Introduction

Hot chocolate bombs are a fun and delicious way to enjoy a cup of cocoa. These hollow chocolate spheres filled with chocolate milk powder and marshmallows melt perfectly in hot milk, creating a rich, creamy drink that’s perfect for cozy days.

The image shows six round chocolate treats on a white plate, each decorated differently. One chocolate ball has two white eyes, a red nose, small white snowflakes on its face, and brown chocolate antlers on top, shaped like a reindeer. The other five balls have various drizzle styles: two have white chocolate lines crossing each other, two have dark chocolate lines with tiny red, white, and green sprinkles, and one has white drizzle with red, green, and white sprinkles evenly spread. The plate sits on a white marbled surface with a soft white cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (133 g) granulated sugar
⅓ cup (39 g) cocoa powder

1 pinch kosher salt
1 cup (168 g) semi-sweet chocolate chips

6 tablespoons chocolate milk powder, divided
3 tablespoons mini marshmallows, divided

1 silicone chocolate bomb mold

Instructions

Step 1: Make the chocolate milk powder by combining the granulated sugar, cocoa powder, and pinch of kosher salt. Use a food processor or shake the ingredients in a sealed container until thoroughly mixed. Store in a cool, dry place.
Step 2: Melt the chocolate chips using a double boiler method. Fill a medium pot halfway with water and bring to a simmer over low heat. Place a heat-safe bowl on top, add the chocolate chips, and stir until smooth and melted. Remove from heat but keep the water simmering.

Step 3: Spoon a heaping amount of melted chocolate into each mold cavity. Spread the chocolate evenly up the sides, ensuring full coverage. Reserve any extra melted chocolate for later use.
Step 4: Freeze the filled molds for 10 minutes or until the chocolate hardens completely.
Step 5: Carefully remove the chocolate shells from the molds and place them on parchment paper.

Step 6: Fill three of the chocolate halves with 2 tablespoons of chocolate milk powder and 1 tablespoon of mini marshmallows each.
Step 7: Slightly melt the rims of the remaining three chocolate halves by placing them seam-side down on a warm surface above the simmering water.
Step 8: Seal each filled half with a melted-rim half, pressing gently to close. Use gloves to avoid fingerprints.

Step 9: Optionally, decorate the bombs with extra melted chocolate, sprinkles, or candies. Use immediately or store at room temperature for up to 24 hours.
Step 10: To serve, place one hot chocolate bomb into a mug and slowly pour 1½ cups of hot milk over it. Stir as the bomb melts and enjoy your creamy hot cocoa.

Tips & Variations

Use dark, milk, or white chocolate chips to customize the flavor of your hot chocolate bombs.

Try adding flavored extracts like peppermint or vanilla to the chocolate milk powder for a festive twist.
Replace mini marshmallows with crushed peppermint candies or mini chocolate chips for extra texture and flavor.
If you don’t have a silicone mold, try using small cupcake liners or shaped molds as alternatives.

Storage

Store hot chocolate bombs at room temperature in an airtight container. For best flavor and texture, use within 24 hours. Avoid refrigeration as it can cause chocolate bloom (white streaks). To reheat, simply use as directed by placing in hot milk to melt.

How to Serve

The image shows a round chocolate ball with a smooth, glossy dark brown chocolate surface, decorated with thin, irregular white chocolate lines drizzled across the top and sides. The chocolate ball rests on a simple white plate, with part of another similar chocolate ball visible. The white chocolate drizzle creates a light contrast to the dark chocolate, emphasizing the round shape and smooth texture of the dessert. The plate is placed on a white marbled surface, adding a clean and elegant look to the setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hot chocolate bombs ahead of time?

Yes, you can prepare and store them in an airtight container at room temperature for up to 24 hours. For longer storage, consider freezing them and thawing before use.

What kind of chocolate works best for the bombs?

Semi-sweet chocolate chips are ideal because they melt smoothly and provide a balanced sweetness, but feel free to use milk or dark chocolate according to your preference.