Add some fun with to your hot chocolate with these hot cocoa bombs. Filled with all kinds of treats, they are a fun way to enjoy your hot cocoa for kids of all ages!
Hot Chocolate Bombs All the Ways
If you haven’t seen hot chocolate bombs before, quite frankly, you must be living under a rock! This is THE way to enjoy your favorite hot drink!
Super fun to make and use, a chocolate shell is filled with cocoa powder and candy. When added to hot milk, the shell melts and you are left with one delicious hot chocolate!
Why You’ll Love this Hot Cocoa Bombs Recipe:
- Fun: These little bombs are super fun to make and even more fun to use. The kids love them!
- Perfect for gifts: If you are looking for a great food gift, no one will be disappointed getting these!
- Customizable: I have made a peanut butter filling for these, but feel free to experiment with your favorite candies and decorate them however you like!
Trademark Note: In the spirit of transparency, I want to note that Reese’s Pieces is a trademarked product. Hershey’s is a proprietary brand that I want to acknowledge and give credit to.
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How to Make Hot Cocoa Bombs (with Variations!)
Be sure to see the recipe card below for full ingredients & instructions!
- Melt the chocolate.
- Fill the molds using the back of a spoon to cover it completely.
- Let cool and remove the spheres from the molds.
- Fill one half with cocoa, chips or candies and marshmallows.
- Dip the empty half of the sphere into melted chocolate and attach to the filled sphere and seal.
To enjoy these hot cocoa bombs, you can either place them in a glass of hot milk, or pour the hot milk over them bombs, and then stir everything together with a spoon. If you pour hot milk over the bomb, it will melt much faster, but if you drop the bomb into the milk you get to see it melt, which, honestly, is more than half the fun!
I prefer to use bars of melting chocolate rather than chocolate chips. Chocolate candy melts don’t quite taste as good and chocolate chips contain stabilizers that make the chocolate harder to melt. Use a good-quality chocolate bar that contains real cocoa butter for the best results.
You can leave the hot cocoa bombs undecorated, but to make them extra special, I like to drizzle over a different color of chocolate and then add some chopped candy to the top. They are easy to decorate to suit any occasion with different colors of candy and chocolate. And remember, sprinkles are never a bad idea!
Recipe Tips and Tricks
- If you use white chocolate bombs, you may want to add extra cocoa so you have more of a chocolate hot cocoa. The white chocolate has its own flavor, so that is just personal preference.
- You can make these with melting chips in different colors besides white and milk chocolate. There is no end to the combinations. Same with chip flavors. I found cherry-flavored chips and thought that would be a yummy flavor with chocolate cocoa.
- There are several options for chocolates to make these bombs as well. You can purchase actual white chocolate bars or melting chips. I like the blocks because they are so easy to work with.
- For more variations, try these Strawberry Chocolate Cocoa Bombs, White Chocolate Cocoa Bombs, or Lucky Charms Hot Cocoa Bombs.
These hot cocoa bombs are so fun to make, I live how they slowly melt in the warm milk and all the treats appear! Have fun adding all your favorite fillings!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Hot Cocoa Bombs Recipe (With Variation Ideas)
Ingredients
- 12 ounces melting chocolate ½ package
- 6 envelopes hot cocoa mix such as Swiss Miss
- ½ cup Reese’s Pieces
- ½ cup Espresso Chips
- ½ cup Butterscotch Chips
- 2 cups mini marshmallows
Equipment
- Silicone Half-Sphere Mold
Instructions
- IMPORTANT: Read through the recipe and notes sections before starting.
- In a medium microwave-safe bowl, melt just a few blocks at a time of the chocolate in 60-second increments, stirring each time.12 ounces melting chocolate
- Fill the molds by using the back of a spoon and move the chocolate around the inside of the mold until it is completely covered. Once the chocolate has hardened, use the spoon to add an additional layer of chocolate around the rim of each mold. Once the chocolate has firmed, remove the half-spheres from the molds and repeat with the white chocolate, if you are making them as well.
- Once you have an equal amount of half-spheres, fill half with a spoonful of hot cocoa and a small spoonful of flavored chips or candies, then add a few mini marshmallows.½ cup Reese’s Pieces, ½ cup Espresso Chips, ½ cup Butterscotch Chips, 6 envelopes hot cocoa mix, 2 cups mini marshmallows
- To attach the half-spheres together, microwave a small plate, for about 30 seconds, until it is warm. Place the rim of the empty side of the chocolate sphere onto the plate, until it just begins to melt, then quickly attach the half-spheres together. You may need to gently brush a small amount of chocolate around the seam, to make sure they are attached. I have also made the bombs by dipping the rim of one side into warm chocolate to use as a glue. This works better, in my opinion, but you have to let the chocolate cool but still be warm, and dip quickly, or the sphere will melt, so I don’t recommend it for the first time you make the bombs.
Notes
- If you use white chocolate bombs, you may want to add extra cocoa so you have more of a chocolate hot cocoa. The white chocolate has its own flavor, so that is just personal preference.
- You can make these with melting chips in different colors besides white and milk chocolate. There is no end to combinations. Same with chip flavors. I found cherry-flavored chips and thought that would be a yummy flavor with chocolate cocoa.
- There are several options for chocolates to make these bombs as well. You can purchase actual white chocolate bars or melting chips. I like the blocks because they are so easy to work with.
- Using 12 ounces of chocolate, I easily made 8-10 2-inch cocoa bombs. I also melt in small portions so it doesn’t have time to harden while I’m using the spoon to fill the molds.
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