I am in love with this Cookie Butter Hot Cocoa Bomb Recipe, it’s so easy and fun – and the kids love it. Let’s talk EVERYTHING hot cocoa bomb!
What is a Hot Chocolate Bomb?
For anyone who doesn’t already know, hot cocoa bombs (AKA hot chocolate bombs) are a hard chocolate sphere (that’s empty) filled with a little hot chocolate mix, some marshmallows and anything else you might want to put in there; that you can then use to make a cup of hot chocolate with. They are a fun and easy way to make homemade gifts or mix-up a treat for a fun winter evening.
Can You Just Eat Hot Chocolate Bombs?
Absolutely. My littlest kiddo decided some time ago that she isn’t into drinking cocoa. So, she holds the cocoa bomb like an apple and just bites down. It’s quite a bit messier than placing the cocoa bomb in a mug and making a drink with it, but whatever – she’s little.
If I planned to eat them , I would not bother putting the hot cocoa mix inside and come up with some other filling idea that’s less of a mess.
How to Make Hot Cocoa Bombs
Because I’m going hot cocoa bomb crazy, I decided to break down how to make basic hot chocolate bomb. But, to get the full Cookie Butter Hot Cocoa Bomb recipe, just keep on scrolling down to get the goods!
Ingredients to Make Hot Cocoa Bombs
A standard, basic hot chocolate bomb recipe only requires 3 ingredients:
- Chocolate Candy Melts (any flavor is fine)
- Hot Cocoa Powder (again, any flavor is fine)
- Marshmallows (mini marshmallows are my preference)
And that’s all it takes! You can make any number of different flavors (like cinnamon, salted caramel, mint, and so many more) – and they can definitely be customized for anything or anyone.
You will also want a mold and I definitely recommend using one of the silicone molds because they give you consistent results that are really pretty and shiny!
How to Make Hot Chocolate Bombs (Step-by-Step Basic Hot Cocoa Bomb Instructions)
This is so VERY easy. Once you get the hang of it, making cocoa bombs is so super fast. Here’s the easy method I like to follow:
- Microwave the chocolate melts in 30-second intervals in a microwave-safe bowl, until smooth.
- Place about 1 tablespoons of the chocolate into each of the mold cavities and cover the mold sides and bottom. Note, I don’t care to use a pastry brush – I like to use the back of my spoon, it works the same and is one less item to wash later.
- Put the molded chocolate into the freezer for 3-5 minutes.
- Remove the molds from the freezer, then remove the little chocolate cups. Note, to keep from making fingerprints, you can wear gloves, but I find that if I work quickly, I don’t have any worries.
- Warm a plate in the microwave, then put the rough, open edge of each of the chocolate cups on the hot plate to melt the edges and create an even surface.
- Fill half of the prepared chocolate cups with 1 tablespoons of your hot chocolate mix and a few mini marshmallows.
- Re-warm the edge of all of the un-filled chocolate cups on the plate, then place them on top of one of the filled chocolate cups, allowing the seam to seal together.
- Decorate your cocoa bombs with sprinkles or drizzle to your heart’s content!
You can store your finished cocoa bombs at room temperature in an airtight container or in the refrigerator until you’re ready to use.
What chocolate is best for making hot chocolate bombs?
There’s no right or wrong answer to this. Honestly, I recommend (especially if it’s your first time) that you use candy melts. They’re pre-colored, there are some pretty awesome flavors available, and there’s little messing around to make a perfect hot cocoa bomb.
If you just don’t want to use candy melts, any chocolate will work. But, this type of activity is exactly the type of use candy melts were invented to do.
Do I have to temper my chocolate?
That’s entirely up to you and your choice of chocolate. For candy melts, the answer is NO. But, if you go the way of chocolate chips or candy bars, the answer is likely YES. If you skip tempering not-candy-melt-chocolate, the molds are likely to crack and fall apart – and potentially be discolored.
However, for large batches of hot cocoa bombs (like maybe you want to sell them at a craft show?) maybe buying a very large number of bags of candy melts isn’t cost-effective for your business. So, in that case, making a big batch of tempered chocolate might be well worth your time.
Can You Make Milk Chocolate Cocoa Bombs?
Absolutely, yes. There are milk chocolate candy melts or you can use milk chocolate chips. Just keep in mind if you’re using chocolate chips, you will probably want to temper the melted chocolate.
Can You Make White Chocolate Cocoa Bombs?
Again, absolutely, yes. By using white candy melts you can and I have on several occasions. I do not, however recommend making it with white chocolate chips unless it just can’t be avoided. Every time I’ve attempted to make white chocolate chips into a hot chocolate bomb, it’s gone sideways. Candy melts are just more reliable.
Can You Make Vegan Hot Cocoa Bombs?
Absolutely, yes. I like to make them with vegan ingredients like these:
You can always use your favorite vegan chocolate, but if you’re not using the melts, you’ll want to temper the chocolate. So keep that in mind.
How To Color Chocolate for Hot Cocoa Bombs
If you want to color chocolate, be sure to use gel food coloring. In addition, know that food coloring and chocolate don’t always mesh and if the chocolate starts to seize-up, you can a tablespoon of olive oil or cooking oil for every half cup of chocolate to get the chocolate back to working order. To see this method in action, you can check out my Butterbeer Hot Cocoa Bombs. It’s kind of neat.
What mold is best for making hot chocolate bombs?
It really depends on just how many hot chocolate bombs you want to make and which shape you want them to be in. It’s easy and fast to make a TON of hot cocoa bombs using a silicone mold, like I show in the video here, but then it’s just the one shape.
Acrylic molds, on the other hand, don’t peel away from the chocolate, so you could end up with more broken shells than if you used a silicone mold.
It’s really a personal preference. For beginners, start with the silicone mold – you’ll love it.
How to Use Hot Cocoa Bombs
Using a hot cocoa bomb is so easy – my favorite way to use one is:
- Place a hot cocoa bomb into a big mug.
- Heat about 2 cups of milk in a second mug or cup – getting the milk nice and hot.
- Pour this hot milk right on top of the cocoa bomb and let it float, then “explode”.
You might want to stir a bit, but it’s so much fun!
Cookie Butter Hot Cocoa Bomb Recipe
Now, because this is an excellent resource all about chocolate bombs, and because you’re definitely going to want to keep up with this recipe for the Cookie Butter Hot Cocoa Bombs, be sure to pin it to your favorite drink recipes board on Pinterest so you can find it again fast!
Fast and easy to make this fun Cookie Butter Hot Cocoa Bomb Recipe makes a yummy cup of hot chocolate in a cute container!
- 1 cup White Candy Melts
- 1 cup White Hot Cocoa Mix
- 1 cup Mini Marshmallows
- 1/2 cup Cookie Butter
- 1/4 cup Cookie Sprinkles
- In a microwave-safe bowl, heat the white chocolate until completely melted and smooth.
- Place 1 tbsp of white chocolate into the half-sphere molds, coating the mold in an even but thick coat. Reserve the remaining melted chocolate.
- Place the molds into the freezer to set for 3-5 minutes.
- Once hardened, remove the molds from the freezer, then remove the chocolate cups from the mold.
- If the edges are not even, heat a plate in the microwave for 30-45 seconds until hot to the touch, then place the open edge of the cups onto the plate and rub them in a circle until the edge of the cup is smooth and even.
- Fill half of the chocolate cups with 1 tbsp of white hot cocoa mix, 1 tbsp cookie butter, and 5-10 mini marshmallows.
- To seal the cocoa bombs closed, heat a plate in the microwave for 30-45 seconds until hot to the touch, then place the open edge of the un-filled cups onto the plate and rub them in a circle until the edge of the cup is warm and melty. Immediately place this melted-edge cup on top of a filled cup, sealing the two edges together. Repeat sealing all of the hot cocoa bombs closed.
- Drizzle some of the reserved melted chocolate on top of a hot cocoa bomb, then place cookie sprinkles on top. Repeat with the remaining hot cocoa bombs.
- Allow the chocolate to set, then enjoy!
Amount Per Serving: Calories: 643Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 478mgCarbohydrates: 123gFiber: 3gSugar: 86gProtein: 6g