How to Make Hot Cocoa Bombs

I saw this trend come up on TikTok a couple of weeks ago and have wanted to try it ever since! I collaborated with my sister from Bake by Kayla to make these. The chocolate shell makes the hot cocoa so much richer. Plus you can get creative with your toppings and fillings. Make these as a gift or for yourself to enjoy!

The total amount of ingredients you'll need will depend on several factors including the amount of bombs you want to make, the thickness of the shell you make, and the size of your molds.

Flavor Ideas

  • For the shell you can use milk, dark, or white chocolate chips.

  • For the fillings you can use any pre-made hot chocolate powder, mini marshmallows, crushed peppermint, cinnamon, crushed graham crackers, etc.

  • For toppings you can drizzle on chocolate, white chocolate with food coloring, sprinkles, crushed peppermint, sea salt, sprinkles, etc.

*Quick note before you start

The first step of this process is tempering the chocolate. This is a process of melting, cooling, and reheating chocolate in a way that results in a uniform cocoa butter crystallization. The chocolate shell will be shiny, snap easily, and last longer (left photo). If you skip tempering and just melt the chocolate to pour in the mold, the surface will become dull with swirls of crystallized fat (right photo) and will not last as long. Use this link to get the exact tempering instructions for the type of chocolate you're using.


  • Silicone dome mold

  • Candy thermometer or thermometer that reads temperatures as low as 80 F

  • Double boiler or a pot and sauce pan


  • 2 cups chocolate chips

  • Hot cocoa powder

  • Fillings and toppings of choice


  1. Temper* the chocolate using the directions here.

  2. Spread chocolate into silicone mold trying to keep the layer as even as possible.

  3. Flip the mold upside down onto a wax paper lined baking sheet. This allows excess chocolate to drip out. If you leave the mold right-side up, too much chocolate will drip to the bottom and the top edge will thin out making the two sides difficult to seal together.

  4. Refrigerate until hardened, about 30 minutes.

  5. Carefully remove the domes from the mold.

  6. Fill half of the molds with hot chocolate mix and any other fillings.

  7. One at a time, place the edge of the empty domes on a warm plate for a few seconds so the chocolate melts slightly.

  8. Press the melty shell onto the edge of a shell with the fillings and repeat with remaining shells.

  9. Use a warm spoon to smooth out the seam if you'd like.

  10. Decorate the bombs with desired toppings.

  11. Place hot cocoa bomb into a mug and pour hot milk of choice over the top.

  12. Stir and enjoy!

Make these and let me know what you think!

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