Decadent Hot Chocolate Bombs

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Hot Chocolate Bombs are chocolate balls filled with hot chocolate powder mix and marshmallows for a deliciously savory hot drink on a cold night. We even give you four additional flavor combinations!

Hot chocolate is a winter favorite for the whole family. Growing up we always had packets of hot cocoa powder at home and we thought they were amazing! These days, we’re looking for higher quality hot chocolate with a richer flavor. Hot Chocolate Bombs gave us everything we wanted and more! They’re full of chocolatey goodness, and we love the way we change up the flavors! You can keep it traditional with marshmallows and mint, or go adventurous with fudge bombs. No matter which flavor you try, you’re sure to love it!

What chocolate should I use?

You can really use any chocolate chips or melted chocolate. However, you will notice differences in taste and waxiness between low-grade and high-grade chocolate. You can also try milk chocolate, dark chocolate or even white chocolate!

Melted Chocolate Options:

Instead of microwave, you can melt chocolate using the double boiler method. Place a glass bowl over a pot of boiling water. The bowl needs to just touch the water. Melt chocolate and stir until smooth. Remove from heat and leave bowl in place. Make sure the temperature of the chocolate does not exceed 90 degrees Fahrenheit.


We prefer to pour warmed whole milk over our hot chocolate bombs, but you can also use your favorite dairy or plant-based milk.

Die size:

Hot Cocoa Bombs are available in a variety of sizes. This recipe works for a large size. If you’re using it on a small mold, cut the amount that goes into the mold in half.

Why is my hot chocolate bomb dirty?

Fingerprints are the worst when you’re crafting hot chocolate bombs! Wear gloves while working to avoid fingerprints!

Assembly tips:

We found it was much easier to fit our spheres into the cupcake liners after the edges were smoothed out. This way, you can easily fill bombs without worrying about messing up your beautiful chocolates!

A glass filled with hot chocolate from a hot chocolate bomb.

Freezing Instructions:

If you are freezing your hot chocolate bombs, you will need to wrap them individually in plastic wrap before placing them in a freezer safe bag. They should last up to 3 months.

Storage Instructions:

Hot Chocolate Bombs are good for up to 24 hours at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer!

If you liked this recipe, you might be interested in these other delicious drink recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Hot Chocolate Bomb.

Hot Chocolate Bombs are chocolate balls filled with hot chocolate powder mix and marshmallows for a deliciously savory hot drink on a cold night. We even give you four additional flavor combinations!

Preparation time 20 minute

cooking time 10 minute

total time 30 minute

raw material

  • 16 ounce chocolate chips or candy melts
  • 1 cup hot chocolate mix Divided into
  • 1/2 cup Mini Marshmallows Divided into
  • 1/4 cup candy bar crushed, optional


  • Add 16 ounces of chocolate or melted candy to the bowl. Microwave for 30 seconds and stir until the chocolate is melted and smooth.

  • To fill the mold, add a tablespoon of melted chocolate, then spoon the chocolate over the sides of the mold. Be sure to apply evenly to the inside of the molds and to the edges of each mold. Scrape off excess chocolate.

  • Refrigerate chocolate for 10 minutes, or until completely set.

  • If the first layer seems too thin, add another layer of chocolate on top of the set layer and refrigerate until set.

  • Remove the chocolate from the mold. Start by adding a small amount of water to a saucepan and bring to a simmer, then place a baking sheet on top of the saucepan and smooth out the edges of half of the chocolate molds. Once the baking sheet is hot, place the open side of the sphere on top and melt the edges of the sphere for a few seconds until the edges are even.

  • Place even spheres into cupcake liners and spoon in about 2 tablespoons each of hot chocolate mixture, 5-6 mini marshmallows, and a handful of crushed lollipops (optional).

  • To seal the filled and empty halves together, place the edges of the empty sphere halves on a baking sheet, then place it on top of a pot of boiling water. Once the edges are hot and melted, gently place them on top of the filling halves to seal, and let them cool completely.

  • Let’s decorate!

  • Place the bomb in a mug and pour 1 1/2 -2 cups of hot milk over it until the outside melts. Stir and enjoy!


Other favorite flavor combinations:

Creamy Bumblebee
White Chocolate Shells – Apple Cider Powder + 1/4 teaspoon ground cinnamon + 1/8 cup mini marshmallows.
Double Chocolate Bombs
Semisweet Chocolate Shells – dark hot chocolate powder mix + 1/8 cup semisweet chocolate chips + 1/8 cup mini marshmallows.
Peanut Butter Chocolate Bombs
Milk Chocolate Shells – Hot Chocolate Powder Mix + 1/8 Cup Chopped Peanut Butter Cups + 1/8 Cup Marshmallows.
Raspberry Chocolate Bombs
Milk Chocolate Shells – Hot Chocolate Powder Mix + 1 teaspoon ground freeze-dried raspberries + 1/8 cup mini marshmallows.

Calories: 475kcal | carbohydrate: 77G | protein: 1G | fat: twenty oneG | Saturated fat: 13G | Polyunsaturated fats: 1G | Monounsaturated fats: 1G | Trans fat: 1G | cholesterol: 16mg | sodium: 280mg | Potassium: 1mg | fiber: 1G | sugar: 64G | Vitamin A: 3unit | calcium: 30mg | iron: 1mg

decadent hot chocolate bomb