Valentine’s Hot Chocolate Bombs are such a special way to say I love you! A delicious hollow chocolate mold filled with powdered hot chocolate and marshmallows that melts into the yummiest cup of hot cocoa. Just place it in a cup, pour hot milk over it and watch the “bomb” explode!
Homemade Hot Cocoa Bomb’s have been very popular lately, not only because they are such a great treat to give someone but because it’s such a fun and creative way to make hot chocolate! It’s also super easy and customizable for any occasion which is a bonus for everyone!
Another fun, easy treat to make for your Valentine is these Chocolate Covered Pretzels!
Whether you’re making these valentine’s day treats as a gift for your sweetheart or a fun activity that kids love, these hot cocoa bombs are adorable and perfect for all ages!
Have fun with them and get creative! Make a red velvet bomb using red melting chocolate, or add a little softness with some pink. Drizzle some extra chocolate on top, or add some pretty sparkle with some festive sprinkles.
Give the gift of hot cocoa bombs or enjoy a nice chocolatey cup for yourself!
What You’ll Need for this Hot Chocolate Bomb Recipe
- Pink Candy Melts
- Red Candy Melts
- Mini Marshmallows
- Cocoa Powder
- Sprinkles (optional)
- silicone mold
- A brush
How to Assemble Hot Cocoa Bombs
This is an easy step by step recipe made even better with the option to choose which way you’d like to melt your chocolate. Below you’ll find the recipe card with steps for each method. Even before you melt your chocolate, make sure you lightly grease the inside of the silicone mold and set aside.
Be careful to not overheat the candy melts or they will lose their consistency. If you’re finding it’s a little thick due to overheating, add a tablespoon of vegetable oil (for every 12 ounces) to thin it out. It will help get you back to the smooth silky consistency you want.
When you have the melted chocolate, get the silicone mold and coat the inside of each portion with the chocolate, using a brush. Swirl it around a bit if you have to, to make sure the entire wall of the shell is covered. That way your bomb won’t have any holes when it’s complete.
Place in the freezer for 5 minutes to set. During this time, gather your hot chocolate and marshmallow fillings and have them ready.
Take the mold out of the freezer and get ready to fill them up!
Add a bit of cocoa powder and a few marshmallows per mold.
Then you’ll add melted chocolate on top of the marshmallows to seal it off.
Place back in the freezer to allow it to completely set. Once it is set, carefully remove the cocoa bombs from the mold, by pushing the backside of the mold until it pops out.
Drizzle remaining chocolate over and immediately add some sprinkles before it hardens.
Now you get to decide whether you’re going to gift them, or use them!
To use them: Place one or two bombs in a mug, pour hot milk over the chocolate and wait for the bomb to release all the delicious cocoa/marshmallow filling. Stir and enjoy!
Tips & Variations
- You can use hot water instead of milk if you’d prefer. You won’t get as creamy of a cup, but it still works!
- Be careful not to overheat your chocolate melts. It may burn and start to thicken up. If this is the case, add a couple of tablespoons of vegetable oil per 12 oz of candy to help thin it out and bring it back to your desired consistency.
- This chocolate bomb recipe is totally customizable for any occasion. Just swap out the color of the chocolate melts.
- Use green for St Patrick’s day, orange for Halloween, or green and red for Christmas!
- You can even use regular milk/dark chocolate and decorate it with colored sprinkles. For the rainbow lover, you could use white chocolate with rainbow sprinkles. This would make a great loot bag treat for birthday parties!
- Additional flavors for inside the bomb could be powdered coffee creamers, cinnamon, pumpkin spice or peppermint.
- If you’re a chocolate bomb-making perfectionist and you would like a perfectly round sphere, you can close the two halves together by using a bit of melted chocolate to seal the partition.
- There is no rule about what kind of hot chocolate mix to add to your filling. Use whatever is your favorite!
How to Store Them
Because all of the ingredients used in these hot chocolate bombs have a long shelf life, there really is no worry that they won’t keep! This means they can be made ahead of when you need them. Keep in an airtight container at room temperature and enjoy at your leisure.
Valentine's Hot Chocolate Bombs
- 24 oz candy melts pink and/or red
- 2 cups marshmallows
- 7 Tablespoons hot cocoa powder
- Sprinkles optional
- Lightly grease the inside of the mold.
Melting Candy Melts Chocolate in an Instant Pot
- Add the metal rack that comes with the Instant Pot to the bottom of the pot and turn the Instant Pot on sauté mode.
- Place 2 cups of water inside the Instant Pot. Place a glass bowl that will fit in your instant pot, which will act as a double broiler.
- Add the candy melts to the bowl in the Instant pot.
- Stir the candies until the chocolate has melted completely.
Melting Candy Melts Chocolate in the Microwave
- Place candy melts in a microwave safe bowl and heat at 50% power or defrost mode for 1 minute. Remove and stir thoroughly.
- Return to microwave and heat at 30 second intervals, stirring in between each interval, until candy is melted completely. (usually 2- 30 second intervals is enough)
Melting Candy Melts Chocolate in a Double Boiler
- Add a cup of water to the bottom of the pan.
- Place the the candies in the top pot and turn on heat to boil water.
- When candies start to melt, stir continually until melted completely.
To Assemble the Cocoa Bombs
- Add the melted chocolate to the greased mold and brush the chocolate onto the side well. Make sure that chocolate is completely coating the inside of the mold.
- Put in the freezer for five minutes to set.
- Remove the molds from the freezer and add half a tablespoon of cocoa powder and 4-5 marshmallows per mold.
- Add additional melted chocolate on top of the marshmallows to close the mold
- Place in the freezer again for another 5 to 10 minutes until completely set.
- Very carefully remove the cocoa bombs from the mold by pushing on the backside of the mold until it pops out.
- Drizzle remaining chocolate over the bombs and immediately add sprinkles before chocolate hardens.
- To use: place one or two cocoa bombs in a mug and pour hot milk over it to melt the chocolate and release the hot cocoa and marshmallows.
- Stir and enjoy! Add additional marshmallows if desired.