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hot chocolate bombs on a wooden cutting board
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5 from 5 votes

Hot Chocolate Bombs

Filled with cocoa powder and marshmallows, these hot chocolate bombs are encased in dark chocolate, drizzled with white chocolate, and covered in sprinkles! They make for a wonderful holiday gift, or winter season treat!
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Dessert, Drinks
Cuisine: American
Servings: 6
Calories: 365.8kcal
Author: Anjali Shah


  • 12 oz dark chocolate chips or dark chocolate at least 70% dark
  • 6 tbsp cocoa powder
  • 12 tbsp mini marshmallows
  • 1/4 cup white chocolate chips
  • 6 tsp decorative sprinkles
  • 6 cups milk warmed


  • Place the dark chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
  • Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. You can also use a pastry brush to brush the chocolate into the molds. Continue this process until all the molds are coated.
  • Set the remaining chocolate aside for sealing and decorating the bombs. Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator. When the chocolate is set, remove each of the chocolate pieces from the mold. Add 1 tbsp cocoa powder to half the pieces. Top the cocoa with marshmallows.
  • Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate.
  • Carefully place the empty chocolate piece (dipped in chocolate) on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed. Place in the freezer for 5-10 minutes to allow it to set.
  • Melt the white chocolate chips in 15 second intervals until melted, then place the remaining dark chocolate and white chocolate in piping bags. Drizzle the chocolate over the top of the bombs to decorate. Add sprinkles to the top of each chocolate bomb before the chocolate on top sets.
  • Allow the chocolate decorations to set before using, around 1 hour.
  • To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.


Recipe Variations
  • Make White Chocolate Bombs: Instead of filling the hot chocolate bombs with cocoa powder, try filling them with white hot chocolate mix for an even sweeter, more decadent feel.
  • Change the color of your sprinkles to match the holiday! Red and Green for Christmas, Orange and Brown for Thanksgiving, Orange and Black for Halloween, Red White and Blue for the 4th of July!
  • Top with Crushed Cookies, Graham Crackers, or Cocoa Nibs instead of sprinkles
  • Make Mint Hot Chocolate: Used crushed peppermint or mint chocolate instead of the marshmallows in your hot chocolate bombs
  • Make Mocha Hot Chocolate Bombs: Add 1 tsp instant coffee to the hot chocolate bombs.
  • Make it Vegan! Use vegan marshmallows (like Dandie's), vegan chocolate (make sure there is no dairy added) and your hot chocolate bombs will be 100% vegan friendly.
Top Tips for Making Hot Chocolate Bombs
  • Use good quality chocolate for the best flavor. It also melts easier, and will create a more beautiful shine. I used 88% dark chocolate for this recipe, but you can use any dark chocolate that is greater than 65-70% dark.
  • Use a food thermometer to test the heat of the chocolate. You don't want the chocolate to cool too much before you have a chance to add it to your molds, however, you also don't want it to overheat which causes the chocolate to seize.
  • Make sure your molds are clean and dry before adding the melted chocolate.
  • Use a small pastry brush to coat the chocolate in the molds. If you feel like your chocolate coating is too thin, you can do another coat - just put it in the fridge for 10-20 minutes in between coats.
Nutritional Info is for 1 hot chocolate bomb that uses 88% dark chocolate (not including milk) 


Serving: 1bomb | Calories: 365.8kcal | Carbohydrates: 36g | Protein: 7.4g | Fat: 31.2g | Saturated Fat: 17.3g | Cholesterol: 3.3mg | Sodium: 43.6mg | Potassium: 82.3mg | Fiber: 9.9g | Sugar: 15.4g