how to make hot chocolate bombs

Perfectly smooth chocolate shells giving way to a rich, velvety hot cocoa with the most satisfying 'melt and release' of marshmallows and cocoa mix.

The holidays are just around the corner, and what better way to spread the cheer than with something sweet, handmade, and heartwarming?


– Ghirardelli Milk Chocolate Melting Wafers – Hot Cocoa Mix – Mini Marshmallows

If you prefer, you can separate the silicone molds for easier handling. Make sure they are clean and dry for that shiny chocolate shell finish.

Pop the melting wafers into a microwave-safe bowl and heat in 45-second intervals, stirring until smooth.

Spoon chocolate into the molds, ensuring a complete coating. Then, remove excess chocolate and chill the molds in the fridge for 5-10 minutes.

Once set, carefully demold the chocolate spheres and lay them on the cookie sheet. Assemble the Bombs: Fill one half with hot cocoa mix and marshmallows, pipe melted chocolate around the edge, and seal with the other half.

Drizzle with more chocolate and sprinkle on some Mallow Bits. Let your completed bombs harden before use or gifting.

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