How To Make Double Chocolate Hot Chocolate Bombs – The Simple Microwave Method

Hey there! Today I’m going to share with you a tutorial for treats taking the internet by storm: hot chocolate bombs! This simple and quick method utilizes only the microwave and refrigerator – no double-boiler or candy thermometer needed!

Hot chocolate bombs are little, hollow spheres of hardened chocolate filled with hot cocoa mix and marshmallows. Then, when submerged in scalding milk, they bloom open! It’s an exciting way to make a delicious mug of hot chocolate.

Plus, hot chocolate bombs are super versatile and customizable! You can use any type of chocolate you like, as well as unique flavor mix-ins. Think: instant coffee powder, peppermint pieces, or caramel syrup… the possibilities are endless.

Then, to take your cocoa bombs to another level of awesome, I’ll show you how to create a hand-painted edible decoration on top. These make for beautiful gifts, as well as a fun kitchen project for long, dreary winter days.

So, let’s begin! Peruse the materials list and written method instructions, or feel free to scroll to the bottom for a printable recipe card!

Homemade Hot Chocolate Bombs – Materials & Ingredients List

To create your delicious bombs of hot cocoa fun, you’ll need to gather the following materials. I’ve included links (I am an Amazon affiliate) for your easy reference.

• 2 semi-sphere silicone molds – these are the ones I used
• Large kitchen knife
• Cutting board
• Microwave-safe mixing bowls
• 8 oz white chocolate bar, not chips (I use Baker’s brand)
• 8 oz milk chocolate bar, not chips (I use the Ghirardelli brand)
• 2 packets or about 6 tablespoons of hot cocoa mix
• Mini marshmallows – as many as you’d like!
• Water
• Milk (optional for serving)
• Cupcake liners (optional for storing)

You’ll also need a normal kitchen teaspoon, plate, and microwave-safe mug, too.

How To Make Homemade Hot Chocolate Bombs

First, chop your white chocolate into fine pieces. It helps to start at a corner, rather than a long edge. Make sure the shards of chocolate are relatively thin; the chocolate will melt more evenly when chopped from a bar, than from chips.

Place the white chocolate pieces in a microwave-safe bowl, and heat on half-power (or the defrost setting) in 30-second intervals, mixing in between each until just melted. You want the chocolate to have a relatively thick viscosity. If it’s too thin, let it sit for a few minutes to thicken.

If your microwave happens to have a “melt chocolate” setting like mine, go ahead and use that! Just take the chocolate out a few times, especially near the end of the timer, to stir. You may not need to use the whole time allotted, especially if your bowls hold a lot of heat (in which case, the chocolate will continue melting down after removal from the microwave.)

With a kitchen spoon, portion out some chocolate into each sphere of the mold. Use the back of the spoon to smooth the chocolate around, paying special attention to building up the sides and edges. Place the mold in the refrigerator for 15-20 minutes to let the chocolate set. It should be completely hardened before moving on to the next step.

While the white chocolate layer sets, chop your milk chocolate in the same manner as before. Heat it again, paying careful attention to not overheat or burn the chocolate. Once your white chocolate has set, spoon the milk chocolate into the molds. Carefully recoat the inside of each sphere. Place the molds in the refrigerator again, this time, for 20-25 minutes.

As your bombs finish setting for the second time, fill a mug with water and heat it in the microwave until very, very hot. Then, place your dinner plate face-up on top of the hot water-filled mug. The steam from the mug will warm the plate’s surface.

Assembling & Filling The Hot Cocoa Bombs

Once your hot chocolate bombs are set, remove them from the fridge. Carefully stretch the edges of the molds to loosen the silicone from the sides of the bombs.

Then, gently apply some pressure to the underside of each bomb in the first mold, popping them out. Leave the second mold alone for the moment. Rub each of the first six bombs over your warm plate to melt down any uneven bumps or textures around the edges.

Set the shells back into the molds to hold them in place. You can wear rubber gloves to avoid fingerprint marks on your chocolate shell, but it’s not necessary.

Next, add a heaping teaspoon of hot cocoa mix and a handful of marshmallows to each of the six already-smoothed hot cocoa bomb-shells. Finally, remove the remaining six shells. Rub each of the shells’ edges on the warm plate to smooth and melt it down, before placing it on top of one of the filled shells. Press gently to adhere.

Repeat until all six bombs are assembled. Place the hot cocoa bombs back in the refrigerator once more, for 5-10 minutes, or until the center seam is fully solidified. At that point, you can remove the hot chocolate bombs from the refrigerator and the mold, placing them on a plate or in cupcake liners for clean handling and pretty presentation.

Decorating & Serving The Hot Chocolate Bombs

To serve your hot chocolate bombs, heat up some water or milk on the stove or in the microwave. I prefer milk, but water works just as well. Then, place a hot chocolate bomb into a heat-safe mug. Pour the hot liquid of your choosing over your hot chocolate bomb and watch as the excitement happens! Once the bomb has “bloomed” open, be sure to give your hot cocoa a good stir to incorporate all of that delicious chocolate.

You can serve the bombs as they are, or enhance them for a personalized, fun touch! Have fun and be creative when decorating your hot chocolate bombs. For example, you can use leftover chocolate in a parchment paper cone to apply a little drizzle over each bomb. Some even prefer to add sprinkles, more marshmallows, or fun nonpareils for some pops of color!

However, hand-painted garnishes are my favorite hot chocolate bomb decoration! To see how I complete this simple method, check out my blog tutorial here! With only cocoa butter and powdered food pigment, you can create some beautiful, artistic hot chocolate bomb decor. Even if you’re not a tremendously artistic person – you definitely can handle this!

Printable Recipe

*Slluuuuurp!* Enjoy!

I hope you enjoyed this easy and fun hot chocolate bomb tutorial! Don’t forget to check out my Hand-Painted Hot Chocolate Bomb tutorial, here, to continue the fun!

Feel free to find me on Instagram so we can keep in touch! Be sure to tag me in any photos you post of your hot chocolate bombs! It’s so fun to see what everyone is working on in the kitchen!

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Take care guys! Until next time…

XOXO

 

 

 

 

 

P.S.

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P.P.S

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