Skip to main content

The Manual may earn a commission when you buy through links on our site.

How to Make Hot Chocolate Bombs

red mug filled with hot cocoa, marshmallows, and a candy cane sitting next to a plate of Christmas cookies.

Nothing screams of the cozy winter holiday season more than a mug of creamy, rich hot chocolate. While you can certainly go the conventional route and stir together your favorite powdered mix in warm milk, if you want to kick things up a notch and elevate your hot chocolate game this winter, you can make fun hot chocolate bombs with a few easy steps.

Hot chocolate bombs are delicious spheres of hot chocolate mix and mini marshmallows encased in a luscious chocolate shell. When you drop one in your mug and then pour steaming milk over the top, the hot chocolate sphere starts to melt, releasing the mix and marshmallows into your mug. With a few stirs, you have your creamy, dreamy mug of hot cocoa. It’s a fun way to enjoy the same nostalgic drink, and you can customize your hot chocolate spheres with different fillings and types of chocolate used in the shell. They also make great gifts or party treats when you’re entertaining around the holidays.

Curious to try your hand at making hot chocolate spheres? You’ll just need a silicone mold to form the spheres and a few simple ingredients.

Hot Chocolate Bombs Recipe

Equipment needed

  • Food thermometer , like those used for meat, to monitor the temperature of the chocolate.
  • Spherical silicone food molds to make the spheres.
  • Small, clean paintbrush for coating the melted chocolate inside the silicone molds.
  • Piping bag or clean Ziploc bag with a corner cut-off for sealing the chocolate spheres together.


  • 24 ounces high-quality chocolate in bar form, such as Lindt bars. Semi-sweet works really well. Avoid chocolate chips or candy melts.
  • 1 cup mini marshmallows; colored or plain
  • 6 tbsp hot chocolate mix of choice
  • Optional: Sprinkles or crushed candy canes to decorate outside


  1. Clean and polish the inside of your silicone molds with a paper towel.
  2. Chop the bars of chocolate as finely as you can and place them in a large, microwave-safe bowl.
  3. Begin tempering your chocolate by microwaving the bowl of chocolate for 40 seconds, then stir, moving the chocolate on the outside toward the inside, and heat again for 15 seconds.
  4. Continue heating and stirring the chocolate for 15-second intervals until it is nearly melted but NOT fully melted. The residual heat will melt the final bit of chocolate, and if your chocolate gets too hot, it will not create a crackable shell. Here’s where the food thermometer comes in: you do NOT want the chocolate to get above 90 degrees. If it is getting too hot, wait before microwaving it more.
    Once the chocolate is nearly melted, stir it to combine it together, then paint a thin layer in the chocolate molds, being sure to come up all the way to the rim.
  5. Refrigerate the molds for 5 minutes, and then paint another full layer all the way up to the rim. Refrigerate again for 5 minutes.
  6. Gently pop the chocolate out of the molds and fill each half with 1 tablespoon of powdered hot cocoa mix and mini marshmallows.
  7. Use a spoon or spatula to add some of the melted chocolate to a piping bag and pipe it along the rim of your sphere. Attach two semi-spheres together by pressing them gently using this piped chocolate as the “glue.”
  8. Wipe away any excess chocolate at this seam or roll the bomb in crushed candy canes or sprinkles.
  9. Store in the refrigerator or freezer until use.

How to Enjoy Hot Chocolate Bombs

  1. Place your hot chocolate bomb inside your favorite mug.
  2. Gently pour in 14 ounces of steaming, but not boiling, milk.
  3. Watch the hot milk open the bomb and release the marshmallow and cocoa.
  4. Stir with a spoon and enjoy!

Editors' Recommendations

Amber Sayer
Former Digital Trends Contributor
Amber Sayer is a fitness, nutrition, and wellness writer and editor, and was previously a Fitness Editor at Byrdie. She…
How to Make the Controversial Singapore Sling Cocktail
Singapore Sling

Many classic cocktails have an uncertain history due to a lack of record-keeping, or a long game of telephone where one name, or ingredient, was inaccurately transformed into another over the course of time. The Singapore Sling, however, might be the most convoluted of all because of the myriad of ingredients it contains, but there are a few things that have been uncovered thus far. For starters, the cocktail isn't even a sling.

According to renowned cocktail historian David Wondrich — who has done the work of the cocktail gods by sifting through various texts and archives to unravel when and where the cocktail originated, and what was originally in it — there are a few ingredients that are a part of the recipe for certain. Gin, a cherry brandy (kirschwasser style), Bénédictine, lime juice, and a few dashes of bitters seem to be the constants based on a mention of this particular formula in the Singapore Weekly Sun in 1915.

Read more
Chef Andrew Carmellini Tells You How To Make Restaurant-Caliber Dishes At Home
restaurant quality recipes at home insalata di rucola with prosciutto san daniele

With many restaurant dining rooms still shuttered throughout the United States, food lovers are eagerly seeking out ways to get their hands on chef-caliber meals, even if their only options involve rolling up their sleeves and becoming good friends with their home kitchen appliances. If this sounds like a familiar situation, then you’ll be glad to know that we’ve rounded up a few useful tips on how to upgrade your home-cooked eats, all courtesy of a critically acclaimed toque: Chef Andrew Carmellini, whose celebrated restaurants include Locanda Verde, The Dutch, Lafayette, and Little Park in New York City, Rye Street Tavern in Baltimore, and San Morello in Detroit.
Don’t underestimate the value of high-quality ingredients.
When asked for the number-one piece of advice he’d offer to home cooks looking to up their games, Carmellini had an immediate response: “It’s cliché, but spend the time and a little more money on the best ingredients. You don’t have to do much to make you [feel like] like a star [in the kitchen] if you’re using high-quality products. Things like authentic prosciutti (I like Prosciutto di San Daniele and Prosciutto di Parma) can elevate a salad or pasta dish instantly.”

Consider buying directly from restaurant suppliers.
One intriguing side effect of rampant restaurant closures is the fact that some meat and produce suppliers, who traditionally only sold their wares to restaurant kitchens, are now willing to directly sell to individuals. Carmellini views this development as a positive for home cooks, telling us that “in most cases, restaurant suppliers will have better inventory than retail [stores]. If you’re buying fresh cheese and produce, [going through a supplier] is usually better.”
Farmers’ markets are great shopping destinations -- as long as you’re willing to do your due diligence. 
Farmers’ markets get a lot of credit for featuring carefully sourced local produce, cheese, and meat, and it’s mostly well-deserved. That said, Carmellini recommends doing a bit of research about your market vendors to ensure that you’re getting the freshest possible products: “Farmers’ markets are always a smart move, but be aware of the policies of your local market. Sometimes, I see farm stands that sell produce that they don’t grow or that come from other parts of the country. Right now, from the end of August through October, is the best time of the year to cook. [Keep an eye out for] stone fruit, tomatoes, beans, and lots of veggies.”
Keep these two secret weapons in your fridge and cabinet.
According to Carmellini, he always keeps two very specific ingredients on-hand for home cooking purposes: “Dried Italian oregano on the branch and Grana Padano cheese. You can find the oregano at any good Italian food store. They dry it in the sun, and it smells so floral and strong. Grana is my go-to everyday cheese when cooking Italian food. Finish a pasta with it or grate it over salads.”

Read more
The Burger Show’s Alvin Cailan Shares His Burger-Making Secrets
Chef Alvin Cailan

The hamburger is a staple of American comfort food and with Labor Day Weekend coming up, there is no better time to indulge in one or four. No matter where you go -- a barbecue, a drive-thru, or even if you get takeout from an upscale bistro -- you're likely to find some iteration of a burger on the menu these days, featuring everything from generic yellow cheese to truffle mayo and more.

While the customizable nature of the burger definitely contributes to its popularity, there’s something to be said for learning how to make a classic, straightforward, Platonic-ideal version of this flame-broiled wonder. And that’s a pursuit that Chef Alvin Cailan knows very well. On The Burger Show, Chef Alvin travels the country in search of must-try patty creations, and at his laid-back NYC restaurant The Usual and his iconic Los Angeles eatery Eggslut, Cailan serves up traditional burgers with clever twists, all made from top-quality ingredients.

Read more