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This is the easiest recipe for hot cocoa bombs. And it’s very versatile. In the chocolate milk powder you can include holiday favorites like diced Andes mints, crushed candy canes, chocolate shavings, or candy sprinkles.
👩🏻🍳 WHY THIS RECIPE WORKS
If you enjoy making hot chocolate bombs, all you need is this ONE super simple hot cocoa bombs recipe.
- Very Versatile: Make chocolate bombs with either dark chocolate shells or white chocolate shells. With this 1 basic recipe you can try different flavor combinations for the chocolate milk powder.
- No Tempering Needed: By using chocolate bark or melting wafers, no tempering of the chocolate is needed. It’s not only time-saving, but makes this an easy no-fuss recipe that’s hard to mess up.
- DIY Chocolate Milk Powder or Store-bought Hot Cocoa Mix: You choose which. Then customize the mix with with add-ins like Andes mints, crushed peppermints, shaved chocolate, or candy sprinkles.
- SUPER Quick Recipe: In a flash, make the chocolate powder mix. Form molded chocolate shells in just 15 minutes, then chill them in the fridge for 10 minutes to harden. Fill the shells with chocolate powder, seal the hot cocoa bombs together and decorate.
In October, I make Halloween hot cocoa bombs decorated like little white mummies. For Christmas, I make these peppermint hot cocoa bombs drizzled with dark chocolate and sprinkled with crushed candy. Or these jolly snowman ☃️ Christmas hot chocolate bombs.
I love having hot cocoa bombs on hand during the festive holiday season. They’re fun to make and use. And they’re perfect for gift-giving. Make sure to pin this easy hot cocoa bombs recipe to Pinterest so you’ll have it for later.
Chocolate Milk Powder
NOTE: If desired, you can use store-bought hot cocoa mix in place of the powdered sugar, cocoa powder and powdered milk.
- Marshmallows: A classic addition to any hot cocoa bombs recipe. Use mini marshmallows or mini dehydrated marshmallows. The dehydrated ones are very tiny, so more can fit in the hot chocolate bombs. Find them at Walmart in a clear tub in the specialty baking tool aisle. Another option: Jet-Puffed Bits vanilla marshmallows.
- Premium Baking Chocolate Bar: I prefer Ghirardelli or Guittard. But for hot chocolate bombs with a minty flavor, use Andes mints instead. Just finely chop the chocolate or mints.
- Powdered Sugar: Adds the perfect amount of sweetness for the hot chocolate mix. But if you feel the mix is too sweet, just add a pinch of salt to tone down the sweetness and balance things out.
- Cocoa Powder: I recommend Dutch-process cocoa powder. It has a darker color than regular cocoa powder, and a smoother softer flavor. But feel free to use any natural unsweetened cocoa powder.
- Powdered Milk (optional): This ingredient adds incredible creaminess to this hot cocoa bombs recipe. It makes them more delicious. At the market, look for powdered milk in the baking aisle.
Hot Cocoa Bombs
- Chocolate Bark or Melting Wafers: For making the chocolate spheres. I recommended chocolate bark (like Target’s Good & Gather chocolate candy coating) or Ghirardelli dark chocolate melting wafers, because they melt smoothly and don’t need to be tempered. If using regular chocolate, make sure to temper it – not just melt it! Here’s a great resource for how to temper chocolate.
- Chocolate Milk Powder: (Above.) The delicious mixture that goes inside the hardened chocolate shell of our hot chocolate bombs.
- Garnishes: Melted chocolate for drizzling, finely-chopped chocolate or Andes mints, candy sprinkles, or edible gold stars.
HELPFUL RECIPE TIP
When buying silicone molds for this recipe, choose a bright color. Avoid brown-colored molds as it’s hard to see the melted chocolate on them. So it can be difficult to tell if there’s full coverage of chocolate on the wells.
I have molds in different colors. For these hot cocoa bombs I’m showing them made in brown molds so you can see what I mean. When using milk chocolate – which is a shade lighter, it’s even harder to see the chocolate.
📖 RECIPE STEPS
RECIPE PREP: If you have disposable food prep gloves, take those out now. They’ll help prevent fingerprints on the shells of the hot cocoa bombs. Line a small tray with parchment paper. Put the gloves and tray aside.
- STEP 1: Assemble the chocolate milk powder. Add all ingredients to a medium bowl: marshmallows, finely-chopped chocolate and/or Andes mints, powdered sugar, cocoa powder, and powdered milk.
- STEP 2: Mix everything together with a spoon. Set the bowl aside.
- STEP 3: Melt chocolate bark (or chocolate melting wafers) according to package instructions. With a spoon, add a thick even layer of melted chocolate (about 2 to 3 tablespoons) to the wells of 2 silicone molds (12 wells total). Make sure to spread chocolate up to the top of the rim. If needed, use a cake decorating brush.
- STEP 4: Chill in the fridge for 10 minutes. (Save the leftover chocolate for later – for drizzling). Once the chocolate has set, put on food service gloves. Remove and transfer the shells to a tray.
- STEP 5: Fill half the shells with chocolate milk powder. Heat a small skillet on stovetop until just warm. Remove pan from heat. Wearing food service gloves, place an unfilled chocolate shell (rim down) on the pan for 1 to 2 seconds, just until the edge starts to melt.
- STEP 6: Immediately place the wet chocolate edge onto one of the filled cups. Gently press them together to seal. Repeat this process with the remaining hot cocoa bombs.
- STEP 7: Drizzle leftover chocolate over the top. Immediately add desired garnishes (sprinkles, finely-chopped chocolate, etc.) so they’ll stick to the chocolate drizzle. Place the tray of chocolate bombs in the freezer for 5 minutes to help them set.
- STEP 8: Store the treats in a (parchment-lined) sealed container in the fridge, or in a cool dry location. For gift-giving, add decorated hot chocolate bombs to mini foil baking cups. Place them in cellophane bags tied with ribbons.
👨🏻🍳 HOT COCOA BOMBS INSTRUCTIONS
Here’s how to active your hot chocolate bombs.
- STEP 1: Add a hot chocolate bomb to an empty mug.
- STEP 2: Pour 8 ounces of warm steaming milk (or hot water) directly over the chocolate sphere. If desired, you can even use hot coffee.
- STEP 3: The chocolate shell will melt and dissolve. Once it bursts open, the contents will be released into the liquid. With a spoon, stir to combine the milk with the chocolate milk powder.
- STEP 4: If desired, top the beverage with more mini marshmallows or a generous dollop of whipped cream. For a more chocolatey experience, add chocolate syrup or a spoonful of thick hot fudge.
🤔 RECIPE FAQ
These are the most commonly-asked questions for making the BEST hot chocolate bombs, and the most helpful answers for recipe success.
For incredible flavor, try adding malted milk (vanilla or chocolate), pure vanilla powder, or espresso powder.
Wear food service gloves when handling the molded chocolate spheres.
Although water is all you need to activate and enjoy a hot cocoa bomb, milk will provide a richer more decadent beverage with a creamy mouthfeel. If desired, use hot water with a splash of whole milk.
Use 1 cup (8 ounces) to 1 1/2 cups (12 ounces) milk.
Line an airtight container with parchment paper. Arrange the treats inside, leaving a bit of space between each sphere. If desired, place them in mini foil baking cups. Do not stack. Store the container in the fridge or in a cool dry location for up to 2 weeks.
more hot cocoa bomb recipes
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Recipe testers rated this the easiest hot cocoa bombs recipe! No tempering of chocolate saves time and makes this a fool-proof recipe. When activated, the treats got high marks for being super creamy, chocolaty and delicious.
If you too enjoyed these hot chocolate bombs, give them a 5-star rating in the comments. Be a recipe hero. Pin it to Pinterest. Share it with friends.Print
Hot cocoa bombs make the winter season cozy. Dark chocolate shells are filled with chocolate milk powder, fluffy marshmallows, and bits of candy. Place in a mug of hot milk and stir for a rich creamy drink.
Chocolate Milk Powder
- 1/2 cup mini marshmallows (or dehydrated marshmallows)
- 1/2 cup finely-chopped premium baking chocolate bar (and/or Andes mints)
- 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons powdered milk
Hot Cocoa Bombs
- 1 16–ounce package chocolate bark, like Target’s “Good & Gather chocolate candy coating” (or use Ghirardelli chocolate melting wafers)
- 1 1/2 cups chocolate milk powder (above)
- Optional Garnishes: Left-over melted chocolate from the hot cocoa bombs (for drizzling), finely-chopped chocolate and/or Andes mints, plus candy sprinkles
RECIPE PREP: Line a tray with parchment paper. Put it aside. If you have food service gloves, they’ll be helpful for handling the chocolate spheres to avoid getting fingerprints on them.
- Assemble the chocolate milk powder. Add all ingredients to a medium bowl: mini marshmallows, finely-chopped chocolate and/or Andes mints, powdered sugar, cocoa powder, and powdered milk. Mix with a spoon. Set the bowl aside.
- Melt chocolate bark (or chocolate melting wafers) according to package instructions. With a spoon, add a thick even layer of melted chocolate (about 2 to 3 tablespoons) to the wells of 2 silicone molds (12 wells total). Make sure to spread chocolate up to the top of the rim. If needed, use a cake decorating brush to fill in any gaps. (Save the leftover chocolate for later – for drizzling).
- Chill chocolate molds in the fridge for 10 minutes. Once the chocolate has set, put on food service gloves. Remove and transfer the chocolate shells to a lined tray. Fill half the shells with chocolate milk powder. Leave the rest empty.
- Heat a small skillet on stovetop until just warm, then remove the pan from heat. Wearing food service gloves, place an unfilled chocolate shell (rim down) on the pan for 1 to 2 seconds, just until the edge starts to melt. Immediately place the wet chocolate edge onto one of the filled cups. Gently press them together to seal. Repeat the process with remaining cocoa bombs.
- Drizzle leftover chocolate over the top. Immediately add desired garnishes (sprinkles, finely-chopped chocolate, etc.) so they’ll stick to the chocolate drizzle. Place the tray of chocolate bombs in the freezer for 5 minutes to help them set. Remove and store.
For the chocolate milk powder: If desired, you can use store-bought hot cocoa mix in place of the powdered sugar, cocoa powder and powdered milk. You can also try flavorful add-ins like malted milk powder (vanilla or chocolate), pure vanilla powder, or espresso powder.
To prevent fingerprints on hot cocoa bombs: Wear food service gloves when handling the molded chocolate.
How to store hot chocolate bombs: Line an airtight container with parchment paper. Arrange the treats inside, leaving a bit of space between each sphere. If desired, place them in mini foil baking cups. Do not stack. Store in the fridge or in a cool dry location for up to 2 weeks.
- Prep Time: 20 Minutes
- Chill Time: 15 Minutes
- Cook Time: 0 Minutes
- Category: Drinks
- Method: No-Cook
- Cuisine: American
Keywords: Hot Cocoa Bombs, Hot Chocolate Bombs, Cocoa Bombs Recipe, Hot Chocolate Bomb Recipe
👉🏻 Hot Cocoa bombs > join the conversation
How do you dissolve your chocolate bombs? With milk, water, coffee, or a combination? Share your favorite chocolate milk powder add-ins and decorating ideas in the comments below.