Cue the crack, the swirl, and the cheer. A Christmas Hot Chocolate Bomb turns a mug into a holiday show. Tempered chocolate gives a glossy shell that snaps on cue and melts on contact with hot milk. You load the inside with rich cocoa, peppermint crunch, and mini marshmallows. Then you dress the outside with red-and-green flair. Follow precise temps, keep tools dry, and you’ll ship gift-worthy bombs straight from your kitchen.
Ingredients
Yield: 6 standard bombs (70 mm / 2.75 in molds)
For the shells
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Couverture dark chocolate 60–70% cacao: 400 g (14 oz), finely chopped
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Or milk couverture: 420 g (15 oz)
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Or white couverture: 440 g (15.5 oz)
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For the filling (per bomb)
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Hot cocoa mix: 15 g (1 tbsp)
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Mini marshmallows: 15 g (about 12–15 minis)
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Crushed peppermint candy canes: 5 g (1 tsp)
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Optional adds (choose up to 2): mini chocolate chips 5 g, micro gingerbread cookie crumbs 1 tsp, pinch ground cinnamon
For sealing and décor
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Reserved tempered chocolate: 50 g (1.8 oz)
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Holiday sprinkles or nonpareils: 2–3 tsp total
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Edible gold luster dust or red/green oil-based color, optional
To serve
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Very hot milk: 1–1¼ cups (240–300 ml) per bomb, 70–75°C / 160–170°F
Equipment
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6-cavity half-sphere silicone mold or polycarbonate mold (70 mm)
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Instant-read thermometer
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Heatproof bowl + rubber spatula
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Small pastry brush (or gloved fingers)
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Sheet pan + parchment
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Small nonstick skillet or preheated baking sheet (for leveling rims)
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Piping bag or small zip bag (for drizzle)
Instructions
1) Set up for success
Dry every tool. Even one droplet seizes chocolate. Wipe molds with a lint-free cloth to remove dust. Place the mold on a parchment-lined tray so you can move it cleanly. Clear space in the fridge for brief sets.
2) Temper the chocolate (seed method)
Tempering controls cocoa butter crystals for shine and snap.
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Dark: 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: 40–45°C → 26–27°C → 29–30°C.
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White: 40–43°C → 25–26°C → 28–29°C.
How: Melt two-thirds of the chocolate over barely simmering water (bowl does not touch water). Remove from heat. Stir in the remaining third in small handfuls to seed crystals. Stir until you reach the lower “cool” target. Rewarm in 5–10 second bursts over steam or a quick microwave pulse until you hit the working range above. The chocolate should flow smoothly, look glossy, and draw a thin line on parchment that sets in 60–90 seconds.
3) Cast thin shells
Spoon 1–1½ tbsp tempered chocolate into each cavity. Rotate and tilt so chocolate climbs the sides in a thin, even layer. Flip the mold over the bowl and tap out excess. Scrape the mold’s surface clean with a spatula for sharp rims. Chill 5–7 minutes until just firm; do not over-chill.
4) Reinforce the rims
Brush a 1 cm (½ in) band of chocolate around each rim. This step prevents hairline cracks during unmolding and sealing. Chill 3–4 minutes.
5) Unmold with care
Flex silicone gently or rap a polycarbonate mold once. Release halves onto parchment. You should see a mirror-like shine. If the halves stick, wait one minute more or your temper slipped; re-temper if needed.
6) Level the edges
Warm a dry skillet on low or use a preheated baking sheet. Touch the rim of three halves to the hot surface for 1–2 seconds to flatten. Do not melt the walls.
7) Fill the bombs
Into each leveled half add: 15 g cocoa mix + 15 g mini marshmallows + 5 g crushed peppermint. Add any optional chips or crumbs. Do not mound higher than the rim.
8) Cap and seal
Warm the rims of the remaining three halves for 1–2 seconds to level. Place on the filled halves and press gently to seal. If you see gaps, pipe a thin bead of tempered chocolate along the seam and smooth with a gloved finger. Let set 5 minutes at room temp.
9) Dress for Christmas
Check chocolate temperature; keep it in the working range. Drizzle zigzags over the bombs. Add red-and-green nonpareils while the drizzle stays tacky. For white shells, dust a little gold luster or paint streaks with oil-based color. Set 10–15 minutes to harden.
10) Serve the show
Place a bomb in a large mug. Pour 1–1¼ cups hot milk over it. Watch the shell open. Stir until smooth. Taste and adjust with extra hot milk if you prefer a lighter cup.
Tips for Perfecting the Dish
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Use couverture, not “candy melts.” Higher cocoa butter yields a thinner shell, a faster melt, and a clean snap.
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Hold the curve. Temper shifts with ±1–2°C. Stir often and measure. Rewarm in short pulses only.
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Keep water out. Moisture causes seizing and streaks. Dry bowls, dry spatulas, dry hands.
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Aim for ~1 mm walls. Thin shells melt on cue and eat clean. A reinforced rim stops cracks.
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Polish molds. Micro-dust dulls the finish. A lint-free wipe boosts shine.
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Level, then seal. A quick rim-touch on a warm skillet gives invisible seams.
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Work in batches. If chocolate thickens, rewarm to working temp. Do not exceed it or you lose temper.
Conservation and Storage
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Room temperature (best): Store bombs 16–20°C (60–68°F) in a dry, odor-free cabinet. Keep away from sunlight and heat sources. Shelf life: up to 3 weeks.
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Refrigeration: Avoid if possible; condensation can bloom the surface. If you must chill, wrap each bomb tightly, box with a desiccant packet, then allow to come to room temp inside the container 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 temp before opening to prevent moisture shock.
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Gifting/transport: Seat bombs in cupcake liners. Pack snugly in a rigid box. Add a card with heating directions.
Variations
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Candy Cane Classic: White shells, dark-cocoa filling, extra peppermint dust on the seam.
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Gingerbread Spice: Milk shells. Add ¼ tsp gingerbread spice per bomb (ginger, cinnamon, allspice). Finish with mini gingerbread crumbs.
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Mocha Noel: Dark shells. Mix ½ tsp instant espresso powder into each cocoa portion. Top with a few espresso nibs.
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Salted Caramel Sleigh: Add 1 tsp soft caramel bits and a tiny pinch of flaky salt to each bomb.
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Rudolph Red Velvet: White shells tinted with oil-based red. Use cocoa mix blended with ½ tsp vanilla pudding powder for extra body.
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Nut-Free Hot Cocoa “S’mores”: Add 1 tsp crushed graham cracker and swap peppermint for a pinch of cinnamon.
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Kid-Friendly Confetti: Use milk shells and rainbow holiday sprinkles inside and out.
Serving Suggestions
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Classic Christmas Mug: Whole milk, whipped cream, cocoa dust, and a mini candy cane hook.
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Ultra-Rich: Replace ¼ cup (60 ml) of the milk with heavy cream.
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Peppermint Latte: Use hot coffee-milk (½ coffee, ½ milk).
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Dairy-Free: Barista-style oat or almond milk. Heat to 70–75°C so the shell melts fast.
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Party Station: Set out bombs in liners, pitchers of hot milk, bowls of toppings (crushed candy cane, mini chips, cinnamon sugar). Add printed tags: “Drop. Pour. Stir.”
Conclusion
Precision unlocks the magic. Temper the chocolate to the right curve, cast thin shells, and level rims before sealing. The result shines like ornaments and melts on cue in hot milk. You can steer flavor toward peppermint, gingerbread, mocha, or caramel without changing the core method. Store at cool room temperature and box them for gifts or party favors. In short, the Christmas Hot Chocolate Bomb delivers theater and deep cocoa flavor in one festive sphere, ready to light up any winter night.
Print
Christmas Hot Chocolate Bomb
- Total Time: 45 minutes
- Yield: 6 bombs
- Diet: Vegetarian
Description
Glossy, tempered-chocolate spheres filled with cocoa, peppermint, and mini marshmallows. They crack, melt fast in hot milk, and gift well.
Ingredients
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Dark couverture 60–70%: 400 g (14 oz), finely chopped
or milk couverture: 420 g (15 oz) or white couverture: 440 g (15.5 oz) -
Hot cocoa mix: 90 g total (15 g per bomb)
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Mini marshmallows: 90 g total (15 g per bomb)
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Crushed peppermint candy canes: 30 g total (≈5 g per bomb)
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Optional adds (per bomb, 1–2 tsp): mini chips, gingerbread crumbs, pinch cinnamon
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To seal/decor: 50 g tempered chocolate, holiday sprinkles, edible luster (optional)
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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 mold, thermometer, heatproof bowl, spatula, pastry brush, parchment, warm skillet or sheet pan, piping bag.
Instructions
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Temper chocolate (seed method).
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Dark: 45–50°C → 27–28°C → 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 the remaining third. Cool to the “set” range, then rewarm to the working range.
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Cast shells. Spoon 1–1½ tbsp chocolate into each cavity. Rotate to coat thinly. Tap out excess. Scrape rims clean. Chill 5–7 min until just set.
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Reinforce rims. Brush a thin 1 cm band around each rim. Chill 3–4 min.
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Unmold. Release halves onto parchment. They should look shiny.
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Level rims. Touch rims of three halves on a warm skillet 1–2 sec.
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Fill. Add 15 g cocoa mix + 15 g marshmallows + 5 g peppermint to each leveled half. Add optional extras.
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Seal. Warm rims of matching halves 1–2 sec. Cap and press. Pipe a thin bead of chocolate if gaps show. Set 5 min.
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Decorate. Drizzle or dust. Add sprinkles while tacky. Set 10–15 min.
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Serve. Place one bomb in a mug. Pour 1–1¼ cups hot milk. Stir until smooth.
Notes
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Keep tools bone-dry; water seizes chocolate.
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Aim for ~1 mm shell walls with reinforced rims.
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Polish molds with a lint-free cloth for mirror shine.
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Rewarm chocolate in short pulses; stay within working temps.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Drinks, Confections
- Method: Tempering, Molding
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 bomb + 1–1¼ cups hot milk
- Calories: 530 kcal
- Sugar: 48 g
- Sodium: 60 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: christmas hot chocolate bomb, cocoa bombs, peppermint cocoa bombs, marshmallow hot chocolate bombs, tempered chocolate, DIY gifts