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This is a vertical image of a hand coming in from the left side of the image holding a hot cocoa bomb over a white mug filled with milk. The hot chocolate bomb is drizzled with white chocolate and topped with rainbow sprinkles. The mug sits on a white marble surface with more mini marshmallows around it, a mug with hot chocolate and marshmallows and a hot chocolate bomb are blurred in the background. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free NF Nut-Free

Easy, Fun & Festive DIY Hot Cocoa Bombs

Learn how to make your very own hot cocoa bombs with this easy DIY recipe.Simply add them to warm milk and stir to create the BEST hot chocolate.

Recipe by:
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Prep: 15 minCook: 20 min chill timeTotal: 35 min
Servings: 6 cocoa bombs 1x

Ingredients

  • 1 cup milk chocolate chips
  • 6 teaspoons hot chocolate mix
  • 6 teaspoons mini marshmallows
  • 1/4 cup white chocolate chips
  • sprinkles

Instructions

  1. Melt the milk chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. (How to Melt Chocolate Chips in 5 Minutes)
    This is an overhead horizontal image of a glass bowl on a white marble surface. In the bowl is melted milk chocolate. A grey rubber spatula with a wooden handle is dipping into the chocolate and leaning against the right side of the bowl.
  2. Add 1 tablespoon of the melted chocolate into the molds and use the back of the spoon to spread it across the bottom and up the sides of the dome mold.
    This is an overhead horizontal image of a red silicone half-sphere mold on a white marble surface. A hand is coming in from the right side of the image holding a measuring spoon filled with melted chocolate. Melted chocolate has already been spread across the inside of one of the half-spheres. A glass bowl of melted chocolate is in the bottom right corner of the image.

  3. Place the molds on a flat surface like a cutting board or baking sheet and freeze for at least 15 minutes. I find the spheres are best to handle and assemble once they’ve had time to really chill in the freezer and 15 – 20 minutes is a good amount.
    This is an overhead horizontal image of a rimmed baking sheet on a white marble surface. On the pan are two red silicone hot chocolate bomb molds filled with melted chocolate.

  4. Depending on the thickness of the chocolate shell, you may want to do a second coat, spreading melted chocolate onto the first hardened coat and chilling it again.
    This is an overhead horizontal image of a rimmed baking sheet on a white marble surface. On the pan are two red silicone hot chocolate bomb molds filled with hardened chocolate.

  5. Gently peel the silicone mold back and pop the half-spheres out. Place them on a piece of parchment paper. Fill six of the semi-spheres with your hot chocolate mix and marshmallows.
    This is an overhead horizontal image of twelve half-spheres sitting on a white marble surface. On the left half of the image are six filled with hot chocolate mix and mini marshmallows. Six chocolate semi-spheres are to the left side of the image.

  6. Place a pan over medium heat. One at a time, take an empty semi-sphere and place it in the hot pan for 2 – 3 seconds until the rim gets melted.
    This is an overhead horizontal image of a half chocolate sphere on a grey frying pan. The pan is being held over a white marble surface.
  7. Place the melted rim on top of the semi-sphere filled with cocoa mix and marshmallows and press until attached. Continue this process until you have 6 cocoa bombs.
    This is an overhead horizontal image of twelve half-spheres sitting on a white marble surface. On the left half of the image are six filled with hot chocolate mix and mini marshmallows. A hand is coming to the right side of the image placing the top half of the chocolate sphere on top. Four chocolate semi-spheres are to the left side of the image.
  8. Melt the white chocolate in a microwave safe bowl, stirring every 30 seconds. Transfer to a plastic baggie and cut off the corner.
    This is an overhead horizontal image of a clear plastic piping bag filled with white chocolate. The baggie sits on a white marble surface.
  9. Make the the white chocolate isn’t too hot (because it will melt the bomb!), drizzle the white chocolate on the hot chocolate bombs.
    This is an overhead horizontal image of a white plate with a thick speckled beige rim sitting on a white marble surface. On the plate are six chocolate spheres. A hand is coming from the bottom right corner of the image and holding a plastic piping bag filled with white chocolate. The white chocolate is being drizzled back and forth on the chocolate spheres.
  10. Add some sprinkles and chill for 5 – 10 minutes until the chocolate is set. Store at room temperature or in the fridge for hotter climates.
    This is an overhead horizontal image of a white plate with a thick speckled beige rim sitting on a white marble surface. On the plate are six chocolate spheres drizzled with white chocolate and sprinkled with rainbow circle sprinkles. More sprinkles have fallen around the chocolate bombs.

Nutrition Info:

  • Serving Size: 1 bomb
  • Calories: 242
  • Sugar: 31.9g
  • Sodium: 137mg
  • Fat: 12.5g
  • Saturated Fat: 8.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1.3g
  • Protein: 3.7g
  • Cholesterol: 11mg
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