How to make Christmas hot chocolate bombs that turn out magical and enchanting!
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One of my absolute favorite things about the Christmas season is all the festive sweet treats that I get to make! From peppermint treats to homemade hot chocolate, I just love it all! One of my newest favorite Christmas recipes (that I will definitely be keeping around as a new tradition) is this one for enchanting, homemade Christmas Hot Chocolate Bombs!
I cannot tell you how delightful these little holiday treats are! This is one of those fun treats that’s just as exciting for the adults as it is for the kids. Just drop one of these cheerful treats into a mug, pour some hot milk over it, and watch a little bit of Christmas magic unfold right in front of your eyes!
These Christmas hot chocolate bombs are perfect for literally any holiday event or just to keep around for full-time seasonal enjoyment. These make adorable homemade Christmas gifts, they bring the Christmas cheer to family movie night, add a fun flair to the kiddo’s playdates, or help set a cozy mood for a date night in. These simple yet scrumptious treats are super easy and quick to make, and bring Christmas cheer wherever they go!
Want to make a bunch for an upcoming Christmas party or a family gathering? No problem! You can easily make several batches of these hot chocolate bombs and store them in the fridge for a couple of days until you’re ready to serve them. However you want to serve them, they make it easy to fill up your loved ones’ cups with the magic and cheer that comes along with the beautiful Christmas season! Now, here’s how to make them.
Christmas Candy Equipment
When it comes to picking out the right candy-making equipment, there are a few essentials that are needed to make sure the process goes as smoothly as possible. It’s like they say, you’ve got to have the right tools for the job. Here’s what I use to make these easy, Christmas hot chocolate bombs:
- Measuring spoons
- Wilton candy melts pot
- Wilton candy melting pot – silicone dual insert
- Semi-sphere silicone mold
- Small baking sheet
- Baking sheet
- Parchment paper sheets
- Candy thermometer
- Disposable Vinyl Gloves
- Saucier Drizzle Spoon
Melt-Worthy Ingredients
Once you get your chocolatier tools and equipment figured out, it’s time to round up the ingredients. Luckily, this sweet and simple recipe doesn’t require many ingredients, just a few common ones actually. You can mix and match whichever hot chocolate bomb colors you want, but here’s what I like to use:
Chocolate Shell:
- 1 cup Pink Wilton candy melts
- ½ cup White candy melts
- 1 tsp coconut oil
- ½ cup Red Wilton Candy Melts
- 1 tsp coconut oil
- ½ cup Wilton Green Candy Melts
- 1 tsp coconut oil
- ½ cup Christmas sprinkles
Hot Chocolate Bomb Filling:
- 9 tbsp hot chocolate powder, or use Homemade Hot Chocolate Mix (my preference)
- If using my Homemade Hot Chocolate Mix, remember to exclude the powdered sugar from the recipe since there will be plenty of sweetness from the melted chocolate shells.
- ½ cup Mini Marshmallows
- Sprinkles (optional)
How to Make Christmas Hot Chocolate Bombs
Now let’s get to the fun part, making some Christmas magic happen! The whole process only takes about 30 minutes so you can look forward to enjoying these cheerful treats in no time! I do have a specific melting method that I use for all of my chocolate/candy projects that involves the use of specific tools. However, this process can still be easily accomplished with other, more common methods that I cover after my process. Here’s how I make Christmas hot chocolate bombs:
Making the Chocolate Shell:
- First, preheat the oven to 350°F and place an empty large baking sheet inside the oven to preheat.
- Next, melt the pink chocolate melts in Wilton’s candy melting pot. (Or keep reading to see alternate melting methods.)
- The chocolate chips need to be completely melted until smooth with absolutely no lumps left.
- Then, place the semi-sphere silicone mold face up on a separate, cool small baking sheet (not the preheated one from the oven).
- Remove the silicone insert with the melted pink chocolate from the melting pot and let it cool down until a candy thermometer temps it between 110-130°F. I prefer using the lower temperature.
- If the chocolate is too hot going into the mold, it will all slide down to the bottom of the mold and result in very thin shells.
- After cooling, spoon the pink chocolate into the silicone mold and spread it around with the back of the spoon. I use 1 heaping tbsp per mold. The molds should be completely covered with chocolate inside, all the way up to the edge.
- Then, transfer the small baking sheet with the chocolate molds into the freezer to set for 10 minutes.
Assembling the Hot Chocolate Bombs:
- Now it is time to put on the disposable vinyl gloves since the chocolate shells will melt from the natural body heat of the fingers.
- Carefully remove one chocolate mold at a time. First, gently separate the chocolate from the edges and then push the chocolate mold out from the bottom up.
- Next, carefully remove the hot baking sheet from the oven. Remember to keep the hot sheet far from the chocolate shells to keep them from melting.
- Then, one at a time, place 3 of the chocolate mold “halves” seam-side down on the heated large baking sheet for ½ a second to even out the edges of the molds.
- Fill in these 3 bottom halves with the chocolate powder and top with mini marshmallows. Use 3 tbsp of hot chocolate powder per chocolate mold.
- Finally, one at a time, place the remaining 3 empty half shells seam-side down on the hot baking sheet for ½ a second to even out the edges. Afterwards, immediately place the tops onto the filled bottom halves to seal them. Be sure not to press too hard, otherwise, the shells will crack.
Decorating Christmas Hot Chocolate Bombs:
- First, insert the silicone dual insert into the candy melting pot. On one side, combine the white chocolate melts with 1 tsp coconut oil. On the other side, combine the green chocolate melts with another 1 tsp of coconut oil.
- Stir and melt the chocolate chips until both sides are completely smooth with no lumps left. While melting, mix the chocolates with separate small silicone spatulas.
- In a separate melting pot, repeat the melting and stirring process with the red chocolate melts and coconut oil.
- Then, cool all of the melted chocolates to 70-80°F. If the decorative chocolate is too hot, it will melt the chocolate shells of the hot chocolate bombs.
- Next, drizzle the melted white chocolate around the seam of a chocolate ball using a Saucier Drizzle Spoon. Then, immediately roll the seam of the ball around in the festive Christmas candy sprinkles.
- Place the chocolate ball on a sheet of parchment paper and repeat the sprinkling process for the remaining chocolate balls.
- Then, with a clean Saucier Drizzle Spoon, drizzle the melted green chocolate on top of the chocolate balls.
- Finally, repeat the drizzling process with the melted red chocolate using a clean drizzle spoon.
Serving Christmas Hot Chocolate Bombs:
- First, gently drop a Christmas Hot Chocolate Bomb into the bottom of a mug.
- Then, fill the mug with hot milk and watch the Christmas magic burst right in front of your eyes!
Alternative Chocolate-Melting Method
For all of my candy-melting projects, I much prefer using my Wilton’s Candy Melt Pot over any other melting methods for a few reasons. I highly recommend investing in one if you like to do candy and chocolate projects often. However, I know that not everyone has one of these nifty tools in their kitchen. So, here is a simple microwave melting method that will work for anyone!
How to Melt Candy Melts in the Microwave:
- First, pour the candy melts into a heat-safe bowl or silicone measuring cup and add the coconut oil, if called for.
- Then, heat the candy melts in the microwave at 50% power, or on a defrost setting, for 1 minute.
- Next, stir the candies thoroughly.
- Use a towel or an oven mitt to protect your hand from the heat when handling the bowl or cup.
- Then, continue to microwave the candies at the same low setting in 15-30 second intervals, stirring in between each interval, until the candy is almost melted.
- Finally, let the candy sit for about 1 minute to let the residual heat take care of any small unmelted pieces of candy leftover. If you try another interval of cooking at this point, the candy could overcook and burn so it’s better to let the candy sit and take care of itself.
For more chocolate-melting methods and tips, check out my simple guide on How to Melt Candy Melts.
Storing and Transporting Hot Chocolate Bombs
To travel with, or store, homemade hot chocolate bombs: first, transfer them to an airtight container lined with paper towels, making sure the chocolate bombs aren’t touching. These Christmas hot chocolate bombs are now ready for travel, or can be stored in the fridge for up to 2-3 days.
Tis’ the Season for Sweet Treats
Can’t get enough of those festive and cheerful Christmas recipes? Check out and try some of my other simple holiday favorites to keep the good times and the Christmas cheer flowing throughout the entire holiday season!
Christmas Recipes:
- Marshmallow Snowmen
- Sugared Cranberries and Rosemary
- Peppermint Cupcakes
- Holiday Peppermint Chocolate Cookies
- Eggnog Buttercream Frosting
- Gingerbread Cupcakes
- Eggnog Scones
- Chocolate Cookies with Peppermint Chips
Homemade Chocolates:
- Chocolate Hearts and Lips
- Mini Chocolate Bars with Sprinkles
- Mini Mermaid Chocolate Bars
- Chocolate Mermaid Tails
- Homemade Star-shaped Chocolates
- Mini Chocolate Bars
- Chocolate Seashells
Christmas food gift ideas
Christmas Hot Chocolate Bombs
Equipment
Ingredients
Chocolate shell
- 1 cup Pink Wilton candy melts
- ½ cup White candy melts
- 1 tsp coconut oil
- ½ cup Red Wilton Candy Melts
- 1 tsp coconut oil
- ½ cup Wilton Green Candy Melts
- 1 tsp coconut oil
- ½ cup Christmas sprinkles
Filling
- 9 tbsp hot chocolate powder or use homemade
- ½ cup Mini marshmallows
Instructions
Making the Chocolate Shell
- First, preheat the oven to 350°F and place an empty large baking sheet inside the oven to preheat.
- Next, melt the pink chocolate melts in Wilton’s candy melting pot. (Or keep reading to see alternate melting methods.)The chocolate chips need to be completely melted until smooth with absolutely no lumps left.1 cup Pink Wilton candy melts
- Then, place the semi-sphere silicone mold face up on a separate, cool small baking sheet (not the preheated one from the oven).
- Remove the silicone insert with the melted pink chocolate from the melting pot and let it cool down until a candy thermometer temps it between 110-130°F. I prefer using the lower temperature.If the chocolate is too hot going into the mold, it will all slide down to the bottom of the mold and result in very thin shells.
- After cooling, spoon the pink chocolate into the silicone mold and spread it around with the back of the spoon. I use 1 heaping tbsp per mold. The molds should be completely covered with chocolate inside, all the way up to the edge.
- Then, transfer the small baking sheet with the chocolate molds into the freezer to set for 10 minutes.
Assembling the Hot Chocolate Bombs
- Now it is time to put on the disposable vinyl gloves since the chocolate shells will melt from the natural body heat of the fingers.
- Carefully remove one chocolate mold at a time. First, gently separate the chocolate from the edges and then push the chocolate mold out from the bottom up.
- Next, carefully remove the hot baking sheet from the oven. Remember to keep the hot sheet far from the chocolate shells to keep them from melting.
- Then, one at a time, place 3 of the chocolate mold “halves” seam-side down on the heated large baking sheet for ½ a second to even out the edges of the molds.
- Fill in these 3 bottom halves with the chocolate powder and top with mini marshmallows. Use 3 tbsp of hot chocolate powder per chocolate mold.9 tbsp hot chocolate powder, ½ cup Mini marshmallows
- Finally, one at a time, place the remaining 3 empty half shells seam-side down on the hot baking sheet for ½ a second to even out the edges. Afterwards, immediately place the tops onto the filled bottom halves to seal them. Be sure not to press too hard, otherwise, the shells will crack.
Decorating Christmas Hot Chocolate Bombs
- First, insert the silicone dual insert into the candy melting pot. On one side, combine the white chocolate melts with 1 tsp coconut oil. On the other side, combine the green chocolate melts with another 1 tsp of coconut oil.½ cup White candy melts, 1 tsp coconut oil, ½ cup Wilton Green Candy Melts, 1 tsp coconut oil
- Stir and melt the chocolate chips until both sides are completely smooth with no lumps left. While melting, mix the chocolates with separate small silicone spatulas.
- In a separate melting pot, repeat the melting and stirring process with the red chocolate melts and coconut oil.
- Then, cool all of the melted chocolates to 70-80°F. If the decorative chocolate is too hot, it will melt the chocolate shells of the hot chocolate bombs.
- Next, drizzle the melted white chocolate around the seam of a chocolate ball using a Saucier Drizzle Spoon. Then, immediately roll the seam of the ball around in the festive Christmas candy sprinkles.½ cup Christmas sprinkles
- Place the chocolate ball on a sheet of parchment paper and repeat the sprinkling process for the remaining chocolate balls.
- Then, with a clean Saucier Drizzle Spoon, drizzle the melted green chocolate on top of the chocolate balls.
- Finally, repeat the drizzling process with the melted red chocolate using a clean drizzle spoon.½ cup Red Wilton Candy Melts, 1 tsp coconut oil
Serving Christmas Hot Chocolate Bombs
- First, gently drop a Christmas Hot Chocolate Bomb into the bottom of a mug.
- Then, fill the mug with hot milk and watch the Christmas magic burst right in front of your eyes!
Notes
Nutrition
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