You may have seen hot chocolate bombs to purchase, but with a few guidelines it's easy to make your own and create unique new flavors too.
I recently discovered the hot cocoa bomb and I just had to try making them myself. I'll share everything I learned in the process, so you know what to do and what not to do.
HOW TO MAKE HOT CHOCOLATE BOMBS
I made my hot chocolate bombs using chocolate chips for the bomb and candy melt for the fancy drizzle. Better quality chocolate will result in a more decadent flavor. But we thought ours were so good even using sub-par chocolate. A bonus to using milk chocolate chips? They're sweeter! AND you don't have to worry about tempering the chocolate, which I'll be honest I don't know much about.
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This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details. INGREDIENTS NEEDED FOR HOT COCOA BOMBS
Hot cocoa mix is available in so many flavors it's easy to create your own custom version of the hot chocolate bomb. Once you decide the cocoa flavor, determine some add-in's that will enhance that flavor and the presentation of the hot chocolate bomb. The add-in's and toppings are what make them fun and pretty.
There are so many variations of hot chocolate bombs. Of course, I had to try several versions including peppermint, S'mores, sea salt caramel, English toffee and candy cane Kiss bombs. I added marshmallows to most of them, and topped them with a white chocolate drizzle to make them pretty.
If you're gifting them, I created a free printable gift tag you can use.
For even more variations, visit The Denver Housewife. She's got a huge list of hot cocoa bomb flavor combinations!
Main ingredients
- chocolate
- hot chocolate mix
Hot chocolate bomb filling - Add-in ingredients
- crushed candy canes
- mini marshmallows
- mini chocolate chips
- mini m&m's
- Andes mint chips
- butterscotch pudding mix
- caramel bits
- toffee bits
Topping ingredients
- candy melt chocolate for drizzling on top
- sprinkles
- crushed candy canes
- crushed graham cracker crumbs
- sea salt
- many of the add-in ingredients can be added as a topping as well
WHAT TOOLS DO I NEED TO MAKE HOT CHOCOLATE BOMBS?
Probably the most important thing needed for making hot chocolate bombs is the silicone mold. These flexible molds make it easy to pop out the hardened chocolate in a perfect half-sphere. Make sure to get the 2 inch molds - they are large enough to add the fillings, but small enough to fit in a standard mug.Disposable gloves can help to eliminate the possibility of fingerprints left on the chocolate from our warm fingers handling the chocolate. The gloves I had on hand were too large for my hands and made it much harder to assemble the bombs quickly.
Instead, I tried to put them together as quickly as possible. There were some fingerprints, but a drizzle of white chocolate over the top made them nearly unnoticeable.
TIPS FOR MAKING HOT CHOCOLATE BOMBS
Hot chocolate bombs are pretty easy to make, but there are a few tips that will help the process go more smoothly.
Tip #1 Create a thick chocolate shell
My first attempt did not go smoothly.
The problem is that the chocolate melted much quicker than I thought. Before I could get the bombs put together, my fingers were melting holes in them.
Tip #2 Freeze the chocolate to harden
I recommend freezing the chocolate to harden it. It will harden more quickly than sitting at room temperature. But more importantly, it will give you a buffer of time before the chocolate warms and melts to the touch.Tip #3 Work quickly
While the chocolate is in the freezer, prepare everything to be ready to assemble the bomb. Get a pot of water boiling with a plate on top (more on this later). Gather all the filling ingredients and place them in small bowls with spoons ready to scoop it into the shells.When the chocolate has been in the freezer for at least 10 minutes, promptly remove it from the molds and immediately assemble the bomb. Even a single minute of delay allowed the chocolate to begin to soften and the chances of my fingers melting it increased.
I generally froze two molds at once. But only removed one at a time for assembly.
HOW TO ASSEMBLE A HOT CHOCOLATE BOMB
Begin by melting the chocolate. I found that a minute in the microwave melted my milk chocolate chips to perfection. A few stubborn lumps were found, but a quick stir would encourage them to melt.Microwaves and chocolate types may differ in the amount of time needed to melt. I suggest cooking for 30 seconds at a time, stirring in between until you find the melting point of your chocolate in your microwave. Never cook more than 1 minute at a time without stirring.
Another, more traditional, method of melting the chocolate is to use a double boiler. Boil some water in the bottom pot and add the chocolate to the top pot. Stir frequently until melted. I don't have a double boiler, so the microwave method is what I prefer.
Now scoop a spoonful of chocolate into each cavity of the mold. Use the back of the spoon to spread the chocolate around the inside of the mold. Try to keep the chocolate as uniform as possible and be sure it reaches up to the edges.
Hint: I found it helpful to place the molds onto a small baking sheet. This helped the molds not to flop around while moving from the counter to the freezer. I also placed the chocolate directly on the ice cold pan as I removed them from the molds. This helped to keep the chocolate cold longer and prevented premature melting.
While the chocolate is hardening, get everything ready for assembly.
Bring a pot of water to a boil and place a glass plate on top.
Immediately remove the chocolate from the molds, placing them on the cold baking sheet. Select one shell and place it upside down on the hot plate that is over the boiling water. Twist it a few times until the edges of the chocolate begin to melt. Place it again on the cold baking sheet.
How much cocoa mix do I add to a hot chocolate bomb?
Quickly add 1 tablespoon of cocoa mix and 1-2 teaspoons of additional add in's. Grab another shell and melt the edge in the same manner. Place it on top of the filled shell lining up the edges. Smooth the chocolate where the edges meet with your fingers.
Continue the process for the remaining shells. Once all the "bombs" are made, return them for the freezer for another 5-10 minutes to re-harden the melted seams. I didn't get any pictures of these steps because I just don't have enough hands. But I did set up the tripod and record the process. So if any of these steps are confusing because of the lack of pictures, be sure to watch the video.
Place it in a zip-top bag. Cut a very small piece off of the corner of the bag. Squeeze out the chocolate while moving your hand over the bomb to create the drizzle effect. Immediately add any toppings before the drizzle has set.
Hint: Drizzle the chocolate on all of the bombs at the same time. My first batch, I added the drizzle and by the time the next batch was done the chocolate in the bag had hardened. I found it better to wait until all the chocolate bombs were done and drizzle them all at the same time.
How do you use a hot chocolate bomb? How much milk do I use? And how do they melt?
Once you've made the hot chocolate bombs, it's time to enjoy them. Place the bomb in a large mug. Pour 1 cup of piping hot milk on top of the bomb. The heat from the milk will melt the chocolate and the filling will burst out. Stir and enjoy! I generally using boiling hot milk to ensure that it melts the chocolate.
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FREQUENTLY ASKED QUESTIONS:
How long do I microwave milk for hot chocolate bombs?
This of course depends on the microwave since they all heat differently. 1 1/2 - 2 minutes is a good starting point.How long do hot cocoa bombs last?
In general, hot chocolate bombs will last up to 2 months. If you added peanut butter, ganache or another wet type of ingredient the shelf life will decrease to less than 2 weeksHow to store hot chocolate bombs. Do they need to be refrigerated?
No, hot chocolate bombs do not need to be refrigerated. Store them at room temperature and take care to keep them away from heat or direct sunlight to avoid melting.How big are hot chocolate bomb molds?
The mold sizes vary depending on the manufacturer. I recommend using a mold that creates spheres that are at least 2 inches in diameter and no larger than 2 1/2 inches.
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Hot Chocolate Bombs Recipe
Servings: 6
Prep time: 20 Mininactive time: 10 MinTotal time: 30 Min
Make hot chocolate bombs at home with this easy recipe!
Ingredients
- 1 c. milk chocolate chips
- 6 T. hot chocolate mix
- 8 t. crushed candy canes
- 6 t. mini marshmallows (the freeze-dried kind)
- 1/2 c. white chocolate candy melt
Instructions
- Melt the chocolate in the microwave for approximately one minute, stirring half way. If chocolate is not melted enough, heat an additional 30 seconds.
- Add a spoonful of chocolate to each cavity of the mold. Spread with the back of the spoon to coat the edges as evenly as possible.
- Place the mold in the freezer for 10 minutes.
- While the chocolate is hardening, bring a pot of water to a boil. Place a plate on top. Gather the filling ingredients.
- Remove the chocolate from the freezer and promptly remove from the mold.
- Working as quickly as possible, place one chocolate shell on the hot plate with the edge facing down. Twist a few times to melt the edge.
- Set the chocolate on a plate, fill with 1 tablespoon of cocoa mix and up to 2 teaspoons of additional fillings.
- Melt the edge of another chocolate shell. Then place it on top of the filled shell so that the edges meet. Smooth the seam with your finger.
- Repeat with remaining chocolate shells.
- Once all of the hot chocolate bombs are made, melt the white chocolate in the microwave. Place it in a zip top bag. Cut off a small corner of the bag.
- Drizzle the chocolate over the bombs.
- Sprinkle with crushed candy canes before the drizzle sets.
- To serve, place the hot cocoa bomb in a mug. Pour 1 cup of piping hot milk over the top. Stir and enjoy!
Notes:
- Create a thick chocolate shell. If the shell is too thin, it will melt quickly from the warmth of your fingers. (Yes, I learned this the hard way!)
- If you have several molds, keep all but the one you are working to assemble in the freezer.
- Work quickly! Even the slightest delay can cause the chocolate to begin to melt to the touch.
- I found that a silicone mold that makes 2 inch spheres was a great size. It's small enough to fit in a standard mug, but large enough to add the fillings.
Calories
381.80Fat (grams)
14.71Sat. Fat (grams)
9.04Carbs (grams)
57.80Fiber (grams)
2.02Net carbs
55.78Sugar (grams)
47.65Protein (grams)
4.99Sodium (milligrams)
181.62Cholesterol (grams)
9.89Nutritional information is automatically calculated and not guaranteed to be correct.
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