Hot Chocolate Bombs
Hollow chocolate spheres filled with cocoa powder and marshmallows that melt into a rich hot chocolate when hot milk is poured over them. A fun Christmas gift.
How to Make Hot Chocolate Bombs
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Melt 200 g of the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Do not overheat it.
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Spoon about 1 tablespoon of chocolate into each cavity of a 6 cm silicone sphere mould with 12 half-spheres, and use the back of a spoon or a brush to coat the sides evenly and thickly. Chill for 10 minutes.
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Add a second coat of chocolate, reheating it if it thickens, and chill for 10 minutes more, until completely set.
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Gently ease each half-sphere out of the mould. Fill 6 of the halves with 10 g of hot chocolate powder and 10 g of mini marshmallows each.
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Warm a plate in a low oven or in the microwave. Press the rim of each empty half against the hot plate for 2 seconds, until it just melts, then set it on top of a filled half and press together, smoothing the seam with a little melted chocolate.
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Drizzle with the melted white chocolate, add sprinkles and chill for 15 minutes, until set.
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To use, place a bomb in a mug and pour over 250 ml of very hot milk. Stir until melted.
Tips for Making Hot Chocolate Bombs
- Melt the chocolate slowly. If it overheats, it turns grainy and thick, and it will not coat the mould smoothly.
- Make the shell thick enough to hold. Thin shells crack when you take them out of the mould, and thick ones are stronger and safe to handle.
- Use hot, not boiling, milk. It melts the shell just enough, and the cocoa inside dissolves without scorching.
What to Serve with Hot Chocolate Bombs
- Hot milk
- Whipped cream
- Candy canes
Storing & Reheating Hot Chocolate Bombs
Keep in an airtight container in a cool place for up to 2 weeks, or in the fridge in warm weather. Wrap individually as gifts.
Hot Chocolate Bombs FAQ: Common Questions
How long does Hot Chocolate Bombs take to make?
About 45 minutes in total — 40 minutes of preparation and 5 minutes of cooking. The recipe serves 6.
What are the key tips for making Hot Chocolate Bombs?
Melt the chocolate slowly. If it overheats, it turns grainy and thick, and it will not coat the mould smoothly. Make the shell thick enough to hold. Thin shells crack when you take them out of the mould, and thick ones are stronger and safe to handle. Use hot, not boiling, milk. It melts the shell just enough, and the cocoa inside dissolves without scorching.
What should I serve with Hot Chocolate Bombs?
Hot milk; Whipped cream; Candy canes.
Is Hot Chocolate Bombs suitable for a special diet?
This recipe is no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Hot Chocolate Bombs?
About 373 kcal per serving, with 5 g protein, 50 g carbohydrate and 17 g fat. The figures are calculated from the ingredient list and are an estimate.
Hot Chocolate Bombs Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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