These delightful Hot Chocolate Bombs are little spheres of chocolate magic filled with homemade chocolate milk powder and mini marshmallows. When you pour hot milk over them, they “explode,” releasing the rich cocoa mix and gooey marshmallows for a decadent cup of hot chocolate. If you’re a hot chocolate lover, you’ll also want to check out my Big Batch Hot Cocoa Mix and Peppermint Hot Cocoa Bombs — perfect for cozy nights anytime!
What Makes These Hot Cocoa Bombs Special?
The secret to the best hot chocolate lies in my homemade chocolate milk powder. Made with just three simple ingredients — sugar, cocoa powder, and a pinch of salt — this powder creates a richer, more flavorful cup than store-bought mixes. Plus, you probably already have these ingredients in your pantry!
To make the powder, simply combine the sugar, cocoa, and salt in a food processor or shake them vigorously in a sealed container until evenly mixed. Store in an airtight container in a cool, dry spot until you’re ready to use it.
How to Melt Chocolate for Your Bombs
You can melt chocolate using two easy methods:
- Microwave: Heat chocolate in a microwave-safe bowl in 20-second bursts, stirring well after each, until smooth.
- Double Boiler: Fill a pot with water and bring it to a gentle simmer over low heat. Place a heat-safe bowl over the pot (make sure it doesn’t touch the water). Stir the chocolate in the bowl until melted, smooth, and glossy.
Assembling Your Hot Chocolate Bombs
- Spoon melted chocolate into each section of a silicone chocolate bomb mold. Spread it evenly up the sides, then freeze for 10 minutes to set.
- Once set, carefully remove the chocolate shells from the mold.
- Fill half the shells with 2 tablespoons of homemade chocolate milk powder and 1 tablespoon of mini marshmallows.
- Warm the rims of the empty halves slightly over simmering water, then seal each filled half with a warm half, pressing gently to fuse.
- Decorate the bombs with leftover melted chocolate, sprinkles, or candies as you like.
- Use immediately or store at room temperature for up to 24 hours.
How to Enjoy
Place one hot chocolate bomb in your favorite mug. Slowly pour 1½ cups of hot milk over it. Watch it melt and release its delicious filling. Stir well and enjoy a luxuriously rich cup of hot chocolate.
Bonus: Fun Rudolph Cocoa Bombs!
For a festive twist, try decorating your bombs like Rudolph the Red-Nosed Reindeer! Use melted chocolate piped into antlers and add candy eyes, a red nose, and snowflake sprinkles for a fun holiday treat.
Storage Tips
Hot chocolate bombs are best enjoyed fresh but can be stored at room temperature for up to 24 hours. Avoid refrigerating, as moisture can cause the chocolate to bloom (a white, powdery appearance).
Hot Chocolate Bombs Recipe
Prep Time: 20 minutes
Freeze Time: 10 minutes
Total Time: 30 minutes
Yields: 3 hot chocolate bombs
Ingredients
Homemade Chocolate Milk Powder:
- ⅔ cup (133g) granulated sugar
- ⅓ cup (39g) unsweetened cocoa powder
- Pinch of kosher salt
For the Chocolate Bombs:
- 1 cup (168g) semi-sweet chocolate chips
- 6 tablespoons homemade chocolate milk powder
- 3 tablespoons mini marshmallows
- 1 silicone chocolate bomb mold
Instructions
Make the Chocolate Milk Powder:
- In a jar with a lid or a food processor, combine the sugar, cocoa powder, and salt.
- Shake or blend until fully combined.
- Store in an airtight container in a cool, dry place.
Melt the Chocolate (Double Boiler Method):
- Fill a medium pot halfway with water and bring to a simmer over low heat.
- Place a heat-safe bowl over the pot without letting it touch the water.
- Add chocolate chips to the bowl and stir with a spatula until melted and smooth.
- Remove from heat but keep the warm water for later.
Form the Chocolate Shells:
- Spoon a heaping amount of melted chocolate into each mold cavity.
- Use the spoon to spread chocolate up the sides evenly.
- Freeze for 10 minutes or until fully set.
- Gently remove the chocolate shells from the mold.
Fill and Seal the Bombs:
- Fill three of the chocolate halves with 2 tablespoons of chocolate milk powder and 1 tablespoon of marshmallows.
- Warm the rims of the remaining three empty shells by placing them seam-side down on the warm bowl or pan until slightly softened.
- Carefully press a warm half onto a filled half to seal.
- Let set. Optionally, decorate with extra chocolate and sprinkles.
To Serve:
- Place one hot chocolate bomb in a mug.
- Slowly pour about 1½ cups of hot milk over it.
- Stir until fully dissolved and enjoy!