How long are hot chocolate bombs good for

Here are the best how long are hot chocolate bombs good for topics edited and compiled by us

Video how long are hot chocolate bombs good for

Hot chocolate bombs are decorated chocolate spheres filled with hot cocoa mix or chocolate ganache and lots of mini marshmallows. You drop them into a mug of hot milk and they melt into delicious hot chocolate.

dark chocolate hot cocoa bombs drizzled with chocolate and topped with edible glitter or sprinkles

What’s more wonderful than a mug of hot chocolate on a cold winter’s day?

Perhaps if that hot chocolate comes in a delicious and beautifully decorated little package like a hot chocolate bomb it could be more wonderful!

Table of Contents

What are hot chocolate bombs?

  • They are hollow chocolate spheres filled with either powdered hot cocoa mix or chocolate ganache and marshmallows.
  • You add them to a mug of hot milk or water, allow them to melt, and stir them into a delicious hot chocolate.

These balls of chocolate goodness are seriously amazing. They look festive and fun and make hot milk taste delicious.

Beautifully decorated hot chocolate bombs are topped with sprinkles, marshmallows, and edible glitter.

Who invented hot chocolate bombs?

I have no idea who made the very first hot cocoa bomb or I’d give them credit here. But a reader wrote asking how to make hot chocolate bombs recently so I got into the kitchen to experiment.

I spent days trying out various methods for making the chocolate shells using three different molds. Then I experimented with a variety of fillings and I decided to share all of them with you so you can choose the best and easiest method to make these trendy chocolates.

So, grab yourself a cup of hot cocoa and settle in for a while. This tutorial is very detailed!

Let’s start by talking about chocolate.

chocolate bars, blocks, wafers, and shapes on a white and black marble slab

Best chocolate to use to make your hot chocolate bombs.

Pure Chocolate

  • Pure chocolate contains cocoa butter which melts at body temperature so it gives the chocolate a luxuriously smooth texture when it melts on your tongue.
  • The flavor is decadently rich and delicious.
  • When pure chocolate is in temper it has a wonderful snap and shine.

I highly recommend using pure chocolate to make your hot chocolate bombs however pure chocolate must be tempered. You cannot simply melt it and hope for the best. That will not work.

Why do you need to temper pure chocolate?

  • Cocoa butter contains crystals that are stabilized at certain temperatures. When you temper the chocolate you need to either heat the chocolate slowly so that it never goes out of temper or you need to heat it to a temperature where all the crystals break apart before cooling to get the crystals to form the proper type of crystal structure.
  • Chocolate bars, callets, or chips, that you purchase from the store are already in temper but once you melt them they need to be tempered again.
  • When tempered chocolate is poured into a mold it shrinks slightly as it cools and hardens so it’s easy to remove from the molds.
  • If you do not properly temper your chocolate it will NOT harden properly and it will not retract from the mold, meaning it will stick to the mold and you won’t be able to remove it.
  • Also, untempered chocolate will develop bloom which means it will become streaky or spotty.

Tempering chocolate doesn’t have to be hard but it can take a bit of practice. I’m going to share the two easiest methods for tempering chocolate below.


See the recipe to make Valentine’s Day Hot Chocolate Bombs, here.

Can you make hot chocolate bombs with chocolate chips?

  • Yes, but be sure to check the ingredients label. If they contain cocoa butter, chocolate chips must be tempered in order to make hot cocoa bombs.
  • Be aware that chocolate chips are made with emulsifiers to keep them from melting in cookies. They do not melt as quickly or as easily as other chocolates, so not only will they melt more slowly in the microwave or on your stovetop they will also melt more slowly in your mugs of hot milk when you make your hot chocolate.

How to temper chocolate the easy way in the microwave.

  • Finely chop or grate 16 ounces of chocolate and place in a microwave-safe bowl. You want tiny uniform pieces of chocolate for this tempering method.
  • Heat on high at 10-15 second increments, stirring after each, until melted. As you get close to melting, cut the heat to 50% power.
  • You need the chocolate to melt and stay within the tempering range of:
    • 88-91 degrees Fahrenheit for dark chocolate
    • 86-88 degree Fahrenheit for milk chocolate
    • 82-84 degrees Fahrenheit for white chocolate
  • If the temperature of your chocolate goes above these numbers, you will have to heat it up to 110-120 degrees and use the seeding method below.

You can use this method with any chocolate bar that you purchase from the grocery store, but I recommend using either Callebaut semi-sweet chocolate bars or Peter’s Burgundy Chocolate Bars. Both come in large 10 or 11-pound blocks.

callebaut couverture semi-sweet chocolate callets 811

Couverture Chocolate Callets

I use Callebaut Couverture Chocolate Callets to make my chocolate bombs and temper them using the seeding method.

If you have never tempered chocolate, I highly recommend purchasing these chocolate callets. I have taught dozens of students how to temper chocolate using Callebaut callets and every single student has had success tempering their chocolate the very first time.

The callets may look like chocolate chips but they are not. These little chocolate wafers are meant to melt easily unlike chocolate chips which contain stabilizers so that the chips hold their shape when baked in cookies.

Plus, they are made with the most delicious Belgium chocolate.

Pouring creamy and smooth chocolate ganache into a white bowl.

Seeding Method of Tempering Chocolate

  • Melt 12 ounces of dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F.
  • Begin to cool the chocolate by stirring in about 2 ounces of chocolate. Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
  • Check the temperature of the chocolate.
  • Continue to sprinkle in small amounts of the chocolate callets and stir to cool the bowl of chocolate.
  • Be sure to always scrape the sides of the bowl. You do not want the chocolate to harden around the edge of the bowl.
  • Your goal is to get the chocolate to 88-91 °F for dark chocolate; 86-88°F for milk and 82-84°F for white.
  • Once the chocolate reaches that temperate, remove any unmelted chocolate pieces. If there aren’t many pieces you can also just dissolve them using an immersion blender. If there are too many, however, you don’t want to do that as you will run the risk of cooling the chocolate too much.

Can you melt chocolate without a microwave?

  • Yes.
  • Alternatively, you can melt your chocolate in a double boiler set over low heat.
    • Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
    • Fill the bowl with chocolate and heat on low stirring often until melted.
    • Continue to heat until the chocolate reaches the appropriate temperature.
    • Then remove from the heat and follow the instructions above.

dip a metal spatula in your tempered chocolate then set aside for five minutes to see if the chocolate hardens and looks shiny

How to know if chocolate is in temper?

  • Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate.
  • Shake it, to remove the excess chocolate then set it aside at room temperature.
  • In 3-5 minutes, the chocolate should harden and look shiny.
    • Alternatively, you can spread a small amount of chocolate on a piece of parchment paper and allow it to air dry for 3-5 minutes. It should peel off the paper and snap when broken.
  • While you are waiting, be sure to stir your bowl of chocolate, to make sure it doesn’t cool too much around the edge.
  • If your test chocolate has hardened and looks shiny be sure to check the temperature of your bowl of chocolate before proceeding to make your chocolate balls.
  • The chocolate will have cooled slightly and will need to be warmed slightly!
  • Heat it in the microwave for about 5 seconds then remove and stir and check the temperature. Do not let it go above temper temperature (91° dark, 88° milk, or 84° white). If it does, you have to start this whole process over again.
  • You are now ready to fill your molds with chocolate.

When chocolate is out of temper it blooms and develops spots and streaks.

Can I skip tempering pure chocolate?

  • NO!
  • If you do not temper your pure chocolate the chocolate will be soft, streaky, spotty, or even chalky.
  • The chocolate that is pictured above is all out of temper. The bloom (white spots and streaks) did not develop right away, however. The chocolate looked fine the first day but bloomed later the next day.
  • Also, as I mentioned above, chocolate that is not in temper will not harden properly and it will stick inside your molds.
  • If you are using silicone molds you will still be able to remove the chocolate from the molds but know that your chocolates will develop bloom eventually.
  • If you are using polycarbonate or plastic molds you will not be able to get the chocolate out of the molds. You will need to wash it out using hot water.

Can I use compound chocolate (candy melts) to make hot cocoa bombs?

  • Yes, compound chocolate, also known as, confectionery coating, candy melts, melting wafers, or almond bark can be used to make hot chocolate bombs.
  • Compound chocolate contains vegetable oil typically palm kernel oil instead of cocoa butter so it does not need to be tempered.
  • This type of chocolate is easy to melt and it hardens beautifully without any fuss.
  • The flavor is not nearly as nice as pure chocolate made with cocoa butter but it does have an acceptable chocolate flavor. I particularly like using white compound chocolate to make many of my treats including my Candy Cane Chocolate Cups.
  • Some popular brands of compound chocolate are Wilton Candy Melts, Ghirardelli Melting Wafers, Merckens Confectionery Coating, and Great Value Almond Bark. I particularly enjoy the flavor of Peter’s White Caps but they are more difficult to find unless you are able to find them at a cake/candy decorating store or are willing to purchase a 25-pound case (which I do often).

heat white candy melts in a microwave-safe bowl for 30-second burst of high power, stirring after each, until melted

How to melt candy melts.

  • Pour your candy melts into a microwave-safe bowl and heat on high power for 30 seconds then remove and stir.
  • Repeat this process until most of the chocolate is melted.
  • Then heat at high power for 15-second increments, stirring after each, until completely melted.
  • Alternatively, you can melt your chocolate in a double boiler set over low heat.
    • Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
    • Fill the bowl with chocolate and heat on low stirring often until melted.

Check out my chocolate making tips page for a more detailed tutorial discussing the differences between the types of chocolates and their melting methods.

Can I use colored candy melts?

  • Absolutely! You can use any colored Candy Melts wafers to create your chocolate bombs.
  • If you want to color white candy melts be sure to use oil-based candy color, not water-based icing coloring.


You can use compound chocolate (candy melts) to make these colorful Conversation Heart Hot Chocolate Bombs for Valentine’s day.

For the big game you can use pure milk and white chocolate or light cocoa and white candy melts to make Football Hot Chocolate Bombs.

Traditionally hot chocolate bombs are round, but they can be made in fun shapes too!

You can use polycarbonate half-sphere molds, plastic ornament balls, or a silicone half-sphere mold to make hot chocolate bombs.

What mold should I use to make hot cocoa bombs?

You have three choices when it comes to molds to make your hot cocoa bombs.

polycarbonate half-sphere molds

  • This is my absolute favorite mold to use to make chocolate bombs.
  • The molds are made of durable FDA approved plastic and have a beautiful smooth finish and a flat surface.
  • You simply fill the cavities in the mold with chocolate, dump out the excess chocolate, scrape the excess chocolate off the mold, and allow the chocolate to harden. It takes seconds to make 6 half-spheres of chocolate.
  • These molds are an investment as they are a little more pricey than the other options however, they will last for years.
    • I have polycarbonate chocolate molds in my candy studio that are almost 30 years old and they look as beautiful today as they did when I purchased them. If you plan to make and sell your hot cocoa bombs I would highly recommend getting these molds. They will save you so much time that they are totally worth the investment.
  • The 6-cavity mold that I used creates chocolate bombs that are 2 1/4 inches in diameter. They are the perfect size to fit into a traditional coffee mug.
  • The polycarbonate molds are available in many different sizes though. You can find 2.5-inch molds or smaller 2-inch molds.

silicone half-sphere molds

  • You will get a nice shiny surface on your chocolate spheres when you use silicone molds.
  • They are a bit more tedious to fill, however. You need to “paint” the chocolate into the molds.
    • I have seen more people fill the entire mold and dump out the chocolate but it is a huge mess so I prefer the painting method when using a silicone mold.
    • You can cut the mold into individual molds, however, making it far easier to fill and dump.
  • The nice thing about silicone molds is that you can easily remove the chocolate spheres from the molds. They will not stick.
  • I used Freshware silicone half-sphere molds which make 2.8-inch chocolate bombs. You can find silicone molds that make smaller 2.04-inch chocolate bombs.
  • NOTE: DO NOT spray the molds with baking spray.

plastic ornament balls

  • Use FDA food approved plastic ornament balls as molds to create your chocolate hot cocoa bombs.
  • They are plastic balls that come apart so you can fill each half of the ball with chocolate.
  • They are cheap and really easy to use.
  • The challenge with using these plastic ornaments is that the plastic is relatively thin and it shrinks in the freezer as it cools and it can shrink faster than the compound chocolate which makes the chocolate crack. Be sure to set your timer when using these molds. You will want to get them out of the freezer as soon as the chocolate hardens. No worries when using pure chocolate as you will refrigerate the molds unless of course, your chocolate is not properly tempered, then it will stick inside the molds.

A mug of hot cocoa surrounded by milk, dark, and white chocolate hot cocoa bombs.

hot chocolate bomb fillings

  • hot cocoa mix
    • You can use a store-bought hot cocoa mix or you can make homemade. How cocoa mix is the typical filling for your hot chocolate bomb. Easy to use and has a great shelf life. I share a recipe to make homemade hot chocolate mix in the post below.
  • chocolate ganache
    • If you want your hot chocolate bombs to taste decadently delicious then fill them with chocolate ganache instead of hot cocoa mix.
    • Chocolate ganache is simple to make using chocolate and heavy whipping cream and will give your hot chocolate a far superior flavor.
    • The only disadvantage to using chocolate ganache is its shelf life. Ganache will stay fresh for two weeks if stored at room temperature. So, if you fill your chocolate spheres with ganache be sure to let your recipients know they should be consumed within two weeks of the date you made them. I bet they disappear much sooner!
  • marshmallows
    • Depending on the size of your chocolate bombs, you can use tiny dehydrated marshmallows, mini marshmallows, or homemade marshmallows cut into small squares (see my recipe for homemade marshmallows, here).
    • You can even find those fun brightly colored fruit-flavored dehydrated marshmallows that they use in cereal.
  • coffee
    • You can opt to make mocha bombs by filling them with your favorite instant coffee or you can blend the coffee with hot cocoa mix.
  • booze
    • If you want to make boozy hot cocoa bombs you’ll want to mix your favorite liquor into the chocolate ganache to create a deliciously boozy chocolate filling. Be sure to check out my Boozy Hot Chocolate Bombs recipe post and video.
  • flavorings
    • Peppermint – Grind candy canes into a fine powder using a food processor and stir into your hot cocoa mix or add peppermint extract to your chocolate ganache filling.
    • Gingerbread – Add gingerbread spices to your hot cocoa mix.
    • Pumpkin Spice – Fill your dark chocolate or white chocolate shells with pumpkin spice ganache.
    • S’ Mores – Grind up graham crackers into a fine powder and add to your hot cocoa mix. Be sure to use lots of marshmallows. Top the chocolate bomb with graham cracker crumbs and some tiny dehydrated marshmallows.
    • Mexican Hot Chocolate – Add a pinch of cayenne pepper and cinnamon to your hot chocolate mix.
    • Peanut Butter Hot Chocolate Bombs – Blend together 50% Reese’s Peanut Butter Chips with 50% white candy melts to create your shells then fill them with hot cocoa mix and marshmallows.
    • Eggnog – You can either use powdered egg nog mix or you can fill your chocolate shells with white chocolate eggnog ganache.
    • Chocolate Hazelnut – Simply fill your chocolate bombs with Nutella or other chocolate hazelnut spread.
    • Biscoff – Make delicious white chocolate ganache using Biscoff spread and use it to fill your chocolates.
  • coffee creamers – You can add your favorite powdered coffee creamer to your hot cocoa mix or add liquid coffee creamers to your chocolate ganache to add dozens of different flavors to your fillings.

Dark chocolate hot cocoa bomb topped with galaxy sprinkles and packaged in white wave cupcake wrappers.

sprinkles and toppings

  • Make your chocolate bombs look festive and fun by drizzling chocolate over the top and adding sprinkles, colored sugar, edible glitter stars, or other toppings like cookie crumbs or crushed candy canes.
  • Don’t go overboard with the toppings as they will just sink to the bottom of your mug of hot chocolate.

Other supplies you’ll need to make your chocolate bombs:

  • microwave-safe bowls or a double boiler
  • silicone spatula
  • offset metal spatula
  • metal bench scraper (or use a putty knife that’s only used for chocolate work)
  • optional, food-use only paintbrush if you plan to use silicone molds
  • food handling gloves are imperative when working with chocolate that you wear gloves so that you
  • disposable pastry bags or parchment paper cones
  • parchment paper or wax paper set on cookie sheets or cutting boards
  • an instant-read thermometer is a must if you plan to temper pure chocolate (my favorite is a Thermapen)

Where can I buy hot chocolate bombs molds?

You can find the supplies needed to make these hot cocoa bombs from Amazon. I earn a small commission at no extra cost to you when you use any of the affiliate links in this post.

Let’s get started.

Watch the video to see the step-by-step process for making these hot cocoa bombs using the various methods and a variety of chocolate.

I’ve also tried to include some step-by-step photos below but you’ll get a much better visual of the process by watching the video.

Fill half-sphere cavities with chocolate then invert and allow the excess chocolate to drip out. Scrape the top edge of each chocolate sphere and allow to harden before removing the chocolates from the mold.

Hot Chocolate Bombs Molds

In this tutorial, I will show you have to use several hot chocolate bombs molds. You can use a polycarbonate mold, a silicone mold, and even a plastic ornament mold to make round hot chocolate bombs.

I can’t wait to share more fun hot chocolate bomb mold ideas in future posts.

Making chocolate spheres using a polycarbonate mold.

  • Fill the half-sphere cavities in your mold completely with chocolate.
  • Turn the mold upside down over your bowl of chocolate and allow the excess chocolate to drip out.
  • If the bowl is large enough you can completely invert the mold over top. If not, then move it over a piece of parchment paper.
  • Tap the side of the mold a few times to encourage all of the excess chocolate to drip out of the mold.
  • Use an offset spatula to scrape off the excess chocolate.
  • Set the mold upright and use a metal bench scraper or putty knife to scrape over the mold to ensure all of the excess chocolate has been removed.
  • If your room is cool at about 68-70 degrees Fahrenheit (20-21° C) you can leave your chocolate sitting on your table until the chocolate hardens. If not, just pop it into the refrigerator until the chocolate hardens. That will take about 10-15 minutes.
  • To check to see if your chocolate has retracted from the mold, look on the underside of the mold to see if the chocolate looks all one color.
    • You will notice in the video that I turn the mold upside down. I actually suggest you do not do that, as the chocolate can fall out of the mold. It was easier for me to film it by turning it over.
    • You should lift the mold up over your head to look for dark spots. If you see dark spots, the chocolate is still wet in those areas. Chill it for a few more minutes.
  • To remove the chocolate from the molds you can simply slide them out of the cavities or you can place a cutting board or cookie sheet on top of the mold, flip it over, and allow the chocolates to fall out.
  • If the chocolates won’t come out of the mold, place the mold back in the refrigerator for a few more minutes and try again.
  • After waiting for a while for the chocolate to harden, if it just won’t come out of the mold that means your chocolate was not in temper. You will have to wash the chocolate out of the mold using hot water and try again!

Tips for ensuring shiny chocolates.

  • Make sure your molds are clean and dry before using them.
  • I recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.

Can I use compound chocolate (candy melts) in a polycarbonate mold?

  • Yes, you can.
  • If your candy melts are too thick they will be tricky to mold using this method. You can thin out thick candy melts using Paramount Crystals or Wilton EZ thin. See more detailed information on my chocolate making tips page.
  • If they are too thin you will need to add a second layer to your chocolate spheres.
  • If you use compound chocolate, be sure to chill the chocolates in the freezer.

Make hot chocolate bombs using a silicone mold.

Use a silicone mold to make hot chocolate bombs.

  • Fill the mold about 1/3 full with tempered pure chocolate or melted compound chocolate (candy melts, etc.)
  • Use a paintbrush to brush the chocolate up the sides of the mold.
  • If the chocolate pools in the bottom of the mold continue to brush it up around the sides until the edges are well coated.
  • If your chocolate is thick you can just leave the mold upright and pop it into the refrigerator (or freezer, if using compound chocolate/candy melts) until hardened.
    • Always allow pure chocolate to harden at room temperature (if your room is cool) or in the refrigerator.
    • Always put compound chocolates (candy melts) into the freezer to harden.
  • If you are using candy melts or thin chocolate I recommend flipping the mold upside down and setting it on a parchment paper-lined baking sheet before chilling.
  • Allow the mold to chill for about 10 minutes just until the chocolate hardens then remove the mold and if needed, brush another coat of chocolate around the top edge of the mold.
  • Chill again until the chocolate hardens.
  • To remove from the mold, tug on the silicone mold right around the chocolate you want to remove and the chocolate will pop out.

Can I pour the chocolate into the silicone mold then dump it out instead of painting it in?

  • Yes, you can but you may find it easier to cut your silicone mold so that you have six individual molds.
  • Then you can easily fill one mold with chocolate before turning it upside down to allow the excess chocolate to drip out.
  • I’ve seen people do this method with the entire mold filled and it is a huge mess.

NOTES regarding compound chocolate (candy melts)

  • Work quickly and get your mold into the freezer quickly. If candy melts are allowed to air-dry they can become spotty or streaky. If you see the candy melts starting to harden get the mold in the freezer.
  • If you are using compound chocolate do not allow the spheres to be in the freeze for too long. If the chocolate becomes too cold it may crack.

milk chocolate hot cocoa bombs decorated with red heart sprinkles, fall leaf sprinkles, and white chocolate drizzles

Make your chocolate spheres using a plastic ornament.

  • Pull the two pieces of your plastic ornament apart. Make sure they have been washed and dried fully before using. I also recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.
  • Pour chocolate into one half of the mold filling it completely.
  • Tap the mold a few times to remove air bubbles.
  • Turn the mold upside down over your bowl of melted chocolate and use the end of your spatula to tap the mold allowing the excess chocolate to drip out.
  • Use your metal spatula to scrape away any excess chocolate around the edges of the mold.
  • Place the mold, open side down, onto a piece of parchment paper. This will allow the chocolate to cool towards the edge and not towards the bottom of the mold.
  • Repeat filling the second half of the ornament mold.
  • If using candy melts immediately place the chocolate half-spheres into the freezer for about 5 minutes. If you are using pure chocolate you can continue to fill your molds and allow your chocolate to harden at room temperature or you may place the chocolate in the refrigerator.
  • If using candy melts and chocolate spheres look thin I would suggest adding a second layer.
  • You can repeat the process by filling the mold with chocolate, inverting it, and allowing excess to drip out, or you can paint chocolate around the top edge just to fill in the thin area.
  • If you are using pure chocolate or thicker candy melts the second layer will not be necessary.


  • Once the chocolate has hardened you will notice that there are no dark spots on the underside of the mold and you should easily be able to slide the chocolate out of the mold.
  • If it sticks, place the mold back in the refrigerator or freezer to harden for a minute then try again.
  • Be cautious of the timing as the compound chocolate may crack if it is left in the freezer for too long.

Fill chocolate shells with chocolate ganache to make hot chocolate bombs.

Add fillings.

  • As I mentioned, you can fill your chocolate spheres with hot cocoa mix or chocolate ganache.
  • The amount of filling you can use will be completely dependent on the size of the chocolate balls.
  • I used 2-4 tablespoons of homemade hot cocoa mix or chocolate ganache in each ball. See the recipes below.
  • Smaller chocolate bombs will hold less hot chocolate mix or ganache but they will also go into smaller coffee mugs and have less hot milk poured over them so they should taste great with less filling.

Make homemade hot chocolate mix by sifting together:

  • 1 cup Dutch-processed cocoa powder
  • 2 cups powdered sugar
  • 2 teaspoons corn starch
  • 1 teaspoon vanilla powder (optional)
  • 2 1/2 cups dry milk powder
  • 1 cup finely grated dark chocolate (you don’t need to sift this, just mix it in using a whisk)
    • You could skip the grated chocolate altogether (but I wouldn’t) or use mini chocolate chips instead.

Make the chocolate ganache by:

  • Bringing 1 cup of heavy cream to a simmer over medium heat.
  • Pour it over 16 ounces of finely chopped chocolate and allow it to rest for about 3 minutes.
  • Stir to create an emulsion (stir in small circles in the center of the bowl, then slowly open up the circle, incorporating all the chocolate into the cream) until the chocolate and cream come together.
  • Allow the ganache to cool until it’s cool to the touch before spooning or piping it into the chocolate spheres.

Hot Chocolate Bombs with Marshmallows

  • Sprinkle as many marshmallows as you can fit on top of a hot cocoa mix or chocolate ganache.

Melt the chocolate on the top edge of one of the chocolate spheres and press it over top of another to seal the edges together.

How to seal hot chocolate bombs?

  • Heat a skillet on low heat for 20 to 30 seconds (just long enough to warm up the pan.)
  • Pick up one of the empty chocolates and hold it with the open side down.
  • Set it in the warm pan, and allow it to melt slightly.
  • Lift the chocolate sphere out of the pan then set it over one of the filled chocolates, pressing the two halves together gently to seal them together.
  • Repeat.
  • Once the pan cools too much to melt the edges of your chocolates then clean the pan and reheat it. Do not heat the pan filled with any chocolate as it will burn.
  • Watch the video to see how this is done.

Drizzle chocolate over your hot chocolate bombs then top with sprinkles, colored sugar, edible glitter, or mini marshmallows.

Decorating your chocolate balls.

  • Pipe a thin drizzle of chocolate over the top of the chocolate balls then immediately add sprinkles, edible glitter, nuts, cookie crumbs, or marshmallows.
  • You can really have fun decorating chocolate bombs and I can’t wait to show you lots of fun ideas soon.

How to store hot chocolate bombs?

  • Chocolate bombs filled with hot cocoa mix will stay fresh if stored at room temperature for up to 2 months.
  • If your chocolates are filled with chocolate ganache, they should be consumed within 2 weeks.
  • Chocolate will stay freshest if stored in an airtight container but these can definitely be stored in boxes or cellophane too.

Package your hot chocolate bombs to give as gifts. Place them in cupcake wrappers then wrap in cellophane or package in cupcake boxes.

How to package hot chocolate bombs?

  • Set your chocolate bombs into cupcake wrappers. This will give them a nice flat bottom so they do not roll around.
    • For chocolate bombs that are 2 – 2 1/4 inches in diameter, I prefer to use these pretty wave cupcake wrappers.
    • For larger chocolate bombs traditional cupcake wrappers work best.
  • Then you can individually wrap them using clear cellophane or printed cellophane bags.
  • If you want to give them as gifts or sell them in a grouping you can package them in cupcake boxes that have cardboard inserts to keep them separated or in clamshell cupcake boxes.

Can you ship hot chocolate bombs?

  • Yes, but be aware that they are very delicate and need to be wrapped and packaged well.
  • I would recommend packaging them in plastic clamshell boxes.
  • You will want to wrap them in a piece of plastic wrap before fitting them down into the cavities in the box. The plastic wrap will keep them from moving around as the plastic wrap will “stick” a bit to the plastic, holding them in place.
  • Then be sure to set some bubble wrap or foam packaging over top of the chocolate spheres if there is space in between the tops of the chocolate bombs and inside the lid of the box. The food-safe plastic wrap will keep the chocolate from touching the bubble wrap or foam.

Fill a mug halfway with very hot milk. Then drop in a hot chocolate bomb and pour more hot milk over top. Allow the chocolate to melt then stir to make delicious chocolate chocolate.

How to use hot chocolate bombs?

  • Fill a coffee mug or hot cocoa mug halfway with steaming hot milk.
    • To heat your milk you can use the microwave or a pan on the stove. Bring it to a simmer, where it just begins to bubble) then remove and pour into your cups.
  • Then gently drop a hot cocoa bomb into the milk.
  • Pour a little more hot milk over top and allow the chocolate to melt.
  • Stir then enjoy a delicious cup of hot chocolate.
  • If using a small 2 1/4 inch chocolate bomb you’ll use 8-10 ounces of milk.
  • If you use larger chocolate bombs I recommend using 12-16 ounces of milk.

Will hot chocolate bombs work with water?

  • Yes, you can serve your hot chocolate bombs in a cup of very hot water instead of milk, but your hot chocolate will have a richer, creamier flavor if you use milk.
  • To make your hot chocolate using water, bring your water to a boil then pour the water over a hot chocolate bomb and allow the chocolate to melt then stir until well blended.
  • If you are melting your hot chocolate bombs in water because you need the hot beverage to be dairy-free, then be sure to use dairy-free hot cocoa mix or chocolate ganache made with water or fruit puree instead of heavy whipping cream.
  • I’d recommend making the chocolate shell a bit thicker if you plan to use water instead of milk so that your hot chocolate has a richer, more chocolatey flavor.

Are hot chocolate bombs good in coffee?

  • Absolutely! You can melt hot chocolate bombs in a cup of coffee to add a chocolatey flavor.
  • Simply skip adding cream creamer and instead add a hot chocolate bomb to your coffee.
  • If you make homemade hot chocolate bombs you can even fill them with your favorite coffee creamer instead of the hot cocoa mix.
  • I gave hot chocolate bombs filled with chocolate ganache to my parents for Christmas and they melted them in their coffee every morning for a week. They loved it and requested I make more!

Assorted hot chocolate bombs made using dark, milk, and white chocolate are decorated with sprinkles, marshmallows, and edible glitter.

The Sugar Academy Chocolate Making Courses

If you’d like to learn more about the art of making chocolate, be sure to check out my online video chocolate making classes at The Sugar Academy. Save 20% off any class using coupon code HUNGRYBLOG20.

Hot Chocolate Bombs Recipe

See more tips and faqs below the recipe.

How long will hot chocolate bombs last?

  • If you have used pure melted and tempered chocolate to make your bombs and filled them with powdered hot cocoa mix, they will stay fresh until the expiry date of the hot cocoa mix. They could essentially last for 6-12 months, but I recommend you use them within 2 months for the best flavor and texture.
  • If you make your hot cocoa bombs using candy melts, almond bark, or melting wafers, they should be eaten within two months. Once the candy melts have been melted and molded, they tend to begin to lose their flavor. They won’t be bad, or moldy, but they will begin to be less flavorful over time.

Are hot chocolate bombs gluten-free?

  • They can be if you use gluten-free chocolate and gluten-free hot cocoa mix.
  • Vanilla can have gluten in it which will be the problem with most chocolates, so be sure to use gluten-free chocolate if needed.
  • Cocoa powder is gluten-free but many powdered hot cocoa mixes are not. Swiss Miss does make a gluten-free hot cocoa mix as do several other brands. Just be sure to check the label.
  • Plus sprinkles and many toppings may not be gluten-free either. Be sure to look for sprinkles that are labeled as gluten-free.
  • Dandies Marshmallows are gluten-free, vegan, and dairy-free plus they are really delicious!

Are hot chocolate bombs dairy-free?

  • They can be if you use dairy-free chocolate and fill them with dairy-free hot cocoa mix.
  • Typically they are not dairy-free, as they are made with hot chocolate mix that contains dairy, like my recipe which includes powdered milk.

Can hot chocolate bombs be frozen or refrigerated?

  • I do not recommend freezing or refrigerating any chocolate, as freezing affects the texture of chocolate and both freezing and refrigerating can cause condensation (beads of water on the outside of your chocolate spheres), but if you absolutely need to freeze your hot chocolate bombs you will need to wrap each chocolate sphere in plastic wrap then overwrap them in paper towels (which will help to wick up any condensation) and place them in an airtight container.
  • Thaw them overnight in the refrigerator then set them on your counter and let them come to room temperature, for at least a few hours, before opening the container and unwrapping the chocolates.
  • I have seen other bloggers that are making their chocolate bombs by simply melting chocolate (not tempering it properly) so their chocolate is soft and will never set up properly. They are telling their audience to refrigerate their hot chocolate bombs and to use them within 24 hours, but if you temper the chocolate properly or use candy melts you should not refrigerate your chocolates and you don’t need to.

Help! My hot chocolate bombs keep breaking.

  • If your hot cocoa bombs keep breaking the chocolate shell was either too thin or you did not get them sealed properly.
  • When making hot chocolate bombs, you can get the chocolate shell pretty thick. The more chocolate the better! Am I right? Thicker chocolate shells may take longer to melt, but it’s better to have the shell thick so it doesn’t break.
  • If your chocolate balls keep falling apart at the seam, you can always pipe a line of chocolate around the seam. I suggest you make sure to melt the top edge of one half of the chocolate sphere well then seal the two half-spheres together. The ball should hold together once the chocolate hardens.
  • If you are selling them, you certainly don’t want them to break when your customers take them out of the box.

Hot chocolate bombs drizzled with chocolate and decorated with sprinkles, edible glitter, non-pareils, marshmallows, and jimmies

How to sell hot chocolate bombs?

  • The price you can charge for a hot chocolate bomb will depend on where you live. Here in Ohio, where the cost of living is very cheap compared to other parts of the country, stores are selling hot chocolate bombs for $4-$5 each, and home-based bakers are selling them for $3-$5.
  • You may be able to charge up to $8 per hot chocolate bomb if you live in a big city.
  • Just be sure to use really good pure chocolate if you plan to charge for them, especially if you can charge $5 or more. I’ve heard complaints from friends who purchased hot chocolate bombs from stores and home-based businesses and were really disappointed with the flavor and they felt ripped off based on the price.

Can I make hot chocolate bombs at home and sell them?

  • It depends on where you live. You must check the local laws before selling any food item from your home.
  • In Ohio, we have cottage industry laws, that allow us to sell certain food items out of our homes, but in many other states, the law prohibits the sale of food from your home. In those states, you must have a certified commercial kitchen either inside (separate from your home kitchen) or outside your home. Your commercial must be inspected every year.
  • Some states do not allow you to have a commercial kitchen within your home at all and many states prohibit you to have a commercial kitchen in your home if you have pets of any kind.
  • If you live in one of the states that require a separate commercial kitchen, do NOT make homemade hot chocolate bombs and sell them. You can get fined and shut down.
    • When I started my first cookie/candy business in Kentucky back in the ’80s, I rented space in a donut shop (they closed at 1 p.m.) so that I could make my products to sell to customers. Kentucky has pretty strict laws regarding making and selling food items.
    • Their kitchen was inspected twice a year.
    • The kitchen was required to have a commercial sink, with three bays, one for washing, one for rinsing, and one for sanitizing.
    • The refrigerator/freezer could only be used to store food used in the processing of the products you were selling. You had to have a separate fridge to store food you would personally eat for lunch, for instance.
  • Also, be sure you know the laws regarding selling food across state lines! In Ohio, we are not allowed to make food in our homes and sell it across state lines, so we cannot ship our homemade hot chocolate bombs outside of Ohio.

More Fun Chocolate Recipe Ideas

If you like these homemade chocolates you might also like these other recipes.

Reindeer Hot Chocolate Bombs melting in a mug of hot milk.

Reindeer Hot Chocolate Bombs

Snowman Hot Chocolate Bomb - white chocolate mug with a candy cane handle filled with chocolate ganache and a marshmallow snowman

Snowman Hot Chocolate Bombs

Christmas Hot Chocolate Bombs - starlight mints filled with peppermint hot cocoa.

Starlight Mint Hot Chocolate Bombs

Turkey hot chocolate bombs melting in a coffee mug.

Thanksgiving Hot Chocolate Bomb Turkeys

White chocolate cups with red stripes are filled with peppermint mousse and bits of candy canes.

Candy Cane White Chocolate Cups

Chocolate Coca Cola Truffles in Edible Red Cups look just like soda pop in plastic red cups with straws and are fun to serve at any party.

Red Solo Candy Cups filled with Chocolate Cola Ganache

how to make chocolate heart cups and bowls

Chocolate Heart Cups fille with decadent Chocolate Mousse

Cute little chocolate truffle cupcakes make sweet Valentine

Mini Chocolate Truffle Cupcakes

Top 20 how long are hot chocolate bombs good for

Easy & Fun Hot Cocoa Bombs

  • Author:
  • Published: 09/05/2022
  • Review: 4.64 (249 vote)
  • Summary: How long will homemade hot cocoa bombs last? … Cocoa bombs filled with hot chocolate mix can last a few months at room temperature. Keep them in …
  • Matching search results: The other method you could use to melt your chocolate is the microwave! To be honest, this is my favorite way. Place the chocolate chips in a microwave safe bowl and stir every 30 seconds. Stopping the microwave to stir the chocolate with reduce the …

Hot Chocolate Bombs – Budget Delicious

  • Author:
  • Published: 01/18/2022
  • Review: 4.45 (260 vote)
  • Summary: Prep Ahead – Hot cocoa bombs can be made up to 2 months in advance. · Store – Store hot chocolate bombs in an airtight container at room …
  • Matching search results: Hot Cocoa Bombs are magical confections that are easy to make at home. Customize hot chocolate bombs with your favorite flavors and fillings. You can easily tailor them for Christmas, Easter, or any special occasion that deserves an extraordinary …

Easy Hot Chocolate Bombs (VIDEO) – I Am Baker

  • Author:
  • Published: 05/21/2022
  • Review: 4.31 (277 vote)
  • Summary: This method is the BEST!!! Hot Chocolate Bombs are chocolate spheres filled with homemade chocolate milk powder and marshmallows that are …
  • Matching search results: To melt the chocolate, fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is …

How Long Do Homemade Hot Chocolate Bombs Last [Deep Research]

  • Author:
  • Published: 09/30/2022
  • Review: 4.11 (299 vote)
  • Summary: Homemade hot chocolate bombs usually last around 2-3 hours when stored in an airtight container at … How Long Is Hot Cocoa Mix Good For.
  • Matching search results: Hot chocolate bombs are made by combining melted chocolate and marshmallows together. They are then put into a hot liquid and allowed to dissolve. The end result is a sweet, smooth hot beverage that tastes a lot like a hot marshmallow drink. Some …

Hot Chocolate Bombs – Everything You Need to Know

  • Author:
  • Published: 04/17/2022
  • Review: 3.9 (559 vote)
  • Summary: Ingredients: · Good Quality Chocolate – You can use milk chocolate, dark chocolate, semi-sweet chocolate, or white chocolate. · Hot Cocoa Mix – I …
  • Matching search results: Step 4: Continue stirring the chocolate while it cools. You need to cool the chocolate down to 82°F. You can see on my thermometer that it cooled down to 79°F. That’s okay as long as the chocolate is still fluid. For milk and, especially, white …

Easy Homemade Hot Chocolate Bombs | 2 Mold Options!

  • Author:
  • Published: 04/14/2022
  • Review: 3.79 (295 vote)
  • Summary: Really you can use any type of chocolate mold as long as the cavity is large enough to accomodate hot cocoa, marshmallows and sometimes even a …
  • Matching search results: Chocolate- This is what you’ll make the actual balls out of. You can use chocolate chips, chocolate bars or any other type of smooth chocolate, but you’ll need to temper them a little to keep and shiny color. Chocolate candy melts and even almond …

Does Hot Chocolate Expire or Go Bad? All You Need to Know

  • Author:
  • Published: 04/17/2022
  • Review: 3.51 (471 vote)
  • Summary: Hot chocolate bombs are all in the rage now, and you can find them almost everywhere …
  • Matching search results: Old chocolate powder or cocoa can sometimes show white spots called ‘bloom’ which is essentially the sugar that has crystallized. It is still ‘safe’ to eat, but it will not taste anywhere near as good. The same applies to chocolate chips and …

Halloween Hot Chocolate Bombs – I Am a Food Blog

  • Author:
  • Published: 10/08/2022
  • Review: 3.39 (477 vote)
  • Summary: How long do hot chocolate bombs last for? All the ingredients in hot chocolate bombs are shelf stable and they will keep, if tempered properly, …
  • Matching search results: Some of you are worried that there won’t be enough hot chocolate mix inside the the hot chooclate bomb. The outside of the bomb melts down and adds a HUGE chocolate hit. You can also add hot chocolate instead of milk to melt your hot chocolate bomb …

Hot chocolate bombs recipe | BBC Good Food

  • Author:
  • Published: 10/18/2022
  • Review: 3.06 (221 vote)
  • Summary: Gift these gorgeous hot chocolate bombs to family and friends. Encased in chocolate and filled with mini marshmallows, simply stir into hot …
  • Matching search results: Some of you are worried that there won’t be enough hot chocolate mix inside the the hot chooclate bomb. The outside of the bomb melts down and adds a HUGE chocolate hit. You can also add hot chocolate instead of milk to melt your hot chocolate bomb …

Cotton Candy Hot Chocolate Bombs

  • Author:
  • Published: 08/31/2022
  • Review: 2.86 (160 vote)
  • Summary: If you’re concerned about the cocoa bombs melting, they can be stored in the refrigerator (still in the container, in cupcake liners) for one …
  • Matching search results: Hot chocolate bombs are created by making a hallow, chocolate candy sphere and filling it with hot cocoa mix, marshmallows, and any other fun flavors of your choice. You then drop the cocoa bomb in a mug and pour hot milk (or water) on top. The …

How to Make Hot Chocolate Bombs

  • Author:
  • Published: 05/08/2022
  • Review: 2.86 (110 vote)
  • Summary: Store your hot chocolate bombs in an airtight container or bag in a cool, dry location for up to two weeks. You can also store them in the …
  • Matching search results: Milk: When serving your hot chocolate bombs you’ll need steamed milk. You can use any type of milk! 2% makes the creamiest and richest hot chocolate, but you could use low or nonfat milk as well. You can also use dairy free milks such as oat, …

THE BEST Hot Chocolate Bomb Recipe [2022]

  • Author:
  • Published: 09/28/2022
  • Review: 2.66 (132 vote)
  • Summary: Hot chocolate bombs are truffle-like chocolate treats that are made ahead of time, can be kept in the fridge or freezer and then are brought out when wanted to …
  • Matching search results: These hot chocolate bombs also make fantastic homemade gifts. I know for myself, I am filling some glass jars with hot chocolate bombs and our own homemade marshmallows (another one of our recipes) and I will tie a pretty ribbon top for all the …

Hot Cocoa Bombs Are Easy To Make

  • Author:
  • Published: 05/05/2022
  • Review: 2.54 (85 vote)
  • Summary: As long as your home isn’t too hot, you can store the hot cocoa bombs right on your countertop. It’s important to note that the chocolate …
  • Matching search results: When I first made these Hot Cocoa Bombs, I was curious how they would turn out. When you see them on social media, they seem fairly easy. Doing it yourself is always a different story. I truly can’t wait to make these with my grandkids, I think they …

How to Make Hot Chocolate Bombs for Explosive Flavor

  • Author:
  • Published: 12/30/2021
  • Review: 2.51 (97 vote)
  • Summary: Any hot chocolate bomb with a hot cocoa mix can stay fresh for as long as eight weeks, depending on where you keep them. Ideally, storing them …
  • Matching search results: Decorating allows you to add a personal touch to each chocolate bomb! Melt the chocolate melts according to the package directions, then pull the bombs out of the freezer, pop them out of the molds (they should come out easily), and use the melted …

How Long Do Cocoa Bombs Last?

  • Author:
  • Published: 10/20/2022
  • Review: 2.44 (187 vote)
  • Summary: But how long do cocoa bombs last? Cocoa bombs can last up to a month in an airtight container at room temperature. They can last several months and even up to a …
  • Matching search results: Decorating allows you to add a personal touch to each chocolate bomb! Melt the chocolate melts according to the package directions, then pull the bombs out of the freezer, pop them out of the molds (they should come out easily), and use the melted …

Galaxy Hot Chocolate Bombs – This Worthey Life

  • Author:
  • Published: 03/06/2022
  • Review: 2.35 (146 vote)
  • Summary: How long do hot cocoa bombs last? … For up to two weeks, you will want to store your cocoa bombs at room temperature in an airtight container or …
  • Matching search results: Decorating allows you to add a personal touch to each chocolate bomb! Melt the chocolate melts according to the package directions, then pull the bombs out of the freezer, pop them out of the molds (they should come out easily), and use the melted …

White Chocolate Hot Cocoa Bombs Recipe

  • Author:
  • Published: 08/22/2022
  • Review: 2.19 (70 vote)
  • Summary: Helpful Tip – You can easily switch out the white chocolate for milk or dark chocolate, or try with flavoured chocolate such as Caramilk or …
  • Matching search results: Hot cocoa bombs and hot chocolate bombs have become a fun way to enjoy a warm treat in a mug and they are so easy to make! These white chocolate hot cocoa bombs are perfect for a special treat at home or as part of a hot chocolate bar at a party. …

Can You Freeze Hot Chocolate Bombs?

  • Author:
  • Published: 12/28/2021
  • Review: 2.15 (175 vote)
  • Summary: You can freeze hot chocolate bombs for up to 2-3 months in the freezer. After this, the chocolate may start to deteriorate, or the marshmallows …
  • Matching search results: Hot chocolate bombs are a social media star as winter approaches. When placed into a mug of warm milk, the chocolate melts and releases the insides into the milk, creating a very decadent, creamy hot chocolate. But how can you store them for the …

How To Make Hot Chocolate Bombs

  • Author:
  • Published: 07/16/2022
  • Review: 1.97 (194 vote)
  • Summary: How Long Are They Good For: · SERVE: Once you add warm milk to the hot chocolate bomb, you will want to drink it within 15-20 minutes before it …
  • Matching search results: These are so fun to make and to enjoy. They are chocolate spheres filled with cocoa mix and mini marshmallows. As you pour warm milk over the chocolate spheres, they melt and release the cocoa powder and marshmallows to create the perfect creamy hot …

Everything You Need to Know about How to Make Hot Chocolate Bombs

  • Author:
  • Published: 06/14/2022
  • Review: 1.94 (150 vote)
  • Summary: Hot cocoa bombs recipe with tips and tricks for the best DIY hot chocolate bombs. … How long do hot chocolate bombs last?
  • Matching search results: Allow chocolate to harden fully. While you might be impatient like myself, when you are placing the chocolate in the freezer to harden back up it is important. You need to let it fully harden or you will have issues removing it from the molds, and …
Family Cuisine - Instructions, how-to, recipes for delicious dishes every day for your loved ones in your family

Related Posts

A u.s. business sells milk to consumers in france

A u.s. business sells milk to consumers in france

Here are the hottest a u.s. business sells milk to consumers in france articles edited and compiled by

Strawberry trifle with cream cheese and condensed milk

Strawberry trifle with cream cheese and condensed milk

Below are the best strawberry trifle with cream cheese and condensed milk topics edited and compiled by Family Cuisine

Can you drink hot chocolate when you’re pregnant

Can you drink hot chocolate when you’re pregnant

Below are the best can you drink hot chocolate when you’re pregnant topics edited and compiled by Family Cuisine

How many teaspoons of coffee make an espresso

How many teaspoons of coffee make an espresso

Here are the hottest how many teaspoons of coffee make an espresso articles edited and compiled by us

Can you use espresso pods in a keurig

Can you use espresso pods in a keurig

Below are the best can you use espresso pods in a keurig articles edited and compiled by us

How many ounces are in a can of coconut milk

How many ounces are in a can of coconut milk

Below are the best how many ounces are in a can of coconut milk topics edited and compiled by Family Cuisine