You can make these for any holiday or occasion by changing the sprinkles!
❤️ Why you'll love this recipe
Making DIY hot cocoa bombs is fun! They are a great way to express your creativity as well as make homemade gifts for your loved ones.
It's fun to watch the chocolate spheres break open and release all the goodies inside when hot milk is added!
🧾 Ingredients
- You can use chocolate chips- make sure they are not imitation.
- You can also use bar type chocolate. Make sure to chop it up before melting.
- If you haven't worked with chocolate very much you may want to use the special candy melts coating that's created for candy making. It's easier to work with.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Heat for 30 seconds on medium power, stir, and repeat until the chocolate is melted and smooth.
- Cover the inside of the molds with a layer of the melted chocolate.
- Refrigerate until firm.
- Gently remove from the molds and fill half with Irish cream hot cocoa mix.
When you are ready to put the hot chocolate bomb halves together you'll carefully put one half, edge side down, in a hot pan. This melts the edge and makes it adhere to the other half.
- Seal the halves together.
- Use a little melted chocolate to add sprinkles.
- Chill to harden.
- Add to hot milk.
☕ How to use
Just drop one in a cup and pour hot milk over the top. The hot cocoa bomb will melt and release all the hot cocoa mix inside. Stir.
🥫 Storage
Store the homemade hot cocoa bombs in a waxed paper lined, air tight container at room temperature. You can also store them in the freezer or refrigerator.
💭 Tips for success
Expert tip: Using gloves while working with the hot cocoa bombs will keep fingerprints off them and they'll look prettier.
- Add a few marshmallows to the hot cocoa bomb before sealing it up.
- Taking time to add a second layer of chocolate (after the first has chilled) will make them stronger.
- Use any kind of hot milk you like: coconut milk, regular milk, low fat milk, cashew milk, oat milk, etc.
- Since we aren't tempering the chocolate the bombs can discolor after a few days. They'll still be delicious.
- Add marshmallows if you like.
- Spike it with an ounce or so of Bailey's Irish Cream or your favorite liqueur.
- Add some chopped up milk chocolate for an even richer flavor.
- The number of bombs you get is somewhat determined by the size of the mold you use. These are the large molds.
👩🏻🍳 Frequently asked questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Nope! They can be held at room temperature unless it's hot in your house.
Yes they can. You'll need to wrap them well in plastic wrap, then place them in a sturdy, air tight container.
You want the sphere to be large enough to hold your hot chocolate mix and any additions like marshmallows that you plan on adding.
🥄 Cook along!
Easily follow along on your phone.
📚 Related recipes
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Irish Cream Hot Chocolate Bombs
Print Add to CollectionEquipment Needed
- hot chocolate bomb mold
- decorating bags
Ingredients
- 10 oz dark chocolate chips, I used Ghirardelli
- 8 oz Irish Cream hot chocolate mix, or 6 packets
- 4 oz sprinkles
Instructions
Melt Chocolate
- Place the chocolate chips in a microwave safe bowl.
- Heat for 30 seconds on medium power, stir, and repeat until the chocolate is melted and smooth.
Fill the Molds
- Add a spoonful of melted chocolate into the cavity of each mold.
- With the spoon or a soft pastry brush pull the chocolate up the sides of the mold and thoroughly cover the entire insides of each.
- Place in the refrigerator to set for at least 10 minutes.
- Remove the mold from the refrigerator and use just enough melted chocolate to thicken just the inside edge of each of the molds. You want to use a pastry bag, if possible, and add a double layer right at the top of the mold. This will strengthen the seam when you put the two halves together.
- Set back in the refrigerator until hardened.
- Take out of the refrigerator and remove each chocolate from mold carefully. Set aside.
Assemble
- Using a small frying pan, heat the pan over medium heat for approximately 20 seconds - just enough to warm it up.
- Place one of the chocolate halves upside down in the frying pan to melt off just the edge and create a smooth, flat edge that's melty.
- Carefully remove after just a few seconds and place on a wire rack. If it gets to soft it will collapse so be careful. Fill the chocolate half with the Irish cream hot chocolate mix, approximately 1-½ tablespoons per bomb (one 1.5 oz packet).
- Place another empty half shell upside down on the frying pan and melt the edges for just a few seconds until smooth.
- Place that half immediately on top of the half filled with hot chocolate mix. Set in place and gently press together.
- Using a clean finger, smooth the seam to clean up any excess chocolate and to cover any thin edges.
- Set aside. Repeat with all remaining chocolate halves.
Decorate
- Place the remaining melted chocolate, place in a piping bag or a sandwich bag. Snip off a very small hole in the tip and quickly drizzle the melted chocolate across each of the bombs.
- Immediately cover with sprinkles before the chocolate sets.
- Allow the chocolate to harden before removing and storing.
To Use
- Place the bomb in a mug. Slowly pour over 8-12 ounces of hot milk. Stir until the chocolate melts and mixture is smooth. Enjoy!
Notes
- Add a few marshmallows to the hot cocoa bomb before sealing it up.
- Taking time to add a second layer of chocolate (after the first has chilled) will make them stronger.
- Use any kind of hot milk you like: coconut milk, regular milk, low fat milk, cashew milk, oat milk, etc.
- Since we aren't tempering the chocolate the bombs can discolor after a few days. They'll still be delicious.
- Add marshmallows if you like.
- Add some chopped up milk chocolate for an even richer flavor.
- The number of bombs you get is somewhat determined by the size of the mold you use. These are the large molds.
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