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How-to make hot-chocolate bombs for Valentine’s Day gifts with extra hints for flawless execution.  



10 oz Melting chocolate- use milk chocolate or white chocolate

1 Tb Coconut oil

4 packets Instant hot chocolate mix

Mini marshmallows

Sprinkles or red hots


1. Temper milk chocolate and coconut oil by heating in the microwave 15 seconds at a time. Stir between every 15-second interval.*

2. Once melted, use a spoon or one of these silicone brushes to smooth the chocolate around the mold.*

3. Place in freezer for 10-15 minutes. Pull out and check for any holes.  Make sure the sides are thick enough to be sturdy.

4.  Once completely cooled and dry, pop the chocolate shells out of the forms.  I like to set some of the shells between the inverted bubbles for stability.

5. Use the other form to hold marshmallows and hot chocolate mix

6. Fill half of the shells with 1 TB of hot chocolate mix and some mini marshmallows. (I know this doesn’t seem like enough mix for a mug of hot chocolate, but remember, the chocolate ball itself also flavors the hot chocolate and I promise it’s enough!!)

7. Set a frying pan on low heat. Take the empty side of the shell, put edges on the frying pan just for a few seconds until the edge is melted. Set on filled half and hold until the seam is secure. Repeat with all shells

8. Decorate by melting the remaining chocolate and drizzling over the hot chocolate bombs.  Before the chocolate hardens, sprinkle with sprinkles.


*I cannot stress to you enough how important it is to only heat for 15 seconds at a time and to stir between each interval.  This is a test of patience for sure, but this is what will keep your chocolate shiny and smooth.

*Try to make sure it’s thick at the seams