how to make hot chocolate bombs

Hot chocolate bombs are decorated chocolate spheres filled with hot cocoa mix or chocolate ganache and lots of mini marshmallows. You drop them into a mug of hot milk and they melt into delicious hot chocolate.

What’s more wonderful than a mug of hot chocolate on a cold winter’s day?

Perhaps if that hot chocolate comes in a delicious and beautifully decorated little package like a hot chocolate bomb it could be more wonderful!

What are hot chocolate bombs?

• They are hollow chocolate spheres filled with either powdered hot cocoa mix or chocolate ganache and marshmallows.
• You add them to a mug of hot milk or water, allow them to melt, and stir them into a delicious hot chocolate.

These balls of chocolate goodness are seriously amazing. They look festive and fun and make hot milk taste delicious.

Who invented hot chocolate bombs?

I have no idea who made the very first hot cocoa bomb or I’d give them credit here. But a reader wrote asking how to make hot chocolate bombs recently so I got into the kitchen to experiment.

I spent days trying out various methods for making the chocolate shells using three different molds. Then I experimented with a variety of fillings and I decided to share all of them with you so you can choose the best and easiest method to make these trendy chocolates.

So, grab yourself a cup of hot cocoa and settle in for a while. This tutorial is very detailed!

Let’s start by talking about chocolate.

Best chocolate to use to make your hot chocolate bombs.

Pure Chocolate

• Pure chocolate contains cocoa butter which melts at body temperature so it gives the chocolate a luxuriously smooth texture when it melts on your tongue.
• The flavor is decadently rich and delicious.
• When pure chocolate is in temper it has a wonderful snap and shine.

I highly recommend using pure chocolate to make your hot chocolate bombs however pure chocolate must be tempered. You cannot simply melt it and hope for the best. That will not work.

Why do you need to temper pure chocolate?

• Cocoa butter contains crystals that are stabilized at certain temperatures. When you temper the chocolate you need to either heat the chocolate slowly so that it never goes out of temper or you need to heat it to a temperature where all the crystals break apart before cooling to get the crystals to form the proper type of crystal structure.
• Chocolate bars, callets, or chips, that you purchase from the store are already in temper but once you melt them they need to be tempered again.
• When tempered chocolate is poured into a mold it shrinks slightly as it cools and hardens so it’s easy to remove from the molds.
• If you do not properly temper your chocolate it will NOT harden properly and it will not retract from the mold, meaning it will stick to the mold and you won’t be able to remove it.
• Also, untempered chocolate will develop bloom which means it will become streaky or spotty.

Tempering chocolate doesn’t have to be hard but it can take a bit of practice. I’m going to share the two easiest methods for tempering chocolate below.

How to temper chocolate the easy way in the microwave.

• Finely chop or grate 16 ounces of chocolate and place in a microwave-safe bowl. You want tiny uniform pieces of chocolate for this tempering method.
• Heat on high at 10-15 second increments, stirring after each, until melted. As you get close to melting, cut the heat to 50% power.
• You need the chocolate to melt and stay within the tempering range of:
  • 88-91 degrees Fahrenheit for dark chocolate
  • 86-88 degree Fahrenheit for milk chocolate
  • 82-84 degrees Fahrenheit for white chocolate
• If the temperature of your chocolate goes above these numbers, you will have to heat it up to 110-120 degrees and use the seeding method below.

You can use this method with any chocolate bar that you purchase from the grocery store, but I recommend using either Callebaut semi-sweet chocolate bars or Peter’s Burgundy Chocolate Bars. Both come in large 10 or 11-pound blocks.

Couverture Chocolate Callets

I use Callebaut Couverture Chocolate Callets to make my chocolate bombs and temper them using the seeding method.

If you have never tempered chocolate, I highly recommend purchasing these chocolate callets. I have taught dozens of students how to temper chocolate using Callebaut callets and every single student has had success tempering their chocolate the very first time.

The callets may look like chocolate chips but they are not. These little chocolate wafers are meant to melt easily unlike chocolate chips which contain stabilizers so that the chips hold their shape when baked in cookies.

Plus, they are made with the most delicious Belgium chocolate.

 

Seeding Method of Tempering Chocolate

• Melt 12 ounces of dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F.
• Begin to cool the chocolate by stirring in about 2 ounces of chocolate. Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
• Check the temperature of the chocolate.
• Continue to sprinkle in small amounts of the chocolate callets and stir to cool the bowl of chocolate.
• Be sure to always scrape the sides of the bowl. You do not want the chocolate to harden around the edge of the bowl.
• Your goal is to get the chocolate to 88-91 °F for dark chocolate; 86-88°F for milk and 82-84°F for white.
• Once the chocolate reaches that temperate, remove any unmelted chocolate pieces. If there aren’t many pieces you can also just dissolve them using an immersion blender. If there are too many, however, you don’t want to do that as you will run the risk of cooling the chocolate too much.

Can you melt chocolate without a microwave?

• Yes.
• Alternatively, you can melt your chocolate in a double boiler set over low heat.
  • Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
  • Fill the bowl with chocolate and heat on low stirring often until melted.
  • Continue to heat until the chocolate reaches the appropriate temperature.
  • Then remove from the heat and follow the instructions above.

How to know if chocolate is in temper?

• Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate.
• Shake it, to remove the excess chocolate then set it aside at room temperature.
• In 3-5 minutes, the chocolate should harden and look shiny.
  • Alternatively, you can spread a small amount of chocolate on a piece of parchment paper and allow it to air dry for 3-5 minutes. It should peel off the paper and snap when broken.
• While you are waiting, be sure to stir your bowl of chocolate, to make sure it doesn’t cool too much around the edge.
• If your test chocolate has hardened and looks shiny be sure to check the temperature of your bowl of chocolate before proceeding to make your chocolate balls.
• The chocolate will have cooled slightly and will need to be warmed slightly!
• Heat it in the microwave for about 5 seconds then remove and stir and check the temperature. Do not let it go above temper temperature (91° dark, 88° milk, or 84° white). If it does, you have to start this whole process over again.
• You are now ready to fill your molds with chocolate.

Can I skip tempering pure chocolate?

• NO!
• If you do not temper your pure chocolate the chocolate will be soft, streaky, spotty, or even chalky.
• The chocolate that is pictured above is all out of temper. The bloom (white spots and streaks) did not develop right away, however. The chocolate looked fine the first day but bloomed later the next day.
• Also, as I mentioned above, chocolate that is not in temper will not harden properly and it will stick inside your molds.
• If you are using silicone molds you will still be able to remove the chocolate from the molds but know that your chocolates will develop bloom eventually.
• If you are using polycarbonate or plastic molds you will not be able to get the chocolate out of the molds. You will need to wash it out using hot water.

Can I use compound chocolate (candy melts) to make hot cocoa bombs?

• Yes, compound chocolate, also known as, confectionery coating, candy melts, melting wafers, or almond bark can be used to make hot chocolate bombs.
• Compound chocolate contains vegetable oil typically palm kernel oil instead of cocoa butter so it does not need to be tempered.
• This type of chocolate is easy to melt and it hardens beautifully without any fuss.
• The flavor is not nearly as nice as pure chocolate made with cocoa butter but it does have an acceptable chocolate flavor. I particularly like using white compound chocolate to make many of my treats including my Candy Cane Chocolate Cups.
• Some popular brands of compound chocolate are Wilton Candy Melts, Ghirardelli Melting Wafers, Merckens Confectionery Coating, and Great Value Almond Bark. I particularly enjoy the flavor of Peter’s White Caps but they are more difficult to find unless you are able to find them at a cake/candy decorating store or are willing to purchase a 25-pound case (which I do often).

How to melt candy melts.

• Pour your candy melts into a microwave-safe bowl and heat on high power for 30 seconds then remove and stir.
• Repeat this process until most of the chocolate is melted.
• Then heat at high power for 15-second increments, stirring after each, until completely melted.

• Alternatively, you can melt your chocolate in a double boiler set over low heat.
  • Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
  • Fill the bowl with chocolate and heat on low stirring often until melted.

Check out my chocolate making tips page for a more detailed tutorial discussing the differences between the types of chocolates and their melting methods.

Can I use colored candy melts?

• Absolutely! You can use any colored Candy Melts wafers to create your chocolate bombs.
• If you want to color white candy melts be sure to use oil-based candy color, not water-based icing coloring.

What mold should I use to make hot cocoa bombs?

You have three choices when it comes to molds to make your hot cocoa bombs.

polycarbonate half-sphere molds

• This is my absolute favorite mold to use to make chocolate bombs.
• The molds are made of durable FDA approved plastic and have a beautiful smooth finish and a flat surface.
• You simply fill the cavities in the mold with chocolate, dump out the excess chocolate, scrape the excess chocolate off the mold, and allow the chocolate to harden. It takes seconds to make 6 half-spheres of chocolate.
• These molds are an investment as they are a little more pricey than the other options however, they will last for years.
  • I have polycarbonate chocolate molds in my candy studio that are almost 30 years old and they look as beautiful today as they did when I purchased them. If you plan to make and sell your hot cocoa bombs I would highly recommend getting these molds. They will save you so much time that they are totally worth the investment.
• The 6-cavity mold that I used creates chocolate bombs that are 2 1/4 inches in diameter. They are the perfect size to fit into a traditional coffee mug.
• The polycarbonate molds are available in many different sizes though. You can find 2.5-inch molds or smaller 2-inch molds.

silicone half-sphere molds

• You will get a nice shiny surface on your chocolate spheres when you use silicone molds.
• They are a bit more tedious to fill, however. You need to “paint” the chocolate into the molds.
  • I have seen more people fill the entire mold and dump out the chocolate but it is a huge mess so I prefer the painting method when using a silicone mold.
  • You can cut the mold into individual molds, however, making it far easier to fill and dump.
• The nice thing about silicone molds is that you can easily remove the chocolate spheres from the molds. They will not stick.
• I used Freshware silicone half-sphere molds which make 2.8-inch chocolate bombs. You can find silicone molds that make smaller 2.04-inch chocolate bombs.
• NOTE: DO NOT spray the molds with baking spray.

plastic ornament balls

• Use FDA food approved plastic ornament balls as molds to create your chocolate hot cocoa bombs.
• They are plastic balls that come apart so you can fill each half of the ball with chocolate.
• They are cheap and really easy to use.
• The challenge with using these plastic ornaments is that the plastic is relatively thin and it shrinks in the freezer as it cools and it can shrink faster than the compound chocolate which makes the chocolate crack. Be sure to set your timer when using these molds. You will want to get them out of the freezer as soon as the chocolate hardens. No worries when using pure chocolate as you will refrigerate the molds unless of course, your chocolate is not properly tempered, then it will stick inside the molds.

hot chocolate bomb fillings

• hot cocoa mix
  • You can use a store-bought hot cocoa mix or you can make homemade. Link to your recipe and create a separate blog post. How cocoa mix is the typical filling for your hot chocolate bomb. Easy to use and has a great shelf life
• chocolate ganache
  • If you want your hot chocolate bombs to taste decadently delicious then fill them with chocolate ganache instead of hot cocoa mix.
  • Chocolate ganache is simple to make using chocolate and heavy whipping cream and will give your hot chocolate a far superior flavor.
  • The only disadvantage to using chocolate ganache is its shelf life. Ganache will stay fresh for two weeks if stored at room temperature. So, if you fill your chocolate spheres with ganache be sure to let your recipients know they should be consumed within two weeks of the date you made them. I bet they disappear much sooner!
• marshmallows
  • Depending on the size of your chocolate bombs, you can use tiny dehydrated marshmallows, mini marshmallows, or homemade marshmallows cut into small squares (see my recipe for homemade marshmallows, here).
  • You can even find those fun brightly colored fruit-flavored dehydrated marshmallows that they use in cereal.
• coffee
  • You can opt to make mocha bombs by filling them with your favorite instant coffee or you can blend the coffee with hot cocoa mix.
• booze
  • If you want to make boozy hot cocoa bombs you’ll want to mix your favorite liquor into chocolate ganache to create a deliciously boozy chocolate filling.
• flavorings
  • Peppermint – Grind candy canes into a fine powder using a food processor and stir into your hot cocoa mix or add peppermint extract to your chocolate ganache filling.
  • Gingerbread – Add gingerbread spices to your hot cocoa mix.
  • Pumpkin Spice – Fill your dark chocolate or white chocolate shells with pumpkin spice ganache.
  • S’ Mores – Grind up graham crackers into a fine powder and add to your hot cocoa mix. Be sure to use lots of marshmallows. Top the chocolate bomb with graham cracker crumbs and some tiny dehydrated marshmallows.
  • Mexican Hot Chocolate – Add a pinch of cayenne pepper and cinnamon to your hot chocolate mix.
  • Peanut Butter Hot Chocolate Bombs – Blend together 50% Reese’s Peanut Butter Chips with 50% white candy melts to create your shells then fill them with hot cocoa mix and marshmallows.
  • Eggnog – You can either use powdered egg nog mix or you can fill your chocolate shells with white chocolate eggnog ganache.
  • Chocolate Hazelnut – Simply fill your chocolate bombs with Nutella or other chocolate hazelnut spread.
  • Biscoff – Make delicious white chocolate ganache using Biscoff spread and use it to fill your chocolates.
• coffee creamers – You can add your favorite powdered coffee creamer to your hot cocoa mix or add liquid coffee creamers to your chocolate ganache to add dozens of different flavors to your fillings.

sprinkles and toppings

• Make your chocolate bombs look festive and fun by drizzling chocolate over the top and adding sprinkles, colored sugar, edible glitter stars, or other toppings like cookie crumbs or crushed candy canes.
• Don’t go overboard with the toppings as they will just sink to the bottom of your mug of hot chocolate.

Other supplies you’ll need to make your chocolate bombs:

• microwave-safe bowls or a double boiler
• silicone spatula
• offset metal spatula
• metal bench scraper (or use a putty knife that’s only used for chocolate work)
• optional, food-use only paintbrush if you plan to use silicone molds
• food handling gloves are imperative when working with chocolate that you wear gloves so that you
• disposable pastry bags or parchment paper cones
• parchment paper or wax paper set on cookie sheets or cutting boards
• an instant-read thermometer is a must if you plan to temper pure chocolate (my favorite is a Themapen)

You can find the supplies needed to make these hot cocoa bombs from Amazon. I earn a small commission at no extra cost to you when you use any of the affiliate links in this post.

      

Let’s get started.

Watch the video to see the step-by-step process for making these hot cocoa bombs using the various methods and a variety of chocolate.

I’ve also tried to include some step-by-step photos below but you’ll get a much better visual of the process by watching the video.

 

Making chocolate spheres using a polycarbonate mold.

• Fill the half-sphere cavities in your mold completely with chocolate.
• Turn the mold upside down over your bowl of chocolate and allow the excess chocolate to drip out.
• If the bowl is large enough you can completely invert the mold over top. If not, then move it over a piece of parchment paper.
• Tap the side of the mold a few times to encourage all of the excess chocolate to drip out of the mold.
• Use an offset spatula to scrape off the excess chocolate.
• Set the mold upright and use a metal bench scraper or putty knife to scrape over the mold to ensure all of the excess chocolate has been removed.
• If your room is cool at about 68-70 degrees Fahrenheit (20-21° C) you can leave your chocolate sitting on your table until the chocolate hardens. If not, just pop it into the refrigerator until the chocolate hardens. That will take 5-10 minutes.
• To check to see if your chocolate has retracted from the mold, look on the underside of the mold to see if the chocolate looks all one color.
  • You will notice in the video that I turn the mold upside down. I actually suggest you do not do that, as the chocolate can fall out of the mold. It was easier for me to film it by turning it over.
  • You should lift the mold up over your head to look for dark spots. If you see dark spots, the chocolate is still wet in those areas. Chill it for a few more minutes.
• To remove the chocolate from the molds you can simply slide them out of the cavities or you can place a cutting board or cookie sheet on top of the mold, flip it over, and allow the chocolates to fall out.
• If the chocolates won’t come out of the mold, place the mold back in the refrigerator for a few more minutes and try again.
• After waiting for a while for the chocolate to harden, if it just won’t come out of the mold that means your chocolate was not in temper. You will have to wash the chocolate out of the mold using hot water and try again!

Tips for ensuring shiny chocolates.

• Make sure your molds are clean and dry before using them.
• I recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.

Can I use compound chocolate (candy melts) in a polycarbonate mold?

• Yes, you can.
• If your candy melts are too thick they will be tricky to mold using this method. You can thin out thick candy melts using Paramount Crystals or Wilton EZ thin. See more detailed information on my chocolate making tips page.
• If they are too thin you will need to add a second layer to your chocolate spheres.

Use a silicone mold to make hot chocolate bombs.

• Fill the mold about 1/3 full with tempered pure chocolate or melted compound chocolate (candy melts, etc.)
• Use a paintbrush to brush the chocolate up the sides of the mold.
• If the chocolate pools in the bottom of the mold continue to brush it up around the sides until the edges are well coated.
• If your chocolate is thick you can just leave the mold upright and pop it into the refrigerator (or freezer, if using compound chocolate/candy melts) until hardened.
  • Always allow pure chocolate to harden at room temperature (if your room is cool) or in the refrigerator.
  • Always put compound chocolates (candy melts) into the freezer to harden.
• If you are using candy melts or thin chocolate I recommend flipping the mold upside down and setting it on a parchment paper-lined baking sheet before chilling.
• Allow the mold to chill for 3-5 minutes just until the chocolate hardens then remove the mold and if needed, brush another coat of chocolate around the top edge of the mold.
• Chill again until the chocolate hardens.
• To remove from the mold, tug on the silicone mold right around the chocolate you want to remove and the chocolate will pop out.

Can I pour the chocolate into the silicone mold then dump it out instead of painting it in?

• Yes, you can but you may find it easier to cut your silicone mold so that you have six individual molds.
• Then you can easily fill one mold with chocolate before turning it upside down to allow the excess chocolate to drip out.
• I’ve seen people do this method with the entire mold filled and it is a huge mess.

NOTES regarding compound chocolate (candy melts)

• Work quickly and get your mold into the freezer quickly. If candy melts are allowed to air-dry they can become spotty or streaky. If you see the candy melts starting to harden get the mold in the freezer.
• If you are using compound chocolate do not allow the spheres to be in the freeze for too long. If the chocolate becomes too cold it may crack.

Make your chocolate spheres using a plastic ornament.

• Pull the two pieces of your plastic ornament apart. Make sure they have been washed and dried fully before using. I also recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.
• Pour chocolate into one half of the mold filling it completely.
• Tap the mold a few times to remove air bubbles.
• Turn the mold upside down over your bowl of melted chocolate and use the end of your spatula to tap the mold allowing the excess chocolate to drip out.
• Use your metal spatula to scrape away any excess chocolate around the edges of the mold.
• Place the mold, open side down, onto a piece of parchment paper. This will allow the chocolate to cool towards the edge and not towards the bottom of the mold.
• Repeat filling the second half of the ornament mold.
• If using candy melts immediately place the chocolate half-spheres into the freezer for about 2 to 3 minutes. If you are using pure chocolate you can continue to fill your molds and allow your chocolate to harden at room temperature or you may place the chocolate in the refrigerator.
• If using candy melts and chocolate spheres look thin I would suggest adding a second layer.
• You can repeat the process by filling the mold with chocolate, inverting it, and allowing excess to drip out, or you can paint chocolate around the top edge just to fill in the thin area.
• If you are using pure chocolate or thicker candy melts the second layer will not be necessary.

NOTES:

• Once the chocolate has hardened you will notice that there are no dark spots on the underside of the mold and you should easily be able to slide the chocolate out of the mold.
• If it sticks, place the mold back in the refrigerator or freezer to harden for a minute then try again.
• Be cautious of the timing as the compound chocolate may crack if it is left in the freezer for too long.

Add fillings.

• As I mentioned, you can fill your chocolate spheres with hot cocoa mix or chocolate ganache.
• The amount of filling you can use will be completely dependent on the size of the chocolate balls.
• I used 2-4 tablespoons of homemade hot cocoa mix or chocolate ganache in each ball. See the recipes below.
• Smaller chocolate bombs will hold less hot chocolate mix or ganache but they will also go into smaller coffee mugs and have less hot milk poured over them so they should taste great with less filling.

Make homemade hot chocolate by sifting together:

• 1 cup Dutch-processed cocoa powder
• 2 cups powdered sugar
• 2 teaspoons corn starch
• 1 teaspoon vanilla powder (optional)
• 2 1/2 cups dry milk powder
• 1 cup finely grated dark chocolate (you don’t need to sift this, just mix it in using a whisk)
  • You could skip the grated chocolate altogether (but I wouldn’t) or use mini chocolate chips instead.

Make the chocolate ganache by:

• Bringing 1 cup of heavy cream to a simmer over medium heat.
• Pour it over 16 ounces of finely chopped chocolate and allow it to rest for about 3 minutes.
• Stir to create an emulsion (stir in small circles in the center of the bowl, then slowly open up the circle, incorporating all the chocolate into the cream) until the chocolate and cream come together.
• Allow the ganache to cool until it’s cool to the touch before spooning or piping it into the chocolate spheres.

Marshmallows

• Sprinkle as many marshmallows as you can fit on top of a hot cocoa mix or chocolate ganache.

How to seal the chocolate half-spheres together.

• Heat a skillet on low heat for 20 to 30 seconds (just long enough to warm up the pan.)
• Pick up one of the empty chocolates and hold it with the open side down.
• Set it in the warm pan, and allow it to melt slightly.
• Lift the chocolate sphere out of the pan then set it over one of the filled chocolates, pressing the two halves together gently to seal them together.
• Repeat.
• Once the pan cools too much to melt the edges of your chocolates then clean the pan and reheat it. Do not heat the pan filled with any chocolate as it will burn.
• Watch the video to see how this is done.

Decorating your chocolate balls.

• Pipe a thin drizzle of chocolate over the top of the chocolate balls then immediately add sprinkles, edible glitter, nuts, cookie crumbs, or marshmallows.
• You can really have fun decorating chocolate bombs and I can’t wait to show you lots of fun ideas soon.

How to store these chocolates?

• Chocolate bombs filled with hot cocoa mix will stay fresh if stored at room temperature for up to 2 months.
• If your chocolates are filled with chocolate ganache, they should be consumed within 2 weeks.
• Chocolate will stay freshest if stored in an airtight container but these can definitely be stored in boxes or cellophane too.

How to package hot chocolate bombs?

• Set your chocolate bombs into cupcake wrappers. This will give them a nice flat bottom so they do not roll around.
  • For chocolate bombs that are 2 – 2 1/4 inches in diameter, I prefer to use these pretty wave cupcake wrappers.
  • For larger chocolate bombs traditional cupcake wrappers work best.
• Then you can individually wrap them using clear cellophane or printed cellophane bags.
• If you want to give them as gifts or sell them in a grouping you can package them in cupcake boxes that have cardboard inserts to keep them separated or in clamshell cupcake boxes.

Can you ship hot chocolate bombs?

• Yes, but be aware that they are very delicate and need to be wrapped and packaged well.
• I would recommend packaging them in plastic clamshell boxes.
• You will want to wrap them in a piece of plastic wrap before fitting them down into the cavities in the box. The plastic wrap will keep them from moving around as the plastic wrap will “stick” a bit to the plastic, holding them in place.
• Then be sure to set some bubble wrap or foam packaging over top of the chocolate spheres if there is space in between the tops of the chocolate bombs and inside the lid of the box. The food-safe plastic wrap will keep the chocolate from touching the bubble wrap or foam.

 

How to use hot chocolate bombs?

• Fill a coffee mug or hot cocoa mug halfway with steaming hot milk.
  • To heat your milk you can use the microwave or a pan on the stove. Bring it to a simmer, where it just begins to bubble) then remove and pour into your cups.
• Then gently drop a hot cocoa bomb into the milk.
• Pour a little more hot milk over top and allow the chocolate to melt.
• Stir then enjoy a delicious cup of hot chocolate.
• If using a small 2 1/4 inch chocolate bomb you’ll use 8-10 ounces of milk.
• If you use larger chocolate bombs I recommend using 12-16 ounces of milk.

Will hot chocolate bombs work with water?

• Yes, you can use water instead of milk, but your hot chocolate will have a richer, creamier flavor if you use milk.
• To make your hot chocolate using water, bring your water to a boil then pour the water over a hot chocolate bomb and allow the chocolate to melt then stir until well blended.

If you’d like to learn more about the art of making chocolate, be sure to check out my online video chocolate making classes at The Sugar Academy. Save 20% off any class using coupon code HUNGRYBLOG20.

Printable Recipe

See more tips and faqs below the recipe.

How long will hot chocolate bombs last?

• If you have used pure melted and tempered chocolate to make your bombs and filled them with powdered hot cocoa mix, they will stay fresh until the expiry date of the hot cocoa mix. They could essentially last for 6-12 months, but I recommend you use them within 2 months for the best flavor and texture.
• If you make your hot cocoa bombs using candy melts, almond bark, or melting wafers, they should be eaten within two months. Once the candy melts have been melted and molded, they tend to begin to lose their flavor. They won’t be bad, or moldy, but they will begin to be less flavorful over time.

Are hot chocolate bombs gluten-free?

• They can be if you use gluten-free chocolate and gluten-free hot cocoa mix.
• Vanilla can have gluten in it which will be the problem with most chocolates, so be sure to use gluten-free chocolate if needed.
• Cocoa powder is gluten-free but many powdered hot cocoa mixes are not. Swiss Miss does make a gluten-free hot cocoa mix as do several other brands. Just be sure to check the label.
• Plus sprinkles and many toppings may not be gluten-free either. Be sure to look for sprinkles that are labeled as gluten-free.
• Dandies Marshmallows are gluten-free, vegan, and dairy-free plus they are really delicious!

Are hot chocolate bombs dairy-free?

• They can be if you use dairy-free chocolate and fill them with dairy-free hot cocoa mix.
• Typically they are not dairy-free, as they are made with hot chocolate mix that contains dairy, like my recipe which includes powdered milk.

Can hot chocolate bombs be frozen or refrigerated?

• I do not recommend freezing or refrigerating any chocolate, as freezing affects the texture of chocolate and both freezing and refrigerating can cause condensation (beads of water on the outside of your chocolate spheres), but if you absolutely need to freeze your hot chocolate bombs you will need to wrap each chocolate sphere in plastic wrap then overwrap them in paper towels (which will help to wick up any condensation) and place them in an airtight container.
• Thaw them overnight in the refrigerator then set them on your counter and let them come to room temperature, for at least a few hours, before opening the container and unwrapping the chocolates.
• I have seen other bloggers that are making their chocolate bombs by simply melting chocolate (not tempering it properly) so their chocolate is soft and will never set up properly. They are telling their audience to refrigerate their hot chocolate bombs and to use them within 24 hours, but if you temper the chocolate properly or use candy melts you should not refrigerate your chocolates and you don’t need to.

If you like these homemade chocolates you might also like these other recipes.

Candy Cane White Chocolate Cups

Red Solo Candy Cups filled with Chocolate Cola Ganache

Chocolate Heart Cups fille with decadent Chocolate Mousse

Mini Chocolate Truffle Cupcakes