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Irresistible Creamy Hot Chocolate Bombs Homemade Easy Recipe to Try Now

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These creamy hot chocolate bombs are quick and easy to make, featuring a smooth chocolate shell that melts into a rich, velvety hot chocolate with marshmallows inside. Perfect for cozy moments, gifting, or entertaining.

Ingredients

Scale
  • 10 oz (280 g) high-quality semi-sweet chocolate chips or baking chocolate
  • 1 tsp coconut oil
  • 2 tbsp unsweetened cocoa powder (preferably Dutch-processed)
  • 2 tbsp powdered sugar
  • 3 tbsp powdered milk or powdered cream
  • 1/4 tsp salt
  • Mini marshmallows (about 1/4 cup per bomb)
  • Optional: pinch of cinnamon or a drop of vanilla extract powder

Instructions

  1. Chop or use chips of the semi-sweet chocolate and place in a microwave-safe bowl with the coconut oil. Microwave in 30-second bursts, stirring well each time, until smooth and glossy (about 1.5-2 minutes total).
  2. Using a spoon or pastry brush, spread a thin, even layer of melted chocolate inside each half of the silicone molds. Cover every corner and place molds in the fridge for 10 minutes to set.
  3. Add a second coat of chocolate after the first layer hardens for sturdiness. Refrigerate again for at least 15 minutes or until fully set and firm.
  4. In a small bowl, whisk together cocoa powder, powdered sugar, powdered milk, and salt. Add cinnamon or vanilla powder if using.
  5. Carefully remove the chocolate half-spheres from the molds. Place one half-sphere on a parchment-lined tray. Spoon about 1 tablespoon of the cocoa mixture into the center and add a small handful of mini marshmallows.
  6. Warm a plate slightly in the microwave and press the open edge of an empty chocolate half-sphere onto the warm plate to melt the rim. Quickly place it over the filled half, pressing lightly to seal. Use melted chocolate as glue if needed. Chill in the fridge for 10 minutes to firm up.
  7. Place a hot chocolate bomb in a mug, then pour 8 oz (240 ml) of hot milk over it. Stir gently and enjoy.

Notes

Use mini marshmallows for best melting and texture. Avoid overheating chocolate to prevent seizing. Store bombs in an airtight container at room temperature away from humidity. Prepare a day ahead for deeper flavor. Warm milk until steaming but not boiling to avoid cracking the shell. Dairy-free and vegan substitutions are possible with coconut or almond milk powder and dairy-free chocolate and marshmallows.

Nutrition

Keywords: hot chocolate bombs, creamy hot chocolate, homemade hot chocolate, chocolate bombs recipe, easy dessert, cozy drinks, marshmallow hot chocolate

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