These hot cocoa bombs are a fun and cozy treat that look impressive but are actually simple to make. Each chocolate shell is filled with cocoa mix and mini marshmallows, and once dropped into a mug of hot milk, they burst open into a rich, creamy cup of hot chocolate.

Why You’ll Love This Recipe

I love this recipe because it turns an everyday hot chocolate into something really special. The process of making the chocolate shells is easy, but the end result feels like a homemade gift. I also like that I can customize the filling with different cocoa powders or even flavored marshmallows. It’s one of those recipes that feels both fun and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup semisweet chocolate chips

• 1 (3.5 oz) bar Lindt 70% dark chocolate

• 7 tbsp hot chocolate mix or chocolate milk powder (Nestle, Ovaltine, etc.)

• Mini marshmallows

Directions

1. Using a double boiler or microwave method, melt the semisweet chocolate chips and dark chocolate together until smooth.

2. Lightly spray the inside of the molds with cooking spray and wipe around with a paper towel, leaving just a thin coat to make removal easier.

3. Scoop about 1 tablespoon of melted chocolate into each mold cavity.

4. Spread the chocolate evenly on the inside walls so the cup is fully coated.

5. Refrigerate for 20 minutes.

6. Once firm, add 1 tablespoon of hot cocoa mix into each chocolate cup.

7. Add mini marshmallows on top, but don’t overfill—keep it even with the rim.

8. Cover the tops with the remaining melted chocolate (re-warm if needed) and spread evenly to seal.

9. Refrigerate for 45 minutes until fully set.

10. Carefully loosen the edges of each mold, then gently push them out onto a plate.

Servings and timing

This recipe makes about 7 hot cocoa bombs. The preparation time is roughly 25 minutes, plus about 1 hour of chilling time, so I usually set aside 1 hour and 30 minutes from start to finish.

Variations

I like to switch up the fillings by adding flavored cocoa mixes like peppermint or white chocolate. For a festive twist, I sometimes add crushed candy canes with the marshmallows. Sprinkling edible glitter or drizzle of white chocolate on the outside also makes them look extra special.

storage/reheating

I keep my hot cocoa bombs in an airtight container at room temperature for up to 2 weeks. If the weather is warm, I store them in the fridge. To serve, I just drop one into a mug and pour hot milk over it until the chocolate shell bursts open.

FAQs

How do I use the hot cocoa bombs?

I place one bomb in a mug, then pour hot milk over it. The chocolate melts, the marshmallows pop up, and I stir to mix everything together.

Can I use white chocolate instead of dark chocolate?

Yes, I can use white chocolate, but I make sure to temper it properly since it melts faster and can be a bit trickier to work with.

Do I need a specific mold?

I find silicone molds work best because the bombs pop out more easily. Any spherical or rounded mold will do the job.

Can I freeze hot cocoa bombs?

I can freeze them, but I prefer refrigeration since freezing sometimes causes condensation on the chocolate when thawing.

What kind of milk works best?

I like using whole milk for a rich taste, but any milk or even non-dairy alternatives like oat or almond milk work well.

Conclusion

I enjoy making these hot cocoa bombs because they’re simple, creative, and always a hit when I share them. They’re perfect for gifting or for warming up on a cold day. Once I learned how easy they are to make, I started keeping a batch ready for whenever I want a special cup of hot chocolate.