How to Make Hot Chocolate Bombs

Do you guys remember when Hot Chocolate Bombs were the newest, trendiest thing?? Well, I still love them. I make them all the time, and just in case any of you are still into it… I’m gonna share all my tips and tricks for how to make the best hot chocolate bombs.

Equipment & Ingredients

Making hot chocolate bombs is easier than you might think. All you’ll need is a silicone mold, chocolate (for tempering) or chocolate melting wafers, hot chocolate mix, and mini marshmallows. If you’re planning to temper your chocolate, you’ll need a candy thermometer as well. Here’s a full list of all the stuff you need to make these at home: Hot Chocolate Bombs – Tools.

To Temper? Or to Not?

Now, let’s talk tempering vs melting wafers…

Tempering chocolate is a process that involves heating and cooling chocolate in a specific way to stabilize the cocoa butter within it. This results in a glossy, smooth, and snap-able finished product that is resistant to blooming (those yucky white streaks or patterns on the surface of the chocolate). Tempering chocolate can be done either manually or using a tempering machine, and is typically necessary when making chocolate-based confections such as truffles, chocolate bars, or in this case, hot chocolate bombs. It can be a bit of a time-consuming process, but the end result is worth it for the beautiful and professional finish it gives to your chocolate creations.

Tempered chocolate may be considered the best and most professional option for making hot chocolate bombs, but there is an easier way to make these treats without sacrificing too much in terms of flavour. If you don’t have the time or resources to temper your own chocolate, you can also use chocolate melting wafers as a shortcut. These wafers are specifically formulated to melt smoothly and easily, and they don’t require tempering. So they will produce a similarly nice shine on your hot chocolate bombs, but they may not have the same rich and smooth taste as properly tempered chocolate. If you’re looking for a professional finish and the best possible taste, it’s worth the effort to temper your own chocolate. But if you’re in a pinch or just want the easier option, chocolate melting wafers are a great choice. I personally use melting wafers most of the time, as I don’t notice that much of a difference taste-wise!

I will say this though… if you’re using regular chocolate, you must temper it. If you don’t feel like tempering, get melting wafers.

Option 1: Tempering Chocolate

Ingredients:

• 8 ounces of high-quality chocolate (milk, dark, or white)
• Hot chocolate mix
• Mini marshmallows
• Toppings (e.g., crushed candy cane, sprinkles, mini marshmallows)

Instructions:

1. Temper the Chocolate:
   a. Finely chop the chocolate into small, uniform pieces.
   b. Place two-thirds (about 6 ounces) of the chopped chocolate into a heatproof bowl.
   c. Use a double boiler or microwave to melt the chocolate:
   For the double boiler method, fill the bottom pot with 1-2 inches of water and bring it to a simmer. Place the bowl with the chocolate over the pot (without touching the water) and gently heat it until the chocolate reaches about 115°F (46°C). Stir occasionally.
   For the microwave method, heat the chocolate in 30-second increments, stirring after each increment. Continue until it reaches 115°F (46°C).
   d. Remove the chocolate from heat. Add the remaining one-third (about 2 ounces) of chopped chocolate to the bowl. Stir constantly until the chocolate cools down to around 80-82°F (27-28°C) for dark chocolate, or 80-85°F (27-29°C) for milk or white chocolate.
   e. Reheat the chocolate briefly if needed to bring it up to the optimal working temperature:
   For dark chocolate, reheat to 88-90°F (31-32°C).
   For milk or white chocolate, reheat to 86-88°F (30-31°C).
2. Coat the Molds: Carefully pour the tempered chocolate into your half-sphere silicone molds – approximately 2 tablespoons per cavity. Use a brush or a spoon to spread the chocolate up the sides of the molds, ensuring complete coverage.
3. Set the Chocolate: Allow the chocolate shells to set in the molds at room temperature or in the refrigerator until they are completely solid.
4. Second Coat (Optional): If needed, apply a second coat of chocolate to strengthen the shells. Let them set again.
5. De-Mold: Gently remove the chocolate shells from the molds.
6. Assemble the Bombs: In a warm frying pan or on a warm plate, slightly melt the edges of both halves of the sphere to make sure it’s completely flat. Fill half of the spheres with hot chocolate mix and mini marshmallows.
7. Seal the Spheres: Carefully seal two halves together by briefly melting the edge of one half on the warm surface and then pressing it onto the other half.
8. Decorate: Drizzle the hot chocolate bombs with more melted chocolate and add your chosen toppings like mini mini marshmallows or crushed candy cane.

Option 2: Using Chocolate Melts (No Tempering Required)

Ingredients:

• Chocolate melts (milk, dark, or white)
• Hot chocolate mix
• Mini marshmallows
• Toppings (e.g., crushed candy cane, sprinkles, mini marshmallows)

Instructions:

1. Melt Chocolate Melts: Microwave the chocolate melts in 20-second intervals, stirring between each interval, until the chocolate is fully melted.
2. Coat the Molds: Carefully pour the chocolate into your half-sphere silicone molds – approximately 2 tablespoons per cavity. Use a brush or a spoon to spread the chocolate up the sides of the molds, ensuring complete coverage.
3. Set the Chocolate: Allow the chocolate shells to set in the molds at room temperature or in the refrigerator until they are completely solid.
4. Second Coat (Optional): If needed, apply a second coat of chocolate to strengthen the shells. Let them set again.
5. De-Mold: Gently remove the chocolate shells from the molds.
6. Assemble the Bombs: In a warm frying pan or on a warm plate, slightly melt the edges of both halves of the sphere to make sure it’s completely flat. Fill half of the spheres with hot chocolate mix and mini marshmallows.
7. Seal the Spheres: Carefully seal two halves together by briefly melting the edge of one half on the warm surface and then pressing it onto the other half.
8. Decorate: Drizzle the hot chocolate bombs with more melted chocolate and add your chosen toppings like mini mini marshmallows or crushed candy cane.

Flavour Ideas and Variations

There are so many fun twists you can toss in to mix things up with these! Here are some of my favs:

You can also find a bunch of different shapes for the molds, outside of the classic sphere. I have a geometric heart, a set of eyeballs, and a skull mold that I love to use!

Serving

To use the hot chocolate bombs, place one in a mug and pour hot liquid* over the top. As the bomb begins to melt, it will release the hot chocolate mix and any fillings inside, creating a delicious and creamy mug of hot chocolate.

*I say “liquid”, because you can use a variety of options! Of course, traditional milk is always a tasty choice, but you can also use water, coffee, or any milk alternative such as almond milk, oat milk, or coconut milk. My dad loves to make his morning coffee a mocha by using hot chocolate bombs!

You can also make 19+ Hot Chocolate Bombs with Bailey’s, for a little extra warmth!

Inspiration from the IG

Here are a few of my hot chocolate bomb creations over the past few years, for some inspo for you guys 🙂

Happy baking!

Similar Posts