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Add a touch of magic to your hot chocolate with Christmas Hot Cocoa Bombs. These festive treats are decorated for the holidays and perfect for parties and movie nights with the family.
When cold weather and snow hits the hot chocolate cravings kick into overdrive. If you’re looking for something a little different to serve your crew, give these decadent chocolate shells a try.
You’ve probably seen hot cocoa melts around – they’re super popular on social media like TikTok and you can even find them at your local grocery store. But it’s easy to make them at home, which means you can decorate them however you want.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
And making Christmas hot cocoa bombs at home is cheaper than buying them at the store or craft shows (they are selling for $8 apiece in my area!). Plus they’re easy to make and can even be turned into a fun holiday activity for kids and adults.
Whether you’re looking to impress guests or enjoy a cozy movie night, these festive cocoa bombs are sure to be a hit.
For more recipes like this one, try our Grinch hot cocoa bombs and hot chocolate bombs with marshmallows.
What are Hot Chocolate Bombs
Simply, these are hollow chocolate balls filled with cocoa mix and mini marshmallows. You can easily customize them for holidays and special occasions by adding fun extras like sprinkles, mini candies or using a different chocolate.
The fun happens when you serve them. When you pour hot milk over the cocoa bomb, the chocolate outer shell melts and releases the contents and creating a rich, frothy hot chocolate.
Christmas Hot Cocoa Bombs Ingredients Needed
- Milk chocolate melting wafers: use a high-quality chocolate like Ghirardelli or Merckens for best results
- Dry hot cocoa powder: store-bought or homemade mix can be used
- Mini marshmallows: make sure they are fresh
- White chocolate melting wafers: optional, for decorations
- Christmas sprinkles: adds a festive pop of color
- Milk: needed for serving, use whatever milk you have on hand.
Get the complete ingredients & directions in the recipe card below.
How to Make Christmas Hot Chocolate Bombs
Heat the chocolate in a microwave-safe bowl, following the package directions and stirring until it’s smooth.
Take a tablespoon of melted chocolate and place it into one of the mold wells. Coat the sides of the mold by pushing the chocolate up with the back of a spoon.
Add extra chocolate to thicken the edge. Remove any excess chocolate that may be left in the bottom of the mold.
Cool in the refrigerator until the chocolate is set (about 10 minutes).
After it’s set up, remove the mold from the frig and turn it over so the rounded side is facing upwards. Then gently push the center of each one and separate the mold from the chocolate shells.
Smooth the edges of half of the chocolate domes by carefully placing them on a warmed plate.
Then fill the shells with hot chocolate mix and marshmallows.
Warm the edges of the remaining domes one at a time. After warming the edge immediately attach it to a filled shell so the edges seal together. Continue with the remaining shells.
Decorating Directions
Melt the white chocolate until smooth, using package directions.
Immediately drizzle the melted chocolate over the top of the bombs and then add the sprinkles before the chocolate hardens.
How to Make a Cup of Hot Chocolate with Cocoa Bombs
Add a chocolate bomb in the bottom of a big mug, then pour a cup of hot milk slowly over it so it melts.
Tips for Making Hot Cocoa Bombs
- To avoid seizing, use short microwave bursts to melt the chocolate.
- Smaller sized marshmallows work best but you can use regular-sized marshmallows cut in 4-6 pieces if you’re in a pinch.
- Don’t overfill the shells – you want to leave a little space so it’s easier to seal.
Recipe Substitutions and Variations
These are fun to make because you can get creative for other holidays and gatherings.
- Substitute different chocolate melting wafers. Try white chocolate for the shells for a wintry look or use blue melts for a Hanukkah theme.
- Try adding candies inside like mini chocolate chips or crushed candy canes.
- For the coffee lovers, add a 3/4 teaspoon of espresso powder to the cocoa mix for a mocha-flavored drink.
- Switch up the sprinkles for other holidays like New Year’s or Valentine’s Day.
Must-Have Tools to Make Cocoa Bombs
- Silicone half-sphere molds – they’re flexible so the shells pop out more easily. Stay away from the hard plastic molds.
- Food-safe brush – to spread the chocolate in the molds if you don’t want to use a spoon.
- Food-safe gloves – these are optional but it will cut down on fingerprints on the chocolate.
Can I make hot chocolate bombs ahead of time?
Yes, you can make them 1-2 weeks in advance if you store them in a cool, dry place.
Festive Packaging Ideas for Edible Gifts
If you like making edible gifts from your kitchen, these are a great option because everyone from kids to adults enjoys them. Make them for your friends, neighbors, or for party favors. Don’t forget to include a tag or note with directions to make the cocoa.
Package cocoa bombs individually in clear or holiday-themed cello bags with tissue paper and tie the bags with a ribbon. To gift multiples, package them in small bakery boxes lined with tissue paper.
What to Serve with Hot Chocolate
Cookies are a popular choice to serve with hot cocoa. A few of our favorites are white chocolate peanut butter cookies, chewy oatmeal Craisin cookies, and 3-ingredient butter cookies.
How to Store Cocoa Bombs
Place the sealed chocolate balls in an airtight container and store in a cool, dry place for up to 2 weeks. We don’t like to refrigerate or freeze them because the excess moisture can affect the texture and appearance.
More Chocolate Recipes…
- Dalgona Cocoa {Whipped Hot Chocolate}
- Chocolate Oreo Lasagna
- Hot Chocolate Cookies with Mini Marshmallows – air fryer & oven directions
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Christmas Hot Cocoa Bombs
Equipment
- Food-safe brush (or use the back of a spoon)
Ingredients
- 10 ounces Ghirardelli milk chocolate melting wafers
- 8 tablespoons dry hot cocoa mix
- 1 cup mini marshmallows
- 2 ounces Ghirardelli white chocolate melting wafers
- 2 teaspoons Christmas-themed sprinkles
For serving:
- 8 cups hot milk, 1 cup per cocoa bomb
Instructions
- Place the silicone semi-sphere mold on a baking sheet or cutting board.
- Place the milk chocolate wafers in a small microwave-safe bowl. Warm the chocolate, following package directions, until it has melted. Stir until the mixture is smooth.10 ounces Ghirardelli milk chocolate melting wafers
- Spoon 1 tablespoon of the melted chocolate into each well of the mold. Use the back of a spoon or a brush to spread the chocolate up the sides of each well, creating a layer to cover the entire mold. As the edges start to harden, spread additional chocolate to thicken the edges. You’ll want to remove any excess chocolate that pools on the bottom of the mold by spreading it up the sides or pouring it out.
- Transfer the sheet pan to the refrigerator and let the chocolate shells cool and set for about 10 minutes.
- Remove the mold from the fridge. Flip it over so that the rounded side is facing up. Gently press the center of each well and carefully peel the silicone mold away from the hardened chocolate shell. Be careful not to apply too much pressure or you risk cracking the shell.
- Warm a small plate then place one of the chocolate shells, rounded side up, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth, even surface. Transfer the shell to a cookie sheet, edge side up. Repeat with 7 more shells.
- Add 1 tablespoon of hot chocolate mix and 6-8 mini marshmallows to each chocolate shell.8 tablespoons dry hot cocoa mix, 1 cup mini marshmallows
- Take one of the remaining shells and warm the edges on the heated plate. Carefully position it on top of a filled shell so the melted chocolate edges meet and serve as a “glue” to secure the two halves together. Continue with the remaining 7 shells.
- In a small microwave-safe bowl, warm the white chocolate according to package directions, until it melts. Stir until the chocolate is smooth.10 ounces Ghirardelli milk chocolate melting wafers
- To decorate, drizzle melted white chocolate over the top of the chocolate bombs and immediately add the sprinkles before the chocolate drizzle sets up.2 teaspoons Christmas-themed sprinkles
- To serve: place the cocoa bomb in the bottom of a large mug. Slowly pour 1 cup of hot milk over the chocolate bomb until it melts. Stir until the cocoa is smooth.8 cups hot milk
Notes
- We recommend using high quality chocolate like Ghirardelli or Merckens for best results.
- Make these for other holidays by changing the sprinkles or chocolate colors.
- Store cocoa bombs in an airtight container in a cool, dry place, for up to 2 weeks.
- Nutritional information does not include milk to make hot chocolate.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
