Decadent Hot Chocolate Bombs (Printable version)

Rich chocolate spheres filled with cocoa, sugar, and marshmallows that dissolve into luxurious hot chocolate.

# Needed ingredients:

→ Chocolate Shells

01 - 10.5 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 (optional)

05 - 1.75 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 - To serve: 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 Suggestions:

01 -
  • The dramatic reveal when hot milk hits the bomb never gets old, whether you're alone or entertaining.
  • These taste infinitely better than instant packets and feel fancy without requiring a culinary degree.
  • They're the perfect make-ahead gift or dinner party finale that guests always photograph.
02 -
  • Don't skip the double-layer chocolate coating; single-wall shells crack and leak filling everywhere, which I learned the hard way on my first batch.
  • Room temperature marshmallows work better than cold ones when it comes time to seal, so leave them out of the fridge for a bit.
  • The moment you pour hot milk, the entire sphere becomes structurally unstable, so make sure your seals are tight or you'll have shell bits floating in your drink.
03 -
  • If your chocolate is too thick to brush evenly, it's cooled too much; gently reheat it for a few seconds rather than fighting with a stiff consistency.
  • Practice your seal technique on your first couple of bombs because the wrist motion becomes second nature once you've done it a few times.
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