Description
A decadent winter treat, these homemade hot chocolate bombs melt into a rich, creamy drink with marshmallows and chocolatey goodness when hot milk is poured over them. Perfect for cozy gifts or festive indulgence.
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
Instructions
- Melt the chocolate chips in a microwave-safe bowl using 20-second bursts, stirring between each until smooth.
- Spoon about 1 tablespoon of melted chocolate into each mold cavity, coating the sides evenly with the back of the spoon.
- Freeze the mold for 5–10 minutes until the chocolate is completely set.
- Carefully remove the firm chocolate shells from the mold.
- Fill half of the shells with about 1 tablespoon of hot cocoa mix and a handful of mini marshmallows.
- Warm a plate in the microwave and press the empty half-shells onto it just long enough to melt the edges.
- Seal each filled shell with a melted edge half-shell to form a complete sphere.
- Drizzle additional melted chocolate on top and decorate with crushed peppermint, sprinkles, or desired toppings.
- To serve, place a hot chocolate bomb in a mug and pour 1.5 cups of hot milk over it, stirring until fully melted and combined.
Notes
Store in an airtight container at room temperature for up to 2 weeks, or in the fridge if your home is warm.
Use high-quality chocolate to ensure smooth, sturdy shells.
Customize with flavored cocoa, white or milk chocolate, or fun fillings like candy or colored sprinkles.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
