These easy Hot Chocolate Bombs take making hot chocolate to a whole new level. Skip the difficult to assemble round hot cocoa bombs and make these much easier cup shaped ones using a muffin pan!
A hard shell of chocolate encapsulates hot chocolate mix, which when immersed in warm milk, explodes into a cocoa making experience you will never get tired of! You can make these to give as gifts, or as a way to have fun with the whole family this Christmas.
Recipe Notes:
Easy to Make – If you tried making those perfectly spherical hot cocoa bombs in the past and failed miserably, allow me to introduce you to easy, stress free Hot chocolate bombs!
Playing with Your Food – Our parents told us not to play with our food, yet here we are! Who knew we would be finding interactive ways of making a cup of cocoa.
Kids Love It – Not only will kids love to plop one of these in a warm mug of milk and watch the magic unfold, they’ll love making them too!
Great Gifts – These are really easy to make and give as gifts this holiday season! Plus, it’s even more meaningful when they know you made it from scratch!
Customizable – You totally don’t have to follow everything I did religiously. You can venture off and use your favorite flavor of cocoa mix, and some of your favorite Christmas toppings!
The Hot Cocoa Bomb trend has taken the world by storm the last few holiday seasons, and now it seems that it will remain a staple of households everywhere! If you can’t find them at the store, or want to save some money, don’t fret! Keep reading to see how to easily make the iconic Hot Chocolate Bombs from the comfort of your own home.
Ingredient Info
- Semi Sweet Chocolate – This recipe calls for semi-sweet baking chocolate bars, but you can use milk chocolate or dark chocolate if you’d prefer. You can also use chocolate chips. You can also use candy melts or almond bark to make this, but you may not need the coconut oil if using those, since these types of chocolate harden fine on their own.
- Coconut Oil – Coconut oil will help harden the chocolate, and give it that ‘magic shell’ kind of coating. Don’t worry, this won’t make your hot chocolate bombs taste like coconut.
- Hot Chocolate Mix – You can use whatever kind of hot chocolate mix that floats your boat, but I highly recommend using a dark chocolate hot cocoa because of the color and flavor. You can also use some fun flavored cocoas like peppermint, salted caramel, or cinnamon!
- Mallow Bits – The Mallow Bits from Kraft are so fun to add to a cup of cocoa, so they definitely had to be featured in this recipe. While I may be biased towards the Mallow Bits because my Hot Cocoa Cookies recipe is featured on the can, you can absolutely use mini marshmallows instead. If you have a hard time finding the Mallow Bits in grocery stores, you can order them from Amazon, or Target seems to have them in stock this year!
- Toppings – You can’t go wrong with some crushed candy cane bits or Christmas sprinkles on top! An extra drizzle of chocolate on top always brings everything together. You could also use different colors of drizzled chocolate on top like red, green or white!
Step by Step Instructions
- Start by grabbing a silicone cupcake tin or line a cupcake tin with silicone liners. Paper liner can be used, but sometimes they can stick a bit to the chocolate. Set that aside.
- Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering.
- Lower the heat then place a large heat sustaining bowl, or the top of the double boiler, over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil. Stir together until melted completely.
- Remove the bowl from the heat, then spoon 2 teaspoons of chocolate into the bottom of the silicone molds. Gently tilt the silicone tray in circles until the sides of the molds are covered evenly in chocolate. Allow the molds to sit and harden for about 15 minutes.
- Fill each hardened chocolate well with about 2 teaspoons of hot cocoa mix. Pipe or pour the remaining melted chocolate on the tops of the filled wells until each hot cocoa bomb has been covered and sealed.
- Sprinkle on the mallow bits, and other toppings while the chocolate on top is still wet. Allow the hot cocoa bombs to cool and set completely (about an hour). Once hardened, remove the bomb from the silicone mold and place in a mug of warm milk or water. Enjoy!
Tips and Advice
Storage – You can store the hot chocolate bombs in an airtight container, or individually covered at room temperature for about a week. I don’t recommend refrigerating or freezing because the chocolate coating will sweat and smear.
MICROWAVE MELTING OPTION
If you don’t have a double boiler, or simply don’t like the method of using one, that’s okay! You can microwave the chocolate and coconut oil in 30 second increments, stirring after each increment, until melted. Be careful not to microwave the chocolate for too long, because it will burn.
Reheat the Chocolate – The leftover chocolate might harden while you’re waiting for the initial chocolate cups to set. To reheat the chocolate, you can heat up the water in the saucepan and return the bowl to the double boiler, or you can pop it in the microwave for 15 second increments until heated through.
Sealing the Hot Cocoa Bombs – While you can spoon or pour the remaining chocolate on top of the cups to seal the hot cocoa bomb, I highly recommend piping it on. To do this, fill a piping bag with the remaining melted chocolate, and pipe the tops of the cups to ensure you get every edge and gap.
Equipment
For this recipe, you will need a few or all of these materials to be successful!
- Silicone Cupcake Tin or Silicone Cupcake Liners
- Double Boiler or A Saucepan with a Heatproof Bowl
- Spatula
- Spoon
- Piping Bag (optional)
Note: I highly recommend a silicone cupcake mold for the least amount of mess and frustration. It makes it so easy to just pop these hot cocoa cups right out!
FAQs
Milk is recommended because it will make the hot chocolate extra creamy. However water is fine as long as the hot chocolate mix you use says water is fine.
How do you make hot cocoa bombs without silicone molds?
If you don’t have silicone molds, you can use regular paper cupcake liners, or parchment paper.
The best way to see if the cocoa bomb will fit the mug you want to use is to place the opening of the mug over the silicone mold. If the mold is smaller than the cup, it will fit. The standard mold should fit about a 3 inch mug or bigger.
Recipes You’ll Love
If you enjoyed making these Hot Chocolate Bombs, here are a few more similar recipes that you’ll get a kick out of! Happy Holidays!
- Easy Hot Chocolate Recipe
- Frozen Hot Chocolate
- Peppermint Hot Chocolate
- Chocolate Covered Ritz Crackers
- No Bake Christmas Cookies
- Christmas Oreos
More Recipes You’ll Love!
Hot Chocolate Bombs
Equipment
- 1 silicone cupcake pan
Ingredients
- 16 oz semi sweet chocolate, chopped (chocolate chips can also be used)
- 1 teaspoon coconut oil
- 1/2 cup dry hot chocolate mix
- 1/2 cup mallow bits (mini marshmallows can also be used)
- crushed candy canes & christmas sprinkles
Instructions
- Start by grabbing a silicone cupcake tin or line a cupcake tin with silicone liners. Set that aside.
- Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering.
- Lower the heat then place a large heat sustaining bowl, or the top of the double boiler over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil. Stir together until melted completely.
- Remove the bowl from the heat, then spoon 2 teaspoons of chocolate into the bottom of the silicone molds. Gently tilt the silicone tray in circles until the sides of the molds are covered evenly in chocolate. Allow the molds to sit and harden for about 15 minutes.
- Fill each hardened chocolate well with about 2 teaspoons of hot cocoa mix. Pipe or pour the remaining melted chocolate on the tops of the filled wells until each hot cocoa bomb has been covered and sealed.
- Sprinkle on the mallow bits, and other toppings while the chocolate on top is still wet. Allow the hot cocoa bombs to cool and set completely (about an hour). Once hardened, remove the bomb from the silicone mold and place in a mug of warm milk or water. Enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
