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How to Make Hot Chocolate Bombs for Explosive Flavor

November 29, 2021 by Jillian Parkinson 51 Comments

What are hot chocolate bombs? These simple chocolate spheres hold a payload of explosive chocolate goodness that unleashes when you place one in the bottom of your favorite mug (like this one!) before pouring steaming milk over the top. The bomb melts, the goodness mixes with the milk, and you have a cure for the winter blues. Not to mention they are all the latest rage right now.

Wondering how to make hot chocolate bombs? It’s easy, with our 7-step process.  Fill them with cocoa mix, marshmallows, and anything else you want to add—and watch out! 

Contents hide
1 Supplies Needed for DIY Hot Chocolate Bombs
2 Homemade Hot Chocolate Bomb Recipe
2.1 1. Melt the Chocolate
2.2 2. Coat the Chocolate Mold
2.3 3. Harden the Chocolate
2.4 4. Remove the Chocolate Spheres From the Molds
2.5 5. Fill the Molds
2.6 6. Assemble the Two Halves to Make Chocolate Spheres
2.7 7. Decorate the Hot Cocoa Bombs
3 Recipe Variations for Hot Chocolate Bombs
3.1 Hot Chocolate Bombs with Marshmallows
3.2 Hot Chocolate Bombs with Peppermint
3.3 Salted Caramel Hot Cocoa Bombs
3.4 Strawberry Chocolate Bomb Delight
3.5 Pumpkin Spice Bombs
3.6 Peanut Butter Bombs
4 Hot Chocolate Bombs for Different Occasions
4.1 Hot Chocolate Bomb Valentine’s Day
4.2 Hot Chocolate Bomb Halloween
4.3 Hot Chocolate Bomb New Year’s
4.4 Hot Chocolate Bomb Thanksgiving
4.5 Hot Chocolate Bomb Christmas
4.6 Other Special Occasions
5 Storing Hot Chocolate Bombs
6 Enjoy Your Hot Chocolate Bombs
7 Hot Chocolate Bombs FAQs
7.1 How long will the hot chocolate bombs last?
7.2 Do you need to keep hot chocolate bombs refrigerated?
7.3 What is the right way to use hot chocolate bombs?
7.4 How much sugar do you need in your milk if you’re using a hot chocolate bomb?
7.5 Can I use other kinds of chocolate for delicious hot chocolate bombs?
8 Hot Chocolate Bombs
8.1 Ingredients
8.2 Instructions

Supplies Needed for DIY Hot Chocolate Bombs

You can buy pre-made hot cocoa bombs here, or you can make your own. You do need a few things before you can start to make your own. The first is a double boiler like this. This tool is essential for melting your chocolate and getting everything the right temperature. You can use a glass bowl set over a saucepan with boiling water, but the double boiler is definitely easier.

To make this hot chocolate bombs recipe, you need the following ingredients. 

  • Good quality chocolate chips or chocolate bar
  • A hot chocolate mix or cocoa mix of your choice
  • Marshmallows of your choice
  • Sprinkles for decorations 

You’ll also need some other supplies and equipment.

  • Food thermometer for monitoring the temperature of the chocolate
  • Silicone molds like this one for making the shapes. While most hot chocolate molds have spherical shapes, you’re free to use any shape you wish. Depending on the occasion, you can make pumpkin shapes for Halloween, Christmas tree shapes for Christmas hot cocoa bombs, or any other shape you can get your hands on.
  • Paintbrush for coating the melted chocolate inside the silicone molds
  • Piping bag for sealing the chocolate spheres together
  • Food scale for measuring chocolate chips
  • Parchment paper (optional)

Homemade Hot Chocolate Bomb Recipe

There are a lot of hot chocolate bomb recipes out there. This one is tried and proven to be almost foolproof. Not to mention delicious! Follow these seven steps for the best homemade hot chocolate bombs ever.

1. Melt the Chocolate

Homemade hot chocolate bomb recipe - step 1 - melt the chocolate

Slice a chocolate bar into pieces, or use chocolate chips. Begin by putting plenty of water in the bottom of your double boiler. When the water is boiling, add the chocolate chips or pieces of chocolate bar to the top and begin the melting process. The slower you melt, the shinier the chocolate. Stir every 5 seconds for uniform melting of the chocolate pieces. Upon reaching the melting point of 88°F, stop and allow cooling.

It’s not a bad idea to temper the chocolate at this point. If you’re too impatient for tempering, you can use candy melt chocolate as a shortcut.

2. Coat the Chocolate Mold

When the chocolate is melted and smooth, use a spoon to portion it out into the chocolate mold. Then, using the same small spoon to make sure that the chocolate coats the entire mold cup. Alternatively, you can use a brush and brush the chocolate into the mold until it’s coated. You want to have a decent 1/4″ thick coating of chocolate in the mold.

To get your chocolate bomb mold coated extra well, you can place the mold in the freezer and allow 2–3 minutes for the chocolate to set. Then, coat it some more!

3. Harden the Chocolate

Place the chocolate-coated molds into the fridge or freezer for at least 20 minutes so that the chocolate is able to really harden and become less fragile. When the chocolate is hardened, remove from the freezer.

4. Remove the Chocolate Spheres From the Molds

Save half of your chocolate molds for Step 6. 

For the other 50%, remove the spheres from each chocolate mold.

Stretch the edges of each silicon mold cup so that the chocolate pulls away from the silicone. Then turn the mold over onto a baking sheet or parchment paper and gently push on the top of the dome so that the chocolate half-spheres release from the mold. Next, put the half-spheres back into the mold so you can fill them. This will make it a lot easier when it’s time to take them out of the chocolate bomb mold for good.

5. Fill the Molds

For the 50% of chocolate spheres (half-spheres, technically) that you removed from the mold (and then gently replaced), you will now add fillings. Put 1 or 2 tablespoons of hot chocolate powder or hot cocoa powder in each chocolate sphere, followed by other fillings of your choice. You should be able to fit in about 5-6 mini marshmallows and some additional ingredients. 

Consider any of the following (or dream up additional options) for topping up your hot chocolate bomb mold: crushed cookies, mini chocolate chips, peppermint patties, powdered coffee, or anything else that might give an interesting flavor twist. 

6. Assemble the Two Halves to Make Chocolate Spheres

Carefully remove the remaining 50% of chocolate shells / half-spheres from the molds. 

Pipe some melted chocolate around the edge of the filled half-sphere, where the empty half-sphere will join, using your piping bag. Gently press the empty half-sphere onto the full one to create a complete chocolate sphere.

Pop the assembled chocolate spheres back in the freezer to set.

7. Decorate the Hot Cocoa Bombs

Homemade hot chocolate bomb recipe - step 7 - decorate hot cocoa bombs

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 chocolate as a base to add sprinkles, glitter, or any other decorative touch you like!

You can use the melted chocolate or opt for decorative balls and colorful sprinkles. Use gloves when decorating the chocolate bombs to prevent fingerprints.  Wipe away excess chocolate or sprinkles, and pop in the freezer a final time to allow the decorative layer to set.

Recipe Variations for Hot Chocolate Bombs

Below is a brief look into popular homemade hot cocoa bombs variations and how to make them.

Hot Chocolate Bombs with Marshmallows

Cocoa mix and marshmallow filling make these cocoa bombs a regular winner. Mix the melted chocolate with marshmallows of your choosing. Dehydrated mini marshmallows are preferred because they don’t shrink like other foods we dehydrate.

Hot chocolates with marshmallows are fun to try, especially in the cold weather. Their taste suits a cold-weather beverage and will make you feel better and warmer. Feel free to try dark chocolate, milk chocolate, or even pure chocolate for this recipe. Chop the chocolate in equal sizes to allow even melting. When dropped in hot milk, the marshmallows will combine with the chocolate to bring the sweet frothiness.

Homemade hot chocolate bomb recipe

Hot Chocolate Bombs with Peppermint

Hot chocolate bombs peppermint is a fun way to ditch the normal beverages in favor of a blended and non-alcoholic beverage for a festive season. The chocolate bombs are stuffed with cocoa mix and crushed peppermint canes for a tasty feeling. Just add them into milk and watch as they dissolve to ooze the sweet and decadent taste of mint and hot cocoa.

This chocolate bomb variation is made by adding crushed peppermints or to the melted chocolate. You can also combine the peppermint with a few marshmallows to give your hot chocolate bomb a cocktail of flavors. Peppermint hot cocoa bombs make a great Christmas gift! 

For the crushed mint, you can use a candy cane, breath mint, or other peppermint candy.

Salted Caramel Hot Cocoa Bombs

Salted caramel hot chocolate bombs are soft and moist, and the caramel makes them perfectly mushy. They are uber-tasty and you can use them as a perfect treat for Valentine’s Day, birthdays, and weddings! 

Salted caramel bombs stand out because they are easy and fun to make. Adding the salted caramel sauce is probably the hardest part of this recipe. To make these, just add salted caramel into the chocolate mold during Step 5.

Strawberry Chocolate Bomb Delight

Strawberry bombs are a fun variation, especially for kids. They love to watch the strawberry bombs explode in a cup of hot milk. 

Strawberry cocoa bombs work best with freeze-dried strawberries. To make strawberry cocoa bombs, just add freeze-dried strawberries to the chocolate mold during Step 5.

Pumpkin Spice Bombs

Pumpkin spice bombs are a perfect treat for the fall holidays. Just add pumpkin spice when filling the chocolate mold and you’ve got an autumnal delight.

Peanut Butter Bombs

Peanut butter hot chocolate bombs are made from semi-sweet chocolate and peanut butter flavor as part of the filling.  They are a perfect gift if you’re a peanut butter lover and want to mix it with the original chocolate taste in your hot cup of milk.

To create these delicious bombs, add peanut butter to the filling. Or, sprinkle peanut glaze over the hot chocolate bombs to create a tasteful garnish and the classic peanut butter flavor.

Hot Chocolate Bombs for Different Occasions

The most exciting thing about hot cocoa bombs is that they fit every occasion. As long as you’re planning on having fun, you have numerous hot chocolate bomb recipes to try. The recipes are fun to experiment with, and nothing compares to the feeling of indulgence they afford you. Let’s check them out.

Hot Chocolate Bomb Valentine’s Day

Valentine is the ultimate time of the year where you have to show love and care to your loved ones. Nothing will make this moment more special than sharing a well-prepared hot chocolate bomb. 

You can opt for candy-coated hot chocolate bombs with theme-colored chocolate and fillings. Spice the recipe even more by adding cappuccino mix for a tasty twist. Considering they are for a special occasion, use different shaped molds to make them unique.

Hot Chocolate Bomb Halloween

Hot chocolate bombs make a perfect Halloween treat, because they are fun and customizable. Design and decorate them to look like spooky pumpkins, ghosts, or other creepies, for a fun and festive treat.

Use bittersweet chocolate to achieve a killer flavor with your Halloween bombs. Shake it up with something spooky like candy corn or green sprinkles. These two ingredients will greet you with a Halloween surprise when you dip the chocolate bombs into a cup of hot milk. You can make Halloween bombs ahead of time and serve them later while cold.

Hot Chocolate Bomb New Year’s

Hot cocoa bombs are perfect for ushering in a new year. For a delicious treat, consider making brightly colored bombs. These are easy to mold and fun to enjoy with the kids at home.

Hot Chocolate Bomb Thanksgiving

Hot chocolate bombs can make Thanksgiving more memorable. To make the perfect thanksgiving hot cocoa bombs, you need a turkey candy mold. Paint the melted chocolate in the turkey candy mold and allow them time to freeze. This will give them a perfect turkey shape fit for the Thanksgiving theme. We recommend adding pumpkin spice to the fillings.

Hot Chocolate Bomb Christmas

For Christmas, hot chocolate bombs are super fun to make and try at home. You can get incredibly creative by recreating fun Christmas themes such as Christmas trees’ twinkling lights.

Other Special Occasions

Other dates you might want to use hot chocolate bombs for: birthdays, anniversaries, St. Patrick’s Day, Cinco de Mayo, Independence Day (red, white, and blue sprinkles!), or any other special occasion of your choice.

Storing Hot Chocolate Bombs

Use cupcake liners to keep the hot chocolate bombs for gifting and storing. The liners make the chocolate balls look cute while keeping the perfectly tempered chocolate safe from damage. 

Enjoy Your Hot Chocolate Bombs

Whether you want a perfect treat for a fun holiday with your kids or are looking to make a simple DIY gift for your friends, you won’t go wrong with hot cocoa bombs. They’re yummy, easily customizable, and perfect for any occasion. 

Hot Chocolate Bombs FAQs

How long will the hot chocolate bombs last?

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 under room temperature will help them stay fresh. However, hot chocolate bombs with chocolate ganache may not survive beyond two weeks.

Do you need to keep hot chocolate bombs refrigerated?

A hot chocolate bomb is room-stable and should not need refrigeration. 

What is the right way to use hot chocolate bombs?

There’s no definite way to enjoy a hot cocoa bomb. You can either place a hot chocolate bomb at the bottom of the mug and pour steaming hot milk over it or drop them directly into hot milk. The most important thing is for a hot chocolate bomb to melt and release the chocolate taste.

How much sugar do you need in your milk if you’re using a hot chocolate bomb?

A hot chocolate bomb has approximately 100 calories and 9 grams of sugar per serving. If you want to maintain a low sugar diet, you won’t need more sugar in your milk.

Can I use other kinds of chocolate for delicious hot chocolate bombs?

You’re free to use dark chocolate, milk chocolate, or white chocolate to make your hot chocolate bombs. However, note that different chocolates reach a tempered state at different temperatures. So, pay attention to these temperatures for better results. If you choose to use candy melts, you don’t need to worry about specific temperatures.

Hot Chocolate Bombs

The hottest new way to create a mug of creamy and delicious hot chocolate.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cooling Time 40 mins
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pkg semi-sweet chocolate chips
  • 1 can hot cocoa powder in chosen flavor
  • 1 c. toppings caramel bits, toffee bits, marshmallows, etc.
  • 1 bag chocolate melts for decorating

Instructions
 

  • Melt the chocolate. Slice a chocolate bar into pieces, or use chocolate chips. Begin by putting plenty of water in the bottom of your double boiler. When the water is boiling, add the chocolate chips or pieces of chocolate bar to the top and begin the melting process. The slower you melt, the shinier the chocolate. Stir every 5 seconds for uniform melting of the chocolate pieces. Upon reaching the melting point of 88°F, stop and allow cooling. It's not a bad idea to temper the chocolate at this point. If you're too impatient for tempering, you can use candy melt chocolate as a shortcut.
  • Coat the chocolate. When the chocolate is melted and smooth, use a spoon to portion it out into the chocolate mold. Then, using the same small spoon to make sure that the chocolate coats the entire mold cup. Alternatively, you can use a brush and brush the chocolate into the mold until it's coated. You want to have a decent 1/4" thick coating of chocolate in the mold. To get your chocolate bomb mold coated extra well, you can place the mold in the freezer and allow 2–3 minutes for the chocolate to set. Then, coat it some more!
  • Remove the chocolate spheres from the molds. Save half of your chocolate molds for Step 6. For the other 50%, remove the spheres from each chocolate mold. Stretch the edges of each silicon mold cup so that the chocolate pulls away from the silicone. Then turn the mold over onto a baking sheet or parchment paper and gently push on the top of the dome so that the chocolate half-spheres release from the mold. Next, put the half-spheres back into the mold so you can fill them. This will make it a lot easier when it's time to take them out of the chocolate bomb mold for good.
  • Fill the molds. For the 50% of chocolate spheres (half-spheres, technically) that you removed from the mold (and then gently replaced), you will now add fillings. Put 1 or 2 tablespoons of hot chocolate powder or hot cocoa powder in each chocolate sphere, followed by other fillings of your choice. You should be able to fit in about 5-6 mini marshmallows and some additional ingredients. Consider any of the following (or dream up additional options) for topping up your hot chocolate bomb mold: crushed cookies, mini chocolate chips, peppermint patties, powdered coffee, or anything else that might give an interesting flavor twist.
  • Assemble the two halves to make chocolate spheres. Carefully remove the remaining 50% of chocolate shells / half-spheres from the molds. Pipe some melted chocolate around the edge of the filled half-sphere, where the empty half-sphere will join, using your piping bag. Gently press the empty half-sphere onto the full one to create a complete chocolate sphere. Pop the assembled chocolate spheres back in the freezer to set.
  • Decorate the hot cocoa bombs. 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 chocolate as a base to add sprinkles, glitter, or any other decorative touch you like! You can use the melted chocolate or opt for decorative balls and colorful sprinkles. Use gloves when decorating the chocolate bombs to prevent fingerprints. Wipe away excess chocolate or sprinkles, and pop in the freezer a final time to allow the decorative layer to set.
Keyword Hot Chocolate Bomb, Hot Chocolate Bomb Recipe

I’m going to be making these tomorrow while staring at the falling snow. Which combination have you tried? Let me know in the comments below!

This article was originally published on September 26, 2020 but has been updated.

Filed Under: Christmas, Dessert, drinks, Recipes, Winter Tagged With: drink recipes, drinks, Hot Chocolate, hot chocolate bomb, hot chocolate bomb recipe, Hot Chocolate Recipes, warm drinks, winter, winter recipes

Reader Interactions

Comments

  1. Bonnie says

    October 1, 2020 at 12:08 am

    The link for the mold, it’s not a ball as I imagined from the photo. It’s more oblong and flat on the bottom.. described as a brownie/cakepop mold. Is that the one that you used?

    Reply
    • Jillian Parkinson says

      October 5, 2020 at 6:15 pm

      I like the domed ones because it makes it easier to seal up the bottom once the fillings have set. If you’re looking for a round one this mold is a good option as well

      Reply
      • Sandra says

        October 8, 2020 at 8:21 pm

        Jillian, would you mind posting a link to the type of mold that you use? Thank you so much!

        Reply
      • Terry says

        October 10, 2020 at 12:53 pm

        Thanks so much!!!

        Reply
  2. Syd says

    October 6, 2020 at 11:46 am

    How do you deal the bottom on the dome molds? I get the spheres but not the domes.

    Reply
    • Jillian Parkinson says

      October 6, 2020 at 5:19 pm

      Once you’ve filled the filling and it’s set, you’ll spread a layer of chocolate across the top of the mold (which ends up being the bottoms) and let it set before removing them. So you’ll end up with a gumdrop shaped bomb with chocolate all around.

      Reply
      • Quesha says

        November 10, 2020 at 2:08 pm

        So you fill the bottom and then put chocolate on the rim and top it with another half?

        Reply
        • Jillian Parkinson says

          November 11, 2020 at 6:36 pm

          Yes

          Reply
  3. Crystal says

    October 8, 2020 at 1:09 pm

    How long are these typically good for? These would be great for Christmas, but how early could I make them?

    Reply
    • Karen says

      October 16, 2020 at 5:07 pm

      My question too.

      Reply
    • Jillian Parkinson says

      October 23, 2020 at 5:11 pm

      I try to make my bombs and give as gifts within a few days of making them. However, I have known people to freeze them for a few weeks and they said there was not any change to the flavor.

      Reply
  4. Kristin says

    October 11, 2020 at 12:10 am

    How do you store these? Like if you were to give as a gift, do they need to stay in the freezer?

    Reply
    • Jillian Parkinson says

      October 23, 2020 at 5:09 pm

      I have always kept mine in the freezer and when given for gifts they are made within a day or so of giving them. By the way, they were a hit as gifts. I put them in a clear plastic box wrapped with festive ribbon.

      Reply
  5. Sandy says

    October 11, 2020 at 1:03 pm

    5 stars
    It’s a very interesting recipe. Can’t wait to try it. Wondering why you use Birnn truffles for your graphics?

    Reply
  6. Matty says

    October 11, 2020 at 5:28 pm

    Ok grammar police! It didn’t even bother me, you must be anal retentive. I got what she was talking about and because of that successfully made chocolate bombs.

    Reply
    • Jillian Parkinson says

      October 23, 2020 at 5:14 pm

      Thanks, Matty. I am glad you didn’t let the error confuse you. I do appreciate being notified if there is an error so I was good with the heads up. Hope your bombs were a hit.

      Reply
  7. Theresa Stritch says

    October 12, 2020 at 6:21 am

    So these are the size of a cakepop? I thought bigger for some reason

    Reply
    • Jillian Parkinson says

      October 23, 2020 at 5:08 pm

      I like the cakepop size because you can’t go wrong no matter what mug size is used.

      Reply
  8. Kelly says

    October 14, 2020 at 9:30 pm

    Do these need to be stored in the fridge until ready to use or can they be stored on the counter?

    Reply
    • Jillian Parkinson says

      October 23, 2020 at 5:07 pm

      I’ve always stored mine in a freezer-safe container. 🙂

      Reply
  9. Pam Smith says

    October 21, 2020 at 2:29 am

    I think I’m going to try a silicone cup cake pan. I haven’t decided if I’m going to add a top or another shell from the mold. What do you think?

    Reply
    • Jillian Parkinson says

      October 23, 2020 at 5:06 pm

      I think it could work. Let me know how it goes for you!

      Reply
    • Aly says

      November 18, 2020 at 3:06 pm

      I would add chocolate to the top because it may be too big otherwise

      Reply
  10. Donna says

    October 27, 2020 at 9:06 pm

    I want to try these what size mold do I need to buy

    Reply
    • Jillian Parkinson says

      November 7, 2020 at 1:51 am

      Hi Donna 🙂 Look for one about the size of a cake pop. Just small enough it can fit into your cup.

      Reply
  11. M. Deluca says

    October 30, 2020 at 5:00 pm

    I had some shipped but worry they were not refrigerated for days. Would they be safe?

    Reply
    • Jillian Parkinson says

      November 7, 2020 at 1:52 am

      You would have to contact the company you bought them from. Good luck! 🙂

      Reply
    • Aly says

      November 18, 2020 at 3:07 pm

      Everything in a chocolate bomb is shelf stable… I don’t see why it would need to be refrigerated

      Reply
  12. Tracy Z says

    October 31, 2020 at 2:36 am

    It appears I’m a bit late to the game and molds are hard to find. Would my egg bite silicone instant pot molds work? I would assume it would work the same

    Reply
    • Jillian Parkinson says

      November 7, 2020 at 1:52 am

      Hi Tracy 🙂 I would assume those would work just fine. Just as long as they fit in your cup 🙂

      Reply
  13. Debra S says

    October 31, 2020 at 2:57 am

    Do you think a square would work? That’s all my hobby lobby had in stock. Like a brownie size.

    Reply
    • Jillian Parkinson says

      November 7, 2020 at 1:53 am

      Would the square fit in your cup? If so, I think you should be okay 🙂

      Reply
  14. Kimberly Whitmore says

    November 8, 2020 at 2:16 pm

    I love this. Do you have a video at all on making them?

    Reply
  15. Chris W says

    November 10, 2020 at 2:04 am

    Would Ghiradelli dark chocolate melting wafers work in place of chocolate chips?

    Reply
    • Jillian Parkinson says

      November 11, 2020 at 6:36 pm

      I don’t see why not!

      Reply
  16. Nikki says

    November 11, 2020 at 3:30 am

    Help! I made them and mine did pop open like most videos show. It just kinda melted. Do you have any tips?

    Reply
    • Nikki says

      November 11, 2020 at 3:32 am

      That’s supposed to say didn’t pop open, sorry.

      Reply
    • Jillian Parkinson says

      November 11, 2020 at 6:34 pm

      It could be the chocolate is too thick to “pop” but honestly, I don’t think there’s a right or a wrong answer. Just comes down to preference

      Reply
  17. Michelle says

    November 12, 2020 at 8:00 pm

    I’d like to make these but add Kahlua. Would I just add that to the melted chocolate?? TIA! Can’t wait to make for Xmas!

    Reply
  18. Debbie says

    November 13, 2020 at 3:17 am

    What’s your thought in shipping them? I wanted to make for the grands but they are stationed two states away.

    Reply
    • Me says

      January 11, 2021 at 2:09 pm

      Look on pinterest for boozy hot cocoa bombs. They mix the alcohol with the cocoa in a bowl first before putting inside the mold.

      Reply
  19. Carol says

    November 17, 2020 at 5:00 pm

    Can you tell me how you got the beautiful red, pink and gold one the outside of your Cocoa Bombs? They are gorgeous!!

    Reply
  20. Debbie says

    November 17, 2020 at 9:34 pm

    Thoughts on shipping these? I want to make for the grands, but they’re two states away.

    Reply
  21. Jen says

    November 18, 2020 at 2:57 am

    I would like to make a boozy hot choc bomb for adults. Do you think the center could hold a liquid? I.e. kahlua or Baileys? Any suggestions appreciated! Thank you

    Reply
  22. Heather says

    November 18, 2020 at 10:31 pm

    can I use metal cake ball molds?

    Reply
    • Missy says

      December 19, 2020 at 2:24 am

      Following

      Reply
  23. Agatha says

    November 24, 2020 at 4:42 pm

    My chocolate bomb doesn’t explode / pop when I poured hot milk. What am I doing wrong?

    Reply
  24. Erin says

    December 8, 2020 at 3:50 am

    I find that the chocolate chips melt very easy while I am handling them. Any tips so this doesnt happen?

    Reply
    • El Dub says

      December 9, 2020 at 4:32 am

      Use latex gloves and keep putting the balls back into the fridge if they start to get melts as you decorate them.

      Reply
  25. Sarah says

    December 10, 2020 at 1:58 pm

    When giving them as a gift, how do you keep them from melting at room temperature? My are getting soft and falling apart. Thank you

    Reply
  26. Judy Pendleton says

    January 19, 2021 at 3:34 pm

    I find that the hot chocolate bombs are way too sweet when made into the hot chocolate drink. Is there a way to get around that?

    Reply

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