DIY Hot Chocolate Bombs with Marshmallows

The hot chocolate bombs trend really exploded! If you love making your mug of cocoa from a melting sphere of chocolate try your hand at this hot chocolate bomb recipe that you can customize with your favorite fillings and decorative garnishes on the outside.

Prep Time:
25 mins
Freeze Time:
5 mins
Total Time:
30 mins
12 mini "truffles" or 3 large "truffles"


  • 1 - 2 tablespoon instant hot chocolate mix

  • 1 - 2 tablespoon marshmallow bits

  • 1 - 2 tablespoon mini chocolate chips or mint-chocolate chips, such as Andes®

  • 4 ounce semisweet or dark chocolate, chopped

  • Melted white baking chocolate and/or sprinkles (optional)


  1. In a small bowl combine hot chocolate mix, marshmallow bits, and chips.

  2. Place 3 ounces of the chocolate in a small microwave-safe bowl. Cook on 100% power (high) for 60 seconds, stirring every 15 seconds, until melted. Take the temperature of the mixture with an instant-read thermometer. The temperature for semisweet or bittersweet chocolate should be 113°F. If necessary, continue to cook at 5 to 10 second intervals until the correct temperature is reached. Stir in remaining chocolate. Stir vigorously for 2 minutes or until completely smooth. If small pieces of chocolate remain, cook at 5 second intervals, stirring after each, until smooth. The temperature should be 88°F.

  3. Use a small, clean paint brush to brush chocolate inside 1- to 2 1/2-inch shallow silicone half-moon chocolate molds, making sure to make a thick enough layer to coat the sides completely.* Freeze for 5 minutes.

  4. Fill half of the chocolate shells, while still in the mold to prevent melting, with about 1 to 2 tablespoons cocoa filling. Carefully loosen and pop out the other half of the chocolate shells from the molds. To assemble, brush the edge of a filled chocolate shell still in the mold with some of the remaining melted chocolate and place unfilled chocolate shell top, rounded side up, in the melted chocolate to seal. Chill 2 to 3 minutes to set. Carefully loosen and pop out the assembled cocoa bombs.

  5. Decorate assembled cocoa bombs if you like. If desired, place melted white chocolate in a resealable plastic bag. Snip a small hole in one corner. Or swipe a bit more melted chocolate on the top and add sprinkles or other decoration.
    Freeze 5 minutes. Transfer bombs to a storage container. Store at room temperature up to 2 weeks.

  6. To serve, place one bomb in a small mug for small truffles and a large mug for larger truffles. Slowly pour 4 to 6 ounces simmered hot chocolate or milk over the truffle. Stir.

    DIY Hot Chocolate Bombs with Marshmallows
    Emily Fink


The chocolate will set quickly in the molds. It's ok to go back and paint over the chocolate that has set to make sure to cover the molds completely. Try a few at a time to start to see what amount of chocolate works best with your mold. Or brush a layer and chill, then brush again.

Nutrition Facts (per serving)

55 Calories
3g Fat
8g Carbs
Nutrition Facts
Servings Per Recipe 6
Calories 55
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Sodium 8mg 0%
Total Carbohydrate 8g 3%
Total Sugars 6g
Calcium 4mg 0%
Iron 0.3mg 2%
Potassium 34mg 1%
Folate, total 1.4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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