Hot Chocolate Bombs

Total Time

Prep: 45 min. + chilling + decorating


6 chocolate bombs

Updated: Jun. 27, 2023
These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. —Rashanda Cobbins, Taste of Home Food Editor
Hot Chocolate Bombs Recipe photo by Taste of Home


  • 22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
  • 1/2 cup baking cocoa
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup confectioners' sugar
  • 6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
  • Optional: Sprinkles, colored sanding sugar and melted candy melts


  1. Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°.
  2. Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside.
  3. Remove chocolate hemispheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into each of 6 of the chocolate hemispheres. Top each with 1 tablespoon marshmallow bits.
  4. Pipe a small amount of melted chocolate on edges of filled hemispheres; carefully adhere empty halves to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container.
  5. To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
Test Kitchen tips
  • For Salted Caramel Hot Chocolate Bombs fill spheres with hot cocoa mix, 1 tablespoons caramel chips and a pinch of flake sea salt. Drizzle outside with melted dark chocolate and melted caramel chips; sprinkle with flake sea salt.
  • For Peppermint Hot Chocolate Bombs fill spheres with hot cocoa mix, 1 tablespoon white baking chips and 1 tablespoon finely crushed peppermint candies. Drizzle outside with melted white chocolate tinted pink and red; top with additional crushed peppermint candies.
  • Looking for a shortcut? Use 1-1/4 cups prepared hot cocoa mix from the grocery store.
  • Nutrition Facts

    1 chocolate bomb: 619 calories, 34g fat (20g saturated fat), 1mg cholesterol, 31mg sodium, 36g carbohydrate (29g sugars, 4g fiber), 10g protein.