A Chocolate Bomb recipe with simple directions for dreamy marshmallow and hot cocoa mix filled chocolate spheres. Plop them in a mug of hot milk and watch them melt into a cozy cup of chocolate bliss.
Are you a chocoholic? Chocolate is the absolute bomb and there are so many great recipes here on the blog. Check out this healthy(ish) Chocolate Avocado Mousse or the decadent Chocolate Carrot Cake I waited 20 years to bake.
What is a Hot Chocolate Bomb?
A Hot Chocolate Bomb is a hollow, chocolate shell sphere filled with hot cocoa mix, marshmallows and other sweet treats.
Place it in your favourite mug, pour on hot milk, stir well, and watch the marshmallows float to the top.
My hot cocoa bombs are made from white chocolate and feature finely ground chocolate cookie crumbs. Little morsels of chopped cookies and cream candy bar make this hot drink extra creamy.
These sweet treats make great holiday gifts for friends and family. Get the kids involved or host a fun filled event with a DIY hot chocolate bomb bar. That’s how easy these are to make!
Hot Chocolate Bomb Ingredients
- white chocolate callets
- chocolate cookie crumbs (Oreos or other chocolate biscuit)
- hot chocolate mix
- mini marshmallows
- cookies and cream candy bar (such as Hershey’s)
- dark or milk chocolate
Special Kitchen Tools
- silicon or polycarbonate molds with 2 inch diameter spheres
- microwave safe bowl
- silicon spatula
- muffin papers
What Kind of Chocolate Should I Use in Chocolate Bombs?
For best results, use good quality white chocolate with a high cacao mass. This will ensure well tempered, glossy final results. You can use chocolate chips, however the chocolate bombs will lose their glossy sheen over time.
Callebaut White Chocolate Callets (chocolate morsels formulated for melting rather than baking) are 28% cacao mass. It takes a bit more care and attention to temper them properly but the resulting hot chocolate bombs are worth it.
If you prefer to use milk or dark chocolate, choose higher quality chocolate over ‘candy melts’. The higher the quality of chocolate liquor and cacao butter in a chocolate, the better the flavour, texture, and finish will be in the final product.
Why You Should Temper Chocolate
For applications such as molding, it is best to temper the chocolate first. This makes it easier to remove the spheres from the mold and produces hard chocolate with a beautiful satin sheen.
Tempering involves melting the chocolate to a specified temperature then seeding it with solid pieces of chocolate.
The seeding callets (10% of the total amount) reintroduce stable cocoa butter crystals to the melted chocolate, further encouraging crystal formation as the chocolate cools and hardens.
In theory, tempering chocolate seems easy to do. However it often takes years of practice makes perfect for even seasoned pastry chefs.
How to Temper Chocolate for Hot Chocolate Bombs
To temper chocolate in a microwave, melt the chocolate callets (reserving 10% total amount) in a glass bowl, stirring occasionally until 80% of the chocolate has melted and chocolate has reached desired high temperature.
Next, introduce the remaining 10% solid chocolate, stir, and check the temperature of the chocolate. Let it cool slightly, then warm slightly to final tempered temperature if needed.
- For white and milk chocolate: 84-86°F/29-30°C (do not go above 87°F/31°C)
- Dark chocolate: 88 – 89° F (31° C)
How to Make a Hot Chocolate Bomb
Once you have tempered the white chocolate, mix in the fine cookie crumbs then use a teaspoon to thinly coat each mold with the chocolate, ensuring the edges of the mold are well coated. Repeat with a second layer.
Cool for 5 minutes in the fridge, then remove and inspect the spheres for any thin areas. Coat with a little more melted chocolate if necessary. Warm the chocolate if needed, taking care not to heat the chocolate past 87°F.
Once they have reached room temperature, carefully remove the spheres from the mold. You will have six half spheres. Use the rest of the chocolate to make another six.
Fill six chocolate shells with 2 tbsp hot chocolate mix, mini marshmallows, and chopped chocolate bits.
Next, warm a dinner plate in the microwave until it is warm to the touch. Place an empty half sphere rim side down on the plate.
Once the chocolate has melted slightly, gently press the melted rim against the rim of one filled half sphere. Repeat with the rest of the spheres.
Decorate hot cocoa bombs as desired. Melt dark or milk chocolate and use a teaspoon to drizzle it over the spheres. Sprinkle cookie crumbs over the chocolate before it cools and hardens.
While this recipe makes an extra creamy cookies and cream flavoured hot chocolate, there are SO MANY variations on this sweet treat. Add your own unique spin or do a quick search on google for some fun and fancy ideas.
- Funfetti Hot Chocolate Bombs
- Chocolate Mint
- Crushed Candy Canes
- Chocolate Salted Caramel/Rolo/Dulce de Leche
- Chocolate Cherry
- Seasonally decorated treats for Christmas, Valentine’s Day, St. Patrick’s Day, Easter…the possibilities are endless.
How to Use a Hot Chocolate Bomb
The ideal way to enjoy a hot chocolate bomb is to place it in the bottom of your favourite mug. Pour 6-8 oz of hot milk over and allow it to melt.
Stir the hot chocolate well so that all of the melting ingredients are incorporated and add extra marshmallows if you like!
How to Store Hot Chocolate Bombs
Store the cocoa bombs in an airtight container on the counter or in your pantry.
All of the ingredients are shelf stable so they will be good for two months at room temperature. This makes them wonderful ‘make ahead’ gifts!
- 9 oz (250 g) white chocolate callets
- 1/4 cup fine Oreo cookie crumbs (plus more for decorative toppings)
- 1/2 cup hot chocolate mix
- 1/2 cup mini marshmallows
- 1.4 oz (38 g) cookies and cream candy bar; chopped (optional)
- 2 oz dark chocolate (optional, only used for decorating)
TEMPER THE WHITE CHOCOLATE
- Place 8 oz white chocolate callets in a microwave safe bowl and microwave for 30 seconds. Remove and stir.
- Continue microwaving (and stirring) in 15 second increments until the chocolate is almost melted.
- Place a food thermometer in the almost melted chocolate. Once it reads 84-86°F 29-30°C (do not go above 87°F/31°C) add final ounce of chocolate and continue stirring until chocolate is completely melted. Stir in the fine cookie crumbs.
- Use a teaspoon to coat each mold thinly with the chocolate, ensuring the edges of the mold are well coated. Repeat with a second layer.
- Cool in the fridge for 5 minutes.
- Once completely cooled, inspect the molds for any thin areas and coat with a little more melted chocolate if necessary. Warm the chocolate if needed, taking care not to heat the chocolate past 87°F/31°C.
BUILD THE CHOCOLATE BOMBS
- Carefully remove each chocolate half from the silicon molds. You will have six half spheres. Repeat steps 2-7 to make another six.
- Fill six half spheres with 2 tbsp hot chocolate mix and as many mini marshmallows and chopped cookie and cream chocolate bits as you like.
- Warm a dinner plate in the microwave until it is warm to the touch. Place an empty half sphere rim side down on the plate. Once the chocolate has melted slightly, gently press the melted rim against the rim of one filled half sphere. Repeat with the rest of the sphere.
- Decorate as desired. Melt dark or milk chocolate and use a teaspoon to flick it back and forth over the spheres. Sprinkle cookie crumbs over the drizzled chocolate before it cools and hardens.
Amount Per Serving:Calories: 357Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 241mgCarbohydrates: 55gFiber: 3gSugar: 43gProtein: 5g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.