Hot Chocolate Bomb Recipe
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Toss these hot chocolate bombs into a mug of warm milk and you instantly have smooth, creamy, homemade hot chocolate! Add your favorite candies or sprinkles on top to make your hot chocolate even better!
Homemade Hot Chocolate Bombs
I KNOW I KNOW, it’s just barely November, but it is definitely not too early to start thinking about Christmas goodies and presents. Especially the homemade kind. So… Hear me out!
I actually shared this little recipe specifically for a brand in December 2014, but it has come to my attention that these cuties are blowing up (pardon the pun) right now.
I have loved these little guys so much (and so have the people I have gifted them to over the years) that I needed to re-share them again with you this season.
One of my favorite things about cozy weather is most definitely the excuse it gives me to drink hot chocolate. I’m not one to drink it year round, but when cold weather rears its chilly head, it’s time for a mug of sweet, smooth, milky chocolate.
With mini marshmallows, of course!
What is a Hot Chocolate Bomb?
If you’re wondering… What is going on here? How do hot chocolate bombs work?
Simple– each hot chocolate bomb is made up of essentially chocolate ganache that’s been allowed to harden into a ball/pod. When added to hot milk, it dissolves and you’ve instantly got a creamy cup of hot chocolate.
Yes, you can always take the traditional route of powdered hot chocolate mix (don’t miss my homemade hot cocoa mix!), but that takes the fun out of turning chocolate chips, heavy cream, and sweetened condensed milk into beautiful pods of ganache that melt oh-so-wonderfully in some warm milk.
Plus, these little cuties make wonderful additions to gifts, cookie trays, and party displays. Your friends, family, and party guests will love you for this one, I promise.
Hot Chocolate Bomb Ingredients
You only need 3 main ingredients for this recipe, and anything you’d like to garnish/decorate them.
chocolate chips (semi-sweet, dark, or white)
sweetened condensed milk
heavy whipping cream
Tools for Hot Cocoa Bombs:
• a mini-cupcake pan
• some mini-cupcake liners (totally optional, though!) in white or fun colors
• and a medium cookie scoop with a trigger (a medium cookie scoop holds about 1 and ½ Tablespoons)
As you can see, you don’t need a fancy hot chocolate bomb mold. That mini-cupcake pan is perfect!
Hot Chocolate Bomb Toppings
Lastly, you’ll need some kind of decorative toppings… For this batch, I chose Christmas sprinkles, mini-marshmallows, and crushed candy canes. Try adding any kind of candy or sprinkles that you like.
You may certainly leave your hot chocolate pods plain, but what’s the fun in that? Get creative and colorful!
How to Make Hot Chocolate Bombs
STEP #1
Place the chocolate chips in a large heat-safe bowl. Line mini-cupcake panwith liners (you can leave them unlined, too). Set both aside.
STEP #2
In a small saucepan over medium heat, whisk together the sweetened condensed milk and cream, stirring frequently to prevent scorching. Remove from heat when mixture just starts boiling.
STEP #3
Immediately pour heated milk mixture over chocolate chips and stir vigorously with a spatula until smooth.
STEP #4
Using a medium size cookie scoop (approximately 1 and ½ Tablespoons), scoop chocolate ganache into wells. Decorate as desired while chocolate is still soft. Refrigerate for at least 1 hour.
How to Use Hot Chocolate Bombs
To use one, bring 6oz of milk just to a boil (on the stove or in the microwave) and stir in a bomb until it is completely dissolved. If you really want to kick up the chocolate, add 2 bombs!
I’m telling you what– these hot chocolate bombs changed my hot cocoa world many years ago, and I can’t wait to whip up a batch of them this year! I might share, but it’s likely I will use a lot of them myself.
Maybe all of them.
Yes, in fact… I see a lot of mugs of steamy, creamy hot chocolate in my future.
Make sure there’s some in yours, too!
Homemade Hot Chocolate Bombs
Ingredients
- 3 and ½ cups (595g) chocolate chips semi-sweet, dark, or white
- 1 14-ounce can (420mL) sweetened condensed milk
- ½ cup (120mL) heavy whipping cream
- assorted toppings: sprinkles, crushed candy canes, marshmallows, etc.
Instructions
- Place chocolate chips in a large heat-safe bowl. Line mini-cupcake pan with liners (you can leave them unlined, too). Set both aside.3 and ½ cups (595g) chocolate chips
- In a small saucepan over medium heat, whisk together the sweetened condensed milk and cream, stirring frequently to prevent scorching. Remove from heat when mixture just starts boiling.1 14-ounce can (420mL) sweetened condensed milk, ½ cup (120mL) heavy whipping cream
- Immediately pour heated milk mixture over chocolate chips and stir vigorously with a spatula until smooth.
- Using a medium size cookie scoop (approximately 1 and ½ Tablespoons), scoop chocolate ganache into wells. Decorate as desired while chocolate is still soft. Refrigerate for at least 1 hour.assorted toppings: sprinkles, crushed candy canes, marshmallows, etc.
- To use, bring 6oz of milk just to a boil. Stir in chocolate bomb until completely dissolved. Add 2 bombs if you want your hot chocolate extra rich. Bombs cane be kept in the refrigerator or at room temperature (but they last longer in the fridge).
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Made these for Granddaughters ice skating birthday party. I used Demarle cookware so nothing sticks to them.I did put them in the freezer for about 20 min. after waiting 2 hrs. for them to set up. I also put peppermint sticks in them for something for the kids to hold onto until it hit the cup. They are delicious and adorable.
Thanks so much, Laurie!
Declan loves hot chocolate bombs! We will definitely be making these over Christmas break… love the idea of adding peppermint too
Yes! Enjoy!
It says mini muffin tins yet the pictures don’t look like mini. Also, a medium cookie scoop is too much for a mini tin. Did I miss something?
Hi, Lori– it is a mini muffin tin, and the scoop works perfectly for this amount 🙂
I agree! It looks like a regular cupcake pan. I will use that and use a large (2-1/2 tbs) scoop.
Hi, Cathy– it is a mini muffin tin.
These are so good. I make them for my grandkids and as gifts. Everyone loves them, including me!
Thanks so much, Helen!
These were so easy and delicious! I actually put these in Christmas goodie bags last year and forgot to mention they were hot cocoa bombs, so the recipients ate them like they were fudge and raved about them and asked me to make them again, which I definitely will!
Thank you so much, Andrea! That’s so funny!
Hi. I left them in the fridge for over an hour and they did not pop right out of the muffin pan so I placed them in the freezer for about 10 min and they still didn’t pop out. I had to use a spoon to get them out which left some of the chocolate in the pan and took off some of the toppings. Then when placing them in a treat bag they stuck to the bag so the inside of the bag had chocolate smears all over it.
Hmm… Not sure what happened, Alesha! I’ve never had an issue with them not setting up. Wish I could be more helpful!
Awesome! 🙂
I’m looking forward to making these hot chocolate bombs as stocking stuffers. Just wondering – how long do they last in the fridge?
Hi, Carla– they’ll last quite awhile if stored covered tightly. To be safe, use within 2 months.