What is a hot chocolate bomb?
Hot chocolate bombs or hot cocoa bombs are cute little balls of chocolate that you put in a mug. When you pour hot milk into the mug, the chocolate melts and magically releases the marshmallows and cocoa that are lurking inside.
It's super cute and fun and you can do so many flavor variations! They sell hot chocolate bombs / hot chocolate balls at the store, but here I haven't seen any so decided to make my own. You can also!
What you need to make homemade hot chocolate bombs
How to make homemade hot chocolate bombs
- Melt your chocolate. Use the microwave to melt chocolate or chocolate, stirring in between until smooth and pourable.
- Fill the molds. Pour chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough on the sides and edges. Place the mussels in the freezer for 5-10 minutes to harden.
- Remove the chocolate from the molds. Gently push the hemispheres out of the silicone mold.
- Melt the edges. Microwave a microwave safe plate for a minute, you want the plate to be just hot enough to melt the chocolate. Take the empty half of the chocolate bomb and place it on the hot plate for a few seconds, until it melts.
- Fill. Add 1 tablespoon of hot cocoa powder and mini marshmallows (and any other add-ons of your choice) to half of the spheres. Take another half and melt the edge on the hot plate, then push the two sides together to seal.
- Decorate. Drizzle with a little extra chocolate, decorate with crushed cookies, candies or sprinkles!
If you don't have a mold, wrap two eggs in saran wrap and dip them in the melted chocolate. Place on a plate and let set. Dip them again (so that the shell is slightly thick), then melt the edges, add the inside and seal.
What if I don't have a silicone mold?
Don't worry, you can still make chocolate bombs without a mold! You can wrap the eggs in plastic wrap, soak them and let them set. They don't end up completely round, but it still works.
Which mold should I get for the hot chocolate bombs?
The best mold for is a half-sphere silicone mold. You can easily push the mold to pop the chocolate out. Silicone molds are inexpensive (compared to professional acrylic molds) and easy to use. The molds I use are 2 inches, but you can use up to 2.5 inches.
Which chocolate can I use for hot chocolate bombs?
I took the easy route and melted chocolate chips, but you can also use melted candies which are easy to work with but don't taste as good. There is also chocolate called chocolate cover which is formulated to be easy to melt and harden.
Hot chocolate bomb flavors
I love hot chocolate bombs because you can go wild with the flavors. Try these!
- Oreo - place crushed oreos inside and outside for decoration.
- S'mores - crush graham crackers for the inside of the bomb and on the top for decoration.
- Pepper mint - crush peppermint candies for the inside of the bomb and on the top for decoration.
- Pumpkin - put a teaspoon of pumpkin spice with the hot chocolate mixture and sprinkle over it.
- coffee - add a teaspoon of instant coffee inside the bomb.
- Dark chocolate sea salt - sprinkle with fluffy sea salt.
- Don't overheat the chocolate! Take your time and microwave every 15 seconds.
- Make sure you have enough chocolate around the edges of your mold so that the molds don't break when you take them out.
- If necessary, add more chocolate to the edges then let stand again.
- Use food safe gloves when assembling so you don't accidentally melt the exterior or leave fingerprints on your hot chocolate bombs.
- Keep your place cool or run your hands under cold water for a while, the warmth of your hands will melt the chocolate.
- Be gentle when sealing the bombs together, don't push too hard.
- Use your (gloved) finger to gently rub along the seam where the two halves meet to smooth it out.
- To store hot chocolate bombs, store them in an airtight container in a cool place in your kitchen or in the refrigerator.
Even more tips!
If you're having trouble with your spheres breaking or not loosening, I have even more tips!
- Clean your mold. Use a paper towel and make sure the inside of your silicone mold is nice and shiny. If there is any lint or residue, it will come out on your chocolate.
- Use a (clean) brush. I used the back of a spoon to push the chocolate out, but if you use a brush you will have a lot more control. Paint the inside of the pan liberally, let sit for 5 minutes in the fridge, then apply a second coat, making sure to paint more along the edges so that they are reinforced.
- Make sure you let the chocolate sit long enough in the refrigerator. When the chocolate is set, it will be shiny and crisp and will easily come off the molds.
Will it be chocolatey enough?
Some of you are worried that there isn't enough hot chocolate mixture in the hot chocolate bomb. The exterior of the bomb melts and adds a huge hit to the chocolate. You can also add hot chocolate in place of milk to melt your hot chocolate bomb if you want double hot chocolate!
Hot chocolate bombs
When you pour hot milk over these hot chocolate bombs, they magically melt and release the marshmallows and cocoa that are lurking inside.
- 1 Chopped off chocolate chips or melting chocolate wafers
- 4 tablespoon hot cocoa mix
- 4 tablespoon mini marshmallows
Hot chocolate bombs
Quantity per serving
Calories 341 Calories from Fat 122
% Daily Value *
Fat 13.5 g21%
Saturated Fat 9.1g57%
Cholesterol 15 mg5%
Sodium 255 mg11%
Potassium 156 mg4%
Carbohydrates 50.5 g17%
Protein 5.2 gten%
* Percent Daily Values are based on a 2000 calorie diet.
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the directives on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.