Hot Chocolate Bombs

Get ready for the most magical hot chocolate experience ever! These amazing hot chocolate bombs will absolutely delight kids and adults alike, and they’re way easier to make at home than you might think.

Recipe Details

Timing & Servings: Active Time: 1 hour, Total Time: 1 hour, Serves: 8 people.

Nutrition Profile: Nut-Free, Soy-Free, Egg-Free.

Nutrition Facts (per serving): 214 Calories, 9g Fat, 29g Carbs, 8g Protein.

Ingredients You’ll Need

Semisweet chocolate: You’ll need 6 ounces of chopped chocolate or chocolate chips (about 1 cup), and we’ll divide this up as we go. This creates the magical shell that holds all the goodness inside!

Cocoa powder: Just 1½ tablespoons of unsweetened cocoa powder adds that rich, deep chocolate flavor we all love in hot chocolate.

Granulated sugar: 1½ tablespoons gives our hot chocolate the perfect sweetness. Regular white sugar works perfectly here!

Dehydrated marshmallow bits: ¼ cup plus extra for serving – these are the tiny marshmallow pieces like you find in hot cocoa packets. They create the fun surprise when the bomb melts!

White chocolate: 1 ounce of chopped white chocolate or white chocolate chips (about ¼ cup) makes the pretty drizzle on top.

Low-fat milk: 6 cups for serving with your bombs. You can use whatever milk you prefer – it all works great!

How to Make Hot Chocolate Bombs

Step 1: Melt 4 ounces of your semisweet chocolate using a double boiler or microwave in 30-second intervals. Stir between each interval so it doesn’t burn!

Step 2: Pour 1 teaspoon of melted chocolate into each of 16 cups in your silicone hemisphere mold. Use the back of a small spoon to push the chocolate up the sides completely. Pop the mold on a baking sheet and freeze for 5 minutes until hard.

Step 3: Melt the remaining 2 ounces of semisweet chocolate. Add ½ teaspoon to each cup, spreading it on the sides and edges really well. This prevents cracking later! Freeze for another 5 minutes.

Step 4: Whisk your cocoa and sugar together in a small bowl. Line a baking sheet with parchment and flip a wire rack upside down on top – this keeps your bombs from rolling around!

Step 5: Gently remove the chocolate shells by peeling the silicone away with your thumbs. Push from the bottom with your fingers – they should pop right out!

Step 6: Heat a microwave-safe plate for 30 seconds until warm. Place one shell open-side down on the warm plate to melt the edges flat. Spoon ½ teaspoon cocoa mixture into this shell.

Step 7: Warm another shell the same way and fill it with about ¾ teaspoon marshmallow bits. Press the two halves together carefully – the contents will stay put, no worries!

Step 8: Use your finger to spread melted chocolate around the seam to seal it closed. Repeat until all your bombs are filled and sealed!

Step 9: Melt your white chocolate and put it in a small zip-top bag. Snip off a tiny corner and drizzle over your bombs for that pretty finishing touch.

Step 10: To serve, heat milk in a saucepan over medium-low heat until steaming. Drop a bomb in your mug and pour ¾ cup hot milk over it. Stir well and watch the magic happen!

Easy and Quick Hot Chocolate Bombs Version

Want to make this even simpler? You can skip the double coating step and just do one thick layer of chocolate in your molds. Also, you can use store-bought hot chocolate mix instead of making your own cocoa-sugar blend – just use about ½ teaspoon per bomb. The white chocolate drizzle is totally optional too, so skip it if you want to save time!

Serving Ideas

These hot chocolate bombs make such a fun treat all on their own! Serve them with some homemade cookies or cozy up with a warm blanket. Kids absolutely love watching the bomb explode in their mug – it’s like a delicious science experiment!

Storage

Store your finished bombs in an airtight container in the fridge for up to 1 month. Just bring them to room temperature for about 10 minutes before using them. No reheating needed – the hot milk does all the work!

Substitutions

No semisweet chocolate? Dark chocolate works great too! You can use any kind of milk you like – whole milk, almond milk, or oat milk all taste wonderful. If you can’t find dehydrated marshmallows, you can chop up regular mini marshmallows really small.

Pro Tips

• Temperature matters: Make sure your chocolate isn’t too hot when coating the molds, or it might be too thin.
• Even coating: Take your time spreading the chocolate up the sides – thin spots will crack when you remove them.
• Sealing trick: If your seams aren’t sticking well, warm your finger slightly and smooth the chocolate seam again.
• Perfect milk temperature: Your milk should be steaming but not boiling – this melts the bomb perfectly without making it too hot to drink right away.

FAQs

Can I make these without a silicone mold?

You really need the hemisphere molds to get that perfect bomb shape! They’re pretty affordable online and you’ll use them again and again. Regular muffin tins just won’t give you the right shape for this recipe.

Why did my chocolate shells crack?

This usually happens when the chocolate layer is too thin or the chocolate got too hot. Make sure you’re doing two coats and let the chocolate cool just a bit before pouring it into the molds. You’ve got this!

Can I use milk chocolate instead of semisweet?

Sure! Milk chocolate works fine, but your bombs will be quite a bit sweeter. You might want to reduce the sugar in your cocoa mixture to about 1 tablespoon instead of 1½ tablespoons.

How do I know when my milk is the right temperature?

You want to see steam rising from the milk, but it shouldn’t be bubbling or boiling. If you stick a spoon in it, the spoon should feel quite warm but not burning hot. Perfect for melting your bomb!

I’d love to hear how your hot chocolate bombs turn out! Drop a comment and let me know if your family had as much fun with these as mine always does. There’s nothing quite like the joy on someone’s face when they watch their first chocolate bomb explode into creamy hot chocolate!