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Hot Chocolate Bombs Recipe

Prep Time 30 minutes
Chill Time 20 minutes
Total Time 50 minutes
Course DIY Treats, Drinks
Cuisine American
Servings 6 bombs

Ingredients
  

  • 10 oz semi-sweet or milk chocolate bars or chips
  • 6 tbsp hot cocoa mix
  • 1/2 cup mini marshmallows
  • Optional fillings: crushed peppermint toffee bits, sprinkles
  • Optional toppings: white chocolate drizzle edible glitter, crushed candy cane

Instructions
 

  • Chop chocolate finely and melt in a heat-safe bowl over simmering water (or microwave in 20-sec bursts, stirring often).
  • Spoon 1-2 tsp melted chocolate into each half of a silicone mold. Use the back of a spoon to coat the sides evenly. Chill 5-10 mins.
  • Repeat to add a second coat of chocolate if needed for strength. Chill until fully set.
  • Gently remove shells from molds. Warm a plate in the microwave and lightly press the edge of one shell to the plate to melt slightly.
  • Fill with 1 tbsp cocoa mix, mini marshmallows, and other fillings.
  • Seal with another shell (softened edge), press gently to fuse.
  • Decorate with drizzle, sprinkles, or glitter if desired. Let set.
  • To serve: place in a mug and pour 1 cup hot milk over. Stir and enjoy!

Notes

  • Use good-quality chocolate that melts smoothly.
  • Don’t overheat or chocolate may seize.
  • Silicone molds make removal easiest.
Nutrition (per bomb): Calories: 220 | Carbs: 28g | Protein: 2g | Fat: 12g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.