National Hot Chocolate Day is Sunday, and what better way to spend it than DIYing those trendy, cozy-looking hot chocolate bombs you’ve been seeing all over your Instagram and TikTok feeds? With these five recipes you’re sure to have enough sugary hot chocolate fun to last you until Valentine’s Day brings you even more sweetness. Stay until the end of the list for a vegan version as well!
All five of these recipes require a silicone mold.
Standard Hot Chocolate Bombs
· 24 ounces (680 g) semi-sweet couverture chocolate, high-quality bar chocolate, or candy melts
· 1 cup (128 g) mini marshmallows
· 6 Tablespoons (85 g) hot chocolate mix
For this recipe, start by chopping your chocolate into pieces and then melting it in the microwave for 30 seconds. After it has begun to melt, stir the chocolate and melt it again for another 15 seconds. Avoid melting it completely — aim for slightly less than fully melted. After taking the bowl of chocolate out of the microwave be sure your silicone mold is ready. Then, using a basting brush, lightly coat each mold with a thin layer of the melted chocolate and refrigerate for five minutes. Do this process again, and after the next five minutes of refrigeration remove the chocolate from each mold and add in your hot coco mix and marshmallows to half of your molds. To connect two molds to create your finished sphere, pipe leftover melted chocolate around the rim of one and press it lightly against the rim of the other. For an optional finished look add lines of melted chocolate on top and add some of your favorite sprinkles! Recipe is from Sugar Geek Show.
Peanut Butter Hot Chocolate Bombs
· 8 ounces chocolate wafers, chips or baking chocolate (1 cup)
· 3 tablespoons hot chocolate mix
· 3 tablespoons peanut butter creamy
Big fan of Reese’s Peanut Butter Cups candy? Start this peanut buttery recipe by microwaving your chocolate of choice in 15 second increments until smooth. Be sure to watch your chocolate carefully — avoid burning! Once melted, divide the chocolate evenly into your silicone molds, using a spoon to completely cover the edges. Freeze these for seven minutes and while doing so heat an empty plate in the microwave until warm to the touch. After the seven minutes remove your silicone mold from the freezer and pop out each chocolate sphere onto a baking sheet. Add in peanut butter and cocoa mix to half of your spheres. With the other half, warm them rim face down on the warm plate, melting them slightly. Use the melted rim as a glue to stick to the top of the full spheres, sealing them all closed. For an added decoration, cover the finished bombs with melted peanut butter. Recipe is from Julie Blanner.
Peppermint Hot Chocolate Bombs
· 1 cup milk or semi-sweet chocolate chips or 1 ¼ cup chocolate candy melts
· 3 tbsp hot cocoa powder mix
· 3 tbsp mini dehydrated marshmallows
· 2 tsp crushed peppermint candies per bomb
· ¼ cup milk chocolate candy melts for decoration
· ¼ cup white chocolate candy melts for decoration
· Pinch crushed peppermint candies for decorations per bomb
To start this minty winter recipe, melt your chocolate of choice in the microwave for 30-second increments until fully melted. After the chocolate is smooth and melted, use a small rubber spatula or spoon to evenly coat each silicone mold. Wait about five minutes for the chocolate in each mold to set, then add another layer of melted chocolate on top, being sure to cover evenly once more. Once both layers are done place the silicone mold in the freezer for at least 30 minutes to fully set. Once this time has passed remove the mold from the freezer and pop out each chocolate sphere onto a plate. As you prepare to add in your hot cocoa mix, marshmallows and crushed peppermint to half of your spheres, microwave an empty plate until warm. Once the plate is warm, place each empty sphere on it rim face down, melting them slightly. Use this melted rim as an adhesive, placing the empty spheres on top of those that are full. To decorate, melt your decorative chocolates and drizzle on the finished bombs. For extra decoction, sprinkle a pinch of crushed peppermint candies on top.
Recipe is from Kleinworth & Co.
White Chocolate Mocha Hot Chocolate Bomb
· 2 cups white chocolate candy melts
· 2 cups white hot chocolate mix
· 2 cups mini marshmallows
· ¼ cup chocolate candy melts
· 1/2 cup instant coffee
· ¼ cup gold sparkling sugar sprinkles
Need an extra pick-me-up with your hot chocolate? For this Starbucks-inspired recipe, start by melting your candy melts in the microwave according to the time listed on its packaging. Once melted, evenly coat each circle in your silicone mold with the chocolate, making sure to cover completely. Then place the mold in the freezer, letting it sit for a minimum of five minutes and only removing once firm. After they have set, remove all spheres from the mold and place them onto a plate. While adding in your hot cocoa mix, marshmallows and instant coffee to half of your spheres, microwave another empty plate until warm. After the plate has warmed, press down each empty sphere open-side-down onto it, melting the rim. Immediately press the warmed edge of the empty chocolate sphere onto the rim of a full one, joining the two halves of the bomb. To decorate, place the remaining candy melts in the microwave and once smooth drizzle over top of the finished bombs. Add sprinkles and a pinch of instant coffee for the full Starbucks effect.
Recipe is from Saving Dollars & Sense.
Vegan Friendly Hot Chocolate Bomb
· 1 cup vegan dark or milk chocolate
· ½ cup cacao bits
· 1 cup vegan marshmallows
· ¼ cup cocoa powder
· ½ cup coconut sugar
Everyone deserves the hot chocolate bomb experience, so it’s important to include recipes that are dairy-free and/or vegan! In this recipe, start by microwaving your vegan chocolate of choice until melted. Once smooth, brush the chocolate along the sides of the silicone mold, making sure to coat evenly. If the first layer is thick enough, another layer of chocolate is not required, but if the first layer is thin, let the spheres sit for five minutes before brushing another layer on top and fully sitting in the fridge. While the mold sets, microwave an empty plate until it is warm to the touch. After 10 minutes, remove the mold from the fridge and carefully pop the spheres out onto a plate. In half of the spheres add in your cacao bits and marshmallows; you can also add in optional cocoa powder and sugar if you prefer an extra chocolatey bomb. Place the empty sphere halves open-side-down onto the warm plate, melting the rim and allowing a sticky consistency to form. Immediately place the empty sphere onto the full sphere, pressing gently to hold them together. Once formed, place the hot chocolate bombs into the freezer to set for five minutes. After this, remove the bombs and decorate with a leftover melted chocolate drizzle and sprinkle of cacao bits. After a few more minutes of sitting your vegan hot chocolate magic is ready to begin!
Recipe is from Keeping the Peas.