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Valentine's hot cocoa bombs recipe

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Whether you are looking for the perfect gift for the one you love or wanting a perfect holiday treat, this Valentine’s Heart hot cocoa bombs recipe is just right for you. Not only is it adorable, but it is fun to make and even more fun to drink! 

I am not sure what it is about hot chocolate bombs, but they make the drinking hot chocolate experience so much fun. Maybe it is because you have the element of surprise when your hot cocoa bomb breaks open and reveals what is inside or because they really are very cute.

I live in a cold place, so hot chocolate is a huge part of my winters.  I love this cute heart hot cocoa bombs recipe because it is my favorite winter treat, but perfect for Valentines Day.

I know that my kids would think they were the perfect perfect gift to give their friends for Valentine’s so I have included this super cute Valentines Day “I think you are the Bomb” free printable that you can print out to give as a Valentine’s Day gift. You can download the FREE PRINTABLE by clicking on the photo HERE:

Hot Cocoa Bombs have a bit of a learning curve to them so I will give you some tips and examples below that help it to go a lot easier.  

Tips and Variations

  • Storage - Store in a sealed container in the fridge for up to 4 days. Seal in an airtight container, in the freezer, for up to 3 months. 
  •  If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted wafers along the seam and dip in sprinkles. 
  • Try different flavors- The fun of a hot chocolate bomb is you can switch it up everytime.  Add marshmallows, peppermint, andes mints, peanut butter cups, or any of your favorite hot chocolate toppings to the inside of your cocoa bomb. 

Common Questions Valentines Hot Cocoa Bomb Recipe

How do I get the two halves to stick together?

To melt the sphere edges, you can either use heated plates, or a lightly heated frying pan. I have used both, and both are equally effective.

How do I keep from getting fingerprints on my Hot Chocolate Bomb?

While handling the spheres, wearing food safe gloves will help keep them from melting, and also minimize your fingerprints on them. 

When can I eat Hot Chocolate Bombs?

Any time that you would have had hot chocolate!  They are perfect for any cold winter evening.  They are super easy to travel with, so if you are going to a cabin for a getaway make sure and take Hot Cocoa Bombs with you.  

I love that you have all the ingredients you need on the go inside your ball so you don’t have to pack up different things.  Just grab your hot chocolate balls and you are ready to go!

More Dessert Recipes You Might Like:

Chocolate S'mores Instant Pot Cheesecake

Chocolate dipped Reindeer pretzels

Easy Holiday Chocolate Dipped Cheesecake

Dark Chocolate Peanut Butter Chip Cookies

Cookies and Cream Cupcakes Recipe

Valentine’s Heart Hot Cocoa Bombs 

Time: 30 minutes 

Servings: 3 

Ingredients: 

● ⅔ c light pink candy wafer melts 

● 3.5oz dark chocolate bar (72% cocoa) 

● ¼ c red candy wafer melts 

● 3 tbsp red, white, & pink sprinkles 

● ¼ cup mini marshmallows 

● Candy thermometer 

● (2) 2 c sized glass bowls 

● Silicone spatula 

● Small spoon 

● 3 heaping tbsp hot cocoa mix 

● Silicone half sphere mold (look for the large ones, that are at least 1.37” deep. This is the one I used

● Sandwich size food storage bag 

● Kitchen shears 

● 2 small plates 

● Food safe gloves (optional) 

Hot Cocoa Bombs Directions: 

1. Heat pink candy wafer melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.

Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately a tbsp of the melted pink candy wafers into three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon.

Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy. Let set while you temper the chocolate. 

2. Roughly chop ¾ of the dark chocolate bar.

Place in a 2 c glass bowl, and microwave for 30 seconds at 50% power. The chocolate will look like there is hardly any change, but you will still need to stir the chocolate.

Return it to the microwave, heat another 15 seconds, and then stir again. Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate.

You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered, and will have a chalky appearance with possible streaks of white. Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps. 

3. Spoon approximately a tbsp of the melted dark chocolate into the remaining three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon.

Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides. Cool in the refrigerator for 1-2 minutes to set, and then remove.

Repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges. The dark chocolate is much thinner than the candy melts, so it's crucial to do two layers, or your sphere will crack and break when removed. Once all molds are fully coated, pop in the refrigerator for 5-10 minutes for them to set. 

4. Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them.

You can either place them on the serving tray/cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, wear food safe gloves) 

5. Place two small plates in the microwave and heat for approximately 20 seconds. Place a pink sphere open side down onto one plate.

Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, and about 5-6 marshmallows.

Now place a chocolate sphere on the second plate and twist, and once the edges are slightly melted, place it on top of the pink sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam. 

6. Place the red wafers in the microwave, and repeat step 1 to fully melt. Once smooth/creamy, drape the sandwich bag over your hand, and fill with the melted wafers.

Cut a very small tip of the bag with kitchen shears, and pipe lines back and forth, and criss-cross onto the chocolate side of the sphere.

Next pipe a heart shape, and fill in the heart.

Immediately add heart shaped sprinkle quins to the inside of the heart. Press the sprinkles lightly to ensure they are attached. Let set for 2-3 minutes. 

7. When you're ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop.

Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy wafers have melted, and enjoy! 

Yield: 3

Valentine's Hot Cocoa Bombs Recipe

Valentine's Hot Cocoa Bombs Recipe

This Valentine's Hot Cocoa Bombs Recipe is the most delicious and adorable Valentine's gift to give the one you love!

Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • ● ⅔ c light pink candy wafer melts
  • ● 3.5oz dark chocolate bar (72% cocoa)
  • ● ¼ c red candy wafer melts
  • ● 3 tbsp red, white, & pink sprinkle
  • ● ¼ cup mini marshmallows
  • ● Candy thermometer
  • ● (2) 2 c sized glass bowls
  • ● Silicone spatula
  • ● Small spoon
  • ● 3 heaping tbsp hot cocoa mix
  • ● Silicone half sphere mold (look for the large ones, that are at least 1.37” deep.
  • ● Sandwich size food storage bag
  • ● Kitchen shears
  • ● 2 small plates
  • ● Food safe gloves (optional)

Instructions

    1. Heat pink candy wafer melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy. Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately a tbsp of the melted pink candy wafers into three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that
    they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy. Let set while you temper the chocolate.
    2. Roughly chop ¾ of the dark chocolate bar. Place in a 2 c glass bowl, and microwave for 30 seconds at 50% power. The chocolate will look like there is hardly any change, but you will still need to stir the chocolate. Return it to the microwave, heat another 15 seconds, and then stir again. Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate. You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered, and will have a chalky appearance with possible streaks of white. Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps.
    3. Spoon approximately a tbsp of the melted dark chocolate into the remaining three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides. Cool in the refrigerator for 1-2 minutes to set, and then remove. Repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges. The dark chocolate is much thinner than the candy melts, so it's crucial to do two layers, or your sphere will crack and break when removed. Once all molds are fully coated, pop in the refrigerator for 5-10 minutes for them to set.
    4. Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them. You can either place them on the serving tray/cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, wear food safe gloves)
    5. Place two small plates in the microwave and heat for approximately 20 seconds. Place a pink sphere open side down onto one plate. Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, and about 5-6 marshmallows. Now place a chocolate sphere on the second plate and
    twist, and once the edges are slightly melted, place it on top of the pink sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam.
    6. Place the red wafers in the microwave, and repeat step 1 to fully melt. Once smooth/creamy, drape the sandwich bag over your hand, and fill with the melted wafers. Cut a very small tip of the bag with kitchen shears, and pipe lines back and forth, and criss-cross onto the chocolate side of the sphere. Next pipe a heart shape, and fill in the heart. Immediately add heart shaped sprinkle quins to the inside of the heart. Press the sprinkles lightly to ensure they are attached. Let set for 2-3 minutes.
    7. When you're ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy wafers have melted, and enjoy!

Notes

Tips:
● While handling the spheres, wearing food safe gloves will help keep them from melting, and also minimize your fingerprints on them. ● If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted wafers along the seam and dip in sprinkles.
● To melt the sphere edges, you can either use heated plates, or a lightly heated frying pan. I have used both, and both are equally effective.

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