Hot Cocoa Bombs are hollow chocolate balls filled with little surprises that pop out when hot milk is poured over them. I mean if you haven’t seen a video of these bad boys floating around on all social media platforms you must be living under a rock, they are everywhere. Check out my video here, they are so addictive to watch.  These things are so much fun! It is so gratifying watching these float slowly in the hot milk and then pop open to expose all the goodies inside. These are not only super fun they are delicious . If you are a hot cocoa lover you will adore this rich chocolaty drink. When I made these I used my Homemade Hot Cocoa mix but any mix will do.  These little balls of happiness will be the perfect homemade holiday gift !

These are not too hard to make but they do take a little equipment that you most likely do not have . Mainly the large sphere chocolate mold, the good thing is the are not too expensive. I ordered this mold on Amazon but if your local craft store has chocolate molds you might be able to find them there, I had no such luck. Also , I have seen other people make these in different shapes like gingerbread men or ornaments. Just keep in mind if you use something small you will need to serve them in small mugs or use two in a large mug.

Equipment needed :

• Large Sphere Chocolate Molds
• Pastry brush or a wide Craft brush
• Gloves -optional but helps prevent finger prints
• Hot Cocoa Mix--this is my recipe but use your favorite mix
• Ghirardelli dark chocolate melting wafers-I recommend the Ghirardelli melting wafers because they taste good when they melt in the milk . These wafers are also easy to work with and melt easily in the microwave plus they require no tempering .

Let’s make some bombs Hot Cocoa Bombs!!

Gather all of your equipment and melt the chocolate according to the packages directions.

Paint a very thin layer of chocolate in the mold, make sure to bring it all the way up to the edges. There will be thin areas but this is just the first coat. Pop the mold into the freezer for 10 minutes

Paint a thin coat of chocolate over the previous layer making sure any thin spots are covered well. Pop the mold back into the freezer.  If the second layer was thick enough this should be good. Sometimes I have repeated the process with a 3rd layer.

Remove the molds from the freezer and carefully begin removing the chocolate . I found pulling the edges away first and them turning the mold inside out is the easiest method .Just be careful they are very fragile

Heat up a small plate in the microwave. Gently press the open end of the half sphere on the plate and slowly twist to make sure the edges are flat.(only do 2 at a time). You may have to reheat the plate if you are making several bombs.

Fill half of the sphere with a few tablespoons of cocoa mix , marshmallows , or whatever you would like. Take the empty sphere and melt and repeat the process on the plate by slightly melting the edges. Gently press the softened edges together. Allow this to cool completely. A little extra melted chocolate can be placed in a piping bag and drizzled over the top and sprinkles on top. This helps hide any imperfections.

Serve each hot cocoa bomb in a large mug with about 1 1/2 cups of hot milk. Once the milk is poured over the bomb allow it to sit for 30-45 seconds , then stir until all of the chocolate is melted.

Click Here to Watch my Hot Cocoa Bomb Video.

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Hot Cocoa Bombs

 Hot Cocoa Bombs are hollow chocolate balls filled with little surprises that pop out when hot milk is poured of them.

2 from 4 votes

Print Recipe Pin Recipe

Prep Time 45 mins

Total Time 45 mins

Course Beverage

Cuisine American

Servings 6

Calories

Ingredients

  

1x2x3x

• Ghirardelli melting wafers
• Hot chocolate mix of choice
• Chocolate molds
• pastry brush

Optional add ins

• marshmallows of choice
• crushed peppermints
• mini chocolate chips
• a little expresso powder to have a mocha
• 1 1/2 cups of hot milk for serving

Instructions

 

• Melt chocolate according to the packages directions
• Paint a very thin layer of chocolate in the mold, make sure to bring it all the way up to the edges
• Pop the mold into the freezer for 10 minutes
• Paint a thin coat of chocolate over the previous layer making sure any thin spots are covered well
• Pop the mold into the freezer
• If the second layer was thick enough this should be good. Sometimes I have repeated the process with a 3rd layer.
• Remove the molds from the freezer and carefully begin removing the chocolate . I found pulling the edges away first and them turning the mold inside out is the easiest method .Just be careful they are very fragile
• Heat up a small plate in the microwave
• Gently press the open end of the half sphere on the plate and slowly twist to make sure the edges are flat.(only do 2 at a time)
• Fill half of the sphere with a few tablespoons of cocoa mix , marshmallows , or whatever you would like
• Take the empty sphere and melt and repeat the process on the plate by slightly melting the edges
• Gently press the softened edges together
• Allow this to cool completely
• A little extra melted chocolate can be placed in a piping bag and drizzled over the top and sprinkles on top. This helps hide any imperfections . *SEE NOTES
• Serve each hot cocoa bomb in a large mug with about 1 1/2 cups of hot milk
• Once the milk is poured over the bomb allow it to sit for 30-45 seconds , then stir until all of the chocolate is melted

Notes

I recommend the Ghirardelli melting wafers because they taste good when they melt in the milk . These wafers are also easy to work with and melt easily in the microwave and requires no tempering .

Gloves can be worn to prevent fingerprints in the chocolate

Drizzled chocolate and sprinkles help cover imperfections BUT before drizzling allow the chocolate to cool slightly so you don't melt the bombs. 

A cupcake liner is the perfect for presentation

Click Here for the mold I used on this recipe 

 

Keyword homemade hot cocoa bombs, how to make hot cocoa bombs, pink hot cocoa bombs

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