Decadent Hot Chocolate Bombs (Print)

Rich chocolate shells filled with cocoa powder and fluffy marshmallows that dissolve into creamy hot chocolate when dropped in milk.

# What you'll need:

→ Chocolate Shells

01 - 10.6 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tbsp unsweetened cocoa powder
03 - 6 tbsp powdered sugar
04 - 1 cup mini marshmallows

→ Decoration

05 - 1.8 oz white chocolate, melted (for drizzling)
06 - Sprinkles, to taste

# How To Make It:

01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler) or in the microwave in 30-second bursts, stirring until smooth.
02 - Using a pastry brush or spoon, coat silicone sphere molds (about 2.5-inch diameter) with a thick, even layer of melted chocolate. Ensure full coverage.
03 - Refrigerate the molds for 10 minutes, then apply a second layer of chocolate for sturdiness. Chill for another 10–15 minutes, or until completely set.
04 - Carefully unmold the chocolate shells. Fill half of the shells with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous spoonful of mini marshmallows.
05 - Warm a plate in the microwave. Gently press the rim of an empty shell half onto the plate to slightly melt the edge, then quickly press it onto a filled half to seal. Smooth the seam if needed.
06 - Drizzle with melted white chocolate and decorate with sprinkles if desired. Let set.
07 - Place a hot chocolate bomb in a mug. Pour 1 cup (240 ml) of very hot milk over it and stir until fully melted and creamy.

# Expert Tips:

01 -
  • They turn an ordinary mug of milk into a moment of pure magic as the sphere melts and releases a cloud of marshmallows.
  • You can customize the filling with anything from peppermint to caramel bits, making each batch feel like your own invention.
  • They store beautifully and make thoughtful gifts that actually impress without much effort once you nail the technique.
02 -
  • If your chocolate is too hot when you coat the molds, it will pool unevenly and create weak spots that crack later.
  • Sealing the halves requires speed, the melted edge firms up fast, so have your filled halves ready and work one at a time.
  • Store finished bombs away from heat and humidity or the shells will bloom and lose their shine.
03 -
  • Use silicone molds instead of plastic, they release the shells much more cleanly and can handle the temperature swings.
  • If you don't have a warm plate for sealing, a quick pass with a hair dryer on low heat works just as well.
  • Temper your chocolate properly if you want a professional snap and shine, but for home use, melting and chilling works perfectly fine.
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