Best Hot Chocolate Bombs Recipe (with or without Alcohol)

Hot chocolate bombs with marshmallows are fun to make hot cocoa. With or without alcohol, like Bailey’s, this recipe is the chocolate bomb.

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My love for chocolate has no bounds. A fun way of getting my fix is through these hot chocolate bombs.

Hot chocolate bombs with marshmallows (or without) transforms hot milk into a magical cool weather drink that’s enjoyed by many. Without a doubt, this hot chocolate bomb recipe is the ultimate chocolate bomb!

With just two main ingredients, and so many options, including boozy hot chocolate bombs, these delightful cocoa bombs can be made with ease at home and cost a lot less than buying them from a store or bakery. A hot chocolate bomb recipe that really delivers.

Let me show you how just how fast and playful these hot chocolate bombs are to make.

Hot Chocolate Bombs with Marshmallows

Picture yourself by the fireplace of a visually stunning snowy mountain resort sipping on a mug of hot chocolate topped with marshmallows.

If that visualization does little for you, where you are matters not as this hot cocoa drink boosts your mood and soothes the soul. 

When I saw what these hot chocolate bombs can do to warm milk, I just had to get my hands on this recipe. I had to learn how to make hot chocolate bombs.

These simple little hot chocolate bombs can be done in under 15 minutes and the results are so rewarding. No matter what you fill them up with. 

My goodness you can fill these hot chocolate bombs for kids or adults too. Everything from including a Butterfinger chocolate bar to making boozy hot chocolate bombs.

Just you wait and see. So many options. So little time.

What are Hot Chocolate Bombs? 

Also known as a hot chocolate cocoa bombs copycat recipe, in a nutshell, or should I say chocolate shell 😉, these are simply chocolate spheres or shells filled with hot cocoa mix and marshmallows. 

Add whatever you want to the chocolate shell as the sky’s the limit!  But the hot cocoa mix with extra marshmallows is a classic and my all time favorite.

Add your hot chocolate bomb creation to hot milk or pour the hot milk over top of your cocoa bomb. Both methods work beautifully.

Once the hot milk melts the chocolate, the bomb explodes and oozes nothing but hot cocoa mix and marshmallowy goodness! And whatever else you have inside them.

Give it a few more stirs and your hot chocolate bomb with marshmallows becomes a warm and cozy cup of hot chocolate. Mmm mm. 

Best Chocolate for Hot Cocoa Bombs

Most chocolates will work to make the chocolate shell but some will definitely work and taste much better than others. Use dark, milk or semi-sweet chocolate and you won’t be disappointed.

Chocolate chips are generally an inexpensive option even though you must choose  a higher quality brand. Good brands of baking chocolate and chocolate bars will also work too.

Cheaper brands tend to have a waxy taste and may not melt properly as well.

Again, as long as they’re quality. Generally, any chocolate containing 65% cocoa that includes cocoa butter (to assist in melting), will give you the best results and is the best chocolate for hot cocoa bombs.

You don’t need to spend a lot, just go with middle of the road, reasonably priced baking chocolate or chocolate chips. For a treat try a baking chocolate like Callebaut, Ghirardelli or even a Hershey bar or two.

For the record Ghirardelli or Couverture chocolate contain a high percentage of cocoa butter making them both melt and set beautifully.

Ultimately, these are the best two brands of chocolate for making the best chocolate for cocoa bombs and I won’t spend the extra money on either. 

I figure why spend the extra money if you don’t have to?

No matter which chocolate you choose to use always have a look at the ingredients to make sure you use the best chocolate for hot cocoa bombs.

How to know if chocolate is high quality?

Besides price, you have to start by looking at the percentage of cocoa, which is always so confusing.

However, simply put the percentage 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 will tell you how sweet the chocolate generally is too. The higher the percentage the chocolate flavor will be more intense and therefore less sweet.

The problem arises because different kinds of cocoa beans posses different qualities so levels of sweet and intensity of chocolate flavor differ from bean to bean.

Also, different chocolate manufacturers add different ingredients, including varying amounts of cocoa butter, meaning you can only use the percentage as a general rule. 

Overall you’ll also know that if the chocolate bar says 65% cocoa the remaining 35% is basically sugar.

However, milk chocolate, as you might expect, uses milk, cream or milk products with cocoa beans and sugar. In the United States a milk chocolate bar must contain an minimum of 10% cocoa and in Europe it’s 20%.

Also, the less cocoa included the cheaper the chocolate is to produce.

Some love using candy melts or wafers but I am not personally a fan because of their somewhat waxy taste and sometimes they don’t contain much cocoa or real chocolate, if any.

Bottom line is to try and buy quality chocolate that is at least 65% cocoa and includes cocoa butter so chocolate melts and sets easier. 

How to Make Hot Chocolate Bombs Without Mold

Its not as easy and your hot cocoa bombs aren’t round but you can fit a lot of hot cocoa and marshmallows inside each egg shaped bomb!

Substitute an egg carton totally wrapped in plastic wrap if you want to make a hot chocolate bombs without the appropriate mold.

Wrap individual eggs in plastic wrap, dip them in chocolate and just let them set like you would normally. If making cocoa bombs with small children you might want to hard boil your eggs first just in case one breaks and accidents do happen!

Simply dip wrapped eggs in melted chocolate and then put on top of parchment paper until set and then dip them again. You will need to thicken up the shell, melt a seam around the middle of the egg to separate the chocolate egg shell into two pieces. 

I usually run a butter knife under hot water until almost too hot to handle or use oven mitts to hold the knife while hot to melt the hot cocoa or hot chocolate mold in half.

Then all that’s left is to stuff and seal the hot cocoa egg bomb back up!

How to Make Hot Chocolate Bombs with Alcohol

Anything from adding caramel syrup, a little peanut butter or Nutella for children over top of cocoa mix and marshmallows to cognac, Kahlua, Grand Marnier (my favorite) to making baileys hot chocolate bombs.

The first thing you need to know about making boozy hot cocoa bombs or alcohol hot chocolate bombs is to try your hardest to use a sphere or round silicone mold that has a diameter of at least 2 1/2 inches, if not 3 inches.

The 2 inch molds will work but you may need to use 2 of them in each cup of milk you heat up. Heck, you may want to use 2 of the 2 1/2 inch molds to for extra flavor too.

Heck, we found 3 inch molds that work even better! Here is another example of a 3 inch sphere mold. The only difference is you get to fit more inside each bomb and enjoy your hot cocoa in a larger mug!

As always the choice is up to you. There is so much fun to be had with boozy chocolate bombs no matter what size bomb you use!

Remember amounts given are for one cup of milk only so if you have a large mug of milk you may need more than one hot cocoa bomb to make your drink taste as it should!

Baileys Hot Chocolate Bombs

Hot chocolate bombs with alcohol can be a wonderful thing too. Especially if they’re Bailey’s hot chocolate bombs. One of my personal favorites.

On more than one occasion I have enjoyed a baileys hot chocolate bomb and let me tell you that for a Bailey’s lover this is a bucket list kind of drink to try.

And I’m not even kidding. These hot cocoa bombs are that tasty, with and without alcohol of any kind.

Pour On Hot Chocolate or Hot Cocoa Mix

They only thing you have to remember is when using alcohol you must leave out the marshmallows until it’s time to make your hot chocolate!

Simply pour COLD liquor or liqueur over your hot cocoa or hot chocolate mix and store your boozy chocolate bomb inside your freezer until needed. Labeled if need be!

Make a Paste

I also have to share that an individual who tried this recipe made a paste out of the cocoa powder or hot chocolate mix and Bailey’s or whichever alcohol they were using and said it worked great.

I just had to try making a paste myself and let me tell you what a brilliant idea it is and it works beautifully to make boozy hot cocoa bombs.

To give you an idea, 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, just because we can’t help it, and enjoy a wonderful Bailey’s or boozy hot chocolate bomb.

Bottom line is that after creating the paste you’re easily able to pack your boozy bombs. It’s nice to be able to add paste to both halves of the hot chocolate bombs before sealing them together and not have to worry about anything falling out or spilling.

Our boozy hot chocolate bombs always float, melt slowly and taste amazing.

No complaints here at all. I just had to share with you yet another option for creating the best boozy hot cocoa bomb, with alcohol or liqueur, possible!

Some methods will definitely work better for you than others for you. Be patient. These boozy hot cocoa bombs are worth learning how to do. Really.

Again, with or without alcohol.

For a Stronger Hot Cocoa Bomb with Alcohol

Another option to make some boozy hot cocoa bombs that you can try is to take an egg carton and cover with plastic wrap. This is where you will put your totally sealed hot cocoa bombs with alcohol and place inside your freezer until needed.

Heat up a butter knife under hot water. Once hot, remove hot cocoa bombs from freezer and touch top of bomb with your knife to make a small hole in your chocolate bomb.

Using a small funnel, place funnel end inside the hole add more cold liqueur or liquor to your hot cocoa bomb until almost full. Check out our video below to see it done.

For the record we purchased the funnels at our local dollar store. I couldn’t believe it either.

Melt chocolate, a little at a time as per instructions and seal up your Bailey’s hot cocoa bomb again as per instructions. Make sense?

As my husband pointed out you could always just use two chocolate bombs instead of one but I figure now where is the fun in that?

You also end up with even more chocolate in your drink if you use two hot cocoa bombs. Just in case that matters.

My goodness, why stop there, use chocolate milk instead for a double chocolate kind of experience!

Yet Another Option for making Bailey’s Hot Cocoa Bombs

My friend totally sealed empty hot chocolate bombs and once cool made a hole in the top. Using a funnel filled her empty hot cocoa bombs with only COLD Bailey’s Irish Cream.

Frankly, any COLD alcohol would have worked to make these boozy hot cocoa bombs.

Next, she sealed the hole with more melted chocolate and drizzled icing on top to decorate. She then placed her bombs inside the freezer, still inside her egg carton, until needed, and served with already made chocolate milk.

 I thought brilliant so we tried her method too and let me tell you it was super easy and the boozy hot cocoa bombs with Bailey’s were a huge hit. I mean how could they not be?

Hot Chocolate Bomb Liquor or Liqueur Recipe Flavors to Consider

Besides using Bailey’s Irish Cream, there are so many other options to choose from that can all be found at your local liquor store! Why should kids be the only ones that enjoy these hot chocolate bombs! 😉

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.

Hopefully you can find one or two to try in your area. These boozy hot cocoa bombs are definitely worth the effort.

Bailey’s Irish Cream

provides a chocolate vanilla kind of flavor

Cognac

adds a candied fruit and citrus flavor

Grand Marnier

will add an orange flavor

Tia Maria

adds a coffee vanilla flavor

Kahlua

will add a sweet coffee flavor

Maraschino

will add a cheery flavor

Dooley’s

a toffee flavor but now they have licorice, egg cream, and white chocolate versions too

Crème de menthe 

will add mint flavor

Coconut Rum

will add a wonderful coconut favor

Malibu 

will also add an amazing coconut flavor to your hot cocoa bomb with alcohol

Sheridan’s

adds a coffee flavor to your hot chocolate bomb

Frangelico

adds a hazelnut flavor 

Amarula

includes a slight caramel flavor with a little vanilla and various spices

RumChata

adds cinnamon and vanilla flavors

Basic Hot Chocolate Bomb Ingredients

Again, all that’s required are two ingredients to make a quality hot chocolate bomb. 

• Chocolate bark, chips, baking chocolate, chocolate bars or at least “middle of the road” priced chocolate
• Hot cocoa powder or hot chocolate mix

Chocolate bark— Can be found in the baking aisle of most grocery stores. Cheaper chocolate brands won’t taste or harden the same way that chocolate bark and more expensive chocolates do. For superb hot chocolate bombs, grab good quality chocolate if you can.

Hot cocoa mix—Suggest purchasing hot cocoa mix with marshmallows so you don’t have to buy them separately. Feel free to add extra marshmallows if you so desire!

Check out our Butterfinger Hot Cocoa Bomb below! Almost too good for words!

Hot Chocolate Bomb Recipe Flavors

Different varieties of hot chocolate drink bombs are nearly endless and hopefully, this list will spark your creativity in making hot chocolate drink bombs unique to your tastes and desires. 

Here is our favorite list of all of the hot chocolate bomb flavors we have tried. If you come up with any others please let me know. I might just try your idea myself!

• sparkles and sprinkles
• different hot chocolate drink flavors such as strawberry, Coffee Crisp, Rolo, Turtle, Salted Caramel, Peppermint and so many more.
• dark chocolate
• use white chocolate and a few drops of food coloring and make your bombs whatever color you want
• crushed chocolate bars, including Butterfinger (pictured above), Mars, Caramilk, Aero, any flavor, Snickers, Twix, Rolo or After Eight
• cream filled cookies like crushed Oreos, peanut butter, chocolate, inside or on top
• nuts, crushed inside or on top
• chocolate, butterscotch, caramel, peanut butter chips
• caramels
• add a teaspoon of instant coffee or pumpkin pie spice inside and on top
• sprinkle with flaked sea salt and add some caramel or chocolate 
• s’mores by adding some crushed graham cracker crumbs inside and on top
• add a teaspoon of Nutella, almond butter, cashew butter, or smooth peanut butter inside
• crushed peppermints inside and on top
• stir hot chocolate with a candy cane
• caramel, strawberry or chocolate sauce
• flavored liqueurs like Tia Maria, Baileys, Grand Marnier, Kahlua or traditional spirits like Cognac
• drops of extracts or baking flavors like almond, vanilla, orange, peppermint, banana
• squeeze a little caramel or chocolate sauce inside the bomb
• add COLD liquor or liqueur to your chocolate bomb but then add marshmallows when serving, not inside bomb itself as marshmallows won’t hold their shape with many liquids surrounding them

Tik Tok showed several videos using white chocolate bombs decorated like Easter eggs, snowmen, mummies or ghosts. It was fascinating to watch kids make faces into their hot chocolate as they stirred.

The fun you can have with all of this hot chocolate making is mind blowing. With a little imagination, turn hot chocolate on its head with these hot cocoa bomb creations!

Chocolate Bomb Tools

These are the tools to make the magic happen:

• Round or Sphere silicone mold
• Microwave safe bowl
• Spoon

Hot Cocoa Bomb Molds

A sphere silicone mold is 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!

I just LOVE this hot chocolate bombs mold and so will you. Just you wait and see.

Most hot chocolate bombs can easily be made in a sphere mold with a 2 inch diameter. I prefer the hot cocoa bomb mold above that is 2 1/2 inches in diameter. Better yet, the 3 inch sphere.

To me, the extra half inch matters. In this case bigger is a bit better if at all possible.

You can fit just a little bit more inside which makes these hot cocoa bombs even better in my mind!

How to Make Hot Chocolate Bombs

Reading through the steps on making these delightful hot chocolate drink bombs may feel like there’s no way they can be done within 15 minutes, but I assure you, it’s totally possible!

You’ll be amazed at how quickly you move through these stages. Before getting started, read through them a couple times so you have everything within reach and to ensure the chocolate won’t harden on you prematurely.

Get ready, you’re about to learn how to make hot chocolate bombs!

Step 1: Melt your Chocolate

• Place hot chocolate in a medium sized microwave safe bowl.
• Microwave for 30 seconds.
• Remove and stir the chocolate for at least one minute.
• 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.

Chocolate can burn quickly so don’t overheat it. No one wants to waste perfectly good chocolate!

Step 2: Fill the Silicone Molds

• Pour approximately a teaspoon of melted chocolate into the mold.
• Use the back of the spoon or finger, if chocolate is cool enough, to cover the entire half circle with chocolate, ensuring the chocolate goes all the way up 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.

Step 3: Add More Chocolate

• 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.
• Take another teaspoon of chocolate and cover the first coat of chocolate with a second layer.
• Place back in the fridge or freezer.

Step 4: Fill the Molds

• Pull the mold out again and ensure it’s fully hardened.
• Place a teaspoon or two of hot cocoa mix on each side of the mold.
• Or place hot cocoa mix on one side and extra marshmallows on the other.

Step 5: Seal the Bombs

• Ensure you have melted chocolate to seal the bombs. Here are your options.
• Take one half of the bomb and quickly place it on top of the other half. If needed you can run your hot water tap on top of a plate for a few minutes or until extremely hot. Next, dry with paper towel and use hot plate to press top half onto until very warm, usually a few seconds, and then place on top of other half.
• Fill a spoon of melted chocolate and run it around the seam of the bomb and press both halves together to seal.

Next,

• Use your finger, back of a spoon or paint brush to smooth it out and fill in any cracks or uneven edges.
• Add sprinkles or crushed candy bars to the wet chocolate and allow the seal to harden.

When sealing the edges, working as quickly as possible is the name of the game. Warm fingers will begin to melt the chocolate, so the faster you work, the less likely melting will occur.

Step 6: How to drink hot chocolate bombs

Now for the fun part—time to put that hot chocolate bomb to the test!

• Warm a glass of milk in the microwave or on the stove top. You want it hot, but not boiling.
• Place the hot chocolate bomb in the glass and stir. 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 if necessary or some extra hot cocoa mix if necessary. t may take you to try the recipe to get your ratios worked out properly so that these hot cocoa bombs are perfect for you.
• Allow to cool slightly and enjoy!

You can also place the bomb in a glass and pour the hot milk over the top of it. Either way, the results will be the same and most pleasurable.

How to store hot cocoa bombs?

I have leftover hot chocolate bombs! What do I do?

Leftover hot chocolate bombs with marshmallows can be stored in the fridge by placing them in a resealable baggie or airtight container, ideally individually wrapped in parchment paper to protect each of them.

An empty egg carton also works great as long as it’s wrapped in a plastic wrap or plastic bag and is air tight. Otherwise, condensation can appear and those chocolate bombs become stale quickly.

If storing more than one in an airtight container, consider dusting bombs with icing or powdered sugar to prevent bombs from sticking. 

These delectable delights make great gifts and should last at least two weeks at room temperature out of direct sunlight, below 70 degrees. Would suggest storing them inside your fridge or freezer until ready to give as they run the risk of melting.

Hot chocolate bombs aren’t difficult to make. Devoting a little time, love and care will be so rewarding in the end!

Can you freeze hot chocolate bombs?

You sure can! They will last about two months and to help keep their shape, wrap each one in loosely with parchment paper and place inside an airtight container before freezing.  

Your other alternative is to wrap an egg carton (half) with plastic wrap and store your bombs inside each hole, instead of an egg. Covered in plastic wrap, in an air tight container or a large resealable bag this method works great to freeze them too!

Both methods work beautifully to freeze your hot cocoa bombs.

Your love of chocolate doesn’t stop here. Keep the chocolate theme going with these other fun and easy recipes!

Easy Layered Candy Bark
Stuffed Chocolate Cookie Cups
Chocolate Peanut Butter Cheesecake

Not feeling the chocolate? For a savory treat, try this Cheesy Tuna Bomb.

Full Hot Chocolate Bomb Recipe

• 1/2 cup chocolate bark
• 4 teaspoons hot cocoa mix, minimum, try and get 2 teaspoons inside each, if possible, up to a tablespoon per bomb
• extra marshmallows
• 1 cup hot milk per bomb

• Place hot chocolate in a medium sized microwave safe bowl. Microwave for 30 seconds. Remove and stir the chocolate for at least one minute.
• The residual heat from the warm chocolate will melt most of the other chocolate in the bowl.
• If needed, return to microwave for 15 second intervals, stirring between each one.
• Pour about a teaspoon of melted chocolate into the mold.
• Use the back of the spoon, paint brush or latex free gloves to cover the entire half circle with chocolate, making sure to go all the way up the mold with chocolate.
• Place in the fridge or freezer to harden. Add another layer of chocolate if needed.

The bark hardens fairly quickly, so it should be ready for the second coat in less than five minutes

• Pull the mold out again and make sure it’s fully hardened.
• Place a teaspoon or two of hot cocoa mix in each side of the mold. Or place hot cocoa mix on one side and extra marshmallows in the other. Get up to a tablespoon of hot chocolate mix into each mold if at all possible.
• Make sure you have melted chocolate to seal the bombs. Take half of the bomb and quickly place it on top of the other half.
• Take a spoon full of melted chocolate and run it around the seam of the bomb. Use your finger to smooth it out and fill in any cracks from uneven edges.

Decorating the outsides of chocolate bombs could not be easier. Consider melting chocolate in 15 to 20 second intervals inside the microwave, stirring in between until chocolate is melted.

• Pour melted chocolate into a piping bag or resealable bag. Cut off the corner and drizzle over each hot chocolate bomb, followed by sprinkles, crushed candy, nuts and so much more.
• Add sprinkles or crushed candy bars to the wet chocolate and allow the seal to harden.

Now the fun part. Time to try your hot chocolate bomb!

• Warm a glass of milk, about a cup, in the microwave or on the stove top. Ensure it’s hot, but not boiling.
• Place the hot chocolate bomb or two 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!

Tips for Hot Cocoa Bombs Recipe

• Be patient; after making the first couple, the rest are easy.
• Read the entire recipe to ensure you have everything you need.
• Buy chocolate that’s at least 65% cocoa and make sure there’s cocoa butter listed in the ingredients.
• Use silicone molds (not acrylic) especially if using candy melts or another candy coating. In my opinion, using candy melts or the cheaper chocolate chips tend to taste wax-ish in hot chocolate.
• Non-latex or chocolate gloves are required to handle and assemble chocolate bombs.
• Chocolate shells shouldn’t be too thick or they will be difficult to melt in hot water or milk; if too thin, they’re easily breakable.
• Use paint brush, back of small spoon or glove covered finger to lightly press and rub melted chocolate against seam to smooth seal as much as possible.
• For better control, suggest using a 1/4 to 1/2 inch paintbrush to make your chocolate bomb molds.
• When sealing your bombs edges, don’t use force.
• Allow chocolate to set long enough inside fridge or freezer, once shiny and easily releases from the mold.
• Ensure there’s enough chocolate on the edges of the mold so they don’t break when removing them. If needed, add more chocolate and let mold set again.
• Prepare chocolate bombs in a cool area and keep your hands as cool as possible. Run them under cool water to avoid meting chocolate molds while stuffing.
• Chocolate burns very easily so be very careful. When heating, do so slowly and check package melting directions.
• Keep the size of your bombs in mind as they have to fit inside a mug. 😉
• Don’t hesitate to use chocolate milk instead of regular milk if worried about whether there’s enough hot chocolate mix in your chocolate bomb. Remember the outside of the chocolate bomb melts as well which also increases chocolate flavor.
• Using water instead of milk will also give great results.
• When decorating the outside of your chocolate bombs, don’t drizzle melted chocolate or caramel that’s too hot or they will melt your bomb
• Make sure mold is clean so nothing sticks to your chocolate bombs.

Best Hot Chocolate Bombs Recipe Video