Inspired to make this Cookies and Cream Hot Cocoa Bomb Recipe, and a few others, I decided to go on a hot chocolate bomb tear and deep-dive into the awesomeness.
What is a Hot Chocolate Bomb?
For the unacquainted, hot chocolate bombs (also known as hot cocoa bombs) are a chocolate shell filled with hot chocolate mix, marshmallows and anything else you want to fill them with; that you can make a cup of hot cocoa with. They are a fun way to do custom gifts or just a fun warm winter treat.
Can You Just Eat Hot Chocolate Bombs?
Yes. My youngest has decided that she doesn’t care for the whole LIQUID part. It’s just too much work for her, I guess. So, she digs-in and just bites down. It’s a little messier than popping it in the mug and letting the chocolate melt into it’s awesomeness, but you do you.
I do, however, recommend that if you plan to just eat hot cocoa bombs that you not bother putting the hot cocoa mix inside it. That will cut down on the mess.
How to Make Hot Cocoa Bombs
Because I’m going hot cocoa bomb crazy, I thought I’d break down what it takes to make a generic, basic hot chocolate bomb. But, if you want the Cookies and Cream Hot Cocoa Bomb recipe, scroll on down to the bottom to get the goods!
Ingredients to Make Hot Cocoa Bombs
The basic hot cocoa 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 best because they’re the tops and you can stuff the hot chocolate bomb with marshmallows – and if you use jumbo marshmallows, you can only get one in there)
And that’s seriously it! I find that you can make a million different flavors (like salted caramel, cinnamon, or mint, some of my faves) a million different ways – and they can really be customized for any occasion.
You will also need a mold and I strongly recommend using silicone molds because they make for shiny, pretty hot cocoa bombs every time!
How to Make Hot Chocolate Bombs (Step-by-Step Basic Hot Cocoa Bomb Instructions)
This is so VERY easy. I can make a set of 3 hot cocoa bombs in about 15-20 minutes, even with the decorations on top. And maybe your first time goes a little slower. But once you get the hang of it, making a set of these goes super fast.
Here’s the basic hot cocoa bomb method I like to follow:
- Microwave the chocolate candy melts in a microwave-safe bowl in 30-second intervals until it’s completely melted, smooth and shiny (we’ll learn more about that later).
- Pop about 1 tablespoons of melted chocolate into each half-sphere mold and coat all of the mold shape, leaving no holes. Note, I do not like to use a pastry brush to get the chocolate up onto the sides – I just use the back of my spoon, it’s easier, faster, and one less thing to wash when I’m done.
- Place the mold in the freezer for 3-5 minutes.
- Remove the mold, then demold the little chocolate half-spheres. Note, if you want to avoid having fingerprints, you can wear gloves, although I found that if I work fast, I don’t have any problem.
- Heat a plate, then put the rough edge of each chocolate cup on the surface of the hot plate so that the edge melts and creates an even surface.
- Fill half of your chocolate cups with 1 tablespoons of hot cocoa mix and a handful of mini marshmallows.
- Re-heat the edge of each un-filled chocolate cup and pop them on top of a filled chocolate cup allowing the melted seams to seal together.
- Decorate the chocolate spheres with sprinkles or drizzle as desired!
You can store them in an airtight container at room temperature. Or in the fridge – but be aware that this could cause your chocolate to get cloudy.
What chocolate is best for making hot chocolate bombs?
There’s not a perfect answer for this. In my honest opinion, I recommend using candy melts. They’re already colored, they’ve got some pretty awesome flavor options, and you don’t have to mess around with it to make the perfect hot cocoa bomb.
If you’re just not interested in using candy melts for whatever reason, any chocolate will do. But, again, this is the type of use that candy melts were literally made for (it’s the perfect molding chocolate…).
Do I have to temper my chocolate?
It depends. If you’re using candy melts like I recommend, absolutely NOT. But, if you’re using chocolate chips or candy bars to make your tasty cocoa bombs, you probably will. If you DON’T temper your not-candy-melt-chocolate, you’ll want to make sure it’s pretty thick in the mold – potentially doing two coats on the sides/edges so that it doesn’t crack and fall apart when you remove the cups from the mold. And even then you might find that they’re awfully brittle.
However, if you’re planning to make a massive batch of hot cocoa bombs (like maybe you sell them?) perhaps buying 900 bags of candy melts is not the most cost-effective way to get your supplies. So, making tempered chocolate is not such a bad idea – and well worth your time.
Can You Make Milk Chocolate Cocoa Bombs?
If you want to make milk chocolate hot chocolate bombs, you can absolutely do so. They make milk chocolate candy melts (my preferred ingredient there), but you can use milk chocolate chips, if you want. Just keep in mind that if you’re not using candy melts, you will likely need to temper the chocolate.
Can You Make White Chocolate Cocoa Bombs?
To make white chocolate cocoa bombs, I strongly recommend using white candy melts (again, my preference). Every other time I’ve tried to make white chocolate into a hot cocoa bomb, it’s gone sideways and turned out too fragile to make it work. All I can say is: if you want to make these fast and simple, get the candy melts.
Vegan Hot Cocoa Bombs
Vegan hot chocolate bombs are not out of your reach at all. I have made several and it’s not a problem. Just like with non-vegan hot chocolate bombs, I recommend using candy melts if you can. Here’s my favorite vegan chocolate ingredients for making hot cocoa bombs:
You can use your favorite vegan chocolate brand, but again, you’ll want to temper the chocolate (or just use a really thick coating when you’re molding it). It can be done, you’ll just have a wee bit tougher road to hoe.
How To Color Chocolate for Hot Cocoa Bombs
If you are using candy melts, just buy the candy melts in the right color. They come in a rainbow of shades and you can mix them together to make different colors, they’re just magical.
If, however, you are either using chocolate that is not a candy melt or you choose to color your candy melts (I know, sometimes the unexpected does happen), be sure to use gel food coloring. In addition, keep some olive oil or other cooking oil on hand. If the chocolate starts to seize-up, you can add a little oil (like a tablespoon for every half cup of chocolate) to get it to smooth out again. 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?
Really, I think it depends on how many hot cocoa bombs you’re making and what shape you want. You can make a TON of hot cocoa bombs with a silicone mold, like I show in the video here, but you’re limited on shape – and these molds can be more expensive than acrylic.
The acrylic molds, on the other hand, don’t neatly peel away from the chocolate. So, if the chocolate is not thick or happens to be brittle, you’ll end up with more broken shells than if you used a silicone mold.
How to Use Hot Cocoa Bombs
Using a hot cocoa bomb is not a “trick”. But my favorite way to use them is:
- Place your hot cocoa bomb into a mug.
- Heat your milk in a second cup – getting it nice and hot.
- Pour the hot milk over the cocoa bomb and let it “explode”.
You might have to stir a bit, but seriously, it’s so much fun!
Cookies and Cream 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 Cookies and Cream Hot Cocoa Bombs, be sure to pin it to your favorite holiday recipes board on Pinterest so you can find it again fast!
Fast and fun to make this easy Cookies and Cream Hot Cocoa Bomb Recipe is a great treat!
- 1/2 cup White Candy Melts
- 1/2 cup Black Candy Melts
- 1 bar Hershey's Cookies and Cream Candy
- 1 cup White Hot Cocoa Mix
- 1 cup Mini Marshmallows)
- In separate microwave-safe bowls, heat the white and black chocolate until completely melted and smooth.
- Place 1 tbsp of white chocolate into half of the half-sphere molds, coating the mold in an even but thick coat. Repeat with the black chocolate for the other half of the molds. 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 cookies-n-cream candy bar piece, 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.
- Dip one end of the remaining candy bar pieces in the reserved melted chocolate, then place on top of the closed hot cocoa bombs. Allow the chocolate to set, then enjoy!
Amount Per Serving: Calories: 487Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 406mgCarbohydrates: 105gFiber: 3gSugar: 77gProtein: 5g