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+ servings
Decorated Hot Chocolate Bomb with 1 hot chocolate bomb in mug. 2 chocolate bombs with cute snowman faces.

Festive Hot Chocolate Bomb

Course: Drinks
Cuisine: American
Keyword: Comfort Food
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 252kcal
Author: Marilyn
These delightful hot chocolate bombs are all the rage and I can certainly see why!  A hot chocolate bomb is made of scrumptious balls of chocolate filled with cocoa powder and surprise treats.
Print Recipe


  • 1 cup couverture chocolates  or melting chocolate wafers
  • 6 tablespoons hot cocoa mix
  • 24 mini marshmallows
  • 4 cups milk for serving


  • In a large glass measuring cup or bowl, melt the chocolate for 15 seconds; gently stir. Repeat using 15 second intervals and stirring well, about 1-½ minutes or until chocolate is chocolate is smooth and the internal temperature is 105°F for milk or white chocolate and 120°F for dark or bitter-sweet chocolate. Let stand until temperature reaches 90°F.
  • Pour about 1 tablespoon of chocolate into the mold. Using a small spatula, pastry brush, or back of a spoon, spread the melted chocolate up the sides of the molds. .
  • Place the molds in the refrigerator for 15 minutes or let stand at a cool (70 degree) room temperature for 30 minutes, or until set.
  • Remove the chocolate from the molds. Turn the molds upside down onto a piece of parchment paper and gently push the chocolate sphere out.
  • Arrange the molds, hollow side up, on the parchment paper. Add 1 rounded tablespoon of hot cocoa powder to the inside of one-half of the spheres. Add 5 to 6 mini marshmallows on top of the cocoa powder.
  • Add approximately ½ cup of the melted chocolate to a quart-size storage bag and push the chocolate down into one corner to make a cone shape. Using a scissors, snip a tiny corner of the bag open. Pipe a line of chocolate around the top edge of the filled sphere. Place an empty sphere on top and gently press together. You can use your gloved finger to smooth any excess chocolate around the edges.
  • Steam a cup of milk. Place chocolate bomb into the bottom of a mug and pour the milk over the top. Stir gently and watch the surprised unfold.


To Decorate. Drizzle chocolate over the hot chocolate bombs in any pattern you wish. Before drizzling the chocolate let cool slightly. Sprinkle with crushed peppermints or sprinkles. When decorating, I like to add something to the outside so I know what is inside. For example if I have added peppermint extract to the inside, I would sprinkle with crushed peppermints.
Cooks Notes:
  1. Read all the steps before you begin.
  2. Clean and thoroughly dry the molds and all your utensils. Even a droplet of water will cause your chocolate to seize up and not melt properly.
  3. Wear kitchen gloves when handling the chocolate. This will make the chocolate easy to handle and less likely to melt the molded chocolate or make fingerprints.
  4. Your room temperature should be cool when handling and when storing.
  5. Melt a large batch (about 2 cups or more) of chocolate. Lower amounts will not retain their temperature as well and the chocolate will be less easy to handle.
Dark or White Chocolate: Follow the steps in the recipe except for the melting temperatures. 120°F for dark chocolate or 105°F for white chocolate.
Peppermint: Add crushed peppermint candies or candy canes to the inside of the chocolate bomb and sprinkle some on top for decoration.
Fall Harvest: Add a pinch of cinnamon and nutmeg with the cocoa powder.
Salted Caramel: Use salted caramel flavored cocoa mix in place of the traditional. Sprinkle sea salt on top of the bombs for added flavor and to designate the flavor of the bomb.
Double Chocolate: Use steamed chocolate milk instead of regular steamed milk for melting the bomb.
Mexican Hot Chocolate: Add a pinch of cinnamon, a pinch of chili powder, and a drop of vanilla on top of the cocoa powder. To spice it up more, add a pinch of cayenne pepper to each.
Flavor Infusion. Add a drop of extract flavoring such as mint, orange, lemon, hazelnut, almond, coconut, peppermint or vanilla inside each cocoa bomb.
Turmeric. Add a pinch or two of turmeric powder for warm, spicy notes with a health boost.
After-Dinner Cocktail. Add a shot of peppermint schnapps, Kahlua, Baileys, or RumChata.
Alternatives To Dairy. Instead of real milk, use almond milk, or another flavor you prefer. You can also use hot water in place of the milk, although your hot chocolate drink will not be as rich and creamy.
Serving Ideas. Dollop with whipped cream.  Add more marshmallow :) Add a cinnamon stick, peppermint stick or candy cane for stirring.


Serving: 4g | Calories: 252kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 300mg | Potassium: 322mg | Fiber: 1g | Sugar: 28g | Vitamin A: 395IU | Calcium: 298mg | Iron: 1mg