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How to Make Homemade Hot Chocolate Bombs

4.8 stars (15 ratings)

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This beginner’s guide to homemade hot chocolate bombs will give you all the tools, tips, and tricks you need to start making homemade hot chocolate bombs in any flavor or color you can imagine. The perfect marriage of a chocolate truffle and hot chocolate, these homemade hot chocolate bombs are the trendiest way to enjoy a mug of hot cocoa. Easy to make, fun to customize, and great for gifting!

A close up of a dark chocolate hot chocolate bomb decorated with white chocolate and sprinkles on a blue and white polka dot napkin with more hot chocolate bombs in the background.

A Beginners Guide to Hot Chocolate Bombs

Hot chocolate bombs have become all the rage for the holiday season. After all, who can resist a ball of chocolate that melts into the perfect mug of hot cocoa? They spark all the warm fuzzy feelings, making for the perfect cold-weather treat.

With flavors like cookies and cream, peppermint, and Irish cream, these hot cocoa balls have started popping up at bakeries and candy shops across the country. However, many would be surprised to learn that they are quite simple to make at home. All you need is a silicone chocolate mold, chocolate chips, and hot cocoa mix.

Whether you want a fun holiday project to do with your kids or are looking to make a homemade gift for the teachers, neighbors, and relatives on your list, homemade hot chocolate bombs are just what you need. Once you’ve mastered the basics, you can experiment with any flavor combination you desire.

An overhead view of a table spread with hot cocoa, hot chocolate bombs, cookies, and marshmallows on a light blue background.

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Making these successfully does mean you need the right tools, but they don’t have to be expensive and you can improvise as needed. Here are the basics:

Check out my Hot Chocolate Bomb Shop for all my recommended tools.

  • silicone chocolate mold – Heat resistant and non-stick, both necessary when molding hot, melted chocolate into shape. It’s also flexible, which makes it easier to work with compared to a metal mold.
  • microwave safe bowl – or – double boiler (small saucepan and a metal or glass mixing bowl)
  • wire whisk
  • silicone spatula
  • glass or ceramic dinner plate
  • metal spoon

Selecting A Chocolate Bomb Shape

While most hot chocolate bombs are made out of spheres, you can use any shape you desire. You can find hearts for Valentine’s Day, shamrocks for St. Patrick’s Day, you can even decorate little Christmas trees for Christmas.

My recommendation is to start with the balls, as they are easiest to work with, and then branch out into making more custom shapes once you are more experienced. No matter what shape you choose, the ingredients and method will be the same.

A spatula, whisk, and small saucepan of water on a cutting board, next to chocolate molds, a metal mixing bowl, and a kitchen towel.


The ingredients for a basic hot chocolate bomb are chocolate for the ball and hot cocoa mix to fill it. From there, you can add flavor add-ins for customized combinations.

The chocolate for the shell can come in many forms. You can use basic chocolate chips, chocolate discs, baking chocolate, chocolate candy bars, or even candy melts. If I’m buying chocolate just to make these, I use chocolate chips, but you can use whatever chocolate you have on hand.

Measure the amount by weight or volume, knowing that if you don’t melt enough, you can always melt more. Exact amounts are not necessary to get great results.

Want a colored shell for something fun and festive? Use white chocolate or candy melts and add in powdered or gel food coloring. Liquid can thin the texture too much.

Want to add a hint of flavor to the shell? For actual chocolate shells use only oil based flavorings. If you are using white chocolate or candy melts, you can use alcohol-based flavorings and extracts. Raspberry, orange, and mint are some of my favorites.

For the inside of the chocolate bomb, you will need hot chocolate mix. You can make it from scratch or buy premade stuff in bulk. I say bulk because it’s easier to measure out than use packets, but packets work too.

Beyond the hot chocolate mix, the rest of the fillings are up to you. Add in crushed cookies, mini marshmallows, powdered coffee, or anything else that would enhance your hot chocolate experience.

The three basic ingredients for homemade hot chocolate bombs, hot chocolate mix, mini marshmallows, and chocolate chips, next to a silicone chocolate mold.

How to Melt Chocolate

The chocolate in these hot chocolate bombs doesn’t have anything added to it, it’s just melted chocolate chips or candy melts. When melting chocolate it can get too hot, causing it to scorch or burn. Neither of which make for a tasty chocolate treat.

Adding water to melted chocolate can cause it to seize up and become unworkable. This is why we avoid alcohol-based extracts, and liquid or gel food colorings in chocolate.

When working with chocolate, make sure your tools are thoroughly dried before use. Do not cover hot melted chocolate to prevent condensation from forming.

No matter which method you choose, when melting chocolate, stir it often and remove it from the heat source once it’s melted. If your chocolate gets too hot but isn’t yet burned, stir in more chocolate to cool it down.

You can always add more heat if needed, but once it’s burned, you’ll have to start over with fresh chocolate.

Melted chocolate dripping off the end of a whisk.

Melting Chocolate in the Microwave

For most people, the easiest method for melting chocolate is to use the microwave. You’ll need a microwave-safe bowl that doesn’t retain much heat and a spatula for stirring.

Simply microwave the chocolate on a medium setting for 30-second bursts, stopping after each burst to stir. As the chocolate gets hotter and meltier, you’ll notice that more of the melting process is happening during the stirring rather than in the actual microwave.

Keep microwaving and stirring until the chocolate is almost smooth. Continue stirring to complete the melting process.

Melting Chocolate in a Double Boiler

In my house, the microwave is used to store things like bread, tortillas, and crackers, so it’s often easier not to use it. Instead of having to unload it and have stuff everywhere, I prefer to use a double boiler.

A double boiler is a method that uses two pots. The bottom pot is filled with water to create the water bath, while the top pot sits on top of the bottom pot. When the water in the bottom pot boils, it transfers a gentle heat into the top pot. This gentler heating method means that whatever is in the top pot, will be heated gradually and it’s less likely to scorch or burn.

To melt chocolate in a double boiler: put the chocolate in the top pot, place it over the boiling water in the bottom pot, and stir the chocolate continuously until it melts. Remove from heat and be careful not to splash any water into the chocolate.

Three examples of a double boiler with the text: Make a double boiler at home: fill a small saucepan with water, place a small to medium sized mixing bowl on top.

How to make a double boiler with things already in my kitchen

Don’t own an actual double boiler? You don’t need to! You can easily make one using common household cooking items.

For the bottom pot, any small saucepan will do. I typically use the smallest saucepan I own, but you can use whatever you have on hand.

The top part can be fashioned from any heat-safe mixing bowl, such as metal or glass. Metal transfers heat more quickly, is lighter, and is easier to handle. Glass, on the other hand, feels a bit more sturdy due to its weight. Use whichever you own. Do not use plastic.

Make sure the top piece is wide enough to completely cover the opening of the pan while still sitting inside (not on top of) the pan. My favorite metal mixing bowl is the one from my KitchenAid stand mixer. The handle makes it super easy to maneuver!

Melted chocolate being shaped into a silicone chocolate mold.

How to Fill the Chocolate Mold

Once the chocolate is melted, fill the chocolate molds. You will need two chocolate shell halves for each chocolate bomb. A mold with six slots will make three hot chocolate bombs.

The most important thing to remember when filling the mold is to make sure to layer the chocolate evenly up the sides of the mold.

You don’t want to end up with spheres with sides that are too thin to hold together. I recommend making two thinner layers of chocolate and letting the chocolate set up between layers.

You’ll want to use about half of the melted chocolate on the first layer, reserving the second half for the second layer. You may have to reheat the chocolate between layers to keep it easy to work with.

A chocolate shell being popped out of a silicone chocolate mold.

Filling the Chocolate Shells

The most basic hot chocolate bombs are filled with hot chocolate mix. If you like to keep it simple, add two tablespoons of hot cocoa mix and call it a day. If you want to make things a little more interesting, use your imagination!

You can add mini marshmallows, crushed up candies like toffee or peppermints, sprinkles, crushed cookies like oreos or biscoffs, or any other sweet treats that would go well with hot chocolate.

Only fill half of the chocolate shell halves, the bottom halves, leaving the other halves to serve as the tops. Do not overfill the bottom half. You want the halves to come together without force, or you could break them.

Things to avoid in your chocolate truffles: liquids

Fillings like flavored coffee creamer, cordials, or liqueurs do add a fantastic flavor to a hot chocolate bomb, but I recommend against putting them inside the truffle itself.

The liquid can cause the chocolate shells to break down, leaking and removing the magic of an exploding hot chocolate bomb. Putting liquid inside chocolates and expecting them to have a long shelf life is best left to professional chocolatiers.

If you do choose to put the liqueur or other liquid flavor enhancers inside the truffle, it will reduce the shelf life to about 24 hours, if you are lucky. Want to learn more about how to include the liquid inside a chocolate truffle? Check out these instructions from Chef Eddy and proceed with caution.

The best way to add a liquid to your hot chocolate bomb is to combine it with the hot milk or water or stir it in while the bomb is melting. Stir in Kahlua, Irish cream, amaretto, orange liqueur, or any other flavor you desire for a tasty hot chocolate cocktail.

A bowl of marshmallows, a bowl of hot chocolate mix, four chocolate shell halves, two of which are filled with hot chocolate and mini marshmallows.

How to Seal Homemade Hot Chocolate Bombs

To get your chocolate bombs to fit and stick together without messy edges, you need to start with as smooth edges as possible. If you have really rough edges, smooth them out before you fill them by either melting them slightly or gently breaking off any uneven pieces.

To seal the bombs, you need one filled half-shell, one empty half-shell, and a surface warm enough to melt the chocolate so that the two sides can be melded together.

A warm plate works well. Get it hot in the microwave or place it over your double boiler to let the steam heat it up. Another great method (my go-to) is to use a small non-stick skillet on a very low burner.

Grab the empty half shell and press it against the warm/hot surface just until it starts to melt. Remove it and carefully press it against a filled bottom shell. Hold it for a few seconds while the chocolate cools back down, and they should stick together.

If you have spots that aren’t sticking, you can use additional melted chocolate to fill in the gaps.

If you have messy edges that you want to clean up, warm a spoon under a hot faucet or dip it in the boiling water from the double boiler and rub the back of it along the seam to smooth and straighten the edges.

A chocolate half shell with melted chocolate on the rim for sealing together.

Decorating Homemade Hot Chocolate Bombs

This last step is optional, but decorating these hot chocolate bombs can be so much fun! It’s also a helpful reminder of what you put inside each one.

The decorations on the outside should be made of something that will dry completely and solidly. Using soft icing will make a mess.

The BEST decoration is more chocolate in a contrasting color that has been thinned slightly with solid shortenings, like coconut oil.

For extra variety, mix white chocolate chips with powdered food coloring, and the sky’s the limit. You can drizzle it on with a fork, pipe it on with a decorating tip, or dip the hot chocolate bomb in it before rolling in other toppings.

Whatever you’ve put inside the hot chocolate bomb can also be used as decoration on the outside. A dusting of hot cocoa mix over piped-on chocolate adds such a pretty touch.

Dipping the finished bomb in extra chocolate of the same color and then rolling it in crushed cookies is a great way to make your fillings obvious.

A silicone mold holding decorated hot chocolate bombs.

Making Homemade Hot Chocolate Bombs into Hot Chocolate

This is the best part!! Add one chocolate bomb to a mug large enough to hold it, and add steaming hot milk or water. Stir until it’s dissolved, and enjoy!

How do you know if you should use milk or water? Check the package for your hot chocolate mix. Many of them contain powdered milk and only call for hot water. Some say the choice is up to you, but some need milk to taste right.

Using milk will result in a richer, more decadent hot chocolate. Using water may be “less decadent,” but if you’ve loaded your bombs with flavor, hot water may be all you need for a really enjoyable cup of cocoa.

Homemade Hot Chocolate Bomb Gifts

Now that you’ve fallen in love with homemade hot chocolate bombs, it’s time to share them with your friends! These exploding chocolate truffles make great gifts any time of the year.

Combine a hot chocolate bomb with a personalized mug for a thoughtful and enjoyable gift for teachers, neighbors, coworkers, or anyone else. Take it up a notch and add in a mini bottle of your favorite liqueur, like Kahlua or Irish cream.

Create themed hot chocolate bombs for the holidays, personalize them for birthdays and celebrations, and put them in goodie bags at baby and bridal showers. Your imagination is the only limit!

If you like this recipe, please give it a FIVE-STAR rating, leave a comment, and share it on your favorite social channel!

A close up of a dark chocolate hot chocolate bomb decorated with white chocolate and sprinkles on a blue and white polka dot napkin with more hot chocolate bombs in the background.

Homemade Hot Chocolate Bombs Recipe

Homemade hot chocolate bombs and steaming hot milk combine to make a delicious mug of hot cocoa. A fun afternoon project with the kids and a great homemade gift idea for the holidays! (Stovetop and microwave directions included.)
4.8 stars (15 ratings)
prep: 20 minutes
cook: 30 minutes
total: 50 minutes
servings: 3 balls


To Make Homemade Hot Chocolate Bombs

  • 6 ounces semi-sweet* baking chocolate (chopped (or 1 cup chocolate chips))
  • 6 TBSP hot cocoa mix
  • 3 dozen mini marshmallows (about 3/8 cup or 6 TBSP)
  • 3 ounces white* baking chocolate ((or ½ cup white chocolate chips) for topping (optional))

To Make Into Hot Chocolate

  • 1 homemade hot chocolate bomb
  • 1 cups hot milk*


  • To Make Homemade Hot Chocolate Bombs
  • STOVETOP: Create a double boiler by setting a bowl over a pot of boiling water. Place 6 ounces chopped semi-sweet baking chocolate, (or 1 cup chocolate chips) into the top bowl. Stir often until chocolate is melted. MICROWAVE: Place chocolate in a microwave safe bowl. Heat the chips on high in 15 second intervals stopping between each interval to stir. Continue to heat until chocolate is melted.
  • Add a large spoonful of the melted chocolate into each of the 6 cavities in your silicone chocolate bomb mold. Smooth the chocolate up the sides of the mold with the back of a spoon making sure to completely coat the sides of each cavity.
  • Refrigerate or freeze for a few minutes to set.
  • Reheat the chocolate if necessary, then repeat the process by adding another spoonful of melted chocolate into each of the chilled mold cavities. Return the mold to the refrigerator or freezer to set.
  • Remove the half rounds of set chocolate from the molds. Don’t force them! They should come out pretty easily.
  • Fill each of the three bottom half rounds with 2 tablespoons of hot cocoa mix and 12 mini marshmallows.
  • STOVETOP: Heat a plate over the pot of boiling water until warm enough to melt chocolate. MICROWAVE: Heat a microwave safe plate for a few seconds, until warm enough to melt chocolate.
  • Working with one bomb at a time, press one of the top half rounds against the heated plate to slightly melt the rim. Place the empty half round over the filled bottom half round to seal. Repeat with the remaining two chocolate bombs.
  • If your seams are not tight enough or if they look messy, warm a spoon (dipping it in the hot water or run it under a hot faucet) then run back of the spoon along the seam to melt the chocolate and seal the edge.
  • OPTIONAL: Melt the white chocolate chips (use the same method as step 1) then drizzle over the filled chocolate bombs. Return to the refrigerator or freezer to set.
  • To Make Into Hot Chocolate
  • Heat the milk either on the stovetop or in the microwave, being careful not to burn or scald it.
  • Place one hot chocolate bomb into you favorite large cup or mug. Pour the hot milk over the ball. The hot chocolate bomb should burst open, releasing the hot cocoa and marshmallows. Stir until smooth and enjoy.

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*You can swap the types of chocolate however you desire. Any combination of dark, semi-sweet, milk or white chocolate will do.
*While I recommend 1 cup of hot milk per hot chocolate bomb, you can adjust that to make your drink as more (or less) chocolaty as you desire. For a less rich option, you can make it with part milk and part boiling water.


Serving: 1Calories: 621kcalCarbohydrates: 88gProtein: 13gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 10gCholesterol: 18mgSodium: 174mgFiber: 4gSugar: 76g

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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12 Comments on “How to Make Homemade Hot Chocolate Bombs”

  1. 5 stars
    I like the recipe and the fact that you mention variations and experimentation. I am a stickler about chocolate as I only use real chocolate.

  2. I think this is really thorough and well written. My question is if I make these for Christmas gifts, how long do they keep so I k ow when to start making them? What is the best way to store them prior to present delivery?

    • You should be fine to start making them now. As long as you aren’t putting anything liquid (syrups, alcohol, etc) inside the chocolate bomb and are storing them in a cool place, they will have a shelf life similar to any chocolate. Store them out of the sunlight and heat, so that they don’t melt. I find that single serve cardboard cupcake boxes make for great storage and presentation too. Let me know if you have any other questions!


    • Adrianna,

      I’m not exactly sure what you are asking. You melt the chocolate to shape them, then melt the edges to seal them together after they have set. If yours are melting while you are assembling them or while decorating them, you can try freezing them to get the chocolate as cold and solid as possible. I realize this may be less than helpful, but as you get more familiar with them, you will get faster at it, which means you handle them less. If I didn’t answer your question, give me more details and I’ll get back to you!


  3. This recipe is great. I love baking them and my family likes the product. Moreover, molds are cheap. I found it only for 6.99 USD

  4. Each of these beautiful recipes sound so yummy! I am going to try each one and share them with my family and friends! I just need to make up my mind about which one I want to begin with! They not sound yummy but they look beautiful as well! Deliciously beautiful ❣ I am excited to make them and give them as gifts…all year round!🤗

4.80 from 15 votes (13 ratings without comment)

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