Hot Cocoa Bombs drop into a mug of heated milk, then explode with powdered cocoa and mini-marshmallows into the cup! You end up with a cup of hot cocoa that truly is the bomb because all of that molten chocolate melting into your cup creates a rich and steamy cocoa that literally blows you away.
Pretty and fun to serve, homemade hot cocoa bombs are great for the holidays, especially ones like Valentine’s Day! (hint, hint, nudge, nudge, wink, wink)
Hot Chocolate Bomb Recipe True Confession
I felt like I may have missed the hot cocoa bomb train. I mean, they became a TikTok sensation back in 2019, and it seemed that everyone was making them. They were everywhere!
So much so that I thought I didn’t need one on my website – what do you all need with another hot chocolate bomb stuffed with marshmallows? That was until I started planning out the first half of this year’s recipes and decided that my recipe lineup was missing something and that the perfect time for that addition was for my favorite holiday, Valentine’s Day.
What are “Hot Cocoa Bombs with marshmallows?”
You might have seen hot cocoa bombs at Costco or Walmart. Also, the kits to make hot chocolate bombs are available too, but do-it-yourself, from scratch, hot chocolate bombs are the ticket!
Essentially, a hot cocoa bomb combines two rounds of hollow chocolate shells, with powdered hot cocoa and typically mini marshmallows inside. The two ends join together with melted chocolate, which hardens to bind both sides. Finally, the “bomb” drops into a cup of hot milk.
The milk melts the outer shell of chocolate and releases the powdered cocoa and marshmallows. Stir together and you have a super-rich cup of amazing hot chocolate!
Do Hot cocoa bombs need milk or water?
Truth be told, many powdered cocoa mixes actually contain powdered milk. Those cocoa mixes might give the option to use water instead of milk. Sure, you could do it. But seriously, this is way better to do with heated milk, the richer… The BETTER!
I guess if you want you could use hot water, but no way can I personally vouch for doing it that way. To my way of thinking, a cup of hot cocoa needs to be as rich and deeply decadent in the chocolate department as humanly possible.
What type of hot cocoa mix is best for chocolate cocoa bombs?
There are a variety of hot cocoa mixes, and everyone has their personal fave. Some great ones are easy to find include Starbucks Hot Chocolate Mix, Ghirardelli, and Swiss Miss. Dried mini marshmallows might be included in some cocoa mixes, but don’t make that a shortcut.
Or, try my own homemade cocoa mix recipe too!
More marshmallows, and even better, fresh marshmallows make the difference between good and amazing!
What ingredients do you need for a hot cocoa bomb?
To prepare hot cocoa bombs, two stages of ingredients are assembled. First, make the bombs, then get that milk nice and warm! You need the following:
- hot cocoa mix – you can use your favorite store-bought mix, or easily make your own homemade hot cocoa mix!
- miniature marshmallows – find them in the baking aisle, they even come in flavors! You could make your own marshmallows, just keep in mind they will increase the urgency of using the hot cocoa bombs quickly. If you can find them, Jet Puffed makes Mallow Bits that are fun, too!
- sprinkles – are certainly optional, but make the insides fun and the outsides colorful and festive.
- semi-sweet chocolate chips – will make up the outside chocolate shell and the leftovers will be used to drizzle the outside of the chocolate bombs.
- white chocolate – again is optional, melt a little to add a decorative drizzle to the outside of the bombs.
- milk – for serving. You want it almost to the point of boiling – but be careful not to scald it.
Hot Cocoa Bombs Recipe
If you need those silicone mold trays to make the chocolate shells, then I have you covered. Keep in mind there isn’t just one size. Some chocolate molds are larger than others and that may be smaller. Depending on the size of the molds, you may have a little leftover cocoa powder and marshmallows mixture.
Step One: Combine the Hot Cocoa Mixture & Marshmallows
Combine the hot cocoa mix of your choosing and miniature marshmallows together in a small bowl. Line a small baking sheet with parchment paper. Set aside.
Step Two: Melt the Chocolate
Use a double boiler to melt the chocolate, or you can bring a medium-sized pot, halfway filled with water to a simmer over low heat. Place a heat-safe bowl that fits in the top of the pan without touching the water atop the warming pan.
Add the chocolate chips to the bowl, stirring until the chips melt and can be stirred smooth. Remove the melted chocolate from the heat, but keep water on the stove for later.
Step Three: Form the molds
Add a heaping spoonful of the melted chocolate to each of the chocolate molds, using the spoon to spread the chocolate evenly throughout the mold, making sure to get it up the sides. Save the extra chocolate for decorating.
Step Four: Freeze the Molds
Place the molds in the freezer for 10-15 minutes, or until chocolate is completely set.
Once the chocolate is set, carefully remove the chocolate from the molds and place them on the prepared baking sheet.
Step Five: Fill the Molds
Flip half of the molds over, and fill each of them with the cocoa/marshmallow mixture.
Add ½ teaspoon of sprinkles to each mold, if desired.
Step Six: Seal the molds
Take the empty half of the molds and place them on another baking sheet, edges down. Set over that pot of water you still have simmering on your stove, until the edges begin to melt. Using gloved hands, as to not leave fingerprints behind, place the empty half atop the filled half sealing the molds with the melted chocolate edges.
Step Seven: Decorate
Using leftover melted chocolate drizzle and decorate the molds. Can use melted white chocolate, peanut butter, or caramel chips for something different. Dust with sprinkles for festive holiday chocolate bombs!
Step Eight: Serve
Pour 1 cup of very hot milk into a large mug, Gently add the bomb and stir into milk. Enjoy!
Decorate for holidays and use as gifts, or keep them all for yourself!
Love it? Pin It!
If you want to make these homemade hot cocoa bombs, you will need the recipe! Find it easily by pinning it to your favorite Pinterest recipe board before you go!
Tips for successfully making homemade hot chocolate bombs
- Make sure to use gloves when you handle the chocolate shells. Not only does that avoid fingerprints, but it also keeps your hands from warming the chocolate when you seal the sides.
- Take note of the temperature of your kitchen. You will need to work quickly to assemble the chocolate bombs, and if your kitchen is extremely warm it won’t be to your advantage, as they will melt even quicker.
- The warm, almost melting, chocolate does make the seal possible, but you need it to cool quickly. Feel free to chill them for a minute or two if desired.
- These hot chocolate bombs are best when they are enjoyed quickly. Use them immediately, or store them at room temperature for up to 3 days.
Variations on hot cocoa bombs
Besides the types of hot cocoa mix you choose, plenty of fun variations decorating them abound… For example, drizzle the sealed shells of hot chocolate mixed with white chocolate, or make them colorful with sprinkles. Dust them with a bit of granulated sugar or cocoa powder.
Doing a few different styles sure works great if you intend to gift hot cocoa bombs for Christmas or Valentine’s Day by the way. ( Another hint might have just dropped…)
More Recipes that are “The Bomb”
The “kids” may not be saying it anymore, but these recipes here are the bomb.com:
- Italian Cheese Bombs (pictured above)
- Sausage Pretzel Bombs with Mustard Cheese Sauce
- Cherry Bomb Cocktails
- Skillet Pizza Bombs
More sweet cocoa recipes!
- Simple Tiramisu Recipe (pictured above)
- Peanut Butter Hot Cocoa
- Cocoa Krispy Owls
- Bittersweet Cocoa Bourbon Balls
- Ice Cream Cake Roll
- Mug Brownie For One
Let’s make some Hot Chocolate Bombs!
- For the Insides of the chocolate bombs:
- 6 tablespoons of hot cocoa mix, divided
- 1 cup miniature marshmallows, divided
- Sprinkles, optional
- For the Outside chocolate bomb molds
- 2 cups semi sweet chocolate chips
- For decorating:
- leftover chocolate for drizzling
- melted white chocolate for added color
- Use festive sprinkles for holiday hot chocolate bombs
- For serving:
- 6 cups whole milk, heated until very hot, divided
- Combine hot cocoa mix and miniature marshmallows together in a small bowl. Line a small baking sheet with parchment paper. Set aside.
- Melt the chocolate: Bring a medium sized pot, halfway filled with water to a simmer over low heat. Place a heat safe bowl that fits in the top of the pan without touching the water atop the warming pan. Add the chocolate chips to the bowl. Stir until the chips are melted and can be stirred smooth. Remove the chocolate from the heat, but keep water on the stove for later.
- Form the molds: Add a heaping spoonful of the melted chocolate to each of the chocolate molds, using the spoon to spread the chocolate evenly throughout the mold, making sure to get it up the sides. Save the extra chocolate for decorating.
- Freeze: Place the molds in the freezer for 10-15 minutes, or until chocolate is completely set.
- Fill the Molds: Once the chocolate is set, carefully remove the chocolate from the molds and place them on the prepared baking sheet. Flip half of the molds over, and fill each of them with the cocoa/marshmallow mixture. Add ½ teaspoon of sprinkles if desired.
- Seal the molds: Take half of the molds and place them on another baking sheet, edges down. Set over the pot of simmering water, until the edges begin to melt. Using gloved hands, as to not leave fingerprints behind, place the empty half atop the filled half sealing the molds with the melted chocolate edges. *work quickly, the warmth of your fingers will melt the chocolate.
- Decorate: Using leftover melted chocolate drizzle and decorate the molds. Can use melted white chocolate, peanut butter or caramel chips for something different. Dust with sprinkles for holiday chocolate bombs!
- Serve: Pour 1 cup of very hot milk into a large mug, Gently add the bomb and stir into milk.
Store at room temperature for up to 3 days. Best to use right away.
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13x18 Half Sheet Pan
Reynolds Kitchens Non-Stick Parchment Paper
Pyrex Glass Food Storage Containers with lids
Cuisinart Chef's Classic Nonstick 1-Quart Saucepan with Lid
Hot Chocolate Bomb Mold Silicone 2.5 inch Chocolate Sphere Mold Chocolate Ball Molds
Silicone Molds, Chocolate Molds with 6 Semi Sphere
Amount Per Serving: Calories: 693Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 308mgCarbohydrates: 96gFiber: 5gSugar: 82gProtein: 14g
Please note that nutrition is not guaranteed accurate.