Decadent Hot Chocolate Bombs (Printable)

Decadent chocolate spheres filled with cocoa powder and marshmallows that melt into creamy hot chocolate when dropped into warm milk.

# What You Need:

→ Chocolate Shells

01 - 10.5 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tbsp unsweetened cocoa powder
03 - 6 tbsp powdered sugar
04 - 1 cup mini marshmallows

→ Decoration

05 - 1.75 oz white chocolate, melted (for drizzling)
06 - Sprinkles, to taste

# How To Make It:

01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler) or in the microwave in 30-second bursts, stirring until smooth.
02 - Using a pastry brush or spoon, coat silicone sphere molds (about 2.5-inch diameter) with a thick, even layer of melted chocolate. Ensure full coverage.
03 - Refrigerate the molds for 10 minutes, then apply a second layer of chocolate for sturdiness. Chill for another 10–15 minutes, or until completely set.
04 - Carefully unmold the chocolate shells. Fill half of the shells with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous spoonful of mini marshmallows.
05 - Warm a plate in the microwave. Gently press the rim of an empty shell half onto the plate to slightly melt the edge, then quickly press it onto a filled half to seal. Smooth the seam if needed.
06 - Drizzle with melted white chocolate and decorate with sprinkles if desired. Let set.
07 - To serve: Place a hot chocolate bomb in a mug. Pour 1 cup (240 ml) of very hot milk over it and stir until fully melted and creamy.

# Expert Hints:

01 -
  • They turn an ordinary cup of hot chocolate into a small event that makes everyone stop and watch.
  • You can make a dozen in one afternoon and keep them tucked away for surprise gifts or cozy nights.
  • The process is strangely meditative, painting chocolate into molds and watching it set into something magical.
  • Kids and adults alike lose their minds when the sphere cracks open and marshmallows tumble out into the milk.
02 -
  • If your chocolate is too warm when you coat the molds, it will be too thin and crack when you try to unmold it.
  • Don't skip the second layer of chocolate, I learned that the hard way when my first batch shattered the moment I touched them.
  • Sealing the halves takes practice, so warm the edges just enough to soften them without melting the whole shell.
  • Store them away from heat and humidity or they'll bloom with white streaks and lose their shine.
03 -
  • Use a silicone mold with smooth, rounded cavities, the cheap plastic ones leave ridges and make unmolding a nightmare.
  • Temper your chocolate if you want a professional snap and shine, but for home use, regular melting works just fine.
  • Work quickly when sealing the halves, hesitation gives the melted edge time to harden again.
  • Make extra shells because a few will always crack or break, it's just part of the process.
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