How does a hot chocolate bomb work?

When hot milk hits the chocolate shell, it melts and releases cocoa mix and marshmallows inside. Stir to combine, and you’ll get rich, creamy hot chocolate.

What do you put in a hot chocolate bomb?

Fill each with cocoa mix, mini marshmallows, and sprinkles. You can also add crushed candy cane or mini chocolate chips for extra fun.

Do you use milk or water for hot chocolate bombs?

Hot milk creates the best flavor and texture. Water works in a pinch, but the drink won’t be as rich.

How to make a choco bomb?

Melt chocolate, coat molds, fill with cocoa and marshmallows, seal two halves, decorate, and enjoy with hot milk.

Valentine’s Hot Chocolate Bombs | Easy, Romantic & Fun

Description

Rich, shiny chocolate spheres filled with cocoa mix, pink marshmallows, and festive sprinkles. These Valentine’s Hot Chocolate Bombs melt into creamy, romantic cups of cocoa perfect for gifting or cozy evenings.

Ingredients

Scale

12–16 oz high quality chocolate (dark, milk, or white)

6 tablespoons hot cocoa mix

1 cup pink mini marshmallows

Red or pink food coloring (gel or liquid)

Festive sprinkles

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Instructions

1. Finely chop the chocolate. Melt two-thirds over simmering water, stirring until nearly melted. Remove from heat and stir in the remaining chocolate until smooth.

2. Cool to 82°F, then gently reheat to 88–90°F for dark chocolate or 85–88°F for milk/white.

3. For pink bombs, tint white chocolate with a drop of red food coloring.

4. Spread melted chocolate evenly into silicone mold cavities, coating fully.

5. Refrigerate for 3–4 minutes until set.

6. Carefully unmold the chocolate shells.

7. Warm a plate or skillet slightly and press one shell edge to melt slightly.

8. Fill with 1 tablespoon cocoa mix, mini marshmallows, and sprinkles.

9. Warm the edge of another shell and press together to seal.

10. Drizzle with extra melted chocolate and decorate with sprinkles.

11. To serve, place in a mug and pour 6–8 oz of hot milk over the bomb. Stir and enjoy.

Notes

Tempered chocolate gives the best shine and snap.

Avoid overheating chocolate—use a thermometer for accuracy.

Candy melts can substitute but slightly change flavor and texture.

Wear gloves to prevent fingerprints on shells.

Store finished bombs in a cool, dry place.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Valentine’s Day Recipes
Method: Tempering and molding
Cuisine: American

Nutrition

Serving Size: 1 hot chocolate bomb
Calories: 87
Sugar: 14g
Sodium: 134mg
Fat: 2g
Saturated Fat: 2g
Unsaturated Fat: —
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg