Mini Hot Chocolate Bomb Recipe for Warm Winter Drinks & Treats

12 cocoa bombs
20 Minutes

Make this mini hot chocolate bomb recipe as a warm winter drink to enjoy on cold, snowy days. Plus discover tips and tricks for the perfect outcome. These DIY hot cocoa bombs are not only a fun project you can make in your kitchen, they’re also a tasty way to spend a relaxing afternoon or a quiet evening by the fire.


Making hot chocolate bombs isn’t everyone’s forte. If you struggle working with the large chocolate shells of the full size hot cocoa bombs, then I recommend giving this mini version a try. This mini hot chocolate bomb recipe can be made with or without marshmallows.


Of course, if you read my tutorial on how to make hot chocolate bombs with marshmallows (meaning GIANT Corgi marshmallow) then you know I’m not one to let the marshmallows slide.


Answers to Common Questions


If you’ve never make a hot chocolate bomb recipe before, then you’re in luck. My original post on how to make a hot chocolate bomb recipe here shares a full overview of the process . It includes helpful information and tips on how to temper and melt the chocolate as well as whether to use hot milk or water. The original post also covers the type of molds you'll need to make these mini hot cocoa bombs as well as packaging ideas for giving your hot chocolate bombs as gifts, and answers to other common questions.


How do you use hot chocolate bombs?


To use a hot chocolate bomb, place one bomb into a mug. (For mini hot chocolate bombs use two to three bombs.) Gently heat two cups of milk until hot. Once hot, pour the milk over the top of the hot cocoa bomb. Then stir the milk until the bomb melts completely. Allow to cool to the desired temperature, then sip and enjoy this warm winter drink.


How do I make hot chocolate better?


If you want to add more flavor to your hot chocolate, here are a few ideas that you can make your hot chocolate taste even better!


  • Add a Tablespoon of caramel to your hot chocolate while the milk is still hot, just before serving.
  • Place a dark chocolate truffle into your hot chocolate along with a dash of sea salt.
  • Top your hot chocolate with whipped cream then sprinkle liberally with cinnamon.
  • Add a scoop of your favorite ice cream to hot cocoa while piping hot.
  • Stir in a 1/4 teaspoon of real bourbon vanilla extract, nutmeg or cinnamon.
  • Give your hot cocoa a twist of orange flavor by adding freshly cut orange zest.
  • Mix in a Tablespoon of fresh, hot espresso or your favorite coffee.
  • Garnish your hot chocolate with a candy peppermint stick; stirring throughout so it slowly dissolves.
  • Stir one to two Tablespoons of peanut butter into your hot cocoa for a fun twist.
  • Top your hot chocolate with shavings of white or dark chocolate from your favorite candy bar.
  • Spice up your hot cocoa by adding a shot of hot sauce or two fresh slices of a habanero pepper.
  • Add two to three teaspoons of cherry juice from your bourbon cherries you use for cocktails.
  • Give your hot chocolate some coconut flavor by substituting part of the milk with 1/4 Cup of coconut milk.
  • Mix a squeeze of maple syrup into your hot cocoa for extra flavor.

Mini Hot Chocolate Bomb Recipe for Warm Winter Drinks & Treats

Recipe details

  • 12 cocoa bombs
  • Prep time: 15 Minutes|Cook time: 5 Minutes|Total time: 20 Minutes

Ingredients


Instructions


Chop the chocolate into pieces. Then melt the chocolate in a double boiler.
Place the silicone mold onto a cutting board. Use the back of a spoon to coat the inside of the mold cavities, until you've used all the chocolate.
Place the chocolate in the refrigerator or freezer until the chocolate hardens, using the cutting board to transport the mold.
Remove the chocolate shells from the mold.
Fill half of the chocolate shells so they are halfway full with the hot cocoa mix.
Now fill the remainder of the chocolate shell with as many marshmallows as it will hold.
Attach the two halves of chocolate together by heating a plate in the microwave for about one minute, or until the plate is warm to the touch.
Place an empty chocolate shell, open side down, onto the warm plate and rub in a circular motion for several seconds. Once the chocolate starts to melt, immediately press the chocolate onto a filled chocolate shell.
Repeat the process for the remaining chocolate shells, until all of the hot cocoa bombs have been made.
Melt the white chocolate in a small bowl. Then use a fork to drizzle the chocolate onto the hot cocoa bombs. If desired, sprinkle colored sugar into the chocolate before it cools.

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Rebecca D. Dillon

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