These Christmas hot chocolate bombs are the ultimate cozy treat that’s as fun to make as they are to enjoy! Just drop one in a mug, pour over warm milk, and watch the magic happen—rich cocoa, creamy chocolate, and fluffy marshmallows bursting to life!
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Christmas hot chocolate bomb recipe is the ultimate cozy indulgence, especially popular during chilly winter days and around the holiday season. These delightful chocolate shells are filled with your favorite treats, making them both fun and delicious for any occasion.
Each bomb is made with two chocolate shells filled with hot chocolate mix, mini marshmallows, and any extra goodies you love—think christmas sprinkles, candy pieces, or even a touch of caramel. It’s like taking homemade hot chocolate to the next level of fun and creativity.
Christmas hot cocoa bombs are super easy to make, incredibly versatile, and perfect for every occasion. Whether as a sweet gift for Christmas or Valentine’s Day or a cozy treat for yourself, they’re the ultimate way to make your hot cocoa extra special!
Watching the chocolate shell melt in hot milk and reveal its goodies is pure magic—perfect for kids and adults alike! Use high-quality baking chocolate like dark chocolate bars, callets, or feves. Semi-sweet, milk, or white chocolate drizzle all work great.
Why you'll love this recipe
Craving for more hot chocolate recipes? Give these a try: Homemade hot chocolate with marshmallows, Oreo Hot chocolate, hi-hat cupcakes, hot chocolate cookies, Hot chocolate cheesecake.
Ingredient you need for this hot cocoa bombs
Ingredients you’ll need to make these holiday hot chocolate bombs:
- Chocolate: Use high-quality baking chocolate like dark chocolate bars, callets, or feves. Semi-sweet, milk, or white chocolate all work great.Hot
- Cocoa Mix: Your favorite hot chocolate powder or unsweetened cocoa with a little sugar added.
- Marshmallows: Mini marshmallows or regular ones cut into small pieces
- Sprinkles & candies: For decorating the outside of the bombs.
How to Make Christmas Hot Chocolate Bombs
Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!
Step 1: Finely chop the dark chocolate with a sharp knife and transfer it to a medium bowl.
Step 2: Melt the chocolate using either the double boiler method or by microwaving in 20-second intervals, stirring in between to ensure even melting. (If tempering, follow the temperature guidelines provided below for your type of chocolate.)
- Dark chocolate: Melt at 50-55°C (122-131°F), cool to 28-29°C (82°F) and use at 31-32°C (87-89°F).
- Milk chocolate: Melt at 45-50°C, cool to 27-28°C (80°F), and use at 29-30°C (86°F).
- White chocolate: Melt at 45-50°C (80°F), cool at 26-27°C (80°F), and use at 28-29°C (82°F).
Step 3: Using a pastry brush or the back of a teaspoon, coat the inside of the hot chocolate bomb molds with a layer of melted chocolate. Place the molds in the freezer for 5 minutes to set. Apply a second layer of chocolate to reinforce the shells, then return to the freezer for another 5 minutes.
Step 4: Carefully unmold the hardened chocolate shells one by one, handling them gently to avoid cracks or fingerprints.
Step 5: Place the chocolate shells on a sheet of parchment paper. Use a spoon or a piping bag to drizzle the remaining melted chocolate over the top of the bomb in a decorative pattern. Quickly add sprinkles while the chocolate is still wet, and let the shells cool completely.
Step 6: Fill half of the chocolate shells with your favorite hot cocoa mix, mini marshmallows, and any candies or extras you like.
Step 7: Warm a plate slightly, then gently press the edges of an empty chocolate shell against the plate to melt them slightly. Attach it to a filled shell and hold until sealed. Your hot chocolate bomb is ready!
Fun Ways to Enjoy Your Hot Chocolate Bombs
- Classic Cozy Drink: Drop the bomb into a mug, pour over warm milk, stir, and enjoy a creamy, indulgent hot cocoa.
- Kids’ Delight: Add colorful sprinkles or whipped cream for a fun treat kids will love.
- Coffee Twist: Replace the milk with hot coffee for a mocha-inspired drink.
- Over the Top: Top with whipped cream, chocolate shavings, or a drizzle of caramel for an extra indulgence.
- Festive Touch: Serve with peppermint sticks, candy canes, or cinnamon sticks for a holiday vibe.
- Party Favorite: Offer a variety of flavors for guests to choose from at a hot chocolate bar.
- Sweet Gift: Package them individually in clear bags with a ribbon for a thoughtful homemade gift.
- Dessert Upgrade: Pair with cookies, brownies, or pastries for the ultimate dessert experience.
- Ice Cream Float: Drop a bomb into a bowl of warm milk and add a scoop of vanilla ice cream for a unique twist.
- Cozy Night In: Enjoy with a blanket and your favorite book or movie for the perfect relaxing evening.
Tips for this recipe
Storage instructions
- Cool, Dry Place: Store your hot chocolate bombs at room temperature in a cool, dry spot, away from direct sunlight or heat sources for up to 2 weeks.
- Airtight Container: Place the bombs in an airtight container to protect them from moisture and keep them fresh. Line the container with parchment paper to avoid sticking if you stack them.
- Freeze: For extended storage, you can freeze them in a sealed container. Thaw them at room temperature for a few hours before using to avoid cracking or condensation.
Variations & Substitutions
Recipe Questions
What kind of chocolate should I use?
Use high-quality baking chocolate or couverture chocolate for the best melting and flavor. Avoid regular chocolate chips, as they don’t melt as smoothly.
Can I make them without a mold?
A silicone mold is ideal for creating perfectly round bombs, but you can use smaller bowls or cupcake liners as an alternative.
What kind of milk should I use?
Whole milk works best for a creamy texture, but you can use any type of milk, including plant-based options like almond or oat milk.
How do I melt the chocolate without burning it?
Use a double boiler or microwave in 20-second intervals, stirring frequently to ensure even melting.
Can I use hot water instead of milk?
Yes, but the result will be less creamy compared to using milk.
Try These Recipes Next
I hope you love this hot chocolate bomb recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Christmas Hot Chocolate Bombs
- Total Time: 15 minutes
- Yield: 12 bombs
Description
These homemade hot chocolate bombs are a fun and creative way to enjoy a cozy drink! Made with smooth chocolate shells filled with hot cocoa mix, mini marshmallows, and your favorite add-ins, they’re as delightful to make as they are to drink. (for about 12 bombs)
Ingredients
- 200 g (7 oz) chocolate: - couverture chocolate with 54%–64% cocoa butter
- 2 tbsp hot cocoa mix per bomb
- Mini marshmallows and candies
- Chocolate for decorations
Instructions
- Finely chop the chocolate and place it in a heat-safe bowl.
- Melt the chocolate using a double boiler or microwave on low power, heating in 15–20 second increments. Stir after each interval until the chocolate is fully melted and smooth.
- Use a pastry brush, a small paintbrush, or the back of a teaspoon to evenly coat the cavities of the mold with the melted chocolate.
- Place the mold in the freezer for 5 minutes to allow the chocolate to harden.
- Apply a second layer of chocolate to reinforce the shells, then return the mold to the freezer for another 5–7 minutes.
- Carefully remove the hardened chocolate shells from the mold.
- Set aside half of the shells for the bottoms and the other half for the tops of the bombs.
- Fill a pastry bag with a small amount of melted chocolate and drizzle over the tops of the shells. Immediately add sprinkles or sugar decorations and let them cool completely before assembling.
- Add 2 tablespoons of hot cocoa mix and a handful of mini marshmallows or candies to the bottom shells.
- Heat a plate in the microwave for about 1 minute.
- Gently press the edge of a top shell against the warm plate to slightly melt the chocolate, then quickly press it onto a filled bottom shell to seal. Hold for a moment until secure.
- Let the assembled bombs cool completely.
- They’re now ready to drop into warm milk and enjoy!
Notes
Storage
- Keep in an airtight container in a cool, dry place for up to 2 weeks.
- Refrigerate if needed, but bring to room temperature before using.
- Freeze in a sealed container for longer storage; thaw at room temperature before use.
Tips
- Use quality baking chocolate for smooth shells.
- Apply two chocolate layers to prevent cracks.
- Warm a plate to seal shells easily.
- Decorate while the chocolate is still wet.
- Get creative with fillings like marshmallows or candies.
- Handle shells gently to avoid melting or fingerprints.
- Wrap in gift bags for a perfect holiday treat!
- Prep Time: 15 minutes
- Category: Dessert, drinks
- Cuisine: american
Nutrition
- Calories: 85
- Sugar: 9
- Sodium: 3
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
Hi! I was wondering, what size mold did you use?
Hi! I use a mold that's 6.5 cm in diameter, which is about 2.5 inches.