Want to learn how to make Hot Chocolate Bombs? These decorative chocolates are filled with hot cocoa mix and when added to a steaming mug of milk, water, or coffee they melt into a decadent treat! Perfect for gift giving on birthdays or for holidays such as Valentine's Day and Christmas!
Making hot chocolate bombs is a lot of fun and requires only a few ingredients. Here is what you'll need:
Premium Chocolate Chips - I used Ghirardelli premium baking milk chocolate chips.
Hot Chocolate Mix - Any type of mix will do. You could even get creative and use flavored mixes.
Semi Sphere Silicone Molds - I purchased mine on Amazon. Click here to view.
Add-ins - This is optional, but you can add mini marshmallows, chopped Andes mint candies, crushed candy canes, Reeses Peanut Butter Cups, etc.
How to Make Hot Chocolate Bombs
First you will melt the chocolate. You can melt the chocolate chips in a double boiler or microwave them for 1 ½ minutes, stirring every 30 seconds.
Next you will spread the chocolate into the molds (18 semi spheres) using the back of a measuring spoon. Use just enough chocolate to cover the mold. Place in the freezer for 5 minutes to harden. Add a second layer of chocolate and place in the freezer for another 5 minutes until hard. This will give you a nice chocolate shell that won't break. 🙂
The chocolate semi spheres will pop right out of the molds. Fill 9 of the semi spheres with a heaping tablespoon of hot chocolate powder and any add-in.
Gently press each of the tops onto a hot pan to melt the edges and then place onto a filled bottom. The melted edges will help to seal the chocolate bomb together.
Drizzle any remaining chocolate over the chocolate bombs and decorate with sprinkles, colored sugar, or crushed candy if desired.
Double Chocolatey Goodness!
Hot Chocolate Bombs can be added to a steaming mug of milk, water, or coffee!
Add to small white boxes in cupcake liners or in a clear treat bag with a ribbon to give away as a gift!
Store in an airtight container at room temperature or in the refrigerator for up to 3 weeks.
Did you make this recipe? Leave me a rating and comment below. I love to hear from my readers!
Other sweet treats you may enjoy:
- Grilled Pineapple
- Bird's Nest Cookies
- Watermelon Nice Cream
- Healthy S'Mores Cookies
- Healthy Peach Crisp with Oat Topping
- Mini Lemon Cheesecakes with Blueberry Topping
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How to Make Hot Chocolate Bombs
Equipment
- 3 Hot Chocolate Bomb Molds each with 6 semi spheres
Ingredients
- 11.5 ounce bag Premium Chocolate Chips
- 9 heaping Tablespoons Hot Chocolate Mix
- Mini Marshmallows or Crushed Candy optional
Instructions
- Melt the chocolate chips in a double boiler or microwave them for 1 ½ minutes, stirring every 30 seconds.
- Spread the chocolate into the molds (18 semi spheres) using the back of a measuring spoon. Use just enough chocolate to cover the mold. Place in the freezer for 5 minutes to harden. Add a second layer of chocolate and place in the freezer for another 5 minutes until hard. This will give you a nice chocolate shell that won't break.
- Pop the chocolate semi spheres from the molds.
- Fill 9 of the semi spheres with a heaping tablespoon of hot chocolate mix and any add-ins.
- Gently press each of the tops onto a hot pan to melt the edges and then place onto a filled bottom. The melted edges will help to seal the chocolate bomb together.
- Drizzle any remaining chocolate over the chocolate bombs and decorate with sprinkles, colored sugar, or crushed candy if desired.
- Add to a steaming mug of milk, water, or chocolate - and enjoy!
Notes
- Any type of premium chocolate chips will do. I chose to use Ghirardelli.
- Any type of hot chocolate mix will do. Be creative and try flavored mixes!
- Semi sphere chocolate molds can be purchased on Amazon.
- Add-ins are optional and could include: mini marshmallows, chopped Andes mint candies, crushed candy canes, Reeses Peanut Butter Cups, etc.
- Add to small white boxes in cupcake liners or in a clear treat bag with a ribbon to give away as a gift!
- Store in an airtight container at room temperature or in the refrigerator for up to 3 weeks.
