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These super impressive Hot Chocolate Bombs are so much easier to make than they look. A really fun winter activity and they are perfect for gifting at Christmas too!
I saw Hot Chocolate Bombs all over TikTok a while ago, and decided to plough on and have a go at making some myself. I ended up having a LOT of (delicious) disasters in the process!
I went on to make about 20 batches in my quest to perfect the technique and try to keep it as simple as possible, and I am happy to say, this recipe is now spot on – in case you fancy having a fun afternoon being a chocolatier too!
It’s a really lovely cosy winter afternoon activity and you get to drink the fruits of your labour – heaven!
Why you’ll love this Hot Chocolate Bomb recipe
⭐️ They make super cute homemade gifts
⭐️ Really simple after you get the knack!
⭐️ Makes delicious hot chocolate every time
Hot Chocolate Bomb Moulds
These silicone moulds are pretty affordable and also make the job so much easier. I use two different sizes:
50mm Silikomart Silicone Mould – This size of mould is a little more fiddly. However, it makes the bombs small enough to fit in almost any mug.
70mm Silikomart Silicone Mould – The larger mould is much easier to handle BUT you do need to check first that your mugs are wide enough for the bombs to fit in!
Do I need to temper the Chocolate?
Honestly? These would be more shiny and stable if you did temper the chocolate first. (Tempering is a process where you heat the chocolate, cool it, and heat it again to very specific temperatures to align all of its molecules and make it set in a more rigid way.)
However, I don’t have the time or brain space if I’m honest!
So, I’ve made them like this with a few extra tweaks to keep them a success (extra quality chocolate, freezing, wearing gloves) without having to temper.
Homemade Hot Chocolate Bomb Ingredients
- Milk chocolate – These measurements are for the larger 70mm moulds I mentioned. You will need to adjust depending on which mould you are using (and if you want to do 2 coats of chocolate or not). See the FAQs below on the type of chocolate I love to use
- Hot chocolate powder – This is for the filling. Be sure this is drinking chocolate powder, not cocoa (which has no sugar added)
- Mini marshmallows – These are also to fill the bombs with
- Chocolate to decorate – You can mix this up and use white or dark chocolate if you prefer
- Vegetable oil – You only need to add this if your drizzling chocolate you’re decorating the bombs with feel too thick to give a nice stripy drizzle as it thins it down
- Sprinkles – These are to decorate too. Use colourful sprinkles or chocolate ones. Choose your favourite!
How to make Hot Chocolate Bombs
- Melt your chocolate and smooth over the inside of the moulds, then pop into the freezer.
- Fill the halves with hot chocolate powder and marshmallows.
- ‘Glue’ the two halves together by slightly melting the edge, then set again in the freezer.
- Decorate your bombs!
Storing
You can store these in an airtight container in a cool, dry place for up to 2 weeks.
You can also freeze these Hot Chocolate Bombs in a sealed freezer bag for up to 3 months. Allow them to defrost before using them.
Top Tips
➡️ Wear disposable gloves to handle the bombs when you stick them together.
➡️ Use chocolate drizzles to hide any imperfections or fill any gaps or holes in the chocolate.
➡️ If you’re really struggling with the bombs collapsing or not being sturdy enough, you can put a second coat of chocolate inside the mould. So get to point 3 of putting them in the freezer. Freeze and then repeat 1-3 so they are a double wall of chocolate.
More homemade treats…
Sweet Things
Chocolate Cupcakes {Easiest EVER Recipe!}
Traybakes
Rocky Road {Best Ever Recipe!}
Sweet Things
Easy Cookies {Foolproof Recipe!}
Sweet Things
How to Make Honeycomb
FAQs
I have form for burning chocolate A LOT in the past. It’s actually pretty simple, the key is: stir even if it looks like it doesn’t need it. It helps to move around the melting molecules so they don’t burn in one spot.
So, zap in the microwave for 30 seconds, stir very well. Repeat and repeat until smooth.
I always try to use Callebaut Chocolate. Here’s why:
– It works out to about the same price as supermarket chocolate when you buy it in bulk.
– It melts SO easily and is much more easy to use and handle when cooking.
It tastes AMAZING.
I always have a supply of these handy cellophane gift bags for homemade bakes to hand out. Tie them up with a Christmassy ribbon and they look lovely!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Hot Chocolate Bombs {Easy Recipe}
Ingredients
For the shells:
- 300 g Milk chocolate, See notes
For the filling:
- 3 tbsp Hot chocolate powder, See notes
- 3 tbsp Mini marshmallows
To decorate:
- 50 g Milk chocolate, See notes
- 1 tsp Vegetable oil, See notes
- Sprinkles, See notes
Instructions
How to make the shells:
- Melt the chocolate by putting in a microwave-proof bowl and melt for 30 seconds, then stirring for about 30 seconds. Repeat (probably twice) until all is smooth and runny.
- Coat the inside of your sphere moulds. Turn them over and tap the base to shuffle the chocolate down the sides.
- Turn back over, check for any gaps that have appeared (fill with more chocolate if there are any) and pop into the freezer for about 15 minutes.
Filling the bombs:
- Put gloves on if you're using them. Remove the half spheres from the freezer and pop out of the moulds.
- Fill half of them with the hot chocolate powder and marshmallows. (Don't overfill or they will be harder to close.)
- Warm a dinner plate (either in a hot oven for 2-3 minutes or by running under a very hot tap for a couple of minutes and drying off – don't let water touch chocolate!)
- Put the edge of one of the unfilled shells onto the warm plate very briefly. Use a knife to lift it off and sit it on top of one of the filled shells.
- Push together in your hands and smooth the edges with your fingers.
- Put back into the freezer for 15 minutes.
To decorate:
- Melt your additional chocolate and drizzle all over the bombs. Add sprinkles if you like and chill until set.
To use the Hot Chocolate Bombs:
- Heat up a mug of milk until very hot. Drop in a bomb and watch it do it's stuff! Stir well before drinking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That’s for a clear discription of how to make a chocolate bomb.