Hot cocoa bombs are the hot new thing this winter! Suddenly, everywhere I look on social media, people are talking about Hot Cocoa Bombs!
I have seen a couple of local bakeries that have them for sale, or people making and selling them on Facebook, but they are a bit pricey, going for $5 to $6 each.
So, I just decided to make my own, and I’m here to tell you that you can, too! It’s not hard at all, and it’s fun!
DIY Cocoa Bombs!
I put on some Christmas music, and fully enjoyed my afternoon of “cocoa-bombing”.
In about an hour, I had 12 beautiful Hot Cocoa Bombs that cost me less than $10 for all of them! At $5 apiece, it would have cost me $60, to buy these 12 bombs. By doing it myself, I got to customize the flavors and decorations, and package them up so cute to give as gifts.
Plus, I had an lovely afternoon in the kitchen getting my Christmas cheer on. Win-Win.
Let me show you how easy it is…
1. Choose your Flavors
I ended making all of this batch of bombs with just regular semi-sweet chocolate chips, but I also bought white chips, so I plan to go back and make a few more with that. The white chocolate shell, with the Arctic White cocoa powder will be wonderful! (Insider secret: I love the Arctic White Cocoa with some Baileys mixed in for an adult beverage. Any flavor of Baileys! I’ve tried it with the Irish Cream, the Strawberries and Cream and the Red Velvet Baileys and it’s all good. 😂 )
For this batch though, I made four kinds: chocolate cocoa with marshmallows, chocolate cocoa with mini peanut butter cups, chocolate cocoa with Andies Candies, and peppermint cocoa with crushed candy canes.
2. Melt the Chocolate
You can do this in the microwave, but I found using a double boiler (or a pot of simmering water on the stove that the glass bowl of chocolate can sit on top of) worked best, because it kept my chocolate melty while I worked on other steps of the process. This way, I didn’t have to keep putting it back in the microwave to re-melt.
3. Coat the Silcone Molds with Two Layers of Chocolate
I bought these affordable molds from Amazon, and they worked perfectly for this project.
I found that the back of a round soup spoon worked the best to coat the molds. I placed about a tablespoon of chocolate in each mold, and then used the back of the spoon to coat all sides of the mold, concentrating around the rim area. You want to make sure the chocolate is not too thin there, so you can properly seal them together later.
I coated the molds once, then placed them in the fridge for about 10 minutes, before repeating the process. This helped insure there were no thin or weak spots.
5. Remove From Molds and Fill
The silicone molds are stretchy, allowing you to gently pull on them to carefully remove the chocolate shells.
In one half of a shell only, I placed 1 tablespoon of hot cocoa mix, and my mix-ins. Leave the half of the shell empty that will be the top of the bomb.
6. Seal two halves together
I placed a skillet on the lowest setting on my stove. You could also warm a mircowave safe plate in the microwave until just barely warm.
Pick up the empty half of the chocolate bomb and place the rim on the warm pan for a couple of seconds, just until the edges soften.
Then, push the two halves together until the chocolate cools and the edges seal together.
7. Decorate the Top
I wanted the top to clearly reflect the flavor of the Hot Cocoa Bomb. To accomplish this, I just drizzled more warm chocolate across the top of the sealed bombs, then pressed the candies and sprinkles into the melted chocolate on top.
8. Packaging for Gifts
I found these sweet little free printable labels from Kate Handfield Designs. I added my own text to both the front and the back of the labels. On the back, I gave instructions about how to serve.
Then, you just fold the label over the top of the cellophane bag, and staple it in place! You end up with these adorable little individual bombs that are perfect for a fun gift made with love! ❤️🍮
Hot Cocoa Bombs
- Silicone mold
- 24 oz chocolate of your choice milk, semi-sweet, white
- 12 tbsp hot cocoa powdered mix
- fillings of choice marshmallows, crushed peppermint, mini peanut butter cups, Andes Candies….
- sprinkles for decoration optional
- Melt chocolate in microwave or over a double boiler. It should be a smooth and pourable consistency.
- Use the back of a spoon to fully coat the inside of each mold cup, paying special attention to the rims. (I used two, 6-hole molds to make 12 hot cocoa bombs. I repeated this entire process twice to get 12 total bombs.)
- Place molds in fridge to chill for about 10 minutes before applying a second thin layer of chocolate inside each hole in the mold. Refrigerate again for 10 minutes.
- Inside 6 of the chocolate cups, place 1 tablespoon of hot cocoa mix, and fillers of choice such as marshmallows, mini peanut butter cups, crushed peppermint, Andes Candies….
- Heat a pan on the stove on very low heat. Take one of the chocolate cups that has not been filled, and hold it against the warm pan for only a few seconds until the edges of the rim are melty.
- Immediately place it against the rim of a filled chocolate cup, holding it together a few seconds until the chocolate hardens enough to hold it in place.
- Repeat this with the remaining shells until you have 12 hot cocoa bombs total.
- To decorate the outside of the bombs, I drizzled melted chocolate over each one. Then I used a little more melted chocolate as "glue" to seal on a few pieces of whatever content was inside. This way you can identify the various flavors easily, plus it looks so pretty!
- Store in a cool place, so they do not melt.
- Place hot cocoa bomb in the bottom of a large mug. Gently pour warmed milk over the top and watch it split open and reveal its contents! Stir until fully combined with milk. Enjoy your warm and decadent chocolately treat!
I hope you guys will give these a try! Both making, and drinking them is so much fun!
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These are the molds that I bought, and they worked perfectly!
I packaged my cocoa bombs in these clear bags, and customized my own labels using the Kate Hadfield Designs free printable.
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