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Overhead view of hot chocolate bombs with milk and white chocolate shells and dark chocolate drizzle in a glass bowl, one cut open to show mini marshmallows, with a mug of hot cocoa.

Hot Chocolate Bombs

Milk and white chocolate shells filled with hot cocoa mix and mini marshmallows, sealed and drizzled with dark chocolate. Drop one in a mug, pour hot milk over it, and watch it melt open into a cup of cocoa.
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Prep Time: 45 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Dessert, Drinks
Cuisine: American
Servings: 12 hot chocolate bombs
Author: Shilpa

Equipment

Ingredients

  • 12 ounces milk chocolate melting wafers
  • 12 ounces white chocolate melting wafers
  • 1½ cups hot cocoa mix
  • 1½ cups mini marshmallows
  • 2 ounces dark chocolate melting wafers or chopped dark chocolate
  • 1 cup hot milk per bomb to serve

Instructions

  • Place the milk chocolate wafers in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until completely smooth.
  • Spoon about 1 tablespoon of melted chocolate into each cavity of the silicone mold and brush it up to the rim in a thin, even layer.
  • Chill the mold for 5-10 minutes until the chocolate is set.
  • Brush on a second thin coat, paying extra attention to the rims, and chill for 10-15 minutes until completely firm.
  • Repeat steps 1-4 with the white chocolate wafers, making 2-4 extra halves in total to allow for breakage.
  • Gently peel the silicone away from each shell instead of pushing it out from below. Keep the shells cool while you work.
  • Warm an empty plate in the microwave for 30-60 seconds until it feels warm to the touch.
  • Hold the rim of one shell half against the warm plate for 1-2 seconds to soften the edge. Fill that half with 2 tablespoons of hot cocoa mix and a generous handful of mini marshmallows.
  • Soften the rim of a matching empty half on the plate the same way and press it gently onto the filled half.
  • Run a little melted chocolate around the seam to close any gaps, then repeat with the remaining shells.
  • Melt the dark chocolate in 20-second intervals, transfer it to a piping bag, and drizzle it over the sealed bombs. Let the drizzle set for about 10 minutes before handling.
  • Place one bomb in a mug and pour 1 cup of hot milk directly over it. Let it melt open, then stir and serve.

Notes

  • Melting wafers melt smoothly and set without tempering. Chocolate chips are harder to work with and tend to thicken.
  • Two thin coats make shells sturdy enough to handle while still melting quickly in the mug.
  • Chill shells until completely firm before peeling them from the mold, or they are likely to crack.
  • The milk must be properly hot. Warm milk may not melt the shell.
  • Storage: keep in an airtight container in a cool, dry place away from heat and moisture. Best within 2-3 weeks.
  • Gifting: set each finished bomb in a paper cupcake liner and pack it in a clear treat bag or small candy box with tissue paper.

Nutrition

Calories: 569kcal | Carbohydrates: 62g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 259mg | Potassium: 638mg | Fiber: 3g | Sugar: 53g | Vitamin A: 420IU | Vitamin C: 0.2mg | Calcium: 404mg | Iron: 2mg
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