These easy hot chocolate bombs are perfect for a fun and easy cozy winter drink. Fill it with marshmallows, ganache, and more for a special treat!
Ingredients
We only need a couple of ingredients to make the bombs which is my favorite part of the whole thing.
- Chocolate - The basis of the hot chocolate bombs is the chocolate shell. I typically like my homemade hot chocolate to have a higher chocolate ratio, so this fits perfectly for the cozy winter drink that I usually recommend.
- Marshmallows - Mini marshmallows work the best, but you don't have to stick with those. Lucky Charm marshmallows and flavored marshmallows are so much fun to use. You can also add in different add-ins like crushed Oreos!
Optional ingredients you can use include:
- Heavy cream - We use heavy cream if we are also making a ganache for extra flavor and richness. I like using it as a way to also add more flavor into the bombs.
- Flavorings - We add the flavorings into the heavy cream for the ganache. The exact type and method would depend on the flavor you want. I go into some variations below.
Tools
Okay, so there is one specialized tool you need and that is a mold. I know some people have used the plastic ornaments you can open and decorate, but they make it difficult to remove the chocolate. Instead, I recommend a silicone mold. I bought mine from Amazon and I highly recommend it.
Tips
- I highly recommend using chocolate bars instead of chocolate chips. They melt better and is easier to handle when you are ready to remove them from the molds.
- You need to layer up the chocolate. I recommend three coats of chocolate. Spread the chocolate in the molds, turn it upside down (catching the chocolate to use again) to remove the excess, chill to harden, then repeat. This prevents the chocolate from breaking when you remove it from the mold and ensure you have a good amount of chocolate. for your drink,
- I also recommend freezing the molds before you remove the chocolate. It helps when removing the chocolate from the molds.
- Gently separate the edges by tugging on the ends of the molds, then push up from the bottom of the mold gently as you peel it off the mold.
- I like to use a warmed metal surface like the bottom of a baking pan to melt the edges to glue the bombs together. It gives you a neater edge and less to clean at the seams. I usually do this by leaving my baking pan over a bowl of steaming water.
- The longer you work on the chocolate, the more the chocolate will soften from the heat coming from your hands. I recommend touching them as little as possible, and place the chocolate back in the freezer if you notice the chocolate getting too warm.
Variations
There are SO many ways you can customize and switch up the flavors of your hot chocolate bombs. I also like using different types of marshmallow. Here are some of my favorites:
- Salted caramel - I like to leave soft caramel candies and a pinch of flakey salt inside the bomb and sprinkle the top of the chocolate with a touch more salt.
- Oreo - Add crushed Oreos into the bomb and on top.
- Peppermint - I like to make ganache and add a drop of peppermint extract into the ganache. You can also sprinkle crushed peppermints to the top of the chocolate balls.
- Peanut butter - I add 2 - 3 tablespoons of peanut butter into the ganache. You can also top the balls with melted peanut butter chips.
- Mocha - Add a teaspoon or two of instant coffee or espresso into the bombs.
- Raspberry - I like to mix in 3 tablespoons of crushed freeze-dried raspberries into the ganache.
Ganache - I like to add ganache for more chocolate flavor and adding in other flavors. A lot of recipes use hot chocolate mix, but I prefer this for a smoother and richer texture and the ability to customize the flavor better. This is the ganache I use:
- 1 cup chocolate
- ⅓ cup heavy cream
Heat the cream and add the chocolate. Let it sit for a few minutes then mix until the chocolate is melted. Add your flavoring to the heated cream before you mix the chocolate.
Let it cool before you spoon a teaspoon or two inside your bombs.
Storage
You should store these finished bombs in an airtight container. I prefer to keep them in cellophane bags if you plan on gifting them. They should also be kept in a cool, dry area. They do not necessarily need to be kept in the refrigerator.
Related Recipes
If you are looking for more hot chocolate recipes, you will love checking out my tiramisu hot chocolate, black forest hot chocolate, and chai spice hot chocolate. You might also enjoy my spicy hot chocolate, Nutella hot chocolate, and bourbon hot chocolate.
Recipe Card
Hot Chocolate Bombs
Ingredients
Ganache
- ⅓ cup heavy cream
- flavoring optional*
- 1 cup chocolate
Hot Chocolate Bombs
- 20 ounces dark or semisweet chocolate
- 3 teaspoons chocolate ganache
- mini marshmallows
- 6 - 8 ounces hot milk
Instructions
- Make the ganache. Heat the heavy cream and add in any of your flavorings. Add in your chocolate and stir to combine until the chocolate is smooth. Set aside to cool and harden.
- Add the chocolate to a double boiler and stir until the chocolate is melted.
- Evenly divide the 12 silicone molds, then turn the molds upside down to let the excess drip for a few seconds. Turn right side up and scrape the excess from the surrounding areas of the mold. Chill to harden, then repeat the process two more times. Make sure the edges have enough chocolate in particular.
- Chill the chocolate to harden fully, then carefully peel away the chocolate from the mold.
- Met the edges of the chocolate shells and quickly add the ganache and marshmallows, then seal. Rub away any excess melted chocolate and let it harden close.
- Add a single bomb into your mug and top with steaming hot milk and stir.
Loredana says
Hi! There's no need to temper the chocolate?
Amanda Powell says
If you are using chocolate bars or chocolate chips or at least the silicone molds, there is no need.
Dianna says
How far can I make these in advance if I want to make them for Christmas gifts?
Amanda Powell says
Hi! So you can make them with the ganache about a week ahead (giving the giftee still plenty of time to use them). If you refrigerate or freeze them in an airtight container, you can make them a few weeks ahead of time.
If you want to make them more shelf stable, you can replace the ganache with 2-3 tablespoons of hot cocoa powder. They will last over a month ahead of time this way.