How to Make DIY Hot Chocolate Bombs with Marshmallows
DIY homemade hot cocoa bombs filled with marshmallows and topped with cocoa powder near a mug of hot chocolate
Ingredients
Some links below are affiliate links. Creative Green Living may earn a small commission on sales made after clicking at no extra cost to you.
2 1/2 cups dark chocolate melting wafers
6 - 9 Tablespoons of mini marshmallows (this brand is non-GMO, kosher and gluten free)
3-6 Tablespoons cocoa powder
Important to note: Exact amounts of ingredients needed or yield may vary depending on the actual silicone mold you use. Silicone molds come in all sizes, so if you don't use the exact same one we did, you may end up needing more or less of each ingredient.
You will also need 1 cup of milk or plant milk to pour over your finished hot cocoa bombs when you're ready to serve them!
I recommend organic whole milk or almond milk for a creamier, full-bodied finish.
Yield: 6 finished hot chocolate bombs
Hot chocolate bombs nutrition info - 274 calories, 18g fat, 31.1g carbohydrates, 3.1g protein, 11% RDA iron
Nutrition info is for hot chocolate bomb only - be sure to add the nutrition info for the kind of milk you choose separately if you are tracking calories or macros.
Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.
Supplies
Some links below are affiliate links. Creative Green Living may earn a small commission on sales made after clicking at no extra cost to you.
2 1/2 inch diameter round silicone sphere molds*
Metal cookie sheet
Warm pan or plate to carefully melt and smooth the edges
Small rubber spatula
Optional: 1.5 tablespoon cookie scoop
Optional: A food safe glove to wear on one hand when handling the chocolate cups to prevent fingerprints
*While these are the exact molds that were used to make the hot cocoa bombs, it's worth mentioning that they did have a strong smell that was surprising when opening the package.
I triple washed them with soap then let them soak overnight in soapy water. As soon as they came out of the water they no longer had a smell and you could not taste anything off once using them.
Ingredients needed to make DIY hot cocoa bombs - melting wafers, marshmallows, cocoa powder and a round hot chocolate bomb silicone mold
Directions
How to make hot chocolate bombs step 1:
Melt the wafers according to package instructions, aim for the chocolate to be just warm enough to fully melted but not be overly hot.
Melted Ghirardelli dark chocolate for making DIY hot chocolate bombs at home
How to make hot chocolate bombs step 2:
Scoop almost a full 1.5 Tbsp scoop of the melted chocolate (about 1.25 tablespoons) into each of these round cup molds.
Use a scoop to put melted chocolate into round sphere molds to make DIY hot chocolate bombs at home.
Use the back of your spatula to evenly spread the chocolate around the inside of the circle.
Try to focus on keeping a good layer of chocolate at the top ridge for two reasons:
You’ll want a strong seam to help ensure the cups are strong, especially when removing from the mold, but also when connecting the two sides together in the final step.
The melted chocolate will slowly move down to the bottom of the cup as it hardens.
How to make hot chocolate bombs step 3:
Once the chocolate is evenly spread around each of the 12 cups, place filled molds into the freezer on a metal tray as that will help them be level AND help keep them cold longer when taken out of the freezer.
Chill for about 15 minutes.
How to make hot chocolate bombs step 4:
Re-melt remaining chocolate as needed and use it to add a thinner second coat of chocolate to the cups.
Focus on areas that appear to be thinner and again around that top ridge.
The chocolate will harden quickly this time after having been in the freezer so try to work quickly.
Place the tray in the freezer again for 5 to 15 minutes.
How to make hot chocolate bombs step 5:
Remove one silicone tray from the freezer at time.
Carefully remove one chocolate cup at a time from the mold and set them face down onto the freezing cold tray.
Removing chocolate shells from a silicone mold. Set them aside on the cold metal tray.
I found that the chocolate came perfectly out of these molds and the melting wafers gave them a beautiful glossy look without having to temper the chocolate.
Repeat with the second tray until all shells have been removed from the molds.
Set the tray with the 12 chocolate shell cups carefully back in the freezer while you heat a small pan or plate for the next step.
A metal cookie sheet full of dark chocolate hot cocoa bomb shells that will be used to make hot chocolate bombs with marshmallows.
How to make hot chocolate bombs step 6:
Place a small stainless steel pan on your stove and warm it on medium heat until you can feel it starting to get warm without touching it. Remove pan from heat.
You want to use the residual heat from the pan as you do this but please be careful to not burn yourself!
Remove your tray from the freezer and working with one cup at a time, let each cup sit in the hot pan face down long enough that it will start to melt the top rim of the cup to give you as smooth of a finished edge as possible.
How to smooth the edges of hot chocolate bomb casing shells.
Set them back on the freezing tray, open side UP this time, after you finish each one. Repeat for just 6 cups.
How to make hot chocolate bombs step 7:
Add up to 1/2 Tablespoon to 1 full Tablespoon of cocoa powder to six of the twelve cups on your tray (fill the six halves that you melted in the previous step). I used about ½ Tablespoon cocoa powder per cup.
Add about 1.5 tablespoons of the mini marshmallows to the same six cups.
You want them to have as many marshmallows as possible-but not so many that they’ll block you from being able to easily put on the other cup to close the ball.
Filling dark chocolate shells for hot chocolate bombs with cocoa powder and mini marshmallows.
Fun Variation options: This is the step where you can get creative and personalize the hot chocolate bomb fillings if you'd like! You could also add crushed candy canes, a shake of cinnmon, butterscotch chips, a caramel, or whatever fun fillings you can dream up!
How to make hot chocolate bombs step 8:
Now repeat the same heating process we did above for step 6 for the unfilled chocolate cups that you have.
This process goes quick, so work with just one cup at a time. Warm the empty cup on the radiant heat from a pan as above and set it on top of one of the filled cups to form a ball.
Pro tip: Be careful not to tip the filled cups over
Pro tip: Work quickly so the warmth of your hands doesn't cause the chocolate to start melting.
Repeat until you have the 6 finished bombs.
Freshly sealed homemade hot chocolate bombs: process for how to seal up the two halves of a hot chocolate bomb
How to make hot chocolate bombs step 9: OPTIONAL
Dust the tops of the finished hot cocoa bombs with cocoa powder.
How to finish the process of making hot chocolate bombs - dust the tops with cocoa powder
Pin on Pinterest
Store any bombs you will not be using right away in an airtight container in a cool place where they won't melt.
