Decadent Hot Chocolate Bombs with Gooey Marshmallow
Tammy Boyd
Chocolate Bombs
Surprise-filled chocolate spheres that melt into rich hot cocoa with marshmallows.
Nutrition (per serving)
These hot chocolate bombs are a cheerful, slightly indulgent way to turn a mug of milk into a cozy ritual. Crisp chocolate shells hide a sweet cocoa mix and a pocket of mini marshmallows so when you pour hot milk the sphere dissolves and releases a steaming, velvety cup of cocoa. I love making a batch to gift or to keep in the freezer for instant warmth on chilly evenings.
The technique is simple — gently melt chocolate, coat silicone molds, fill with a homemade cocoa blend and marshmallows, then seal and decorate. You don’t need fancy tools, just patience while the chocolate sets. The result is playful, delicious, and perfect for parties, gifts, or a quiet treat.
Ingredients
- Semi-sweet chocolate chips:12 oz
- Unsweetened cocoa powder:3/4 cup
- Powdered sugar:3/4 cup
- Instant nonfat dry milk:1/2 cup
- Mini marshmallows:1 1/2 cups
- Milk chocolate chips (optional, for contrast):2 oz
- Vegetable oil (to thin chocolate):1 tbsp
- Vanilla extract:1/2 tsp
- Sea salt flakes (optional):1/4 tsp
- Sprinkles (optional, for decoration):2 tbsp
Instructions
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Make the cocoa filling: whisk together cocoa powder, powdered sugar, dry milk, vanilla, and sea salt in a bowl. Adjust sweetness to taste and set aside.
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Melt the chocolate: place semi-sweet chips and vegetable oil in a heatproof bowl. Microwave in 20-second bursts, stirring between bursts, until smooth and glossy. Alternatively, melt over a double boiler.
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Prepare molds: dry a 6-cavity silicone sphere mold thoroughly. Working quickly, spoon about 1 to 1 1/2 tablespoons of melted chocolate into each cavity, tipping the mold to coat the sides evenly to form a shell. Use a small brush or the back of a spoon to even the coat.
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Chill shells: invert the mold on a parchment-lined tray and transfer to the refrigerator for 8–10 minutes, or until the chocolate is firm.
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Thicken shells (optional): remove from fridge and add a second thin layer of chocolate to strengthen the shell. Chill again until fully set.
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Fill bombs: carefully pop each half-sphere from the mold. Spoon about 1 tablespoon of the cocoa mix into half of the spheres, then add a generous tablespoon of mini marshmallows on top.
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Seal bombs: warm a small plate in the microwave for 10–15 seconds. Press the rim of an empty half-sphere onto the warm plate to slightly melt the edge, then quickly press it onto a filled half to seal. Smooth any gaps with a little melted chocolate.
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Decorate: drizzle reserved melted chocolate (or melted milk chocolate) over the sealed bombs and add sprinkles if using. Chill briefly to set decorations.
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Store: keep finished bombs in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months. Bring to room temperature before serving if frozen.
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Serve: heat 8–10 oz of milk until steaming (do not boil). Place one hot chocolate bomb in a mug and pour the hot milk over it. Watch it melt, stir to combine, then top with extra marshmallows and enjoy.
Tips & Notes
- If chocolate seizes, add a teaspoon of vegetable oil at a time and stir until smooth.
- Use a silicone mold for easiest release. Tap the filled mold gently to remove air bubbles before chilling.
- For a glossy shell, don't overheat the chocolate — warm it just enough to melt, then stir to finish.
