This is a Valentine’s hot chocolate bomb recipe with marshmallows. They have a chocolate or candy coating outside and are filled with cocoa, marshmallows, and sprinkles on the inside.
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What are hot chocolate bombs?
Hot chocolate bombs are round balls typically made of chocolate or almond bark that are filled with cocoa and mini marshmallows.
They can also be filled with candies or sprinkles.
They’re not meant to be eaten as-is. They are placed in a mug and then hot steaming milk is poured over top so that it melts the outside coating.
The best part is when it pops open and you see the cocoa and marshmallows blend into the hot milk.
Valentine’s Hot Chocolate Bomb Ingredients
- Milk Chocolate Chips, White Chocolate Chips, Cherry Chips, or Almond Bark
- Hot Chocolate Powder Mix or Unsweetened Cocoa Powder
- Mini Marshmallows or Candy Hearts
- Pink or Red Food Color (Optional for White Chips)
- Sprinkles, optional
- Steaming Hot Milk for Each Hot Chocolate Bomb
How big are hot chocolate bomb molds?
The molds used in this recipe are each a 6-cavity mold that makes a total of six 5.4″ balls from both molds. Two molds come in each order.
The hot chocolate bombs easily fit in coffee mugs.
How to Make Hot Chocolate Bombs
- Melt chocolate chips or almond bark in a microwave-safe dish by microwaving for 1-2 minutes stirring every 30 seconds until melted.
- If using food coloring, stir in 1-2 drops.
- Add a tablespoon of melted coating to each mold. Spread with the back of a spoon to coat all the sides.
- Repeat on all 12 half-spheres. (There are 6 on each tray.)
- If it’s spreading too thin, allow to cool partially then add additional layers.
- To set, place the molds in the freezer for approximately 15 minutes to set (or refrigerate for 30 minutes.)
- Remove from the freezer and carefully remove the solid half-spheres from each mold.
- Add 1-2 tablespoons of hot chocolate powder or cocoa to half of the molds then top with a tablespoon of marshmallows, candy hearts, or sprinkles. Place the unfilled spheres on top of the filled ones.
How to Melt the Hot Chocolate Bombs Together
There are a few options:
- Dip your finger in water and wet the outside seam of the sphere. Blend the top and bottom together.
- Warm a plate and place the top half of the sphere onto the plate to slightly melt it, then press it together with the bottom half of the filled sphere.
- Warm a spoon under hot water, dry it with a paper towel and place two halves of the sphere together. Run the hot spoon against the seam to melt the spheres together.
- Melt additional chips or almond bark in an icing bag or Ziploc bag (with the corner cut) and ice the seam closed.
Allow to air dry after sealing.
How to Decorate Hot Chocolate Bombs
Drizzle the tops with additional melted chips or almond bark. Add sprinkles, chopped candy cane, chopped peanuts, crumbled graham crackers, or mini chocolate chips for decoration.
How to Drink Hot Chocolate Bombs
Place the hot chocolate bombs in a mug and pour 8 ounces of hot milk on top of the hot chocolate bomb. This allows it to melt and break open.
Recommended Recipes
- Pink Champagne Cupcakes
- Cherry Chip Cupcakes
- Creamy Milk Chocolate Fondue
- Eggless Valentine’s Day Cookies
- Raspberry Cupcakes
- Snow Ice Cream
- Starbucks Strawberries and Cream Frappuccino Cupcakes
- Strawberry Bellinis
- Strawberry Champagne Margaritas
- The Best Red Velvet Cupcakes
- White Chocolate Raspberry Cupcakes
Enjoy!
Valentine’s Hot Chocolate Bombs
Ingredients
- 16- oz Milk Chocolate Chips, White Chocolate Chips, Cherry Chips, or Almond Bark
- 6 tbsp Hot Chocolate Powder Mix or Unsweetened Cocoa Powder
- 6 tbsp Mini Marshmallows or Candy Hearts
- Pink or Red Food Color, Optional for White Chips
- Sprinkles, optional
- 8- oz Steaming Hot Milk per Hot Chocolate Bomb
Instructions
- Melt chips or almond bark in a microwave-safe dish by microwaving in 30-second intervals until melted. Stir after each interval. If using food coloring, add 1-2 drops.
- Add a tablespoon of melted coating to each mold. Spread with the back of a spoon. If spreading too thin, allow to cool partially and add additional layers. Place mold in the freezer for approximately 15 minutes to set (or refrigerate for 30 minutes.)
- Remove from the freezer and carefully remove the solid half-spheres from the molds. Add 1-2 tablespoons of hot chocolate powder or cocoa to half of the molds then top with a tablespoon of marshmallows or add candy hearts or sprinkles. Place the unfilled spheres on top of the filled ones.
- To meld them closed, there are several options:a. Dip your finger in water and wet the outside seam of the sphere. Blend the top and bottom together.b. Warm a plate and place the top half of the sphere onto the plate to slightly melt it, then press it together with the bottom half of the filled sphere.c. Warm a spoon under hot water, dry it with a paper towel, and place two halves of the sphere together. Run the hot spoon against the seam to melt the spheres together.d. Melt additional chips or almond bark in an icing bag or Ziploc bag (with the corner cut) and ice the seam closed.
- Allow to air dry after sealing.
- Drizzle the tops with additional melted chips or almond bark. Add sprinkles, pieces of candy cane, or mini chocolate chips for decoration.
- Place the hot chocolate bombs in a mug and pour 8 ounces of hot milk on top of the hot chocolate bomb. This allows it to melt and break open.
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