Easy red and green swirls with a burst of marshmallows create a Christmas Hot Chocolate bomb that is perfect to usher in the winter season.
To say that we know a few things about hot chocolate bombs is an understatement. Here at Salty Side Dish, we were the FIRST blog to post a how-to a few years ago, based on the super fun Target “chocolate bombs.”
About a year later, they went viral, and every blogger in the world exploded with these fabulous, fun treats on the scene. And while our copycat hot chocolate bombs recipe remains the original, so many fantastic ideas have been added to the scene!
In celebration of the anniversary of our first post, we wanted to share a straightforward, effortless technique for making Christmas Hot Chocolate bombs.
Unlike our melting snowman chocolate balls (With white chocolate), these red and green mixed bombs melt into the most delicious hot chocolate and look fabulously seasonal while doing it
Let’s get started on one of the season’s most fun recipes together!
Why You Will Love Christmas Cocoa Bombs
- Seasonal fun is one of the best reasons for the viral method of creating a cocoa bomb. Super easy to gift and super fun to make, these delicious and easy cocoa bombs are not only pretty but allow you to get incredibly creative.
- The burst of a marshmallow-filled chocolate bomb will delight you, no matter whether you are a kid or an adult.
- Our tie-dye of red and green candy melts creates beautiful color-coded Christmas bombs that are as fun to drink as they are to make.
Christmas Bomb Ingredients
- red candy melts
- Dark green candy melts
- Holiday M&M candies
- Mini marshmallows
What Molds will you need?
The primary item that you will need is chocolate molds. The bomb mold halves come in a silicone mold to create two half-circle spheres that combine to create chocolate shells.
These molds are often known or used as bath bomb molds. You can find them here.
How to make Christmas Hot Chocolate Bombs
- Add candy melts to a resealable sandwich bag but do not seal. Place into the microwave and microwave for 60 seconds at 50% powder. Remove from microwave and knead bag. Return to microwave and repeat the process. Knead until smooth.
- Snip the tip of each bag and drizzle a few dollops of each color into six molds. Use a knife to swirl the chocolate and spread it evenly into the mold. Make sure there’s enough melted chocolate around the rim of the mold.
- Freeze the mold for 15 minutes. Remove spheres from the freezer and mold.
- Heat a small pan over low heat.
- Place a handful of marshmallows and candy into one side of candy shells and set aside.
- Place the other color sphere onto the hot pan to gently melt and press the spheres together. Set aside to harden. Repeat until you have three spheres.
- Let stand to harden.
- To make hot cocoa, heat milk until hot but not boiling. Place the bomb into a mug and pour warm milk over the bomb, melting it. Stir to dissolve completely and enjoy.
Does the chocolate bomb need hot chocolate mix?
No! The candy melts used in the ball act as the chocolate itself and melts when hot milk is poured over it. You can add the hot cocoa mix to the ball if you want, but the hot chocolate powder isn’t necessary to still have a delicious mug of cocoa.
FAQs
What to add to a Christmas bomb
There are so many fun flavors when it comes to holiday ideas. From adding a sprinkling of candy cane pieces on top, 6-8 mini marshmallows inside, changing the colored chocolate, or adding chocolate cookies to the center, the ultimate decision is up to you and your creativity.
What not to add to a Christmas bomb
Watch for hard candies that do not melt well (choking hazards).
The best way to seal the edges of chocolate spheres
The best way to seal the chocolate bomb shut is to heat a non-stick skillet on low heat carefully and, for just a few seconds, heat the edges and then add the hollow chocolate sphere to the other side and let the chocolate cool. If the edges are rough, it’s also OK to add chocolate into piping bags and then put a thin sliver of excess chocolate around the center.
How to use a chocolate bomb
Place in a mug, pour on warm milk, and watch the bomb explode the marshmallows and candy! Or warm up the milk and let the chocolate melt into the milk.
Are candy melts chocolate?
While there ARE candy melts that are dark chocolate or milk chocolate, colored candy melts contain no cocoa and, therefore and not chocolate. However, they are made from sugar and vegetable oil, melt well, and bring the SUGAR content that fools us into believing they taste like chocolate.
To get hot cocoa bombs that contain color, you have to use colored candy melts OR what is considered white chocolate and then dye it. Dont be fooled, though – white chocolate isn’t technically chocolate either. If you want to make sure you have a chocolate present, choose a hot cocoa powder with quality chocolate to fill up the hot chocolate balls.
Chocolate Expert Tips
Keep the Cracks at Bay: When filling the mold, ensure it’s edge to edge and the chocolate isn’t too thin in one section.
Freezer: There are some ideas that Christmas hot chocolate bombs cannot be stored in the freezer, but we have never had any issues storing ours in the freezer.
Just like our easy fudge recipe, we keep our chocolate bombs in the freezer for three months last year and pulled out the extras to use during that time frame with no issues. While the chocolate (mainly if you use ordinary chocolate) had a slight discoloration, the taste and texture were fine.
Storage Tips: Once wholly hardened and cooled, wrap individually in cellophane and tie for holiday gifts or add to a large gifting box for the holiday season. If putting in a box, place a piece of parchment paper between bombs to prevent any sticking.
Spices: Don’t just head for cocoa mix; add a bit of cinnamon, nutmeg, or pumpkin spice to vary the taste.
Related Christmas Candy Recipes
- Christmas Nougat Candy
- Christmas Cream Cheese Mints
- Crock Pot Peanut and Chocolate Clusters
- 5 minute Chocolate Chip Dip
- Cranberry Cream Cheese Dip
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Christmas Hot Chocolate Bombs
Ingredients
- 1/3 bag red candy melts
- 1/3 bag dark green candy melts
- M&M's
- mini marshmallows
Instructions
- Add candy melts to a resealable sandwich bag but do not seal. Place bags on a microwave safe plate into the microwave and microwave for 60 seconds at 50% powder. Remove from microwave and knead bag. Return to microwave and repeat the process. Knead until smooth.
- Snip the corner tip of each bag and drizzle a few dollops of each color into 6 silicone molds.
- Use end of the knife to swirl the chocolate and spread it evenly into the mold. Make sure there's enough melted chocolate around the rim of the mold to prevent thin spots.
- Add molds to a cookie sheet and freeze the mold for 15 minutes.
- Carefully remove spheres from freezer and mold and set on a plate.
- Heat a small pan over low heat.
- Place marshmallows and candy (or whatever you like) into one side of the chocolate sphere and set aside. Place the other color sphere onto the hot pan to gently melt the edges for just a few seconds and press spheres together. Melting one side heats up the chocolate just a bit and allows two sides to pair together.
- Set completed chocolate ball aside to harden. Repeat the process until you have 3 chocolate balls.
- Let Christmas Chocolate Bombs stand at room temperature to harden or place in the freezer to quickly set.
- To make hot cocoa, heat milk until hot but not boiling.
- Place the chocolate bomb into coffee mug and pour warm milk over the bomb, melting it. Stir to melt completely and enjoy.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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