Crack a glossy chocolate sphere and unleash a swirl of cocoa and marshmallows. Hot chocolate bombs turn a simple mug into theater. When you temper real chocolate and mold it cleanly, you get a mirror-like shine, a crisp snap, and a bomb that melts fast in hot milk. You control the cocoa strength, the sweetness, and the fillings. With a few precise temperatures and the right mold, you’ll produce café-level results at home.
Ingredients
Yields 6 bombs (70 mm / 2.75 in diameter)
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Couverture dark chocolate (60–70% cacao): 400 g (14 oz), finely chopped
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For milk chocolate bombs: use 420 g (15 oz) milk couverture
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For white chocolate bombs: use 440 g (15.5 oz) white couverture
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Hot cocoa mix: 90 g (3.2 oz), about 15 g (1 tbsp) per bomb
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Mini marshmallows: 90 g (3.2 oz), about 15 g per bomb
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Optional mix-ins (choose any):
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Crushed peppermint candy: 30 g (1 oz)
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Mini chocolate chips: 30 g (1 oz)
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Caramel bits: 30 g (1 oz)
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Freeze-dried strawberries, crushed: 20 g (0.7 oz)
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To seal and decorate: 50 g (1.8 oz) tempered chocolate reserved from above, edible luster dust, sprinkles, or cocoa powder
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To serve: 6–8 cups (1.4–1.9 L) very hot milk (about 70–75°C / 160–170°F)
Equipment
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6-cavity half-sphere silicone mold (70 mm / 2.75 in) or polycarbonate mold
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Digital thermometer (instant-read or probe)
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Heatproof bowl and rubber spatula
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Small pastry brush or gloved fingers
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Sheet pan lined with parchment
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Food-safe gloves (optional but clean)
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Piping bag or small zip bag (for drizzling)
Instructions
1) Prepare and plan
Chop chocolate into small, even pieces. Dry every tool. Even a drop of water will seize chocolate. Clear space in the fridge for a short chill. Set molds on a tray so you can move them without warping.
2) Temper the chocolate (seed method)
You need temper for shine and snap. Follow the correct curve.
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Dark chocolate: Melt to 45–50°C (113–122°F). Cool to 27–28°C (80–82°F). Rewarm to 31–32°C (88–90°F).
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Milk chocolate: 40–45°C (104–113°F) → 26–27°C (79–81°F) → 29–30°C (84–86°F).
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White chocolate: 40–43°C (104–109°F) → 25–26°C (77–79°F) → 28–29°C (82–84°F).
How:
Place two-thirds of the chocolate (about 265 g for dark) in a dry bowl over barely simmering water. Stir until it reaches the first target. Remove from heat. Add the remaining third in small handfuls to “seed” crystals while stirring. Let the temperature fall to the second target. Rewarm in 5–10 second bursts over the steam or with a quick microwave pulse until it hits the working range. Stir constantly. The chocolate should look fluid, glossy, and leave a thin streak that sets within 1–2 minutes.
3) Coat the molds
Spoon 1–1½ tablespoons tempered chocolate into each cavity. Tilt and rotate so chocolate climbs the sides evenly. Use a pastry brush to reach the rim. Flip the mold over the bowl and tap to pour excess back; you want a thin, even shell. Scrape the top surface clean with a bench scraper or spatula for sharp edges. Chill 5–7 minutes until the chocolate just firms; do not over-chill or you risk contraction lines.
4) Reinforce the rims
Add a second thin coat just around the rim to prevent cracking during unmolding. Brush a 1 cm (½ in) band. Chill 3–4 minutes until set.
5) Unmold cleanly
Flex the silicone gently. The halves should release with a shine. If they stick, the chocolate fell out of temper or needs another minute. Set halves on a parchment-lined tray.
6) Fill the shells
Warm a small skillet over low heat or place a hot baking sheet on the counter. Place three shells rim-side down on the warm surface for 1–2 seconds to level the edges. Flip immediately and add fillings per bomb: 15 g cocoa mix + 15 g mini marshmallows. Add 1–2 teaspoons of any optional mix-ins. Do not overfill or the halves will not close.
7) Seal the bombs
Take the remaining three shells and briefly warm their rims to level. Cap each filled half with a warm rimmed half. Press gently until the seam sets. If gaps remain, pipe a thin bead of tempered chocolate around the seam and smooth with a gloved finger. Set for 5 minutes at room temperature.
8) Finish and decorate
Recheck chocolate temperature; keep it in the working range. Drizzle lines over the bombs or brush with luster dust. Add sprinkles while the drizzle remains tacky. Let decorations set fully, 10–15 minutes.
9) Serve
Heat milk to 70–75°C (160–170°F). Drop a bomb into a large mug. Pour 1 to 1¼ cups hot milk over it. Stir until the shell melts and the cocoa dissolves. Taste and adjust with more hot milk if you want a lighter cup.
Tips for Perfecting the Bombs
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Use couverture. Cocoa butter content runs higher and melts cleaner than candy melts. You get shine and a fast melt.
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Nail the temps. Temper breaks with a 1–2°C drift. Stir and measure often.
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Keep everything dry. Moisture causes seizing and dull streaks.
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Thin shells crack less. Aim for ~1 mm walls with a reinforced rim. Thick shells look clunky and melt slowly.
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Polish molds. Wipe with a lint-free cloth to remove micro-dust. A clean mold equals a glassy finish.
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Work in batches. If chocolate thickens, rewarm to the working temp by a few quick seconds.
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Edge control. Always level the rims on a warm surface for invisible seams.
Conservation and Storage
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Room temperature (best): Store bombs in a cool, dry place at 16–20°C (60–68°F) away from sunlight and odors. Hold up to 3 weeks.
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Refrigeration: Avoid if possible; condensation can dull the finish. If you must, wrap each bomb tightly and place in an airtight box with desiccant. Warm to room temperature before unwrapping.
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Freezing: Not ideal for shine. If necessary, double-wrap and freeze up to 2 months. Thaw in the fridge 12 hours, then bring to room temperature in the container before opening to prevent moisture shock.
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Transport: Cushion each bomb in a cupcake liner and pack snugly in a rigid box.
Variations
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Milk or white shells: Follow the milk/white temper curves. Fill with dark cocoa mix to balance sweetness.
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Peppermint bark: Add 1 tsp crushed peppermint in each bomb; drizzle with white chocolate and more candy dust.
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Salted caramel: Add 1 tsp chewy caramel bits and a pinch of flaky salt.
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Mocha: Add ½ tsp instant espresso powder to the cocoa mix per bomb.
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Spiced Aztec: Add a pinch of cinnamon and a tiny dash of cayenne to each filling.
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Cookies & cream: Use white shells and add 1 tsp crushed chocolate sandwich cookies.
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Color-marbled shells: For white chocolate, tint 2–3 tablespoons with oil-based color and swirl lightly into the untinted tempered batch before molding.
Serving Suggestions
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Classic mug: Use whole milk for body. Add whipped cream and a dusting of cocoa or cinnamon.
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Richer cup: Replace ¼ cup milk with heavy cream.
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Dairy-free: Use barista-style oat or almond milk; keep the pour hot to melt the shell quickly.
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Gift-ready: Nestle bombs in liners, box them, and include a tag: “Drop one bomb into a mug. Pour 1 cup hot milk. Stir.”
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Kids’ bar: Set out toppings like mini chips, sprinkles, and marshmallows so everyone customizes the cup.
Conclusion
Tempered chocolate gives the shine, a clean snap, and a fast melt. Thin, even shells hold their shape, seal neatly, and release from the mold without drama. Consistent temperatures and dry tools do most of the work; the rest comes from clean rims and modest fillings. Once you master the curve, you can switch chocolates, layer flavors, and dress the shells for any season. In the end, these shiny hot chocolate bombs deliver theater in the mug and deep chocolate flavor in every sip.
Print
Shiny Hot Chocolate Bombs With Marshmallows
- Total Time: 45 minutes
- Yield: 6 bombs
- Diet: Vegetarian
Description
Glossy tempered-chocolate spheres filled with cocoa mix and mini marshmallows. They melt cleanly in hot milk and make gift-ready treats.
Ingredients
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Dark couverture chocolate 60–70%: 400 g (finely chopped)
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or milk couverture: 420 g; or white couverture: 440 g
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Hot cocoa mix: 90 g (≈ 15 g per bomb)
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Mini marshmallows: 90 g (≈ 15 g per bomb)
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Optional mix-ins (per bomb, choose 1–2 tsp): crushed peppermint, mini chips, caramel bits, crushed freeze-dried berries
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For sealing/decor: 50 g tempered chocolate, luster dust or sprinkles
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To serve: 1–1¼ cups very hot milk per bomb (70–75°C / 160–170°F)
Equipment: 70 mm half-sphere silicone or polycarbonate mold, thermometer, heatproof bowl, spatula, pastry brush, parchment, small skillet or warm sheet pan.
Instructions
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Temper chocolate (seed method).
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Dark: melt to 45–50°C, cool to 27–28°C, rewarm to 31–32°C.
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Milk: 40–45°C → 26–27°C → 29–30°C.
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White: 40–43°C → 25–26°C → 28–29°C.
Melt two-thirds over gentle steam. Off heat, seed with remaining third. Stir to the lower target, then rewarm to working temp.
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Shells. Spoon 1–1½ tbsp tempered chocolate into each cavity. Rotate to coat thinly; scrape rims clean. Chill 5–7 min until just set.
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Reinforce rims. Brush a thin second coat around the top 1 cm. Chill 3–4 min.
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Unmold. Gently release halves onto parchment.
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Level edges. Warm a skillet or tray. Touch rims to heat 1–2 sec.
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Fill. Into three halves add 15 g cocoa mix + 15 g marshmallows (+ optional mix-ins).
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Seal. Warm rims of the matching halves, cap, and press. If gaps appear, pipe a thin bead of tempered chocolate and smooth. Set 5 min.
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Decorate. Drizzle or dust. Set 10–15 min.
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Serve. Place one bomb in a mug. Pour 1–1¼ cups hot milk. Stir to dissolve.
Notes
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Dry tools only; water seizes chocolate.
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Thin, even shells (~1 mm) give fast melt and clean snap.
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Keep chocolate within working temps; rewarm in short pulses.
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Polish molds with a lint-free cloth for maximum shine.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Drinks, Confections
- Method: Tempering, Molding
- Cuisine: American / Confectionery
Nutrition
- Serving Size: 1 bomb + 1–1¼ cups hot milk
- Calories: 470 kcal
- Sugar: 40 g
- Sodium: 70 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: hot chocolate bombs, cocoa bombs, tempered chocolate, marshmallow cocoa bombs, DIY gifts