This trend started in December, and the internet went mad for it. All we kept seeing on our Insta was chocolate bombs everywhere!!! 

They are super easy to make and super delish and more so splendid to watch them melt in hot milk, and the goodies inside appear. 

A hot chocolate bomb is a hollow sphere filled with hot chocolate mix, marshmallows, sprinkles, or more chocolate buttons. 

Any chocolate can be used, candy melts, dark chocolate, milk/white chocolate etc. and the most fun part, the chocolate doesn't need tempering. You will need a mould, any shape, be sure once the chocolate is removed, it can fit in your mug. 

It's great for any occasions, think valentines, easter, birthdays, gifts, Halloween, Christmas etc. 

Equipment:
Ingredients:
Tips for washing moulds:
  • If using polycarbonate moulds: wash in warm soapy water and allow to air dry. Wipe excess water with a dust-free cloth. 
  • Silicone moulds: can be washed in the dishwasher or warm soapy water. and left to air dry
Method:
  1. Melt the chocolate. If using candy melts, follow the instructions on the packaging. You can use a microwave, but be sure not to burn the chocolate, mix thoroughly during intervals. Or if you want, you can use a bain-marie (saucepan of water with a bowl on top)
  2. Decorate your moulds if you wish with lustre dust, brush it on using a large dusting brush. Sprinkle edible glitter. 
  3. Pour a little bit of chocolate in the mould and swirl it around, make sure it's fully coated, you don't want the chocolate to be too thin otherwise it will break once released from the mould. If swirling isn't your bag, you can paint the chocolate on using a paintbrush, be sure to go all the way to top! 
  4. Leave the mould to sit at room temperature till hard. 
  5. Release the chocolate from the moulds, if using a silicone mould, place it upside down on a clean surface and gently tap. It should release or peel the edges away and with your finger, gently pull it out. 
  6. If using polycarbonate moulds, same method as silicone moulds, but wait a few minutes, they should release on their own without any tapping. If they won't remove, place in the refrigerator for a few minutes and try again. 
  7. You can add the cocoa mix, marshmallows, sprinkles etc.
  8. If you want to amp it up, you can add chocolate ganache with a little bit of your favourite liquor. Add coffee to the cocoa mix for a mocha flavour. 
  9. To seal the spheres together, warm up a hot plate over the stove or in the oven, be sure to use oven gloves. Place the empty sphere on the hot tray and melt it gently. Piece the melted sphere on top of the filled sphere, hold for 10 seconds. It should now be a bomb.
Decorating ideas:
  1. Drizzle chocolate over the top with a spoon or a parchment piping bag. 
  2. Dust the chocolate bombs in lustre dust or edible glitter. 
  3. Decorate with sprinkles, crushed chocolate, crushed sweets etc.
  4. Please do not go overboard with the decor as it will sink to the bottom. 
Flavour ideas:

You can add several flavours to the cocoa mix:

  • Crushed candy canes for a festive feel and a taste of peppermint
  • Gingerbread spice
  • Pumpkin spice for Halloween
  • Mexican hot chocolate: a pinch of cayenne pepper (chilli powder works too) and cinnamon
  • Chocolate hazelnut: fill your bombs with Nutella or any other chocolate hazelnut spread
  • Biscoff: Make a delicious white chocolate ganache using biscoff spread and fill the bombs with it. 

We would love to see your creations, don't forget to tag us in your pictures on our social media channels: Facebook and Instagram. 

  • Hot Chocolate bombs on white marble background. Black and white holiday theme.
  • chocolate balls with cocoa and marshmallows in New Year's decoration
  • Set of chocolate bombs in giftbox with mini marshmallows, white chocolate, milk chocolate, hot cocoa, ingredients that melts with hot milk. Delicious winter holidays dessert with bouquet of blue roses