The BEST Hot Chocolate Bombs Recipe

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

1. Place the chocolate in a medium-sized microwave-safe bowl.
2. Microwave for 30 seconds.
3. 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

1. Pour approximately one teaspoon of melted chocolate into the mold.
2. 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.

3. 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.
4. 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.
5. Cover with a second layer of chocolate and place back in the fridge or freezer.

Step 3: Fill the Molds

1. Check the mold to ensure it's fully hardened.
2. 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.

1. 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.
2. 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.
3. 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!

1. Warm a glass of milk in the microwave or on the stovetop. You want it hot, but not boiling.
2. 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.
3. Stir to combine the loose hot cocoa and marshmallows.

4. Add another bomb or some extra hot cocoa mix if you want a more intense chocolate flavor.
5. 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.

1. Combine the hot cocoa mix and the alcohol in a small bowl and mix it together!

2. 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

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This post was originally published in November 2020. It has been updated for additional photos and content.