Best Brush For Chocolate Molds? The 103 Latest Answer

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Tempered chocolate can be difficult to remove from silicone molds for a variety of reasons.

Chocolate is not fully set

If your chocolate isn’t fully set, it’s too soft to remove from the silicone mold in one nice piece. Sections may be missing in the chocolate as it does not set.

Place the chocolate in the fridge for about 20 minutes until it has set, then you can remove the chocolates from their molds.

Silicone mold has too much excess chocolate

One of the biggest culprits for not being able to easily remove chocolate from a silicone mold is having too much excess chocolate on the silicone mold.

While still warm, remove the excess chocolate by scraping off the excess chocolate with a table scraper. This gives the chocolates a nice even back.

Chocolate has air bubbles all over it

Air bubbles are common when tempering chocolate. To remove the air bubbles before your chocolate sets, tap the mold on the counter after you’ve filled it. This creates a beautiful chocolate with no flaws and it is much easier to remove from the silicone mold.

How to get chocolate out of silicone molds without breaking

Place the chocolate in the fridge for 20-30 minutes depending on the size of the chocolate. Remove from the fridge and place the mold upside down on a plate. If the silicone mold is quite large, first carefully loosen the edges of the mold from the chocolate. Go around the entire edge and pull the shape away from the chocolate. With the silicone mold close to the plate, gently press the top of the mold of each chocolate with your thumb to carefully remove the chocolate without breaking it. Chocolate is safely removed and fully preserved.

Do you need to grease silicone chocolate molds?

no Silicone chocolate molds do not need to be greased. Just use the shapes as they are. They should be clean and dry before using silicone molds for chocolate.

How to store your silicone mold chocolates

Store your freshly made chocolate made in your silicone mold at room temperature. Store your chocolate in an airtight container in the cupboard where it will maintain a constant temperature. Chocolate does not like temperature fluctuations.

If you store your tempered chocolate in the fridge or freezer, the cocoa butter will rise to the surface of the chocolate and form a white precipitate on the chocolate’s outer layer.

Beautiful shaped chocolates are easy to make once you know how to use a chocolate mold!

Our wide range of plastic chocolate molds gives you unlimited possibilities for party favors, DIY wedding favors, birthday treats and more.

This guide will get you on the path to creating beautiful chocolates at home.

How do you use a chocolate mold?

You need at least one chocolate mold to get started. We have every type of chocolate mold you can think of, from simple candy bar molds to baby shower chocolate molds and every occasion in between. Here you can buy all our chocolate mold categories.

How to melt Merckens Candy Coatings

We believe that the best chocolate for molds is Merckens Candy Coatings. Rich and creamy, these candy melts melt easily, making them easy to use with chocolate molds. Once melted, Merckens can be poured directly into candy molds – no tempering is required. Merckens candy coatings are available in three different flavors: milk chocolate, white chocolate and dark chocolate. They also come in a variety of colors that have a delicious white chocolate vanilla flavor.

Microwave melt half a pound of candy coating in a disposable piping bag (place a paper towel underneath to prevent a mess) Microwave for 20 to 30 seconds at a time. Move the candy coatings around in the piping bag to spread hot spots between intervals. Once melted, cut the end of the bag leaving a small opening. See HERE for detailed instructions on melting Merckens Candy Coatings)

Snip off the tip of the bag just enough to allow the chocolate to flow freely out of the piping bag, but you should still have some control.

Why use a disposable piping bag?

A spoon is useful but can be a bit messy at times as it will leave excess chocolate around the edges that you will need to scrape off your finished chocolates with a paring knife.

We use disposable 12 inch piping bags to fill our chocolate molds, they keep things neat and tidy and make clean up easier.

How to Fill a Chocolate Mold Fill each cavity of the candy mold with melted chocolate, try not to fill too much, chocolate should not overflow the rim. Fill any voids and gently tap the tray on your work surface to release any air bubbles and bring them to the top. Put something into the fridge; Chocolate typically takes 10 to 20 minutes to set and harden in the fridge. Smaller chocolate molds may take less time to set up and larger chocolate molds may take the full 20 minutes. Remove the chocolates from the mold Check the bottom of the mold, is it white and cloudy? If it does, your praline has set and started to pop out of the mold and is ready to be popped! Does it still look wet and pressed against the mold? Your chocolate may need some more time to harden. After hardening, carefully invert the chocolate mold onto a paper towel. Hold the mold close to the work surface (no parachute chocolates!) and tap them a little if they don’t come out right away. If you have trouble popping chocolate out of the mold, you can pop it in the freezer for up to 5 minutes. Sometimes it has to be extra cold! Matte finish or white streaks Molded chocolates should have a nice sheen, but if they look a little dull it may be because the chocolates need more time in the fridge. Although they may look hardy, sometimes they take a little longer. Notice white streaks? White streaks appear when candy melts get a little too warm while melting, this separates the fats and creates a streaky finish. Try to melt the chocolate again and stir a little more. How to use candy molds with different colors If you want to paint your chocolate mold with different colors, you will need brushes with plastic bristles. Normal soft brushes leave fine hairs and break when the chocolate hardens. Paint different details inside the chocolate mold with merckens colored candy covers. You can buy individual colors or a rainbow mix bag if you only need a few chips of each color. Heated Chocolate Melter Palette If you’re just melting a few chips for painting, use a small bowl sized to match the amount of chocolate you’re melting. Small glass prep bowls work great! Melt in the microwave for 5 to 10 seconds at a time, stirring occasionally. You could also invest in a to make the job easier!

Using a plastic bristle sugar brush, in a dabbing motion, paint the areas inside the shape where you want color. Allow each color to dry before applying the next. Cotton swabs and toothpicks work well for cleaning edges and blemishes. It is important to ensure that the painted areas have a thick layer of chocolate. Check the thickness by holding the shape up to the light. If you can see through the chocolate, add another layer. When you’re done painting the shape, let it cool in the fridge for about a minute or two. After the mold has cooled for a few minutes, pour melted candy coatings over the top of your painted design and fill to the top. This will be your solid color base. Leave to set in the fridge for 10 to 20 minutes. Questions You Might Have When Learning to Use Chocolate Molds How to Clean Chocolate Molds Chocolate molds must be clean, dry and polished before each use! We recommend buffing the cavities of your chocolate molds with a dry paper towel between uses. If the mold cavities are dull, your homemade chocolates will lack luster. To clean plastic molds, use warm (not hot) soapy water and a soft cloth. Dry molds and polish immediately. Never put chocolate molds in the dishwasher, the high heat will warp the plastic. Do you spray chocolate molds? There is no need to spray or coat chocolate molds with any type of oil. As long as you used the right mold chocolate and let it set fully in the fridge, your chocolate will easily fall out on its own. How long does it take for chocolate to set in molds? How long it takes for the chocolate to fully set in the molds depends on the size of the plastic candy mold. Smaller molds can take 5 to 10 minutes and medium to large molds can take between 15 and 20 minutes. How do I store homemade chocolate? You can make chocolates up to 1 month in advance. Store finished parts in a plastic container and store in a dark, cool, and dry place away from any moisture or moisture. It is not recommended to store chocolate in the refrigerator; it can cause it to sweat and become sticky. If refrigeration is your only option, you can do that, but bring to room temperature before handling. Open the container that holds the chocolates and allow the condensation/stickiness to dry before touching.

Check out our other chocolate mold tutorials

How to Use an Oreo Sandwich Cookie Lollipop Mold

How to use a pretzel stick mold

How to make candy bars for a birthday cake

Luster dust is an edible decoration powder that you can use to add color and shine to your chocolates. Applying luster dust to chocolate is a fun and easy way to add an elegant, iridescent look to your homemade chocolates for any occasion. For example, you could try plating heart-shaped chocolates in gold or silver for a romantic gift. Or maybe you could smear orange glitter dust on pumpkin-shaped chocolates for Halloween. It’s entirely up to you to get creative! Apply the dust with a chocolate mold if you want to add shine dust to chocolates you’re making from scratch, or try applying it with a brush if you already have homemade or store-bought chocolates ready.

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This beginner’s guide to homemade hot chocolate bombs will give you all the tools, tips, and tricks you need to make homemade hot chocolate bombs in every flavor and color you can imagine.

The perfect marriage of chocolate truffle and hot chocolate, these Homemade Hot Chocolate Bombs are the trendiest way to enjoy a cup of hot cocoa. Easy to make, fun to customize and great for gifting!

A beginner’s guide to hot chocolate bombs

Hot chocolate bombs are all the rage this holiday season. After all, who can resist a ball of chocolate melting into a perfect cup of hot cocoa? They spark all those warm, fluffy feelings and make for the perfect cold-weather treat.

While these hot cocoa balls have been popping up in bakeries and candy stores across the country, many would be surprised to learn that they’re quite easy to make at home. All you need is a silicone chocolate mold, chocolate chips and a hot cocoa mix.

Whether you want to do a fun holiday project with your kids or you want to make a homemade gift for the teachers, neighbors, and relatives on your list, homemade hot chocolate bombs are what you need.

Once you’ve mastered the basics, you can experiment with any flavor combination you want.

Necessary tools

To make these successful you need the right tools, but they don’t have to be expensive and you can improvise as needed. Here are the basics:

Silicone Chocolate Mold – Heat resistant and non-stick, both necessary for shaping hot, melted chocolate. It is also flexible, making it easier to work with compared to a metal mold.

– Heat resistant and non-stick, both necessary for shaping hot, melted chocolate. It is also flexible, making it easier to work with compared to a metal mold. Microwaveable bowl – or – double boiler (small saucepan and a metal or glass mixing bowl)

(small saucepan and a metal or glass mixing bowl) Whisk

silicone spatula

Glass or ceramic plates

Metal spoon

While most hot chocolate bombs are made out of balls, you can use any shape you want. You can find hearts for Valentine’s Day, shamrocks for St. Patrick’s Day, and even small Christmas trees to decorate for Christmas.

My recommendation: start with the spheres as they are the easiest to work with, then branch out into making more custom shapes as you gain more experience. No matter which form you choose, the ingredients and method are the same.

ingredients

The ingredients for a simple hot chocolate bomb are chocolate for the ball and a hot cocoa mix for the filling. From there you can go to flavor add-ins for custom combinations.

The chocolate for the shell can come in many forms. You can use plain chocolate chips, chocolate slices, baking chocolate, candy bars, or even candy melts. When I buy chocolate just to make these I use chocolate chips, but you can use any chocolate you have on hand.

Measure the amount by weight or volume and know that if you don’t melt enough of it, you can always melt more. It is not necessary to use exact amounts to get great results.

Want a colored shell for something fun and festive? Use white chocolate or candy melts and add powdered or gel food coloring. Liquid can dilute the texture too much.

Would you like to add a touch of flavor to the dish? For actual chocolate shells, only use oil-based flavorings. If you’re using white chocolate or candy melts, you can use alcohol-based flavors and extracts. Raspberry, orange, and mint are some of my favorites.

For the inside of the chocolate bomb you will need a hot chocolate mix. You can make it from scratch or buy pre-made stuff in bulk. I say bulk because it’s easier to measure than use packs, but packs work too.

Aside from the hot chocolate mix, the rest of the fillings are up to you. Add crushed biscuits, mini marshmallows, ground coffee or anything else that would enhance your hot chocolate experience.

melt chocolate

Nothing is added to the chocolate in these hot chocolate bombs, just melted chocolate chips or candy melts. When melting chocolate, it can get too hot and burn or scorch. Both do not result in a delicious chocolate treat.

Adding water to melted chocolate can cause it to stick and become unusable. For this reason, we avoid alcohol-based extracts and liquid or gel food coloring in chocolate.

When working with chocolate, make sure your tools are thoroughly dry before use. Do not cover hot melted chocolate to prevent condensation from forming.

Whichever method you choose, stir chocolate often as it melts and remove from heat source once melted. If your chocolate gets too hot but isn’t burnt yet, stir in more chocolate to cool.

You can always add more heat if needed, but once it’s burned you’ll have to start over with fresh chocolate.

Melt chocolate in the microwave

For most people, using the microwave is the easiest way to melt chocolate. You’ll need a microwave-safe bowl that doesn’t retain much heat and a spatula for stirring.

Simply heat the chocolate on a medium setting for 30 seconds, stopping to stir after each puff. As the chocolate gets hotter and melts, you’ll find that the melting process occurs during stirring rather than in the actual microwave.

Hold the microwave and keep stirring until the chocolate is almost smooth. Continue stirring to complete the melting process.

Melt the chocolate in a water bath

In my house, the microwave is used to store things like bread, tortillas, and crackers, so it’s often easier not to use it. Rather than having to unload it and have stuff everywhere, I prefer to use a water bath.

A water bath is a method that uses two pots. The bottom pot is filled with water to create the water bath while the top pot sits on top of the bottom pot. As the water boils in the bottom pot, it transfers a gentle heat to the top pot. This gentler method of heating means whatever is in the top pot is heated gradually and is less likely to burn or scorch.

To melt chocolate in a double boiler: Place the chocolate in the top pot, place it over the boiling water in the bottom pot, and stir the chocolate continuously until it melts. Remove from the heat, being careful not to splash water into the chocolate.

How to make a double boiler with things already in my kitchen

Don’t have a real water bath? You don’t have to! You can easily make one using household cooking supplies.

Any small pot will do for the bottom pot. I usually use the smallest pot I own, but you can use whatever you have on hand.

The top can be molded from any heat-resistant mixing bowl. Think metal or glass. Metal transfers heat faster, is lighter, and I find it easier to work with. Glass, on the other hand, feels a bit sturdier due to its weight. Use what you own. Don’t use plastic.

Make sure the top is wide enough to completely cover the opening of the pan while still sitting in the pan (not on top). My favorite metal mixing bowl is the one that comes with my KitchenAid stand mixer. The handle makes it super easy to maneuver!

How to fill the chocolate mold

Once the chocolate has melted, fill the chocolate molds. You will need two chocolate shell halves for each chocolate bomb. A mold with 6 slots makes 3 hot chocolate bombs.

The most important thing to remember when filling the mold is to make sure the chocolate is evenly layered on the sides of the mold.

You don’t want to end up with spheres whose sides are too thin to hold together. I recommend making two thinner layers of chocolate and letting the chocolate rise between layers.

You should use about half of the melted chocolate for the first layer and reserve the other half for the second layer. You may need to reheat the chocolate between layers to make it easy to work with.

Filling the chocolate shells

The simplest hot chocolate bomb is just filled with a hot chocolate mix. Do you like it easy? Add 2 tablespoons of hot cocoa mixture and call it a day. Want to make things a little more interesting? Use your imagination!

You can add mini marshmallows, shredded candies like toffee or mints, sprinkles, shredded cookies like Oreos or cookies, or any other sweet treat that goes well with hot chocolate.

Fill only half of the chocolate shell halves, the bottom halves, leaving the other halves to act as the tops. Don’t overfill the bottom half. You want the halves to come together without force or you could break them.

Things to avoid in your chocolate truffles: Liquids

Fillings like flavored coffee creamer, liqueurs, or liqueurs add fantastic flavor to a hot chocolate bomb, but I don’t recommend putting them in the truffle itself.

The liquid can cause the chocolate shells to crumble, leak and take away the magic of an exploding hot chocolate bomb. Filling chocolates with liquid and expecting a long shelf life is something best left to professional chocolatiers.

Adding the liqueur or other liquid flavor enhancers to the truffle will shorten the shelf life to around 24 hours if you’re lucky. Want to learn more about how to put the liquid in a chocolate truffle? Read these instructions from Chef Eddy and proceed with caution.

The best way to add a liquid to your hot chocolate bomb is to combine it with the hot milk or water, or stir it in while your hot chocolate bomb explodes. Stir in Kahlua, Irish Cream, Amaretto, Orange Liqueur, or other flavors for a delicious hot chocolate cocktail.

How to Seal Homemade Hot Chocolate Bombs

In order for your chocolate bombs to stick together without messy edges, you need to start with edges that are as smooth as possible. If you have really rough edges, smooth them out before filling them by either melting them slightly or gently breaking off any uneven pieces.

To seal the bombs you will need a filled half shell, an empty half shell and a surface warm enough to melt the chocolate to fuse the two sides together.

A warm plate works well. Heat it up in the microwave or place it over your water bath to let the steam heat it up. Another great method (my choice) is to use a small non-stick skillet on a very low heat.

Grab the empty half-shell and press it against the warm/hot surface until it starts to melt. Remove and gently press against a filled bottom tray. Hold it for a few seconds while the chocolate cools again and they should stick together.

If you have stains that won’t stick, you can use additional melted chocolate to fill in the gaps.

If you have messy edges you want to tidy up, warm a spoon under a hot faucet or dip it in the boiling water from the double boiler and rub the backing along the seam to smooth and smooth the edges.

Decorating homemade hot chocolate bombs

This final step is optional, but decorating these hot chocolate bombs can be so much fun! It’s also a helpful reminder of what to put in each one.

The decorations on the outside should be something that dries completely and firmly. If you use a soft glaze, there will be a mess.

The BEST decoration is more chocolate of a contrasting color that has been thinned slightly with solid shortening such as coconut oil.

For extra variety, mix white chocolate chips with powdered food coloring and the sky is the limit. You can drizzle with a fork, squirt with a decorating tip, or dip the hot chocolate bomb in before rolling in other toppings.

Whatever you put inside the hot chocolate bomb can also be used as a decoration on the outside. A dusting of hot cocoa mixture over the chocolate adds a pretty touch.

Dipping the finished bomb in additional chocolate of the same color and then rolling it in crushed cookies is a great way to show off your fillings.

Making Homemade Hot Chocolate Bombs into Hot Chocolate

This is the best part!! Place a chocolate bomb in a mug large enough to hold it and add steaming hot milk or water. Stir until dissolved and enjoy!

How do you know if you should use milk or water? Check the packaging for your hot chocolate mix. Many of them contain powdered milk and only require hot water. Some of them say the choice is yours. Some of them need milk to taste right.

Using milk results in a richer, more decadent hot chocolate. Using water might be “less decadent,” but once you’ve got your flavor bombs packed, hot water might be all you need for a truly enjoyable cup of cocoa.

Homemade hot chocolate bomb gifts

Now that you’ve fallen in love with homemade hot chocolate bombs, it’s time to share them with your friends! These exploding chocolate truffles make great gifts any time of the year.

Pair a hot chocolate bomb with a personalized mug for a thoughtful and enjoyable gift for teachers, neighbors, co-workers, or anyone else. Take it up a notch and add a mini bottle of your favorite liquor, like Kahlua or Irish Cream.

Create themed hot chocolate bombs for the holidays. Personalize them for birthdays and celebrations. Put them in goodie bags at baby showers and bridal showers. You are only limited by your imagination!

If you like this recipe, please give it a FIVE STAR rating and share it on your favorite social channel!

Skip to Contents Homemade Hot Chocolate Bombs Recipe Yields: 3 scoops Prep Time: 20 minutes Chill Time: 30 minutes Total Time: 50 minutes Homemade hot chocolate bombs and steaming hot milk combine to make a delicious cup of hot cocoa. A fun afternoon project with the kids and a great homemade gift idea for the holidays! (Stovetop and microwave instructions included.) Print Ingredients for Homemade Hot Chocolate Bombs 6 ounces semi-sweet* baking chocolate, chopped (or 1 cup chocolate chips)

6 tablespoons hot cocoa mixture

3 dozen mini marshmallows (about 3/8 cup or 6 tbsp)

3 ounces white* baking chocolate (or ½ cup white chocolate chips) for topping (optional) To make hot chocolate 1 homemade hot chocolate bomb

1 cup hot milk* Instructions for making Homemade Hot Chocolate Bombs STOVE: Create a double boiler by placing a bowl over a pot of simmering water. Place 6 ounces chopped semi-sweet baking chocolate (or 1 cup chocolate chips) in the top bowl. Stir often until the chocolate has melted. MICROWAVE: Place chocolate in a microwave-safe bowl. Heat chips on high in 15-second intervals, pausing to stir between intervals. Continue heating until the chocolate has melted. Place a large spoonful of the melted chocolate into each of the 6 cavities of your silicone chocolate bomb mold. Using the back of a spoon, smooth the chocolate down the sides of the mold, making sure to completely coat the sides of each cavity. Refrigerate or freeze for a few minutes to set. Reheat the chocolate if necessary and repeat the process, adding another spoonful of melted chocolate to each of the chilled mold cavities. Place the mold back in the fridge or freezer to set. Remove the halves of the hardened chocolate from the molds. Don’t force them! They should come out fairly easily. Fill each of the three bottom halves with 2 tablespoons hot cocoa mixture and 12 mini marshmallows. STOVE: Heat a plate over the pot of boiling water until warm enough to melt the chocolate. MICROWAVE: Heat a microwavable plate for a few seconds until warm enough to melt the chocolate. Working one bomb at a time, press one of the top semicircles against the heated platen to slightly melt the rim. Place the empty half over the filled bottom half to seal. Repeat with the remaining two chocolate bombs. If your seams aren’t tight enough or look messy, warm a spoon (by dipping it in hot water or holding it under a hot faucet) and then run the spoon back along the seam to melt the chocolate and seal the edge to seal. OPTIONAL: Melt the white chocolate chips (use the same method as step 1) then drizzle over the filled chocolate bombs. Place back in the fridge or freezer. Preparing Hot Chocolate Heat the milk either on the stove or in the microwave, being careful not to burn or scald it. Place a hot chocolate bomb in your favorite large cup or mug. Pour the hot milk over the ball. The hot chocolate bomb should pop, releasing the hot cocoa and marshmallows. Stir smooth and enjoy. Notes *You can change the types of chocolate as you wish. Any combination of dark, semi-sweet, milk, or white chocolate will do. *Although I recommend 1 cup of hot milk per hot chocolate bomb, you can adjust this to make your drink as chocolatey (or less) as you’d like. For a less rich option, you can make it with one part milk and one part boiling water.

Nutrition Facts: Yield: 3 Serving Size: 1

Amount Per Serving: Calories: 621 Total Fat: 29g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 18mg Sodium: 174mg Carbohydrate: 88g Fiber: 4g Sugar: 76g Protein: 13g Nutrition Facts are calculated automatically by Nutritionix and are for general information purposes only. For the most accurate information, calculate with your selected brands and exact measurements. did you make this recipe Please leave a comment on the blog or share a photo on Instagram and don’t forget to #reneenicoleskitchen

For the step-by-step version of this recipe, check out the beginner’s step-by-step guide to the history of homemade hot chocolate bombs.

More hot chocolate bomb recipes

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Hot Chocolate Bomb Shapes: Insider Tips

To find the best hot chocolate bomb molds, we took a popular recipe and tried different silicone molds.

Good news: These molds can be used for more than just hot chocolate bombs – you can make dome cakes, truffles, bath bombs, homemade soaps and more.

The best silicone hot chocolate bomb molds should be no more than 3 inches in diameter — that’s the size of an average mug. (If you get one that’s too big, it won’t fit…which is the whole point of these wonderful treats!).

The best size, in our opinion, is about 2.25″ wide.

Now that we’ve tried these molds, we have one more tip for hot chocolate bomb makers: place the mold on a baking sheet to help keep it stable while filling. And only fill the pan three-quarters full when baking cakes—they expand as they bake.

These silicone molds are convenient for crafting and cooking. Here are the ones we would recommend:

Learn how to make the ultimate hot chocolate bomb using a simple chocolate tempering method so you can make treats that look and taste amazing in equal measure. Jump to the recipe

Have you jumped on the Hot Chocolate Bombs trend yet? I’m obsessed. These fun treats are a feast for the eyes and fun to give, use and eat (drink?!). There are so many different ways to make hot chocolate bombs, but today I’m going to show you the best ways to make a hot chocolate bomb that you can decorate, give away and/or sell.

You’ll learn how to properly temper the chocolate so you can make hot chocolate bombs from real, delicious chocolate and not the candy coating, which is more about convenience than flavor.

Tempering the chocolate isn’t too difficult if you follow my instructions, and you’ll end up with a ball of chocolate that’s perfectly glossy chocolate with a wonderful pop. Tempered hot chocolate bombs also stand the test of time and won’t discolor after just a day or two, making them great for gifting to friends and family, or even for sale if that’s your thing.

I love a rich, chocolatey drink. In summer I drink my chocolate drink chilled with rum 😉, but this winter I’m all about warm, rich chocolate straight from a fun hot chocolate bomb wrapper. We tinted these hot cocoa bombs for Valentine’s Day pink and they couldn’t be cuter. Sometimes I need a caramel fix with my chocolate and these Salted Caramel Hot Chocolate Bombs hit the spot!

What is a hot chocolate bomb?

Hot chocolate bombs became all the rage when they popped up on Tik Tok. They have a sphere (or other three-dimensional shape) made of chocolate shell and inside are all the fixings for a delicious cup of hot chocolate. Typically the contents include a hot chocolate mix and mini marshmallows, but the sky is the limit of what you can put inside.

You will place this magical little ball in a mug and pour hot milk over it. The milk melts the chocolate bomb and releases the surprising contents. Stir it up for a festive and delicious cup of chocolate heaven!

You need two tools to make high quality Hot Chocolate Bombs!

Ball Molds – I like these silicone molds, but since we’re going to be tempering the chocolate, you could use a plastic or metal mold instead. The tempered chocolate pops right out, even if the mold isn’t flexible. The silicone molds are the easiest to use and most readily available – I get mine here, directly from Amazon (affil).

Instant Read Food Thermometer – This was one of the BEST purchases I’ve ever made for the kitchen. Check the temperature of your chocolate (or whatever you’re cooking) and get an instant and accurate reading. Temperature control is important for tempering chocolate, so be sure to grab your thermometer or order one if you don’t have one. You could use a candy thermometer, but the chocolate’s temperature changes so quickly that it may get too hot before the candy thermometer catches up.

Ingredients:

You don’t need many ingredients to make amazing hot chocolate bombs – in fact, only three ingredients are needed – high-quality chocolate, hot cocoa mix, and mini marshmallows!

Good Quality Chocolate – You can use milk, dark, semi-sweet, or white chocolate. I used chocolate chips, candy bars, and chocolate blocks from high-end grocery stores. The chocolate you use will affect the flavor of the finished hot chocolate, so use your favorite chocolate and you’ll love the result. For the BEST flavor, don’t use cheap chocolate chips, chocolate wafers, or “chocolate candies.” These types of chocolate contain additives and oils and usually do not contain cocoa butter. They’ll work, but you can’t temper them — the result will be a more fragile, brittle hot chocolate bomb that discolors quickly and tastes kind of, well, gross.

– You can use milk chocolate, dark chocolate, semi-sweet chocolate or white chocolate. I used chocolate chips, candy bars, and chocolate blocks from high-end grocery stores. The chocolate you use will affect the flavor of the finished hot chocolate, so use your favorite chocolate and you’ll love the result. For the BEST flavor, don’t use cheap chocolate chips, chocolate wafers, or “chocolate candies.” These types of chocolate contain additives and oils and usually do not contain cocoa butter. They’ll work, but you can’t temper them — the result will be a more fragile, brittle hot chocolate bomb that discolors quickly and tastes kind of, well, gross. Hot Cocoa Mix – I love Ghiradelli hot chocolate mixes or good quality dark chocolate mixes. It’s easiest to use a hot chocolate mix that comes in a tin rather than the packets if you’re making more than a few hot cocoa bombs, but the packets work too! Again, the blend you use will affect the flavor of the finished hot cocoa, so choose a blend you love.

– I love Ghiradelli hot chocolate mix or a good quality dark chocolate mix. It’s easiest to use a hot chocolate mix that comes in a tin rather than the packets if you’re making more than a few hot cocoa bombs, but the packets work too! Again, the blend you use will affect the flavor of the finished hot cocoa, so choose a blend you love. Marshmallows – So much fun watching mini marshmallows pop out of the hot chocolate bomb as it melts in the steaming milk. Consider using different colors or fun shapes for holidays. The sky is the limit.

– So much fun watching mini marshmallows pop out of the hot chocolate bomb as it melts in the steaming milk. Consider using different colors or fun shapes for holidays. The sky is the limit. Sprinkles – To customize your bombs, select sprinkles that match your theme. These can be placed inside the bomb and they can also be used to decorate the top.

How to Make Hot Chocolate Bombs:

Step 1: Let’s do it! Start by chopping your chocolate into the smallest pieces possible. If you’re using chocolate chips, you can chop smaller ones, but you don’t have to. The smaller the pieces of chocolate, the easier and more evenly they will melt. Place 2/3 of the chocolate in the top of a double boiler or strong glass/metal bowl. Reserve the other third of the chocolate for adding (this is the “seeding method” – adding the hard chocolate “teaches” the melted chocolate to come back to a tempered state).

Step 2: Place the top of the double boiler (or bowl) over a saucepan of simmering water and stir until it begins to melt. Once it begins to melt, turn off the burner. Stir into the chocolate with the thermometer until the chocolate is mostly melted. Don’t let the chocolate get too hot; we want a slow melt. (Dark chocolate should not exceed 120°F and milk or white chocolate should not exceed 105°F.) Once the chocolate begins to melt it will heat up very quickly, it’s better to remove it from the heat earlier than that to singe chocolate.

Step 3: After the chocolate has been removed from the heat, continue stirring until all of the chocolate is melted and smooth. Gradually add the reserved chocolate pieces, stirring until melted as well.

Step 4: Keep stirring the chocolate as it cools. You need to cool the chocolate to 82°F. You can see on my thermometer that it cooled to 79°F. That’s okay as long as the chocolate is still runny. With milk, and especially white chocolate, it becomes quite thick as it cools to 82°. Don’t let it harden.

Step 5: Now we’re going to reheat the full pan of melted chocolate so it spreads/dips/shapes. We go for 88-90°F for dark chocolate or 85-88°F for milk/white chocolate. So – just heat up a bit. Place the pan/bowl over simmering water again for a few seconds to reheat. If your chocolate heats up more than the parameters given above, you will have to start over. The chocolate is no longer “in temper”.

Step 6: Now it’s time to shape this beautiful chocolate! Make sure you are working with a clean, DRY mold. Use a spoon (soup spoons work great!) to dab and spread some of the melted chocolate into each cavity of the ball mold. It doesn’t have to be super thick, but make sure you coat the entire area and add some extra around the edges where you glue the two halves of the ball together.

Step 7: Once you’ve coated all of the molds, use a knife to scrape drips off the top of the molds. Now put the mold in the fridge to cool down. You can also leave it on the counter to set. With the extra help from the fridge, the chocolate hardens in just minutes!

Step 8: When the chocolate is hard, gently lift each hemisphere out of the mold. They should pop out easily and be hard and shiny.

Step 9: Time to Load Those Bombs! We simply fill and seal. For the best results, you must work quickly and carefully. Heat a plate or pan until the rim of the ball melts on contact. I found using a cast iron skillet works particularly well because it retains the heat. I also just used a plate heated in the microwave.

Use gloved hands to avoid smearing the chocolate if you’re striving for perfection! Have your hot cocoa powder ready to scoop into the bowls. You won’t have time to open the packages when you’re working. Get the marshmallows out of the bag and easy to grab.

Step 10: Quickly touch the first open edge of a shell on the heated plate/pan. Heat it up just enough to melt the edges a little. Quickly spoon a tablespoon or two of the hot cocoa mixture into the bowl. Don’t let the powder stick to the melting edges. Sprinkle in there some marshmallows and any other surprises you’d like. Touch the other half of the hot plate to melt the rim, then quickly press the sides together.

Step 11: Gently pinch the sides together. Then place the sealed hot chocolate bomb in a cupcake liner or somewhere safe to set. As the balls touch the plate and begin to melt, the perimeter of the edges may also melt and decrease. Make sure you just melt the edge. Do this evenly with both sides so the edges will line up when sealing,

Step 12: Your final step is to decorate the top if you like! Drizzle a little matching or contrasting chocolate on top! Add sprinkles or a touch of something similar to the flavor inside. Add shine dust! The possibilities are limitless.

Remember – if you drizzle with chocolate and want it to stay as pretty as the balls, you’ll need to use tempered chocolate for the drizzle as well. I like to put the melted chocolate in a Ziploc bag. Cut a tiny hole in the corner for a quick and neat drizzle.

Now step back and admire your BEAUTIFUL work! Heat up a jug of steaming milk and twirl one of those bombs!

Troubleshooting and questions related to making Hot Cocoa Bombs:

What does tempering chocolate mean? Chocolate tempering is a process of melting and cooling chocolate within a range of temperatures so that it is malleable and hardens to a durable, glossy, hard state. How do I know if I haven’t tempered my chocolate correctly? Untempered chocolate is brittle, soft, has a dull appearance, and easily crumbles and discolors. Here is a picture below of a shell removed from the mold that was not properly tempered. See how it melts at the slightest touch and doesn’t hold its shape properly? Can I store my chocolate that is not properly tempered? Yes! If you overheat your chocolate, don’t core it properly, or don’t keep it in the right temperature range for tempering, it can be quite a disappointment. The good news is you can save it. Return all of the chocolate to the melting bowl and start the melting/cooling process over. Please note: you will need fresh chocolate that has already been tempered (new bag of chocolate chips, new candy bar, etc.) to inoculate the melted chocolate.

Created by: girlinspired Basic hot chocolate bomb recipe

Class Dessert, Drinks Cuisine American Prep Time 45 minutes 6 Learn how to use a simple method to temper chocolate to create the ultimate hot chocolate bomb, so you can make treats that look and taste amazing in equal measure. Print Pin Cooking Mode Keep your screen from going dark Equipment 2.5-3″ silicone ball mold Ingredients 1x 2x 3x ▢ 12-16 ounces of high quality dark, milk, or white chocolate

▢ 6 tablespoons hot cocoa mixture

▢ 1 cup mini marshmallows Instructions Chop the chocolate into the smallest pieces possible.

Place 8 oz. Place (or 2/3) of the chocolate pieces on top of a double boiler or glass/metal mixing bowl.

In a small saucepan, heat 1 inch (2.5 cm) of water to a simmer. Place the water bath or bowl over the simmering water (the top bowl should NOT touch the water). Stir with a spatula while the chocolate begins to melt.

Carefully regulate the temperature of the chocolate. Remove from the heat once the chocolate has melted but there are still a few solid pieces. The temperature should not exceed 120°F for dark chocolate or 105°F for milk/white chocolate.

Continue stirring off the heat until the chocolate is smooth. Gradually add the remaining 1/3 of the chocolate pieces, stirring until melted as well.

Continue stirring the chocolate until it has cooled to a temperature of 82°F.

Once the chocolate has cooled, place the bowl/pan back over the simmering water and heat again until smooth and runny enough to shape. (88-30°F for dark chocolate or 35-30°F for milk/white chocolate) It is important that the chocolate is always kept between 30°C and 30/30°F until it is placed in the mould .

Spread a layer of melted chocolate to cover the entire interior of each ball cavity. Place the filled mold in the fridge for 3-4 minutes to set.

Carefully remove each hemisphere from the mold.

Heat a small plate in the microwave or cast iron skillet. Prepare your workspace with the hot cocoa mixture and marshmallows so you can get to work quickly.

Quickly melt the edges of a hemisphere on the heated plate, fill with 1 tablespoon hot cocoa mixture and mini marshmallows. Melt the edges of the other half of the ball on the hot plate and seal the two sides together.

Drizzle the tops with melted chocolate and/or add sprinkles or decorations.

To Serve: Place a hot chocolate bomb in a mug or heatproof mug. Pour 6-8 oz. of steaming milk over the hot chocolate bomb. Stir and enjoy! Notes Use latex or cotton gloves to avoid fingerprints on the chocolate. Candy melts or “Dip Chocolate Candy” can be used and do not need to be tempered, but flavor and shelf life will be compromised. Nutrition Calories: 87 kcal | Carbohydrates: 18 g | Egg white: 1 g | fat: 2 g | Saturated fat: 2 g | Trans fats: 1 g | Sodium: 134 mg | Potassium: 1 mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2 IU | Calcium: 15 mg | Iron: 1 mg Make this recipe? Share with me on Instagram @girlinspired1 and follow Pinterest for more! Email recipe Pin recipe Share recipe

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Cocoa Bombs are balls of chocolate filled with hot cocoa mix and marshmallows. Add warm milk and stir to create a warm hot chocolate treat!

Cocoa bombs were circulating around the internet and I immediately decided I had to try making my own. Well actually I waited a year and then decided it was time 🙂

Hot chocolate bombs kept popping up on YouTube and I couldn’t stop watching the satisfying “explosion” of the chocolate shell opening and the cocoa mixture bursting out.

Hot Cocoa Bombs are hollow chocolate balls filled with dry hot chocolate mix and marshmallows. You place the coconut bomb in a mug and pour hot milk over it, causing the chocolate ball to “explode”, melt and turn into a delicious cup of hot chocolate!

You can have fun making the chocolate shell using different chocolates or even colors and adding unique fillings to the inside of the bombs.

In this recipe, I’ll show you how to make classic Chocolate Cacao Bombs, but I’ll give you tons of ideas below on how to change it up and get creative when making your own!

If you love hot cocoa, you must try my recipe for Homemade Hot Chocolate with Gingerbread, Red Velvet Hot Chocolate + Whipped Cream with Cream Cheese, Slow Cooker Hot Chocolate with Spikes, and Mocha Mexicana.

Ingredients for hot cocoa bombs

Chocolate. I use milk chocolate to melt it and make the outer cocoa bomb shell. But you can really use any chocolate you like, from dark chocolate to white chocolate.

Hot cocoa mix. I use store-bought hot cocoa mix. It’s just easier to make from a can, but you can definitely make your own!

Mini marshmallows. I bought a can of mini marshmallows and it was the best decision ever. I’m a marshmallow lover and it’s super fun to fill my hot cocoa with mini marshmallows.

decorations! I drizzled my cacao bombs with some white chocolate and some sprinkles. Add seasonal sprinkles or marshmallows on top of your bombs.

How to make hot cocoa bombs

melt chocolate

Want a step-by-step melted chocolate tutorial? Check out my post on how to melt chocolate chips!

There are two different methods you can use to melt the chocolate. For the bain-marie method, bring half a pot of water to a boil and add the chocolate to a glass or stainless steel bowl. Place the chocolate chips in the bowl and beat until smooth and glossy.

Using the double boiler method is great because it results in super smooth and glossy chocolate and reduces the chance of burning and ruining your chocolate.

The other method you could use to melt your chocolate is in the microwave! This is honestly my favorite way. Place the chocolate chips in a microwave-safe bowl and stir every 30 seconds. Pausing the microwave to stir the chocolate reduces the chance of the chocolate burning. Once smooth and shiny, your chocolate is ready!

Make the chocolate shell

Use a tablespoon to scoop the melted chocolate into each shape. Use the back of the spoon to spread the chocolate down the sides. Make sure the chocolate is distributed in an even layer and there are no spots that are too thin.

Place the shapes on a flat surface like a cutting board or baking sheet and freeze for at least 15 minutes. I find the balls are best handled and assembled when they’ve had time to really chill in the freezer, and 15-20 minutes is a good time.

Fill the cocoa bombs

Gently pull back the silicone mold and pop out the hemispheres. Place on a piece of parchment paper.

Fill half of the hemispheres with your hot chocolate mixture and marshmallows.

Assemble the hot cocoa bombs

Put a pan on medium heat. Take one empty hemisphere at a time and place them in the hot pan for 2-3 seconds until the rim has melted.

Place the melted rim on the hemisphere filled with cocoa mixture and marshmallows and press until snug.

Continue this process until you have 6 Cocoa Bombs.

Decorate!

Melt some white chocolate and drizzle over the hot chocolate bombs. Add some sprinkles or marshmallows or both!

I’m always so amazed at how people decorate hot cocoa bombs. I’ve seen snowmen and reindeer, hearts for Valentine’s Day and eggs for Easter!

Hot Cocoa Bomb Molds I know there are probably a ton of hot cocoa molds out there, but these are the ones I have! They’re silicone, so super easy to pop the domes out without breaking them! Look at her!

Which chocolate is best for hot chocolate bombs?

Any style you like! Personally, I love using milk chocolate chips that I melt down for the shell. My kids don’t like hot chocolate that’s too dark, so the milk chocolate cover is perfect.

If you like a more decadent, richer hot cocoa, try a dark chocolate bar for the outer shell.

You can also make colorful chocolate shells. Divide melted white chocolate among separate bowls and add a drop or two of food coloring. Spread the colored chocolate inside the mold or create a tie-dye effect by mixing two or more!

How to use Hot Cocoa Bombs?

Place the cocoa bomb in an empty mug and pour your hot milk over it. I really love frothing milk because you get a lot of froth and foam with your hot cocoa. If you want to heat your milk in the microwave or on the stove, that works too!

As you pour the milk over the bomb, the chocolate will melt and eventually rupture the bomb, causing the cocoa mix and marshmallows to explode.

Stir in the mixture and enjoy!

How Long Do Homemade Hot Cocoa Bombs Last?

Cocoa bombs filled with hot chocolate mix can last a few months at room temperature. Store them in an airtight container on a sturdy shelf to avoid too much clutter, and grab them whenever you want a cute cozy treat!

Do hot chocolate bombs need to be refrigerated?

No, you can keep them at room temperature. If you live in a warmer climate I would recommend storing them in the fridge to avoid melting.

Give these as gifts!

So many people love hot cocoa, so these bombs make really cute homemade Christmas gifts.

Place a hot cocoa bomb in a clear plastic bag and tie with a seasonal bow. Put the plastic bag in a fun mug to give to a neighbor, teacher or friend.

Keep it better protected in a box. Grab a box of seasonal confetti. Put the bomb on a paper foil and put it in the box. Tie it off with a seasonal bow.

Design your own cards and labels and wish your friends a “Bombshell” holiday… Got it? Because cocoa bombs? You get it 🙂

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