5 from 1 votes

Christmas Hot Chocolate Bombs

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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! 

how to make christmas hot chocolate bombs.

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
hot chocolate bomb molds and ingredients.

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

4 images on how to make christmas chocolate bombs.
  1. 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. 
  2. 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. 
  3. Freeze the mold for 15 minutes. Remove spheres from the freezer and mold.
  4. Heat a small pan over low heat.
christmas hot chocolate bombs recipe.
  1. Place a handful of marshmallows and candy into one side of candy shells and set aside.
  2. 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.
  3. Let stand to harden.
  4. 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. 

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.

swirly red and green chocolate bomb.

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. 

tie dye chocolate cocoa bombs.
5 from 1 votes

Christmas Hot Chocolate Bombs


Prep Time 15 minutes
Cook Time 0 minutes
Christmas Hot Chocolate Bombs with red and green candle melts are the perfect seasonal fun. Perfect as holiday gifts or to just enjoy, these marshmallow bursting Christmas cocoa bombs are delightful in well known Christmas colors. Easy step by step instructions to enjoy this delicious and FUN recipe this year. Customize and get creative with peppermint pieces, chocolate candies or even make a snowman!

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

Keep the Cracks at Bay: When filling the mold, make sure it’s an 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. We kept our chocolate bombs in the freezer 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. 

Nutrition

Serving: 1ball | Calories: 159kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 1mg | Fiber: 1g | Sugar: 20g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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5 from 1 votes

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