The PERFECT Cup of Hot Cocoa can be achieved with a Hot Chocolate Bomb.   You’ve seen the craze and I’m here to help you with tips, tricks and all the details for making a cup of Hot Chocolate that you will definitely go back for more.

Hot Chocolate Bomb

I sacrificed many cups of Hot Cocoa for this recipe, but the great news is I have found all the pressure points that you will come in contact with when trying to make them yourself and I’m going to show you Step by Step.

So stick with me while I help you through the supplies and ingredients you will need.

Hot Chocolate Bomb

Hot Chocolate Bomb Ingredients:

  • Chocolate
  • Hot Cocoa
  • Toppings like Marshmallows, Crushed Candy Canes, Caramel etc

Supplies

  • Silicone Ball Molds
  • Alternatives – Silicone Egg Bite Mold for Pressure Cooking, Silicone Muffin liner, Silicone Large Ice Cube Molds

Ideally you want to use a silicone ball mold about 2.1in diameter.  However they can be difficult to find in stock.  But amazon carries many options.  The silicone is thin which makes removing the chocolate balls super simple.

Make sure your molds are clean and dry.  It’s very important that liquid does not mix with the chocolate when melting.  Trust me, you will ruin an entire bowl of melted chocolate with just one drop of liquid like water. 

Hot Chocolate bomb

Using Quality Ingredients

Don’t go cheap here.  Remember you want a delicious cup of hot cocoa.  Using lesser quality chocolate or even almond bark will not make the best cup.  These ingredients can however be used and will work.  I have found a nice Milk Chocolate Chip pairs well when adding additional toppings for a cup that is not too sweet and delicious.

Now that you have your supplies and we’ve talked about quality of chocolate. Let’s talk about how you can melt chocolate.

Melting Chocolate in Instant Pot

My preferred method of melting chocolate is using an Instant Pot or Pressure Cooker as a Double Boiler.  To do this add 2 cups of water to the bottom of the Instant Pot and place a large glass bowl on top.

Chocolate in Instant Pot

Set Instant Pot to Saute and allow the water to heat up creating steam.  The steam will heat the glass bowl sitting on top.  Add chocolate chips, wafers, almond bark or your preferred ingredient and allow the warm bowl to gently melt the chocolate.

Stir.  It’s important to not let the chocolate get too hot.  As you stir you will notice the chocolate will melt and there will still be whole pieces.  Gradually with stirring all chocolate will melt and you can turn the Instant Pot off.

Melting Chocolate in Microwave

Place Chocolate in Microwave Safe Bowl and microwave for 30 seconds and then stir. Repeat for an additional 30 seconds and then stir. If needed heat in 10 second intervals and stir until smooth. Do not over heat.

It’s very important to remember that no additional water mixes with melted chocolate or it will seize.  Extra steam or condensation will ruin a bowl of chocolate instantly so be careful.  Seized chocolate becomes chalky and hard almost instantly.

Silicone Hot Chocolate Mold

How to make Hot Cocoa Bomb ~ Using Ball Silicone Mold

  • Choose your desired melting process and melt chocolate. I prefer to use an Instant Pot as a double boiler as I can control the heat and melt large batches of chocolate at a time without worrying about burning the chocolate.
  • Add 1 small spoon of chocolate to ball mold and using the back of a spoon push chocolate to cover mold making sure to reach the lip.  This is very important and all areas are covered making sure there aren’t any ‘thin’ spots. The Lip is the top edge. It’s important to bring the chocolate fully to edge all the way around.
  • Repeat to fill each well.  Allow to chill for 10 minutes in Freezer.  Remove and repeat making the layer of chocolate thicker and more stable in each silicone mold. 
  • When chocolate is fully set carefully remove each half circle and place on plate.  Do your best to quickly handle each piece.  Heat from hands and fingers will melt chocolate and leave fingerprints.
  • Now pay attention.  This step is a MUST!  Heat a glass plate in the microwave for 1 min to 1 30seconds.  Carefully place each half circle dome side up on the plate one at a time and melt the edges to clean the edges up and set back on plate.
  • Remember you need 2 half circles for each Hot Chocolate Bomb.  Fill half of the chocolate circles with a spoon of Hot cocoa and top with Marshmallows, Caramel, or Crushed Candy Canes.
  • One at a time place each half circle, dome side up on the hot plate to melt the edges and immediate place on top of half filled with Hot Cocoa.  The melted edges will melt and seal the ball closed.
  • Place sealed balls in Freezer for 10 minutes.  This is important especially if you wish to add a drizzle on top.  So trust me here, many Hot Cocoa Bombs have failed when adding drizzle if they are not cold first.
  • Melt white chocolate or vanilla wafer in Microwave for 30 seconds and stir.  Add an additional 15 seconds and stir.
  • Use a Fork to drizzle white chocolate over cold Hot Chocolate bomb. The cold chocolate bomb will harden the white chocolate almost instantly.

To Serve:

Heat 8-16 oz of Milk and pour hot milk over Chocolate Bomb and watch the magic! The ball will begin to melt and eventually break open. Stir with a spoon to reach the Perfect cup of Hot Chocolate.

You will need more hot milk for larger bombs or Egg Bite Molds.

Make sure to check out this Facebook Live Video with all the Tips and Tricks!

Hot Chocolate Bomb Mold alternative

An alternative to using Silicone Circle Ball Molds is using Instant Pot Silicone Egg Bite Molds.  These Hot Chocolate Bombs are larger and work perfectly for a larger cup of Hot Cocoa 12-16oz.

Silicone Egg Bite Mold

Tips and Tricks

Egg Bite Molds are made with much thicker silicone which makes the Hot Chocolate Bomb more difficult to remove.  It’s important to follow steps with 2 layers of chocolate so they do not break when removed.  Hot Cocoa Bombs can be very fragile so do yourself a favor and create a nice thick wall of chocolate so you can easily remove them.

Fill each well with 2 large spoonfuls of Hot Chocolate Mix and top with Marshmallows, caramel or candy pieces. Top with melted chocolate and seal bottom closed. Freeze for 10 minutes before removing from mold.

Egg Bite Mold Hot Chocolate bomb

Larger Molds = More Chocolate

When using larger silicone molds for Hot Chocolate Bomb, keep in mind they will take more than double the chocolate. You will also want to mix them with more milk too. A small round bomb is perfect for 8oz of hot milk. Egg Bite Mold Bombs are best with 12-16oz of hot milk. As are square Silicone Ice Cub Trays and Silicone Muffin Cups

Hot Chocolate bomb

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Hot Chocolate bomb
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Hot Chocolate Bomb

The PERFECT Cup of Hot Cocoa can be achieved with a Hot Chocolate Bomb.   You’ve seen the craze and I’m here to help you with tips, tricks and all the details for making a cup of Hot Chocolate that you will definitely go back for more.
Prep Time15 mins
30 mins
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 2 pkg Chocolate Chips Milk Chocolate or Semi Sweet Chocolate
  • 1 Cup Hot Cocoa Powered Mix
  • 1/2 Cup White Chocolate Chips Optional Drizzle
  • Milk 8-12 ounces per serving

Mix ins

  • Marshmallows
  • Caramel Bits
  • Crushed Peppermint

Instructions

Melt Chocolate Instant Pot

  • Place 2 Cups of water in Instant Pot. Use large Glass Bowl to place on top.
  • Set Instant Pot to Saute. Heat will create steam and heat glass bowl to melt chocolate
  • Stir Chocolate. Turn off when most chips are melted and continue to stir until smooth

Making Hot Chocolate Bomb

  • Choose your desired melting process and melt chocolate. I prefer to use an Instant Pot as a double boiler as I can control the heat and melt large batches of chocolate at a time without worrying about burning the chocolate.
  • Add 1 small spoon of chocolate to ball mold and using the back of a spoon push chocolate to cover mold making sure to reach the lip.  This is very important and all areas are covered making sure there aren’t any ‘thin’ spots. The Lip is the top edge. It’s important to bring the chocolate fully to edge all the way around.
  • Repeat to fill each well.  Allow to chill for 10 minutes in Freezer.  Remove and repeat making the layer of chocolate thicker and more stable in each silicone mold. 
  • When chocolate is fully set carefully remove each half circle and place on plate.  Do your best to quickly handle each piece.  Heat from hands and fingers will melt chocolate and leave fingerprints.
  • Now pay attention.  This step is a MUST!  Heat a glass plate in the microwave for 1 min to 1 30seconds.  Carefully place each half circle dome side up on the plate one at a time and melt the edges to clean the edges up and set back on plate.
  • Remember you need 2 half circles for each Hot Chocolate Bomb.  Fill half of the chocolate circles with a spoon of Hot cocoa and top with Marshmallows, Caramel, or Crushed Candy Canes.
  • One at a time place each half circle, dome side up on the hot plate to melt the edges and immediate place on top of half filled with Hot Cocoa.  The melted edges will melt and seal the ball closed.
  • Place sealed balls in Freezer for 10 minutes.  This is important especially if you wish to add a drizzle on top.  So trust me here, many Hot Cocoa Bombs have failed when adding drizzle if they are not cold first.
  • Melt white chocolate or vanilla wafer in Microwave for 30 seconds and stir.  Add an additional 15 seconds and stir.
  • Use a Fork to drizzle white chocolate over cold Hot Chocolate bomb. The cold chocolate bomb will harden the white chocolate almost instantly.

Mix with Milk

  • Heat Milk over Medium Heat until hot.
  • Add Hot Chocolate Bomb to mug and pour hot milk on top
  • Stir and enjoy

Notes

How much Milk per cup of Hot Cocoa
  • Small Round Chocolate Bomb mix with 8-10 ounces Hot Milk
  • Egg Bite Mold Bombs mix with 12-16 ounces Hot Milk
  • Large Square Ice Cube mix with 12-16 ounces Hot Milk
Directions:
  • Melt Chocolate
  • Line Silicone Mold with Chocolate making sure to evenly cover silicone mold
  • Freeze for 10 minutes
  • Repeat ~ add chocolate to Silicone Mold making a thicker layer
  • Freeze for 10 minutes
  • Carefully remove chocolate mold from Silicone Mold
  • Heat glass place in microwave for 1minute to 1 min 30 seconds.
  • One at a time place ball on plate to make each chocolate mold have crisps edges
  • Fill half molds with 1 heaping spoon of Hot Chocolate Mix
  • Add Marshmallows, Candies, Caramel etc
  • Freeze for 10 minutes
  • Microwave white chocolate drizzle for 30 seconds and stir.  Add additional time if necessary.
  • Drizzle white chocolate on Chocolate Bomb and allow to set before moving.
  • Heat Milk over medium heat
  • Place Hot Chocolate bomb into Mug and pour Milk on top
  • Stir to combine and enjoy
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