Name: Hot Chocolate Bombs
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup semi-sweet chocolate chips (or chopped chocolate); 1/2 cup mini marshmallows; 1/2 cup hot cocoa mix (store-bought or homemade); Silicone chocolate bomb mold (2-inch spheres); Optional: crushed peppermint, sprinkles, edible glitter, or mini chocolate chips for decoration

A decadent winter treat, these homemade Hot Chocolate Bombs melt into a rich, creamy drink bursting with marshmallows and chocolatey goodness the moment I pour hot milk over them. They’re as fun to make as they are to watch melt, and I love using them as cozy gifts or festive treats for myself during the colder months.

Why You’ll Love This Recipe

I find hot chocolate bombs to be one of the most magical winter recipes. They’re easy to customize with fun fillings and toppings, and the reveal of marshmallows popping up through swirling chocolate is always a delight. I like how they turn a simple mug of milk into a luxurious drink in seconds. Plus, they make beautiful edible gifts that feel both personal and impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup semi-sweet chocolate chips (or chopped chocolate)

1/2 cup mini marshmallows

1/2 cup hot cocoa mix (store-bought or homemade)

Silicone chocolate bomb mold (2-inch spheres)

Optional: crushed peppermint, sprinkles, edible glitter, or mini chocolate chips for decoration

Directions

I start by melting the chocolate chips in a microwave-safe bowl, heating in 20-second bursts and stirring between each until smooth.

Then I spoon about 1 tablespoon of melted chocolate into each cavity of my silicone mold, using the back of the spoon to coat the sides evenly.

I pop the mold into the freezer for 5–10 minutes until the chocolate is completely set.

Once the shells are firm, I gently remove them from the mold.

I fill half of the shells with about 1 tablespoon of hot cocoa mix and a handful of mini marshmallows.

To seal, I warm a plate in the microwave and press the empty half-shells on it just long enough to melt the edges.

I quickly press each melted edge onto a filled shell, sealing them to form a full sphere.

For decoration, I drizzle more melted chocolate over the top and add sprinkles, crushed peppermint, or any fun topping I have on hand.

To serve, I place a hot chocolate bomb in a mug and pour 1.5 cups of hot milk over it, stirring as it melts into a rich, indulgent drink.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Calories: Approximately 210 kcal per serving

Variations

I like to play around with the flavors depending on the occasion. For a minty twist, I add crushed candy canes inside and outside the bombs. Sometimes I mix white chocolate with dark for a marbled shell, or I use flavored cocoa mixes like hazelnut or caramel. For kids, I add colorful sprinkles or even tiny candies inside for a surprise burst of fun.

Storage/Reheating

I store the hot chocolate bombs in an airtight container at room temperature for up to 2 weeks. If the room is too warm, I keep them in the fridge to prevent melting. They don’t need reheating—just hot milk to activate their magic.

Related Recipes:

Chocolate Chip Cookie Dough Brownie Bombs

FAQs

How do I keep the chocolate shells from cracking?

I make sure not to overfill the molds and allow the chocolate to set completely before unmolding. Being gentle while popping them out helps prevent breakage.

Can I use white or milk chocolate instead?

Absolutely. I’ve used both, and they work great. Just make sure the chocolate is good quality so the shells are strong and smooth.

Do I need a silicone mold?

Yes, silicone molds work best because they’re flexible, which makes it easier to remove the chocolate shells without breaking them.

Can I make these dairy-free?

I swap in dairy-free chocolate and use a vegan hot cocoa mix. With almond, oat, or soy milk, it still tastes rich and creamy.

Can I freeze hot chocolate bombs?

I can freeze them if needed, but I find the texture and flavor are best when stored in the fridge or at room temperature. If frozen, I make sure they’re well-wrapped to avoid condensation when thawed.

Conclusion

Hot chocolate bombs are one of my favorite DIY winter treats. They’re easy to make, endlessly customizable, and always impress whether I’m enjoying them at home or giving them as gifts. I love how they bring a little magic to a mug—just add warm milk and watch the delicious transformation.

📖 Recipe: