Hot Chocolate Bombs

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During quarantine, we've all seen our fair share of viral food trends from Tik Tok. Everything from making bread, to dalgona whipped coffee and now these fun hot chocolate bombs. I saw the bombs being sold in the store and in my opinion, the prices for these things were outrageous. I knew I could make these myself, because I had seen the Tik Tokers doing it. So, I decided to embark on the adventure.

Before I start, let me say first and foremost, you need to have the sphere molds. I did a test batch with these Christmas themed molds thinking they would be so fun and festive. It turned out terrible. The sides of my molds were thin and broke easily and sealing the two pieces together was almost impossible with all the different curvatures. So please get yourself the proper equipment. This is the mold I used from Amazon because a lot of the other molds sold in stores are sold out.

Steps to make Hot Chocolate Bombs

First, melt your chocolate chips. I recommend doing this on the stove using a double boiler. I have melted chocolate multiple times before and always used a microwave but I feel the consistency of the chocolate from the double boiler is smoother and allows for better use. See my notes below the recipe card on how to simply create your own double boiler.

Next, spoon the chocolate into the silicone molds. Using the back of the spoon, spread the chocolate evenly up the sides of the molds. Then wait for the chocolate to harden and set completely. This process typically takes 2-3 hours. But, if you’re not that patient, you can refrigerate the mold to cut down on time.

Remove the chocolate from the mold and add a small amount of instant hot cocoa mix to half the balls. Place mini marshmallows on top of the hot cocoa mix. Then, take the other half and twist them (flat side down) on a heated plate for a few seconds and quickly put on top of the filled ball. Run your fingers lightly along the seam to make sure it's sealed. Optional next step: top your bombs. I drizzled mine with white chocolate, and crushed peppermint.

Sealing the hot chocolate bombs was the hardest step for me. The chocolate is very temperamental. It melts easily and leaves fingerprints due to the heat from your hands. I struggled with getting the balls to line up correctly and sealed before the chocolate melted and left me with holes. Some other recipes have recommended you use gloves, which I might have to try next time.

Looking for some more holiday recipes? Be sure to check out my Chocolate Peppermint Thumbprint Cookies and Gingerbread White Russian Cocktail.