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Looking for a fun and easy way to make hot cocoa? These DIY hot cocoa bombs are the perfect solution! They are made with just three simple ingredients. They are simple to make, and you can customize them with your favorite flavors. Plus, they make a great gift for friends and family members during the holidays. Keep reading for instructions on how to make your own DIY hot chocolate bombs!
Hot cocoa bombs were the biggest craze when they were invented in 2019. The idea is basically hallowed chocolate shells filled with cocoa powder and mini marshmallows that opened up and dissolved when hot milk was poured on top. They are actually really easy to make at home with my step-by-step tutorial below. But you will need to secure some chocolate molds!
Table of Contents
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Melting & Assembly
Key Flavor: Chocolate
Skill Level: Intermediate
Summary
- Festive and fun! You can really get creative with decorations and flavors to make these your own. They are perfect for the holiday season and are a simple way to delight guests or loved ones.
- DIY hot cocoa bombs are ideal for gifting! They make thoughtful gifts for friends and family members during the holidays. Simply fill them with your favorite ingredients and package them in festive boxes or bottles tied with bows. There is no doubt that everyone will absolutely love getting these homemade hot cocoa bombs as a surprise treat!
- Easy to customize. Unlike store-bought hot cocoa mixes, these DIY bombs let you customize the flavor with your own favorite ingredients, such as peppermint and cinnamon. You can make white chocolate, milk chocolate, or dark chocolate hot cocoa bombs depending on your preferences.
- Family experience. Making hot cocoa bombs is a fun and easy way to get the whole family involved. Kids will love helping with the molds and pouring in the ingredients, while adults can help with measurements or taking care of any high temperatures.
Ingredients to make hot chocolate balls
- High-quality semi-sweet chocolate: I like to use chocolate with at least 60% cacao for the best flavor. I also use a chocolate bar instead of chocolate chips. I find that the bars yield better-quality chocolate, and I can easily find one that is flavored – say a sea salt dark chocolate, orange, etc. For making different flavored bombs.
- Mini marshmallows: Any mini marshmallow will work. You do not need to use dehydrated marshmallows, but you can if you want too!
- Hot cocoa mix: Any powdered mix will work here. I do prefer to use homemade hot cocoa mix and find that it tastes better than any storebought.
How to make hot chocolate bombs
Besides the 3 main ingredients, you will need a silicone mold to make hot chocolate bombs. While the most popular option is a circle, you can really get creative here as well with a tree, snowflake, and even gingerbread man mold for the holidays.
temper chocolate & add to molds
- Fill a pot with water and heat. Place a heat-proof bowl sitting securely on top of the pot without touching the water. Place the chopped chocolate in the bowl.
- Stir with a silicone spatula until the chocolate is melted. Remove the chocolate immediately after it melts, being careful not to overheat it, and allow it to cool.
- Place the tempered chocolate into each of the silicone mold cups (12 total). Brush a thin layer of the chocolate up the sides and slightly over the edges of the molds by just a bit. Let sit at room temperature until the chocolate hardens. Apply another thin coating of the tempered chocolate and let sit at room temperature again until the chocolate is hardened. Carefully remove all the chocolate from the molds.
stuff and seal chocolate shells
- Divide the cocoa mix and marshmallows into 6 of the molds, filling all the way to the top.
- Use a q-tip to outline a border of the melted chocolate on the other unfilled chocolate molds.
- Close the 6 molds to form a sphere and let sit at room temperature again until the chocolate is hardened set, about 30 more minutes.
Tips for making homemade hot cocoa bombs
- Allow the melted chocolate to cool slightly before adding it to the mold. If the chocolate is too hot, it will easily run down on the chocolate mold without staying in place and easily break
- Use sprinkles to conceal imperfections. When you seal the two cups together, you may have some imperfect edges or extra chunky chocolate parts, and that’s ok! If you want to hide some of that, though, add some melted chocolate around the rim and then coat it with sprinkles.
- Don’t use burnt chocolate. While it is difficult to burn chocolate using a double boiler method, it can happen, and if you decide to melt your chocolate in the microwave, it is even more likely that it will burn. Burnt chocolate can not be salvaged and will ruin the taste of your hot cocoa bombs. So make sure to keep a close eye on your chocolate while it’s melting.
- Find that “just right” shell thickness. You want your hot cocoa bombs to stand up to general handling and not crack with the slightest of pressure. You also want your hot chocolate bombs to melt and not overload you. It may take a few tries, but play around with the thickness of the outer shell until you’ve got a good idea of how thin or thick it should be.
popular substitutions & additions
- Use candy melts to make it easier. Melted chocolate can be finicky since it can’t be too hot or cold before adding it to the chocolate molds. Candy melts can be easier to work with.
- Use festive sprinkles instead of marshmallows. Don’t want to deal with marshmallows? You can add all sorts of fun sprinkles and candies to the chocolate shells, such as crushed candy cane.
- Use milk or white chocolate for the shell. You can really use whatever type of chocolate you want/prefer. Grab some white chocolate peppermint bark and melt it down, or even a milk chocolate orange!
how to store hot chocolate bombs
Hot cocoa bombs can be stored in an airtight container or sealed zip-top bag for up to 2 weeks. To extend their shelf life, store the hot chocolate bombs in the refrigerator. If you live in a very warm climate or plan on traveling with your homemade hot cocoa bombs, it may be best to keep them chilled until just before they are ready to be used.
Regardless of how they are stored, always make sure to keep your hot chocolate bombs away from direct sunlight and heat sources. This will help ensure that they retain their texture and flavor for as long as possible.
how long will hot chocolate bombs last in the fridge?
The shelf life of hot cocoa bombs will depend on a number of factors, including the ingredients used and how they are stored. In general, homemade hot cocoa bombs can be stored in the refrigerator for up to 4 weeks if kept in an airtight container or sealed zip-top bag.
can I freeze hot chocolate bombs?
You can also freeze the hot cocoa bombs, although you may need to allow them to defrost slightly before using them. To freeze the hot cocoa bombs, place them in an airtight container or sealable bag and store them for up to 3 months.
If you are planning on using your hot cocoa bombs regularly and want to prolong their shelf life, it is best to keep them refrigerated or frozen. This will help prevent contamination, spoilage, and loss of flavor and texture.
Frequently asked questions
To melt a hot chocolate bomb, the milk should be heated to just below boiling. This will ensure that the chocolate shell melts completely and releases the delicious filling inside. The melting process may take a few minutes, so you may want to stir the milk occasionally to help speed things up.
There are many different ways to customize your hot chocolate bombs, from using various types of chocolate for the shell to adding fun toppings like candy sprinkles or crushed peppermint. You can also experiment with different fillings, such as melted white chocolate or chopped marshmallows. The possibilities are endless, so feel free to get creative and have fun with your hot cocoa bombs!
While you can technically use water instead of milk to melt the hot cocoa bombs, we do not recommend this as it may result in a less rich and flavorful hot chocolate. If you prefer a more diluted hot chocolate, however, feel free to experiment with different liquids and adjust the amount of bomb used accordingly.
With just a few ingredients and some easy steps, you can make your own Hot Cocoa Bombs! These delicious treats are perfect for the winter season and can be customized to your liking. They’re also a great way to get the kiddos excited about making their own hot cocoa. So if you are looking for an easy, festive, and tasty way to make hot chocolate at home this winter, try these delicious Hot Cocoa Bombs! Whether you use milk, water, or even a dairy-free alternative, these simple homemade treats are sure to leave you wanting more. So what are you waiting for? Get started today!
More holiday treats:
- Hot chocolate
- Vegan Hot Chocolate
- Cocoa Oat Coffee Smoothie
- Homemade Pumpkin Spice Latte
- Oatmeal Cranberry Cookies
- White Chocolate Dipped Sugar Cookies
- Vegan Peppermint Brownies
- Reindeer Brownies
- Chocolate Peppermint Mousse
- Chocolate Peppermint Bark
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Hot Cocoa Bombs
Ingredients
- 6 ounces bittersweet chocolate bar chopped
- 6 tablespoons hot cocoa mix
- ¾ cup mini marshmallows
Instructions
- Fill a 4-quart pot with water and set over medium-high heat. Place a heat proof bowl sitting securely on top of the pot without touching the water.
- Place the chopped chocolate in the bowl and stir with a silicone spatula until the chocolate is melted, about 5 minutes. Remove the chocolate immediately after it melts, being careful not to overheat it, and allow it to cool for 5 minutes.
- Place 1 tablespoon of the tempered chocolate into each of the silicone mold cups (12 total). Brush a thin layer of the chocolate up the sides and slightly over the edges of the molds by just a bit. Let sit at room temperature until the chocolate hardens, 5 to 15 minutes. Apply another thin coating of the tempered chocolate and let sit at room temperature again until the chocolate is hardened,, about 15 to 30 more minutes.
- Carefully remove all the chocolate from the molds. Divide the cocoa mix and marshmallows into 6 of the molds, filling all the way to the top.
- Use a q-tip to outline a border of the melted chocolate on the other unfilled chocolate molds. Close the 6 molds to form a sphere and let sit at room temperature again until the chocolate is hardened set, about 30 more minutes.
- When ready to use, serve with warm milk.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
