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Hot Chocolate Bombs

Inspired by the newest candy trend I’ve decided to make my own Hot Chocolate Bombs. What are hot chocolate bombs? Basically they are chocolates filled with marshmallows and cocoa mix. You pour steaming hot milk over them and chocolate melts away releasing soft fluffy marshmallows out. It’s fun and it’s delicious.

Chocolate seashells painted with edible gold paint plated on a white plate.


We’ve recently moved to a coastal town. Being surrounded by beautiful beaches it gave me a fun idea for beach inspired seashell hot chocolate bombs. Aren’t they adorable! They would be fantastic for a Winter Wedding, bridal showers, birthdays and of course Holidays. They make for the cutest gifts and I can’t wait to make some more soon.


  • Chocolate
  • Heat Proof Bowl
  • Chocolate Thermometer
  • Silicone or Plastic/Acrylic Mold
  • Food Only Paint Brush
  • Bench Scrapper
  • Marshmallows
  • Hot Cocoa Mix
  • Sprinkles, Edible Metallic Paint etc. (optional)
Glass filled with milk, chocolate with floating marshmallows on the top.


To make hot chocolate bombs you can use real chocolate or not so real -candy melts. However candy melts lack the real chocolate flavor and they will not melt as nicely in the steaming hot milk. If using candy melts be sure to use a silicone mold. And if you’d like to try this with chocolate chips I’ll save you a headache, it won’t work the same.

Today I’m going to work with 72% Dark Chocolate. I couldn’t get my hands on couverture chocolate and so I picked up a good quality chocolate bar at my local grocery store and it worked wonderfully, (step 1). Chocolate bars you get at the grocery store are tempered chocolate.

TIP : Check the ingredients on the packaging, it should list cocoa butter, with at least 60%, 65% cocoa or more.

Chop the chocolate. I like to use serrated knife for this, (steps 2-3).

2 hands holding a large dark chocolate bar, chopping chocolate with a serrated knife.


Tempering method I’m using today is called seeding method, or the seed.

Pour about 2/3 of chopped dark chocolate into a heat proof, microwave safe bowl. Reserve 1/3 of chopped chocolate and set it aside, (steps 1-2). Microwave chocolate on high in 2-3 intervals for 20-30 seconds. Stirring well after each interval to avoid hot spots so chocolate doesn’t burn, (step 3-5).

Then you need to decrease the microwaving time to 5 seconds each and agitate chocolate well after each time. You’ll notice chocolate is quickly melting on the sides and the bottom. Be sure to stir chocolate well, (steps 6-8)

A heat proof bowl with chopped chocolate.

Continue stirring and microwaving in 5 second intervals,(step 1). Now that the chocolate is all melted check the temperature with a chocolate thermometer. Temperature will be most likely well over 90 and possibly close to 100F. This is normal, (steps 1-3).

Melted chocolate in a bowl with a chocolate thermometer.

Now you can add remaining 1/3 of the chopped (tempered, remember chocolate bar you buy at the grocery store is tempered chocolate) into the melted chocolate. Don’t heat the chocolate, allow residual heat to melt the added chocolate slowly, while you stir it, (steps 2-5).

TIP : Allow bowl to sit on the counter for a minute or 2 and let the residual heat from the chocolate soften and melt the chocolate. Stirring the chocolate in the process.

TIP : This is the seed method. What this means is that tempered chocolate that you add to melted untempered will emission/seed the proper crystalline structure to te whole batch of melted chocolate, bringing all it to temper.

Dark Chocolate when at 88-90F is tempered and can be used to create candies and moulded chocolates, cute cupcake chocolate decorations and more, (step 6).

A bowl with chocolate, stirring chopped tempered chocolate into melted chocolate.


I used plastic candy molds to make seashells. Brush a thin layer of chocolate into each cavity with a pastry brush. Refrigerate for 5 minutes, (steps 1-3).

TIP : Be sure that the pastry brush is dry, any kind of moisture, water droplets will cause chocolate to seize.

Brushing a thing layer of chocolate into a candy mold.


It is super important, especially when you work with this kind of mold (plastic or acrylic) that you clean up the edges really well. It’s not so important when using silicone mold, though I do it anyway.

Use a bench scrapper to clean the edges, (steps 1-2).

Candy mold brushed with a thin layer of tempered chocolate.

Bench scrapper cleaning the edge edges on a candy mold.
Scrapping off chocolate residue from the candy mold.


Once the 1st coat of chocolate is set you can brush on the second coat. Be sure to brush chocolate all the way to the edge, (steps 1-4). Again, clean up the edges with a bench scrapper, and refrigerate for 5-10 minutes, (6-8).

TIP : Have a pot with hot water close by. To keep chocolate in temper stir the chocolate frequently and occasionally place it on the pot with hot water for 20 -30 seconds at a time, stirring well.

Brush dipped in melted chocolate, brush brushing candy mold with a thin layer of chocolate.


Once chocolate is set, molded chocolate pieces should come out of the mold easily, (steps 1-3)

TIP : If you have to force it with no luck it’s either that chocolate wasn’t properly tempered or it needs little more time to set. Let’s hope it is the latter.

Candy mold filled with tempered chocolate.


Here is a nice example of me trying to get the chocolate seashell from the mold way too soon, hence the hole, (step 1). You can see the bottom wasn’t set properly and it needed more time to harden completely, (steps 2-3).

Unmolded chocolate with a hole in it.


These chocolates can now be filled with dry hot cocoa mix, marshmallows and other fillings.

Unmolded chocolates plated on a large white plate.


  • Hot Chocolate Mix (store bought or Make Your Own Hot Chocolate Mix)
  • Marshmallows – micro or minis, flavored, plain, rainbow, shaped, have fun with it. You can if you really want to make these super special make your own homemade marshmallows (just kidding, haha). But seriously you can make homemade marshmallows if you wanted to.
  • Cinnamon
  • Instant Coffee
  • Peppermint Candies
  • Chili Flakes for a little heat
  • Crushed Oreos
  • Sprinkles
A palm of one hand filled with mini marshmallows.

Cinnamon is my favorite baking spice and it’s really nice in hot chocolate too. Try it.

Ground cinnamon in a bag and an instant coffee in a jar.


Assembly is quite simple. Heat a plate in a microwave. Take 1st chocolate shell, turn it down and ever so gently, using circular motion smooth the edges and melt some of the chocolate just on the edge, (steps 1-2). Place it upside down onto a small glass, (step 3). Fill it with hot cocoa mix, marshmallows, little cinnamon, etc.

Filling a half of a molded chocolate shell with cocoa and marshmallows.

Now take the 2nd chocolate shell and gently smooth the edges and melt some chocolate on the edge. This melted chocolate will serve as the glue, (steps 1-3). Carefully align the top and bottom edge together, press gently to seal chocolate into one shell/sphere. Run your finger just on the seem to wipe away any chocolate that oozed out. (steps 4-8). Allow to set.

Gluing 2 chocolate seashell together.


You can decorate seashell hot chocolate bombs with sprinkles if you wish. Use some melted chocolate as drizzle or dip seashells in chocolate and then decorate with sprinkles. Or you can use edible gold paint to paint the chocolates.

Hand holding a jar of gold edible paint.

Isn’t it beautiful ?! I used Wilton Cake Paint and a food only paint brush. It worked great. This edible paint is rather thick and a little goes a long way.

Brush painting chocolate candy with edible gold paint.


  • Heat milk to almost boil. You really don’t want the milk to boil over, (trust me on this).
  • Place your hot chocolate seashell into a glass.
  • Slowly pour steaming hot milk over it.
  • Watch the chocolate melt away and marshmallows pop out of the shell.
  • It’s fun and delicious.
Pouring steaming hot milk over a molded chocolate shell.

This fancy hot chocolate drink is perfect for special occasions. It makes for a beautiful and delicious gift and it looks so pretty, just look at that lustrous chocolate shell.

Molded chocolate seashell next a glass filled with milk.
Hand holding a moulded chocolate shell painted with edible gold paint.


Who says you can’t enjoy hot chocolate at the beach? You just need a good thermos. I used YETI. Bring milk to almost boil, pour into the thermos and head out to your favorite spot outside and enjoy the hot chocolate.

Pouring hot milk over chocolate in a glass.
Woman holding a glass with hot chocolate drink.


This post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.

  • Homemade Hot Chocolate Mix
  • Marshmallows Recipe
  • Get all the tools in my Amazon Shop – in the Hot Chocolate Bombs Section
  • Seashell Candy Mold
  • Half Sphere Mold (silicone or acrylic)
  • Brush to brush chocolate into the mold.
  • Chocolate Thermometer
  • Bench Scrapper
  • Gold Edible Paint
  • Paint Brush (food only) to paint with edible gold paint
  • Use Acrylic Molds only with real, good quality chocolate, otherwise for candy melts use silicone molds instead.
  • Dark Chocolate ( store bought dark chocolate bar 60%,65% or more, couverture chocolate, candy melts (these won’t melt as nicely and they lack real chocolate flavor)
  • Marshmallows
  • Hot Chocolate Mix
Hot Chocolate Bombs
Prep Time
5 mins
Cook Time
5 mins
Cooling and Moulding 30 minutes
30 mins
Total Time
40 mins

How to make beautiful hot chocolate bombs, how to temper chocolate using a microwave.

Makes 6 seashells/spheres

Course: Candy, Drinks
Cuisine: American
Keyword: hot chocolate bombs, how to make chocolate spheres, tempered chocolate
Servings: 6 spheres/seashells
Calories: 88 kcal
Hanielas.com: Hani B.
  • 22 oz (600grams) 60% to 72% dark chocolate, chopped
  • 6 tbsp Hot Chocolate mix
  • 1 cup mini or micro marshmallows
  • 1 tsp cinnamon, divided (optional)
Prepare Tempered Chocolate
  1. Into a heat proof bowl add 2/3 of chopped chocolate. Microwave on high for 20-30 seconds, in 2-3 interval, stirring well after each time.

  2. Once all of the chocolate is melted, pour in remaining 1/3 of chopped chocolate. Stir well, let sit for 20 second or so to allow residual heat from the bowl and melted chocolate melt freshly added chocolate. Check the temperature of chocolate with a chocolate thermometer. Once chocolate cools to 88-90F it's tempered and you can use to make decorations.

Chocolate Shells
  1. Brush a thin layer of tempered chocolate into the each cavity of your mold. Clean up the edges with bench scrapper. Refrigerate for 5 minutes. Then brush another layer of chocolate into the cavities. Clean up the edges and refrigerate again for 5-10 minutes.

    TIP : Keep your tempered chocolate in temper by stirring it frequently and placing the bowl over the pot with hot water for 10 seconds, to prevent chocolate from cooling down to much. Stir well.

Unmold Chocolate Shells
  1. Once tempered chocolate set it easy to remove from the mold. It should just pop out. You may need to push slightly to release the chocolate shells but it shouldn't be too hard to release them.

Fill Chocolate Shell
  1. Heat a small plate in a microwave for one minute. Carefully remove it from the microwave, be careful it will be hot.

  2. Take one chocolate shell and place it carefully onto the place, edges down, very gently and just for a few seconds allow chocolate edges to melt a little to smooth them out perfectly for an easy assembly.

  3. Nest the chocolate shell upside down onto a glass to keep it steady. Then pour in 1 tablespoon hot chocolate mix, marshmallows and if desired about 1/8 teaspoon of Saigon Cinnamon or other fillings as desired.

  4. Take the second shell and smooth and melt the edges slightly on a warm place. Immediately seal the chocolate shells together. Align the edges and gently press them together. Use your finger along the seam to smooth any melted chocolate that oozed out. Repeat with remaining chocolate shells.

    TIP : It's best to wear gloves to prevent finger prints on the chocolate.

Serve Hot Chocolate Bombs
  1. Heat milk to almost boil, it should be hot. Place hot chocolate bomb into a mug or a glass and pour hot milk over it.

Serve them outside
  1. To take these on the road you'll need a good thermos to keep the milk hot and enjoy fresh hot chocolate anywhere.

Recipe Notes
  1. What Chocolate Can I use? – you can use specialty couverture chocolate but if can’t source it out you can get quality dark chocolate at the grocery store, ingredients on the packaging should list cocoa butter, 60%-72% is good. You will have melt and temper this chocolate.
  2. Can I use Candy Melts? – yes you can, though you are going to miss on the real  chocolate flavor and chocolate is not going melt as nicely as real chocolate does. I’d recommend using Ghirardelli or Merckens. It’s best to use silicone molds when using candy melts.
  3. Can I use Chocolate Chips ? – I wouldn’t recommend using chocolate chips for this project.
  4. How long do Hot Chocolate Bombs keep?– in my house a day or two, but in general I’d say with good quality chocolate, stores away from direct sunlight, at least a month.

Did you make this recipe? Tag @hanielas on Instagram and hashtag it #hanielas

Molded chocolate seashells painted with edible gold paint plated on a white plate.

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