Want to try the trendiest sweet treat for your valentine this year? Make these easy Valentine’s Day hot chocolate bombs for a fun, interactive treat!
Valentine’s Day is a big deal in our house, probably because I have a major sweet tooth and I’ve passed that down to my kids, so we’ll use any excuse to have some extra dessert.
We usually make this Homemade Chocolate Fondue (a Melting Pot copycat) on Valentine’s Day, but this year I had to jump on the hot chocolate bomb bandwagon. These easy Valentine’s Day hot chocolate bombs are “exploding” all over social media and in local Facebook groups. And for good reason!
These fun and interactive treats are SUPER easy to make, and you can give them as gifts or sell them to make some extra money. If you’re looking for unique and cheap edible gifts to give this Valentine’s Day, then try these!
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Ingredients for Valentines Hot Chocolate Bombs
Here are the ingredients to make 6 hot cocoa bombs:
- 1 12-ounce package dark chocolate chips
- 1 packet instant cocoa mix
- 1 cup mini pink marshmallows (from a bag of rainbow marshmallows)
- ¼ cup red melting chocolate
- ¼ cup white melting chocolate
- ¼ cup red sprinkles
- 1 tablespoon heart sprinkles
- 6 cups hot milk to make the bombs
You will also need a Round silicone mold.
How to Make Valentines Hot Cocoa Bombs
1. Melt the chocolate chips.
First, melt your semi-sweet chocolate chips by placing them in a microwave-safe bowl and microwaving them for 30 seconds at a time. In between each 30 second interval, remove the bowl from the microwave (careful, it may be hot!), and stir the chocolate for a few seconds.
You may need to microwave the chocolate chips 3-4 times before they’re fully melted, but be careful to not burn the chocolate.
2. Spread melted chocolate into the round silicone molds.
Put a spoonful of melted chocolate inside one cup of the round mold. Then, using the back side of the spoon, spread the chocolate up the sides of the mld until you have a nice, even layer of chocolate all the way around.
Set the remaining chocolate aside to be used for sealing the hot cocoa bombs.
The melted chocolate should look like this in the molds:
3. Refrigerate the chocolate molds.
Next, place your silicone mold with the chocolate into the refrigerator for approximately 1 hour to harden. Be sure that your chocolate semi-spheres are completely set and hard before moving on to the next step.
4. Carefully remove the chocolate pieces from the mold and fill with hot cocoa and marshmallows.
After the chocolate is completely set, carefully remove each piece from the mold. Then, add the instant hot cocoa mix to half of the chocolate pieces… the other half will be used for the top part of the Valentine’s Day hot chocolate bombs. Just evenly divide the cocoa mix between the 6 chocolate pieces that need to be filled.
Top the hot cocoa mix with the pink marshmallows like this:
5. Seal the Valentine’s Day hot chocolate bombs.
Reheat your leftover chocolate in the microwave in 15 second intervals until melted. Then, pick up an empty chocolate piece and dip the edges or “rim” into the melted chocolate, and carefully place it on top of a filled piece to form a ball shape.
You can then use your finger to smooth the melted chocolate around the seam.
Alternate method to seal your hot cocoa bombs:
You can also heat a microwave-safe plate in the microwave until it’s fairly hot. Then, press down the edges of an empty chocolate piece on the plate to slightly melt the chocolate around the rim, and place the empty piece on top of a filled piece, pressing down lightly to make sure that the edges of your hot cocoa bomb are sealed.
The heat from the microwaved plate will melt the rim of the empty chocolate piece just enough so that the melted chocolate acts like a “glue” to seal the bombs.
Here’s what your Valentine’s Day hot chocolate bombs should look like at this stage:
6. Decorate your hot chocolate bombs for Valentine’s Day!
Next comes the fun part… decorating your hot cocoa bombs!
Melt the red and white chocolate according to package instructions. Then, place each color into a separate piping bag. If you don’t have piping bags, you can also use a Ziploc bag and cut the corner off to mimic an icing tip.
Drizzle the colored chocolate on top of the bombs, and then sprinkle red, white, and heart shaped sprinkles on top before the drizzle hardens.
Allow the chocolate drizzles to set before using, about 1 hour.
How to Use the Hot Chocolate Bombs
To serve the hot chocolate bombs, place one bomb in the bottom of a heat-safe mug. Then pour one cup of hot milk over top of the bomb. As the outer chocolate shell melts from the heat of the milk, your hot cocoa bomb will “explode” apart and the marshmallows and cocoa mix will come out.
Then, just stir to make a fun AND delicious cup of festive hot chocolate!
Here’s a video of a hot cocoa bomb in action:
Other Sweets to Put Inside Your Hot Cocoa Bombs
You can get as creative as you want to with your hot cocoa bombs. Here are some other ideas for fun fillings:
- Red Hot candies – This would give a slight spicy cinnamon taste to the hot chocolate, plus Red Hots are festive for Valentine’s Day.
- Conversation hearts – Place a conversation heart candy on top of the chocolate drizzle.
- Latte mix – Swap the instant cocoa mix for an instant latte powdered mix.
- Chocolate hearts – Make simple heart outline shapes using the red and white melting chocolate in the piping bags. Place one small heart shape on top of each bomb.
And if you’re looking for other unique Valentine’s Day treats, try these awesome DIY Heart Shaped Chocolate Boxes made out of Rice Krispies Treats!
- 1 12-ounce package dark chocolate chips
- 1 packet instant cocoa mix
- 1 cup pink mini marshmallows (from a bag of rainbow marshmallows)
- ¼ cup white chocolate chips or melting chocolate - for decorating
- 1/4 cup red melting chocolate - for decorating
- 1/4 cup red sprinkles
- 6 cups hot milk to make the bombs - 1 cup of milk for each bomb
- a round silicone mold
- Melt chocolate chips by placing them in a microwave-safe bowl and microwaving for 30 seconds at a time. Stir chocolate in between each 30 second interval to help the melting process. You will probably have to heat for about 2 minutes total to melt all of the chocolate thoroughly.
- Place a spoonful of melted chocolate in the center of a half sphere cup of the mold. Then, using the back of the spoon, smear the chocolate up the sides of the half sphere until all sides are completely covered evenly. Continue this process until all molds are coated in chocolate.
- Set aside any leftover chocolate to use for sealing your bombs.
- Allow the chocolate to harden for about 2-3 hours, or place in the refrigerator until the chocolate molds are completely set.
- Once the chocolate is fully set, carefully remove the chocolate "cups" from the mold.
- Divide the packet of hot cocoa mix evenly between 6 chocolate cups. The remaining 6 cups will be your ball "tops" so leave them empty.
- Top the hot cocoa mix with mini marshmallows.
- Microwave the remaining melted semi-sweet chocolate in 15 second intervals to re-heat it, stirring in between each interval.
- Dip the edges of one empty chocolate cup into the melted chocolate, and carefully place it on top of one of the filled chocolate cups, forming a sphere. Lightly press the top into place.
- Melt the red and white chocolate according to package instructions, and transfer to piping bags. Drizzle the colored chocolate over the bombs, and top with sprinkles of your choice.
- To serve the hot chocolate bombs: Place one bomb in a mug, pour one cup of hot milk on top, wait for the chocolate ball to "explode", and stir to combine the chocolate, cocoa mix, marshmallows, and milk. Enjoy!
Amount Per Serving: Calories: 620Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 205mgCarbohydrates: 74gFiber: 4gSugar: 47gProtein: 14g
Nutritional information is provided as a courtesy and is an estimate only. Different online calculators may calculate nutritional information differently. Also, the addition of optional ingredients and varying brands and products may change the information. For the most accurate data, you should calculate the nutritional information with the actual ingredients that you use.