Hot chocolate bombs are the food trend you need to try this holiday season! These fun cocoa filled chocolates are the perfect homemade gift and turn enjoying a cup of cocoa into a fun experience you and the kids will love!
Remember months ago when Dalgona coffee took the internet by storm with its fluffy mousse-like texture?
And we all thought that was the food thing we needed to try this year?
Well, move over fluffy whipped coffee!
Your fluff has absolutely nothing on the newest Internet food craze: hot chocolate bombs.
Not only do they make drinking hot chocolate even more fun because they burst in your warm milk and release a cocoa filled interior, but they add extra rich chocolatey flavor to your drink.
How can you go wrong?
What is a hot chocolate bomb?
Hot chocolate bombs are hollow chocolate balls filled with hot cocoa mix and other fun surprises like festive sprinkles, mini marshmallows or candies.
They get the name bomb from the way they burst when you add them to the hot liquid.
The make a great project to do with kids and a fun homemade gift to give this holiday season!
Ingredients and Supplies
To make these, you actually don’t need much just:
- 2 cups of chocolate candy melts
- hot chocolate packets
You’ll also need round silicone molds, a spoon, a microwave safe bowl, and a hot plate.
Not a hot plate as in a single electric burner, but a hot plate as in a microwave safe plate you will later heat up.
How to Make
Making these treats is surprisingly easy.
To do it, start by melting the candy melts by putting them in a microwave safe bowl.
Microwave them in 30 second intervals, stirring after each interval.
Do this until the melts are smooth.
After the candy melts are melted, spoon 2-3 teaspoons into the silicone molds and smooth around the sides with a metal spoon.
Make sure the chocolate covers the whole cavity of the molds.
Then pop it in the fridge for 30 minutes to let the chocolate set.
When the first layer of chocolate has set, melt the candy melts again in the microwave following the same process described above.
Then spoon 2-3 more teaspoons of melted chocolate over the covered mold so you have a nice thick layer of chocolate.
Refrigerate for 30 minutes and if desired repeat the process 1 final time.
Once the chocolate layer is good and thick on the molds, carefully remove the chocolate from the molds.
Lay them out on a cookie sheet and fill half of them with the hot chocolate mix and sprinkles.
Don’t fill the other half!
One at a time, take the empty halves and place them open side down on a hot plate to melt the edges.
Then quickly place the empty side on top of the half filled with chocolate.
Hold them together tightly to seal and smooth the seam out if needed.
Repeat this process with the rest of the bombs and then refrigerate them all again.
Once they are set, decorate them by drizzling melted chocolate on top and adding sprinkles.
You can use this same technique to make tons of different varieties of hot chocolate bombs.
- Use white chocolate melts and and add crushed Oreos to the cocoa mix filling for a cookies and cream cocoa bomb.
- Add crushed candy canes or peppermint candies to the filling for peppermint hot cocoa bombs.
- Put soft caramel nibs inside with the cocoa mix for caramel hot cocoa.
You could even switch up the kind of hot chocolate mix you use for the filling.
Pumpkin spice, dark chocolate, double chocolate, milk chocolate… the possibilities are endless!
How to Serve Hot Chocolate Bombs
To serve hot chocolate bombs, simply put them in a mug and pour heated milk over top of them.
The chocolate shell will melt as you pour the milk over them and release the filling. Stir to combine and enjoy!
Gifting Hot Chocolate Bombs
To give them as a gift you could wrap them in clear treat bags and seal the bags with a pretty ribbon.
You could complete the gift by placing the wrapped cocoa bomb inside a mug or even putting several of them in a cookie tin.
These are easy to customize to fit any holiday or occasion.
Tips and Tricks
- Making sure the plate is hot is key to making these hot cocoa bombs. To heat the plate, I microwaved it for 45 seconds and reheated it as necessary to keep it warm.
- Don’t have a microwave safe plate that will hold its heat? Heat a pan over low heat on the stove and use that instead.
- Be careful not to overcook the chocolate. Stirring after each interval will help make sure you don’t overcook it. The chocolate will likely still have some texture the last time you microwave it before you stir it. That’s ok! It will melt and smooth as you microwave it.
- Worried about leaving finger prints in chocolate shells as you handle them? Wearing smooth kitchen safe gloves will prevent this.
Other Food Gifts You Might Enjoy
These hot chocolate bombs are so much fun to make and enjoy!
Make a big batch to give to your friends and family this holiday season.
Looking for other edible gifts? Try these:
If you’ve tried these HOT CHOCOLATE BOMBS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Hot Chocolate Bombs
- Round Silicone Molds
- Metal Spoon
- Hot Plate
- 2 cups Chocolate Candy Melts
- hot chocolate with marshmallows mix packets
- decorative sprinkles
- Start by melting down your candy melts in the microwave. Do this in 30 second intervals. Stirring after each, until melted down. and completely smooth.
- Place 2-3 teaspoons in your silicone molds and smooth around the sides with a metal spoon. You want ever bit of the cavity covered by a smooth layer of chocolate.
- Place in the fridge for 30 minutes.
- Repeat steps 1-3 two to three times to create a thick outer wall.
- Remove chocolate from molds.
- Lay out on a cookie sheet and fill HALF of them with hot chocolate mix and sprinkles.
- Pick up your empty halves and place the edge gently down on a hot plate to smooth out and melt, as shown. Plate should be heated in the microwave for 45 seconds, and reheated as necessary to maintain temperature.
- Quickly place them on top of your half filled with hot chocolate. Hold tightly to seal.
- Place in the fridge again.
- Decorate with leftover melted chocolate and sprinkles.
- Place in a mug and pour the hot milk gently on top of the hot chocolate bomb until it melts the chocolate shell and releases the filling.
- Stir to combine, and enjoy!
- Using a hot plate is KEY to keeping edges smooth and melted just right so that each bomb seals properly.
- I found smaller molds are easier to work with and don't break as easily when removing from molds.
- Do these in a cool area and work quickly to avoid fingerprints.
- Using gloves are helpful as the heat from your fingers can melt and leave fingerprints behind, but make sure to use gloves that aren't filled with powder of any kind.