|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||9%|
|Total Sugars 45g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hot chocolate bombs hit the internet in the winter of 2020 as the latest trend for this warm and cozy beverage. Each bomb is formed by sticking two half spheres of chocolate together filled with hot cocoa mix, marshmallows, sprinkles, and more. They bring instant entertainment and spectacle to sipping your favorite winter drink. Even more, they make for great party favors or gifts. All it takes is less than 4 ingredients to join in on this viral trend and become a home chocolatier.
There are many different molds you can use for this recipe, but we recommend the 2-inch silicon mold. This size will fit in a standard mug nicely and make unmolding easier. Typically, the bombs use dark chocolate filled with hot cocoa mix and mini marshmallows, but feel free to get creative and customize them to your own personal tastes. Read through to our tips and variations near the bottom for even more ideas.
"These hot chocolate bombs have been all over social media, and honestly it’s because they’re so fun to make! They’re really easy to customize with your favorite flavors. I personally like adding peppermint dark hot chocolate mix for a minty surprise. These can easily be decorated depending on the season or event as well." - Jacqueline Tris
Gather the ingredients.
Fill a medium pot with 2 to 3 inches of water and heat to a boil. Once the water comes to a boil, lower the heat to the lowest setting.
Place about 2/3 of the semisweet chocolate in a large heatproof bowl, then place the bowl over the pot to create a double boiler. (The bowl should be large enough to sit on the rim of the pot and not touch the water. The idea is for the steam to gently melt the chocolate).
Alternatively, melt the chocolate in a microwave-safe container on medium power in short bursts.
Once the chocolate starts to melt, stir, occasionally, with a heatproof spatula until the chocolate is about 90% melted.
Remove the bowl from the heat, then add the remaining chocolate, a little at a time, allowing it to completely melt before adding more. Stir continuously until everything is melted and smooth. The chocolate should not be hot to the touch.
Place 2 silicon molds on a wire rack over a piece of parchment paper on a work surface. Working with one mold at a time, fill each of the 6 cavities about halfway with the melted chocolate.
Pick the mold up using both hands and gently swirl the chocolate around until it spreads to the top of each cavity.
Tilt the mold back over the bowl of melted chocolate to shake out any excess. Then flip it upside down onto the wire rack over parchment paper. Repeat with the second mold. Set aside any of the extra melted chocolate in the bowl.
Flip the first mold back to right side up and use an offset spatula or bench scraper to scrape any excess chocolate off the top of the molds. Repeat with the second mold. Place both molds in the fridge to set for at least 15 minutes.
Remove the molds from the fridge, then carefully unmold 6 half spheres, laying them dome-side up on a sheet of parchment paper.
Heat a large skillet over medium until it just gets hot, but not scalding. Turn the heat off. Working one dome at a time, briefly touch 6 of the domes seam-side down in the warm skillet until the chocolate melts slightly around the rim. Place seam-side up on the parchment paper.
Fill each of the 6 seam-side up domes with about 2 tablespoons of cocoa mix, 5 or 6 mini marshmallows, sprinkles, and candies, if using.
Repeat steps 9 and 10 with the remaining 6 chocolate domes. While the seam is still melted, place each on top of a cocoa-filled half sphere and press to cement the bomb shut.
Reheat the bowl of leftover chocolate over the double boiler or in the microwave, until just fluid. Using a spoon, drizzle some of the chocolate back and forth over the bombs to decorate. Garnish with sprinkles or crushed candies, if desired. Let the hot chocolate bombs sit at room temperature until completely set.
To serve, bring your favorite milk to a boil. Place a bomb in a mug, then pour the hot milk over top. Let sit briefly to melt, then swirl with a spoon to combine.
- As chocolate is the star ingredient here, make sure to use the highest quality. This means 65% or more cocoa in the bars you use.
- If you are finding it hard to coat the molds, you can use a pastry brush to paint the chocolate on. We suggest apply one layer, letting the chocolate set, then applying a second coat of chocolate to create structure.
- Heat your chocolate slowly as this prevents it from breaking. We like to use the double boiler method to help control this process, but you can use the microwave to melt the chocolate. Do this by microwaving for 30 seconds, stirring, then for 15-second increments from there.
There are endless combinations to create the perfect hot chocolate bomb for you and your loved ones. Here are some of our favorites items to add along with the hot cocoa mix:
- Salted Caramel: caramel chips + sea salt
- Peppermint: chopped peppermint patties or crushed peppermint candies + white chocolate chips
- Peanut Butter: peanut butter chips or chopped Reese's
- Cookies n' Cream: crushed Oreos
- S'mores: crushed graham crackers
- Mocha: instant coffee + chocolate covered espresso beans
For the best flavor, use your hot chocolate bombs within the first 2 weeks. Depending on what ingredients are placed inside your chocolate bombs, they can be kept in airtight containers at room temperature for up to 3 months.
Do I need to temper the chocolate?
The short answer is no, but tempering provides a shiny finish and strong structure for your bombs. Although, we do not measure the temperature in this recipe, we do lean into the seeding method, making it a quick and easy process. This is when you melt most of the chocolate initially, then gradually add in the remaining chocolate, stabilizing the mixture by stirring in each addition before adding the next.