Hot Chocolate Bombs (With Marshmallows!)

product4kid March 13, 2021

0 0 5 minutes read

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Hot chocolate bombs are a fun and delicious way to enjoy a classic hot cocoa drink!

This recipe makes DIY marshmallow and cocoa-filled chocolate balls that can be melted in hot milk for the perfect mug of hot chocolate!

Hot Chocolate Bombs with one in a cup

What is a Hot Chocolate Bomb?

A hot chocolate bomb is a hollow ball of chocolate filled with hot cocoa powder and mini marshmallows. The ball is placed into a mug of hot milk (or water) and the heat melts it creating the perfect sippable mug of cocoa.

They look so fancy, but they’re really a DIY at-home fun project.

Ingredients and Variations

CHOCOLATE We ONLY recommend using a bar of high-quality chocolate or couverture chocolate.

Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe. Candy melts are not chocolate and are not recommended for this recipe. Use chocolate that’s between 55% and 80% cocoa and it needs to have cocoa butter as one of the first ingredients.

FILLING Some recipes use 2 teaspoons to 1 tablespoon of hot chocolate powder but we don’t find this adds enough to make a rich hot cocoa. We suggest 1oz. packets (or about 3 tablespoons).

Anything can go inside a hot chocolate bomb- start with hot cocoa powder and then add whatever you’d like (we like mini marshmallows). Small caramel pieces, mini M&M’s, any kind of colorful sprinkles, even pieces of caramel or a bit of espresso powder! Why not!? The possibilities are endless!

OTHER TOOLS

Melting Chocolate

Use the microwave to make melting these chocolate extra easy.

To keep the chocolate smooth and shiny, you’ll want to temper it. This means melting it to a temperature of 88-90°F! Simply heat and stir in the microwave for 30-seconds. Continue melting at 15-second intervals until most of the chocolate is melted ensuring you don’t overheat it. You should have little bits of unmelted chocolate and if you keep stirring, it will melt.

I use an instant-read thermometer to ensure I get the right temperature for the best results. It sounds fussy but I promise it’s easy. If the chocolate is slightly over the 90°F quickly stir in a little bit of finely chopped chocolate to bring the temperature down.

Assembling Hot Chocolate Bombs

Melt chocolate per recipe below.
Add 1 tablespoon of chocolate into each mold and spread it with a small spoon. Refrigerate to harden.

Once hardened, fill each mold with hot chocolate powder & mini marshmallows.

Warm a small plate in the microwave & place an empty sphere half on the plate, just enough to melt the edges.
Carefully lift it off the plate & secure it to a filled hot chocolate bomb, run a clean finger around the edges to seal.
Assemble the remaining chocolate bombs.

PRO TIPS:

Be sure to avoid getting water in the melts to prevent them from becoming grainy.

Overlap the melts a little over the edge of each mold to make them easier to seal. Once the edges are sealed, warm a spoon under hot water and gently press the back of it along the edges to make them perfectly flat.

Once bombs are finished, drizzle the outside with colored icing and then add sprinkles or small candies for a more decorative effect.

To Use Hot Cocoa Bombs

Place hot chocolate bomb in a mug and pour hot milk or water over it and watch it burst open! Stir and enjoy!

More Chocolate Faves

Did your family love these Hot Chocolate Bombs? Be sure to leave a rating and a comment below!

Hot Chocolate Bombs

Made with just 3 ingredients, these chocolate bombs will result in a creamy and decadent mug of hot chocolate when you add steaming hot milk to them!

Melt Chocolate

Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir. Continue to microwave at 15-second intervals stirring until almost melted (there should be some bits left). Continue to stir so that the heat of the chocolate melts the unmelted pieces.
Check the temperature to make sure that the chocolate reads 88-90°F. If the temperature is over 90 degrees, stir in an additional ounce of chocolate until melted to bring it to between 88-90 degrees. This process ensures the chocolate is shiny & glossy and sets firm.

Create Shells

Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
Remove from the refrigerator and spoon another heaping spoonful into one of the molds and spread it as a second layer. Be sure to do this one at a time or the chocolate will cool too quickly before you get to spread it on each. Freeze for 10 minutes.
Remove from the freezer and put food-safe gloves. Remove the chocolate shells from the molds.

Fill Shells & Seal

Once all of your shells are made, microwave a plate for minutes. Half of the shells, open side down, on the warm plate and gently spin them to smooth the edge.
Place the shells in a cupcake liner (or pan) open side up and fill the cavities with a packet of hot cocoa mix and marshmallows.
Reheat the plate for 2 minutes in the microwave. One at a time, place a shell open side down to melt the edge and then place it on top of one of the filled shells to seal. Run your finger along the edge to smooth it.
Let the hot chocolate bombs chill for a few minutes to set. Top with a drizzle of chocolate and sprinkles if desired.

CHOCOLATE We ONLY recommend using a bar of high-quality chocolate or couverture chocolate with between 55% and 80% cocoa and cocoa butter listed as one of the first ingredients.
Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe. Candy melts are not recommended for this recipe.
FILLING We suggest 1oz. packets (or about 3 tablespoons).
PREP TIME: Prep and Inactive time are accurate for 1 mold which makes 6 halves (3 whole). If you use 2 molds, the time would be slightly reduced, but it takes about 30 minutes to melt, spread, and assemble. Then 15 to 20 minutes for them to chill.
CHOCOLATE TEMPERATURE: If using milk chocolate you’ll want to heat the chocolate to be between 86-88°F and if using white chocolate you’ll want it to be between 82-84°F.
To test if your chocolate is tempered, smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not.
MORE TIPS

Gloves help avoid fingerprints. Be sure not to grab the hot plate with your gloved hand and then touch the spheres or it will leave a mark.
These are best consumed right after making or within 24 hours.
Silicone can attract lint, so avoid drying them with a dishcloth. Let them air dry or pat with a paper towel.
These are intended for molds 2.75 inches across. If you use a different sized mold, the amount of chocolate needed will vary.

Calories: 107, Carbohydrates: 23g, Protein: 1g, Fat: 2g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 139mg, Potassium: 1mg, Fiber: 1g, Sugar: 18g, Vitamin A: 2IU, Calcium: 15mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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