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How to Make Hot Chocolate Bombs the Foolproof Way

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Hot Chocolate Bombs have been the rage for a good number of weeks, and have been an intimidator to many. The funny thing is, they’re actually really easy to make and continue to make a great edible gift option. I have tips on how to make hot chocolate bombs the foolproof way.

Yes, this is the 101 on hot chocolate bombs (or cocoa bombs)

nothing left out,

everything shared!

How to Make Hot Chocolate Bombs the Foolproof Way

This guide will help you make the perfect cocoa bombs,

How to Make Hot Chocolate Bombs

and who knows, you may even make this your side hustle, because this craze is not dying away, anytime soon.

Equipment needed to make Cocoa bombs

A microwave-safe bowl
A spoon
A 6 cavity mold.
Small piping bags or you could use Ziploc bags, as an alternative
A pair of scissors
A hot plate or frying pan
Candy Melts
1 cup candy melts, almond bark, or chocolate chips
2 tbsp hot cocoa mix of choice
Mini marshmallows, optional

How to Make Hot Chocolate Bombs

To make your hot chocolate bombs, you need to first decide what base you plan to work with, to create those molds.

You can use almond bark (contrary to what its name may infer, this is actually a chocolate confectionery coating, that does not include any nuts.)chocolate, white chocolate chips, or candy melts.

Here are several options, along with the melting times for each:

Candy Melts: Heat the Candy Melts in the microwave-safe bowl for 30 seconds on high. 

Stop at least 3 times, through the process to stir the mixture in between, to ensure it melts all the way through.

How to Make Hot Chocolate Bombs

Note: Candy Melts are thicker than the other types of chocolate.

Dark chocolate: Melt the dark chocolate, in your microwave-safe bowl, for 30 seconds on high. How to Make Hot Chocolate Bombs

Stop at least 2 times, through the process to stir the mixture in between, to ensure it melts all the way through.

Stir, let the residual heat melt un-melted chips or squares, so that you don’t burn them.

Theo milk choc (Organic/ Gluten-Free chocolate)– this is not as sweet as regular milk chocolate. 

Heat the milk chocolate in the microwave-safe bowl, for 30 seconds, on high. 

Stop at least 3 times, through the process to stir the mixture in between, to ensure it melts all the way through.

Now that we have this part figured out, here are the steps to making your foolproof hot chocolate bombs!

Directions on making hot chocolate bombs

1.  Place a plate in the freezer.

2. Melt the Candy Melts/chocolate in a microwaveable bowl, on high, for 30 seconds.

3. Stick a spoon in the Candy Melts/chocolate to see if it’s beginning to melt. If it is you will need to decrease the power percentage on your microwave down to 60% and/or continue to warm up the Candy Melts/ chocolate in 15 second intervals stirring between each time.
This may take 2-4 times.

4. When you stir the Candy Melts/chocolate and see it’s mostly melted, heat for 15 seconds and stir until it is no longer lumpy and all you have left is a silky, smooth mixture. 

5. Take your molds. Dip a spoon in your Candy Melts/chocolate mixtures, 

and then use the back of the spoon to coat the mold completely.

6. Ensure you don’t pour in any excess chocolate. If you do add, more than what is needed, simply remove/wipe away the excess.

7. Freeze the chocolate-coated mold for 15-20 mins.

8. While this is being done, prepare your set-up to fill the inside of your hot chocolate bombs.

9. Remember that plate you put in the freezer? Take that out, along with the mold.

10. Carefully remove each Candy Melt/chocolate half from each mold, 

and set these on the frozen plate, to save the molds from melting.

 

11. Spoon in whatever mix you choose to place in your chocolate bombs (mini marshmallows, hot chocolate powder, cinnamon powder,  anything you choose!)

12. Now fuse both ends of the molds together by melting the Candy Melt/chocolate mold rims, or place the top half onto a heated plate to lightly melt the edges and stick them together.

important things to remember when making cocoa bombs!

These tips will help you breeze through your cocoa bomb process:

1. Freeze a plate to make sure your cocoa bombs don’t melt when you remove them from their molds. 

2. Do not overheat the chocolate as it can and will burn.

3. When coating the sides pay careful attention to the rim as the chocolate mold halves will need to be “glued” together. If you don’t fully coat the mold cavity to the brim, the two pieces won’t connect. Make sure to take extra care to bring the melted chocolate all the way up all the
sides. You should not be able to see the color of the inside of the molds, if you can your bomb won’t be as sturdy.

There are two ways to glue mold halves:

1.  The Hot Plate Method:

Place a plate in the microwave for 2 minutes and remove. The plate will hold the heat without the risk of burning yourself.

2. Pipe Melted Chocolate Method:

Use leftover melted chocolate. Add to a piping bag or small Ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies)
Note: If you use the piped chocolate method just remember if the chocolate is too hot it will burn a hole into your bomb, so watch your temperature.

Can I make these in advance and store them safely?

Yes! You can definitely make cocoa bombs in advance. They can be frozen and stored safely for use later.

These would make great party favors, irrespective of the party theme, or occasion. How to Make Hot Chocolate Bombs the Foolproof Way