Decadent Hot Chocolate Bombs (Printable)

Chocolate spheres filled with cocoa powder and fluffy marshmallows that dissolve into rich, creamy hot chocolate.

# What You'll Need:

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

# Directions:

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 (8 fl oz) of very hot milk over it and stir until fully melted and creamy.

# Expert Tips:

01 -
  • They look fancy enough to impress anyone, but honestly, the process is more forgiving than you'd think—mistakes just add character.
  • That moment when hot milk hits the chocolate and marshmallows burst forth is pure magic, and your guests will lose it every single time.
02 -
  • Don't skip the second layer of chocolate—I once got impatient and the shells cracked when I unmolded them, leaving me frantically gluing them back together with melted chocolate.
  • The melted plate trick for sealing is non-negotiable; if you try to press cold chocolate halves together, they'll just shatter instead of bonding into one beautiful sphere.
03 -
  • If your chocolate seems too thick after melting, add a tiny bit of coconut oil (not milk or water)—it keeps the chocolate smooth without breaking the temper.
  • The silicone molds are reusable forever, so invest in good ones; cheap molds can stain and create uneven shells that look less polished.
Go Back