Learn to make mini hot chocolate bombs, tiny chocolate balls you drop into hot milk to make the most fun and delicious cup of cocoa ever! Dairy-free, easy to make, and they make perfect edible gifts.
These mini hot chocolate bombs are small chocolate marbles full of ingredients that make a delicious and energizing mug of cocoa. And they are simple to make, all you need are the right ingredients and tools. And many of those are probably in your house right now.
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What Are Chocolate Bombs?
Mini hot chocolate bombs, also called mini hot cocoa bombs, are small chocolate shells filled with powdered cocoa, marshmallows and other ingredients, that dissolve spectacularly when splashed into a mug of hot milk creating a mug of hot chocolate. These are like adorable marbles, but I have the regular large healthier hot chocolate balls here as well.
Or you can put the ball - or balls in the case of this mini size - into a dry mug, and pour hot milk over them. Either way, the chocolate shell melts, turning the milk into cocoa, and out pops whatever else you filled it with. And if that's not enough chocolate, you might want to pair a mug with my hot chocolate cupcakes.
Ingredients
Chocolate Chips: Use the best quality you can find. Look for brands that have few ingredients, with the first one or two being cacao butter, and to increase the nutritional quality of your chosen chocolate, look for 60% cacao or higher.
Chocolate Cocoa Mix: You can buy a commercial mix or make your own by adding unsweetened cocoa and sugar to fill your shells. I also added cinnamon and of course you can add whatever else you want to flavor your cocoa.
Silicon Mold: The most important item you'll need is a silicon mold to make the chocolate shells. Since these are mini hot chocolate bombs, you'll need a mold for the small version. Here is my favorite. The silicon part is important because it allows you to make chocolate shells that have a shiny surface, so shiny it resembles tempered chocolate even if all you did was melt chocolate chips.
Optional Additions: Mini marshmallows, either dehydrated or mini, chocolate chips, nut butter, flavored chocolate, dried fruit, peppermint candy, cinnamon, cardamom and anise, sprinkles or edible golden stars.
Extra Fancy: To decorate the outside in an extra fancy way, dust with gold power, drizzle with icing and sprinkle with stars are just some ideas.
Tools Needed
- Mini bomb mold
- Glass measuring cup
- Cooling rack
- Small bowls
- Culinary brushes
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Steps to Make
For the exact measurements and instructions, drop down to the recipe card at the bottom of this post. Here are general steps.
1. Melt Chocolate: Start by melting chocolate chips in the microwave. I put mine in a glass pyrex measuring cup and melt at 60 seconds at first. Stir and if all chips aren't melted, microwave again in 10 second intervals.
2. Fill Mold: Put 1 teaspoon of chocolate into each well of the mold, and use the back of a small spoon or pastry paint brush to cover the whole well. Set the mold aside for about 30 minutes at room temperature to allow it to set. You can refrigerate it for 15 minutes to speed up the setting, however that might add moisture and dull the shine.
3. Extract Shells from Mold: Gently pry the chocolate shells out of the mold. Set them open on a cooling rack and fill half of them with at least with 1 teaspoon of cocoa mix and a few marshmallows.
4. Put Two Halves of Shells Together: Microwave a microwave-safe plate for 60-90 seconds and with clean, dry hands set one shell face down on plate for a second to melt the edge. Then place that half onto a filled half. Do this until all bombs are assembled.
5. Decorate, Eat, Save: Decorate, eat or keep at room temperature until use for about two weeks. After that, freeze by sealing them in a dry container.
Variations & Additions
Of course you can make hot chocolate bombs in many flavors. To achieve the basic hot chocolate flavor simply add hot chocolate mix and marshmallows to the inside of your chocolate shell.
Or add a twist in flavor by also adding other things such as mint chocolate chips, nut butter, instant coffee, white chocolate, dried fruit, peppermint candy, exotic spices such as cinnamon, cardamom and anise, and even sprinkles or edible golden stars.
FAQS
Pop them into hot milk or water, and watch them explode. Stir and you have a delicious cup of hot chocolate. Customize by adding marshmallows, sprinkles or even spices to the inside of the bomb when you create it.
Hot chocolate bombs — also called hot cocoa bombs — are chocolate shells made into spheres and filled with hot cocoa mix, marshmallows, and other flavorings.
Mini filled hot chocolate bombs can stay fresh if filled with dry ingredients (no nut butter or date paste) at room temperature for several months, however be sure they are sealed in a dry cool environment.
Just like you can use hot water to make instant cocoa, you can use hot water for your hot chocolate bomb although using milk will create a creamier cocoa.
Other Chocolate Treats
- Hot Chocolate Balls (regular size)
- Healthy Filled Chocolate
- Homemade Twix Bars
- How to Make Chocolate Bars
- Homemade Peanut Butter Cups
- Chickpea Chocolate Clusters
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Mini Hot Chocolate Bombs
Equipment
- culinary paint brushes
- 2-cup pyrex measuring cups to melt chocolate
- racks and parchment to allow for setting and drainage
- bowls for fillings
Ingredients
Hot Chocolate Bomb Essentials
- 1 cup Chocolate Chips
- ⅔ cup Chocolate Cocoa Mix
Optional fillings
- mini marshmallows, peppermint candy, cinnamon, sprinkles or edible golden stars.
Necessary Equipment
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Instructions
- Melt Chocolate: Start by melting chocolate chips in the microwave. I put mine in a glass pyrex measuring cup and melt at 60 seconds at first. Stir and if all chips aren't melted, microwave again in 10 second intervals.
- Fill Mold: Put 1 teaspoon of chocolate into each well of the mold, and use the back of a small spoon or pastry paint brush to cover the whole well. Set the mold aside for about 30 minutes at room temperature to allow it to set. You can refrigerate it for 15 minutes to speed up the setting, however that might add moisture and dull the shine.
- Extract Shells from Mold: Gently pry the chocolate shells out of the mold. Set them open on a cooling rack and fill half of them with your selections. At least with 1 teaspoon of cocoa mix and a few marshmallows.
- Put Two Halves of Shells Together: Microwave a microwave-safe plate for 60-90 seconds and with clean, dry hands set one shell face down on plate for a second to melt the edge. Then place that half onto a filled half. Do this until all bombs are assembled.
- Decorate, Eat, Save: Decorate, eat or keep at room temperature until use for about two weeks. After that, freeze by sealing them in a dry container.
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