Make this mini hot chocolate bomb recipe as a warm winter drink to enjoy on cold, snowy days. Plus discover tips and tricks for the perfect outcome. These DIY hot cocoa bombs with marshmallows are not only a fun project you can make in your kitchen, they’re also a tasty way to spend a relaxing afternoon or a quiet evening by the fire.
Making hot chocolate bombs isn’t everyone’s forte. If you struggle working with the large chocolate shells of the full size hot cocoa bombs, then I recommend giving this mini version a try. This mini hot chocolate bomb recipe can be made with or without marshmallows. Of course, if you read my tutorial on how to make hot chocolate bombs with marshmallows (meaning GIANT Corgi marshmallow) then you know I’m not one to let the marshmallows slide.
If you’ve never make a hot chocolate bomb recipe before, then you’re in luck. This post shares a full overview of the process on how to make hot chocolate bombs. It includes helpful information and tips on how to temper and melt the chocolate, whether to use hot milk or water, how to spice up your hot chocolate with fun additions and other answers to common questions.
What is a hot cocoa bomb?
If you’re new to the hot chocolate bomb craze, you may be wondering just what is a hot cocoa bomb?
Hot cocoa bombs are similar to the hot chocolate mix you use to make a cup of hot cocoa. The difference is, rather than the mix being in a canister, it’s stored inside a shell of chocolate. This chocolate shell holds the perfect amount of hot chocolate mix to make a cup of hot chocolate. They can also hold marshmallows inside.
The chocolate shell melts when you add warm milk or hot water. As the chocolate shell dissolves, the hot cocoa mix inside the hot chocolate bomb is revealed. The chocolate and the mix are then stirred into the warm milk to make a hot winter drink.
How long do hot cocoa bombs last?
Whether you buy your hot cocoa bombs or make your own, they do have a shelf life. For best results I recommend using your homemade hot chocolate bombs within two months of being made. As they are made with tempered and melted chocolate, this ensures you get the very best flavor from this hot winter drink. However, your hot cocoa bombs will last 6-12 months when properly stored.
Do hot chocolate bombs need to be refrigerated?
Chocolate bars and hot cocoa mix do not need to be refrigerated under normal circumstances to maintain freshness. Therefore, as a hot chocolate bomb recipe is made using chocolate and hot cocoa mix, it does not need to be refrigerated.
The exception to this is if you live in an area with hot temperatures or in an environment that is not temperature controlled. In this instance, where a chocolate bar would normally melt if left out, I do recommend refrigerating your hot chocolate bombs so they don’t melt.
How to Temper Chocolate
Do you need to temper chocolate to make hot chocolate bombs?
The first question you need to ask before making hot chocolate bombs, is whether or not you need to temper your chocolate. If the chocolate you plan to use to make hot chocolate bombs has already been tempered, then the answer is no. However, if it has not been tempered, then you should temper the chocolate before making your hot cocoa bombs.
It is important to temper the chocolate prior to making hot chocolate bombs so that the chocolate holds its shape. Untempered chocolate tends is too soft to hold the form needed to make round hot cocoa bombs.
How do I tell if my chocolate is tempered?
If your chocolate is soft or doesn’t have a shine when solid, then it’s likely untempered. Untempered chocolate will also melt at room temperature and will bend rather than break under pressure.
How do you temper chocolate?
To temper dark chocolate, you will need a candy thermometer as well as a double boiler. You’ll also want to ensure all your work surfaces are completely dry to prevent the chocolate seizing up,
In order to temper the chocolate, first chop or grate the amount of dark chocolate you plan to use. Place two-thirds of the chocolate inside a double boiler. Heat the chocolate over hot but not boiling water, while stirring continuously. Make sure to avoid heating chocolate above 130°F.
Once the chocolate reaches 110°F to 115°F and has melted, remove from heat. Allow the chocolate to cool to 95°F to 100°F.
Now add the remaining chocolate to the top pan of double boiler and stir until melted. Your tempered chocolate can now be used to make hot chocolate bombs with marshmallows tucked inside.
What is the best chocolate for making hot cocoa bombs?
I don’t recommend using chocolate chips to make hot chocolate bombs as they don’t contain enough cocoa butter to temper. Therefore I recommend using either melting chocolate or high quality dark chocolate such as Ghirardelli. While traditional melting chocolate such as Wilton does not need to be tempered, it does tend to have less flavor than fine chocolates. Therefore in lieu of melting chocolate you can use your favorite high quality chocolate bars. You would just need to temper them first, assuming they aren’t already tempered. Alternately, Ghirardelli melting wafers also offer a rich and flavorful alternative more suited for hot chocolate.
How do you melt chocolate?
There are a number of methods you can employ to melt chocolate for hot cocoa bombs and other candies and treats. You can use either a double boiler, a chocolate melting pot or a microwave to melt chocolate. While direct heat is another alternative for melting chocolate, it is not one I recommend for this project. Direct heat typically calls for melting coconut oil or butter into the chocolate as it’s melted, and therefore makes it pour choice for dipping or molding chocolate.
To melt chocolate in a double boiler, first heat the water in the double boiler. It should hot, but not boiling. Then break up the chocolate into small pieces. (You can skip this step if you are using chocolate melting wafers.) Now place the chocolate into the top pan of the double boiler. Stir the chocolate occasionally, until smooth and melted.
If you’d like to use a microwave to melt chocolate, you will need to use a microwave safe container such as a heatproof glass bowl. Place the chocolate into the container, then heat at 50% power in 30-second intervals. Watch the chocolate carefully, as you don’t want it to overheat or scorch. Remove the chocolate from the microwave after each heating session and stir. (I recommend using a folded tea towel or similar to remove the bowl of chocolate as it can get hot.) When there are only a few lumps of chocolate that remain unmelted, discontinue further heating and stir the chocolate until it melts fully.
To use a chocolate melting pot to melt chocolate, simply follow the instructions that come with the device.
What molds do you need to make mini hot cocoa bombs?
To make my mini hot chocolate bomb recipe, you will need to use a small round semi-sphere mold. I used this mini silicone mold to make mine. These molds have a 1.6″ diameter and are easy to transport to your refrigerator or freezer to cool the chocolate shell. It’s also easy to remove the chocolate from a silicone mold without having to worry about breaking it.
However, you can also use mini metal bath bombs molds in the same way I did to make my hot chocolate bomb recipe with marshmallows. Like silicone molds, metal molds are also easy to work with. Although you will need a mini muffin pan to hold the molds steady while the chocolate cools.
Alternately, this mini round acrylic tray mold will also work, and is great if you want shiny chocolate. However, it is important to note that it can be a bit harder to remove the chocolate from this style of mold. It also requires more chocolate for a thicker shell as you need to bang the chocolate shells out of the mold.
Tips on How to Make Hot Chocolate Bombs
- I recommend you wear gloves to make your hot chocolate bombs. This will prevent fingerprints from transferring and showing up on your finished product. Powder free gloves are relatively easy to source online.
- When using a flexible silicone mold for this project, I recommend placing the mold onto a cutting board or other hard surface before you begin working. This allows you to easily transport the mold to either the refrigerator or freezer to cool.
- Make sure all of your tools and work surfaces are dry before starting and throughout the process. Chocolate can be finicky when melted, and even a single drop of water can cause the chocolate to seize.
Mini Hot Chocolate Bomb Recipe Ingredients:
You don’t need a lot of ingredients to make this mini hot chocolate bomb recipe. However, this recipe does call for the ingredients you’ll need to make both the chocolate shells as well as the hot chocolate mix. I made my own hot chocolate mix for this recipe, however, you are free to use a pre-made mix, if desired, to save time.
Here are the ingredients you need to make mini hot chocolate bombs.
- Hot chocolate mix: Whether you use a pre-made hot chocolate mix, or make your own, this is the key ingredient to crafting the perfect winter drink. If you’re looking for keto friendly hot chocolate mix, this sugar free hot chocolate mix is sweetened with Monk fruit and enriched with probiotics for a healthy alternative.
- Dark chocolate: Dark chocolate is used to make the shells for your mini hot chocolate bomb recipe. You’ll want to use a quality chocolate that has been tempered.
- Mini marshmallows: If you like your hot chocolate with marshmallows, then you’ll need mini marshmallows to hide inside your bombs. You can use regular mini marshmallows. Alternately, these dehydrated mini vanilla marshmallows also make a great addition. They also come in a candy flavor for a fun twist.
- White chocolate: White chocolate is an easy way to decorate your mini hot cocoa bombs. Simply melt the chocolate, then drizzle onto the tops of your bombs for contrast. If desired, you can also top the chocolate with colored sugar while it’s still hot.
How to Make Hot Chocolate Mix
It’s really easy to make homemade hot chocolate mix. Not only does it taste great, making your own hot cocoa mix is also a great way to save money. As this mix is being used to make mini hot cocoa bombs, you don’t need to make a lot. However, feel free to make extra if you are making additional bombs or want a regular hot cocoa mix to enjoy on cold winter days.
Here’s how to make a hot chocolate mix to use inside your mini hot chocolate bombs.
- 4-5 Tablespoons powdered sugar
- 6 Tablespoons raw or roasted cacao powder
- 6 Tablespoons dry powdered milk
- pinch of sea salt
To make the hot chocolate mix, use Tablespoon measuring spoon to measure out the sugar, cocoa powder and powdered milk.
Combine the ingredients in a medium glass bowl, then add a pinch of sea salt.
Use a whisk to thoroughly mix the ingredients together. (Alternately, you can also you a food processor.)
Your hot chocolate mix is now ready to be used in your mini hot chocolate bomb recipe.
You can store any leftover dry hot cocoa mix in an airtight container for up to 3 months.
How to Make Mini Hot Chocolate Bombs
My mini hot chocolate bomb recipe is a quick and easy way to spice up hot chocolate for a warm winter drink. Here’s how to make them using my recipe (below.)
1. First chop the chocolate into pieces. Then melt the chocolate in either a double boiler or in the microwave per the instructions on how to melt chocolate (above.)
2. Once the chocolate is melted, place the silicone mold onto a cutting board. Then use either the back of a spoon or a clean paintbrush to coat the inside of fourteen of the sphere cavities of the silicone candy mold with chocolate. You can either apply one thick coat of chocolate or two thin coats, depending on what works best for you.
3. Now place the chocolate in either the refrigerator or freezer until the chocolate hardens. Use the cutting board to transport the mold in order to avoid disrupting the chocolate.
4. Once the chocolate has cooled completely and hardened, remove the chocolate shells from the mold. Then clean the mold and repeat the process, using the remainder of the chocolate so you have an even number of chocolate shells. (Alternately, you can also use a set of two molds.)
Assemble the Chocolate Spheres
5. When all the chocolate shells have been made, you are ready to assemble the bombs. To do this, fill half of the chocolate shells each halfway with the hot cocoa mix. (The amount of mix you use for this hot chocolate bomb recipe depends largely on the mold size. If you mold is slightly larger than the mold I used, then add slightly more mix to compensate for the size discrepancy.) You want the chocolate shells to be about halfway full.
6. Now follow the mini marshmallows. Add about three miniature marshmallows (or as many as will fit) to the chocolate with the hot cocoa mix. Alternately, if you are using dehydrated mini marshmallows, use as many marshmallows as needed to fill the chocolate halves, or to suit. (You may also omit the marshmallows entirely and fill the remainder of the chocolate with hot chocolate mix as desired.)
7. With half of the chocolate shells filled, you can now attach the two halves of the chocolate together to form round hot chocolate bombs.
To attach the two halves of chocolate together, you first must warm a plate in the microwave. To do this, heat a microwave safe plate in the microwave for about one minute or just until the surface of the plate is warm to the touch.
8. Next, place an empty chocolate shell, open side down, onto the warm plate and rub in a circular motion for several seconds. Once the chocolate starts to melt, immediately press the chocolate onto a chocolate shell filled with marshmallows and the hot cocoa mix to seal. This will join the two halves of the hot chocolate bomb together. If desired, you may add any leftover melted chocolate along the joint to help the two sides stay sealed together.
9. Now repeat the process for the remaining chocolate shells, until all of the bombs have been made.
10. If you’d like to a add white chocolate decoration to the outside of the bombs, melt a small amount of white chocolate in a bowl. Then use a fork to drizzle the melted chocolate onto the bombs. Alternately, you can also fill a piping bag with warm chocolate and pipe the chocolate onto the tops of each bomb. If desired, sprinkle with colored sugar before the chocolate cools.
Mini Hot Chocolate Bomb Recipe
Make this mini hot chocolate bomb recipe as a warm winter drink to enjoy on cold, snowy days. These DIY hot cocoa bombs with marshmallows are not only a fun project you can make in your kitchen, they're also a tasty way to spend a relaxing afternoon or a quiet evening by the fire.
- 10 ounces dark chocolate
- ¾ cup mini marshmallows
- 6 Tablespoon hot chocolate mix
- 1-2 ounces white chocolate
- Chop the chocolate into pieces. Then melt the chocolate in a double boiler.
- Place the silicone mold onto a cutting board. Use the back of a spoon to coat the inside of the mold cavities, until you've used all the chocolate.
- Place the chocolate in the refrigerator or freezer until the chocolate hardens, using the cutting board to transport the mold.
- Remove the chocolate shells from the mold.
- Fill half of the chocolate shells so they are halfway full with the hot cocoa mix.
- Now fill the remainder of the chocolate shell with as many marshmallows as it will hold.
- Attach the two halves of chocolate together by heating a plate in the microwave for about one minute, or until the plate is warm to the touch.
- Place an empty chocolate shell, open side down, onto the warm plate and rub in a circular motion for several seconds. Once the chocolate starts to melt, immediately press the chocolate onto a filled chocolate shell.
- Repeat the process for the remaining chocolate shells, until all of the hot cocoa bombs have been made.
- Melt the white chocolate in a small bowl. Then use a fork to drizzle the chocolate onto the hot cocoa bombs. If desired, sprinkle colored sugar into the chocolate before it cools.
Serving Size:3 cocoa bombs
Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 83mgCarbohydrates: 32gFiber: 2gSugar: 25gProtein: 2g
Do you use milk or water for hot chocolate bombs?
For best results, I recommend using milk, rather than water, for hot chocolate bombs. Mixing your hot cocoa bombs with steaming hot milk will give this warm winter drink a richer flavor than using hot water.
I like to pour hot milk over my hot chocolate bombs rather than simply adding the bombs to a mug of warm milk as they melt faster this way. It also allows you to enjoy the melting process when making this drink, especially if there are marshmallows or candies hidden inside.
How do you use hot chocolate bombs?
To use a hot chocolate bomb, place one bomb into a mug. (For mini hot chocolate bombs use two to three bombs.) Gently heat two cups of milk until hot. Once hot, pour the milk over the top of the hot cocoa bomb. Then stir the milk until the bomb melts completely. Allow to cool to the desired temperature, then sip and enjoy this warm winter drink.
How long do I heat milk for hot chocolate on the stovetop?
If you’ve never heated up milk for hot chocolate on the stove, then you may want to know how long to boil milk for hot chocolate. The trick is, however, that you don’t want the milk to boil. Instead you want to slowly simmer the milk until it’s hot.
To heat milk on the stovetop for hot chocolate, add milk to a saucepan over medium heat. Bring the milk to a simmer. Then use a whisk to occasionally stir the milk, to avoid scorching. The milk should be hot and ready to serve in about 5 minutes.
How do I microwave milk for hot chocolate?
Most of us find it easier to heat up water for tea or milk for hot chocolate in the microwave. If turning on the stove isn’t one of your favorite things, you can microwave milk for hot chocolate. To microwave milk to make hot chocolate, simply heat the milk on high at 100% power for 1 to 1 1/2 minutes, or just until hot. Watch the milk carefully as you don’t want it to boil.
Once heated, pour the milk into your hot chocolate mix and stir.
Is heating milk in the microwave bad?
There are some concerns that heating milk in the microwave is bad. However, as long as you take certain precautions you don’t have cause to worry.
The biggest concern over heating milk in the microwave to make hot chocolate is that it heats unevenly. Therefore, I recommend stirring the milk once or twice through the heating to both check the temperature and ensure the milk is heated more evenly. Once the milk is hot, be sure to mix well with the hot chocolate mix and allow to cool slightly before drinking. This will help to ensure there are no hot spots in the milk that could cause burns.
Hot cocoa bombs keep well for several weeks. Store them in an airtight container at room temperature away from direct sunlight and heat sources.
How do I make hot chocolate better?
If you want to add more flavor to your hot chocolate, here are a few ideas that you can make your hot chocolate taste even better!
- Add a Tablespoon of caramel to your hot chocolate while the milk is still hot, just before serving.
- Place a dark chocolate truffle into your hot chocolate along with a dash of sea salt.
- Top your hot chocolate with whipped cream then sprinkle liberally with cinnamon.
- Add a scoop of your favorite ice cream to hot cocoa while piping hot.
- Stir in a 1/4 teaspoon of real bourbon vanilla extract, nutmeg or cinnamon.
- Give your hot cocoa a twist of orange flavor by adding freshly cut orange zest.
- Mix in a Tablespoon of fresh, hot espresso or your favorite coffee.
- Garnish your hot chocolate with a candy peppermint stick; stirring throughout so it slowly dissolves.
- Stir one to two Tablespoons of peanut butter into your hot cocoa for a fun twist.
- Top your hot chocolate with shavings of white or dark chocolate from your favorite candy bar.
- Spice up your hot cocoa by adding a shot of hot sauce or two fresh slices of a habanero pepper.
- Add two to three teaspoons of cherry juice from your bourbon cherries you use for cocktails.
- Give your hot chocolate some coconut flavor by substituting part of the milk with 1/4 Cup of coconut milk.
- Mix a squeeze of maple syrup into your hot cocoa for extra flavor.
How do you package hot chocolate bombs?
There are several easy ways to package your hot chocolate bombs regardless of their size. Here are some of my creative ideas for packaging mini hot cocoa bombs.
- Place your mini hot chocolate bombs inside a truffle gift box.
- Store in a square glass jar in your pantry.
- Place each bomb inside a mini muffin liner then package them inside a paperboard bakery box with a window cut out.
- Store them in a reusable plastic egg storage container.
- Keep your mini hot cocoa bombs fresh in a large 26 oz. wide mouth, glass pantry jar.
- Use cupcake boxes to create gifts for friends and family.
- Package individually in a small decorative bucket wrapped in cellophane for party or wedding favors.
- Use a half dozen paper egg carton as gift packaging.
- Print and assemble decorative party favor boxes in whimsical shapes and designs like retro campers and roller skates.
- Use mini cake box trays for single large hot chocolate bombs or several mini bombs.
Warm Winter Drink Recipes
I hope you like my mini hot chocolate bomb recipe. For more chocolate recipes, be sure to try my chocolate bark recipe as well as my recipe for white chocolate covered pretzels. Or try one of these other warm winter drink recipes.
- Easy Pomegranate Cider Recipe
- Cold Remedy Tea Recipe
- Vanilla Chai Tea Latte Recipe
- Golden Milk Latte Recipe
- Peppermint Hot Cocoa Bombs
- Hot Chocolate Bomb Recipe with Marshmallows
For more great food recipes and DIY ideas, you can follow Becca Ink on Pinterest, Facebook and Instagram.