocoa bombs half the recipe and use 1/3 cup cocoa and 1/4 cup of alcohol to make your boozy hot cocoa bombs!
Then we fill each half of the cocoa bombs with the paste which is thick enough, similar to a ganache, that you have time to close and totally seal each bomb. Work as quickly as possible because the paste will harden somewhat.
Then, we serve our boozy hot cocoa bombs in hot chocolate milk.
Add marshmallows or whipped cream. Serve and enjoy! Hopefully you love these as much as we do! All the best. Karin
Charlene LaBonte says
Can you legally sell the ones with alcohol in them?
Karin and Ken says
I would think not. Definitely more for recreational use but you never know. Perhaps a lawyer would know better! All the best. Karin
Lea says
Hi, how long do the bombs last with alcohol in them?
Karin and Ken says
If I’m not using them right away I always store them inside the freezer until needed. Enjoy! These are definitely delicious! All the best. Karin
Lisa says
Do you have to make a paste or can I put a scoop of hot Cocoa and pour some Baileys over the powder?
Karin and Ken says
You can definitely pour baileys over the top of the powder before you seal up your hot cocoa bomb. Enjoy! Karin
Tanya says
Made these and filled them with all kinds of different treats. No one knew what they were getting. We had a lot of fun. We will definitely do again once we finish all from our freezer.great recipe love your site.
Karin and Ken says
Brilliant idea for both kids and adults! Thank you. I’ll be trying that myself! Take care and enjoy your day. Karin
Mac says
We made these and they were so good. Made them with paste and filled them with just alcohol and both we loved.I tell ya I couldn’t say which way we liked better.Both floated melted and tasted so good. I can’t wait to make again thx
Karin and Ken says
Thank you for sharing your experience with all of us! We appreciate it. Glad you enjoyed the recipe! Take care and be well. Karin
Bobbi says
Thank you for all the info. These bombs worked out great and well be trying them a different way again.Love your site.Cheers
Karin and Ken says
Glad to hear all went well. Thank you for your kind words I try my best. Take care. Karin
Angie says
Thank you for making this post. It was very detailed and helpful! I was having issues with alcohol inside. I didn't think to make a paste. I was thinking of a ganache filling, but it would be very rich.
Karin and Ken says
The paste works great too! Please let me know what you think after you try it. I would love to hear! Glad to be of help. Enjoy! All the best. Karin
CM says
I mixed the hot cocoa powder with the Baileys liquor creating a semi paste like filling, then. added it to my bottom half of chocolate bomb, then infused the top half of the bomb to the bottom. It worked great!
Karin and Ken says
Glad to hear it worked well for you. Creating a paste is a great idea! Migh t just try that myself! All the best. Karin
Nathalie Manzano says
Thank you for explaining this in such a simple way! have a question, can I fill them with cognac or Bailey’s? Caramel syrup?
Please and thank you!
Karin and Ken says
You basically have a few options. First you can easily add some caramel chips (or peanut butter or butterscotch chips for that matter) to the inside of your bomb. Second, simply add a squeeze of caramel or spoonful into the middle of the bomb as you're building it. As for alcohol I have done this with success but liqueurs and alcohols need to be treated a little differently in my experience. First, I make sure the alcohol is cold before I add it to the chocolate bomb. Second, I add the alcohol last, after the hot chocolate mix or cocoa powder or whatever else I am going to add, EXCEPT marshmallows. You have to add the marshmallows to the hot chocolate after the bomb has dissolved. The marshmallows will not work the same once you add any kind of alcohol to the bomb. Let me tell you that these are still worth making even if you have to add marshmallows after the bomb has started to melt or is almost meted. Please let me know what you think after you try it if you do. I would love to hear. All the best and happy holidays. Karin