Magical Hot Chocolate Bombs

Have you heard of chocolate bombs? I came across them about 2 months ago and was memorized by them. The first time I saw a chocolate bomb in action I knew that I had to get my hands on a chocolate mold and make some right away.

These magical hot chocolate bombs are hollow chocolate spheres filled with hot cocoa mix, mini marshmallows, and sometimes candies and other sweet surprises. You place the chocolate bomb in the bottom of your mug, pour hot milk over it, and then it opens up revealing all the goodies inside. How fun does that sound? And I know that the little ones will love it!

These magical hot chocolate bombs are definitely the hot commodity for the holidays and we’re going to show you how to make them.

Ingredients for Magical Hot Chocolate Bombs:

• White chocolate wafers-a 10 oz. bag of chocolate will make about 6 chocolate bombs.
• Milk chocolate wafers
• Dark chocolate wafers
• silicone mold – these silicone molds are the perfect size they are not too big or too small. *not affiliated.
• hot chocolate mix- double chocolate, peppermint, sea salt caramel, and cinnamon
• Fillings: crushed peppermint, mini marshmallow, mini chocolate chips, sprinkles, etc. You can put anything you want in your chocolate bombs.

The first thing you want to do is wash your chocolate mold with warm water and soap and dry with a lint-free kitchen towel or let it air dry.

Now it’s time to melt your chocolate. Head over to our post here where we talk about two different methods on how to melt chocolate.

Once your chocolate is melted, take about 1 tablespoon of chocolate and pour it inside the mold. With a small spatula, spoon or even a clean paintbrush start spreading the chocolate around the mold. If needed, add a little more to the mold and make sure to bring the chocolate all the way to the top edge of the mold.

Now place in the refrigerator for about 10 minutes. You will be needing two layers of chocolate.

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If your left-over melted chocolate has hardened, place it in the microwave for about 10-15 seconds to melt it again.

Retrieve the mold from the refrigerator and add a second layer of chocolate. Start with 1 tablespoon of chocolate and cover the spots you missed. You don’t want any holes in your chocolate mold. In addition, make sure to add more chocolate to the rim of the chocolate mold. If the rim of the chocolate mold isn’t thick enough, it will break when you remove it from the silicone and your chocolate mold will be ruined.

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After the second layer of chocolate, refrigerate the mold for another 10-15 minutes.

Once your chocolate mold has set then it’s time to remove the chocolate from the silicone.

Give a little tug around the silicone mold to help release the chocolate. Carefully push the chocolate from the bottom up and peel it away from the mold. Carefully place the chocolate mold on a plate.

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Before you add the filling to your chocolate mold, heat a small pan on the stovetop for about 2-3 minutes, or warm up a plate in the microwave for about 3-5 minutes. You’re going to use the hot pan to melt the mold and “glue” them together.

*** UPDATE: After this post, I experimented with different ways on how to melt the chocolate mold. I didn’t like using the frying pan because the pan didn’t stay hot for very long. I also saw that other people heated a cookie sheet in the oven and used that to melt their mold. But once again, it would get cold and then the cookie sheet would have to be wiped down, washed, and heated up again. However, I experimented a little bit more and I found a new way to melt the molds. Add water to a saucepan, turn on the heat to boil the water, and place a plate over the saucepan like a lid. After the water starts to boil, turn off the heat. The hot water kept the plate warmer for a longer time and I didn’t have to re-wash and re-heat the plate again. This works so much better*** Ok, back to the post.

Working quickly so the warmth of your hand doesn’t melt the chocolate mold, take the chocolate mold and place the bottom side on the hot pan/or plate for 2-3 seconds, just enough to melt all the rough edges.

Then take the chocolate mold off the heat and fill it up with your filings. Take a second chocolate mold and melt for 2-3 seconds too and then place the two molds together.

Hold them in place for about 5 seconds, making sure they lined up together. If you notice extra chocolate around the rim take a butter knife and smooth it out. And voila, you have a chocolate bomb!

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Let the fun begin! Filling the chocolate bombs with all the goodies.

Double Chocolate: Dark chocolate mold, with double chocolate hot cocoa, mini chocolate chips, and marshmallows.

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Peppermint: white chocolate mold, with peppermint hot cocoa, crushed peppermint candy, and marshmallows.

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Salted Caramel: white chocolate mold, sea salt caramel hot cocoa, mini marshmallow with our homemade salted caramel sauce drizzled on top. You can find the recipe for the salted caramel sauce here.

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Cinnamon: milk chocolate mold, cinnamon hot cocoa mix, mini marshmallow with a dash of ground cinnamon.

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After you’re done filling and “gluing” these chocolate bombs, you can now decorate them however you want. Here, I added some chocolate to a small bag, snipped the corner with a scissor, drizzled the chocolate over the mold, and then added toppings. The possibilities are endless, so have fun.

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These are the perfect gift for the holidays and your friends and family will be so impressed. To make your life a little easier, we also included two free printables. You’re welcome! And have fun making these magical hot chocolate bombs.

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