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a platter of hot chocolate bombs decorated with pink and white chocolate drizzle and valentine sprinkles

Hot Cocoa Bombs

Delicious chocolate spheres filled with hot cocoa and marshmallows that 'explode' when you add hot milk
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 2 minutes
chill or set up time 10 minutes
Total Time 27 minutes
Servings 6 cocoa bombs
Calories 322kcal
Cost $8


  • silicone mold
  • measuring spoon
  • thermometer


  • 1 ½ cups chocolate finely chopped, high quality, includes cocoa and cocoa butter
  • 6 tablespoons hot cocoa mix
  • 1 ½ cups mini marshmallows


  • Melt the chocolate in the microwave starting with 30 seconds and then moving to 15 second increments, stirring in between and checking the temperature. All the chocolate should be melted and no more than 90° (see notes for types of chocolate and temperatures)
  • Place some melted chocolate in the mold and work it around the half sphere and up the sides. Be sure to get good coverage. You may need a second coat after it sets (see post for details).
  • Let the chocolate set up either at room temperature (about 10 minutes) or speed it up by placing it in the freezer or refrigerator for 5 minutes.
  • Remove the set chocolate from the molds. Fill half of the half-spheres with 1 tablespoon of hot cocoa mix and as many mini marshmallows that will fit.
  • Take the remaining half-spheres, one at a time and gently melt the edge on a plate that has been heated in the microwave for 1 minute. Then place it over a filled mold to seal.
  • After all the molds are sealed and set, you can decorate by drizzling additional chocolate and sprinkles.
  • To serve, place the bomb in a mug. Pour 8-12 ounces (depending on the size of your mug) hot milk over it, stir. ENJOY!


  • Milk chocolate- shouldn’t go above 84ºF (30ºC) to stay in temper
  • White chocolate- shouldn’t go above 88ºF (31ºC) to stay in temper.
  • Semi-sweet and dark chocolate- shouldn’t go above 90ºF (32ºC)
  • To keep the chocolate bombs from melting in your hand, while you're working with them, wear food-safe gloves.
  • If the bombs don’t seal correctly the first time, use a warm spoon and run it along the seam, the chocolate will melt.
TIP: Remember, it may take you a few times to get the hang of it!
  • If your spheres don't come out with great edges: melt the edges of BOTH sides, I find this gives me a better fit. Melt one side, fill, then melt the other and join together. You'll have a flatter edge to work with.
  • You can also use a griddle, or skillet on very low heat to melt the edges for sealing.
  • If you don't want to mess with food coloring, you can use colored cocoa butter. Simply add it to melted white chocolate for any color you'd like! Plus you won't sacrifice taste.


Calories: 322kcal | Carbohydrates: 48g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 145mg | Potassium: 128mg | Fiber: 3g | Sugar: 39g | Vitamin A: 2IU | Calcium: 26mg | Iron: 2mg