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A glass mug of hot chocolate with a Hot Chocolate Bomb and colorful mini marshmallows on top, surrounded by extra marshmallows and sprinkles in the background.

Hot Chocolate Bombs

Author: Mandy Applegate
Hot Chocolate Bombs are my go-to for Christmas gifts and holiday parties because they're so fun to make, and everyone absolutely loves watching the chocolate shell crack open in hot milk. Each bomb is filled with cocoa mix and marshmallows, then decorated with white chocolate drizzle and sprinkles that make them feel special and festive. They're perfect for cold winter evenings when you want hot cocoa that's rich and creamy, way better than any packet mix. Store them at room temperature for 2 weeks or in the fridge for up to a month.
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Prep Time: 1 hour
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: Hot Chocolate Bombs
Servings: 6
Calories: 515kcal

Equipment

Ingredients

  • 10 ounces milk or dark chocolate
  • 6 tablespoons hot cocoa mix
  • 1 cup mini marshmallows
  • White chocolate and chocolate sprinkles for decoration

For serving:

  • 6 cups hot milk
US Customary - Metric

Video

Instructions

  • Place chocolate in a microwave-safe bowl and melt in 30-second intervals, stirring until smooth.
    10 ounces milk or dark chocolate
  • Set a silicone sphere mold on a tray. Spoon ½–1 tablespoon melted chocolate into each cavity.
  • Use the back of a spoon to spread the chocolate evenly up the sides. Freeze for 10 minutes. Check the shells. If the edges look thin, add a second thin coat. Freeze for 5 more minutes.
  • Gently peel the mold away from the chocolate until all half-spheres are released.
  • Heat a small pan or plate. Press the edge of one chocolate shell against the warm surface for a few seconds to melt the rim.
  • Add 1 tablespoon hot cocoa mix and 10–12 mini marshmallows to each bottom shell.
    6 tablespoons hot cocoa mix, 1 cup mini marshmallows
  • Melt the rim of another shell and place it on top to form a complete sphere.
  • Drizzle with melted chocolate and add sprinkles.
    White chocolate and chocolate sprinkles
  • Place one hot chocolate bomb in a mug. Pour 6–8 ounces hot milk over it, stir, and enjoy!
    6 cups hot milk

Notes

Here are a few helpful tips to make perfect hot chocolate bombs every time.
  • Use high-quality chocolate: Chocolate chips don't melt as smoothly as bar chocolate because they contain stabilizers, so I recommend using a good-quality chocolate bar chopped into pieces for the shells.
  • Flash-freeze the shells: Freeze the molds for 10 minutes after coating so the chocolate sets quickly and releases cleanly without sticking or cracking.
  • Warm the pan gently: Don't overheat the surface when melting the rims or the shells will melt too much and collapse. A few seconds of contact is all you need.
  • Don't overfill the shells: Stick to 1 tablespoon of cocoa mix and 10 to 12 marshmallows per bomb so the filling doesn't spill out when you seal the halves together.
  • Work quickly when sealing: Once you melt the rim, press the two halves together right away before the chocolate hardens again, or they won't stick.
  • Storage trick: Place each finished bomb in a cupcake liner before storing so the decorations don't smudge and the bombs don't roll around in the container.

Nutrition

Calories: 515kcal | Carbohydrates: 51g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 236mg | Potassium: 704mg | Fiber: 6g | Sugar: 37g | Vitamin A: 415IU | Calcium: 350mg | Iron: 6mg
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