Hot chocolate bombs on a counter with ingredients and marshmallows.
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Recipe by Jackie Thesing

Hot Chocolate Bombs

Hot chocolate bombs are a really fun way to combine all of your hot chocolate ingredients ahead of time and then just add hot milk or cream when you’re ready to drink it. These are great for kids and adults, and the flavor combinations are endless. For more tips and hot chocolate bomb variations, visit this article. If you’re looking to make your hot chocolate extra rich and decadent, substitute the milk for Organic Valley Heavy Whipping Cream or Organic Valley Half and Half.

6 servings
Dark Chocolate
2 cups semisweet chocolate (9 ounces)
Dark Chocolate
5 packets of instant hot chocolate mix (1 cup)
2 cups mini marshmallows
6 cups of Organic Valley Whole Milk


Melt the chocolate in the microwave or over the stovetop, then use the back of a spoon to spread the chocolate all throughout the round molds.
Place the molds in the fridge or freezer to allow the chocolate to set.
Next, heat a microwave-safe ceramic plate in the microwave for 30-60 seconds.
Remove one of the set chocolate hemispheres from the mold and swirl the edge over the warm plate to slightly melt the chocolate. (This melted chocolate will act as the glue to paste the two pieces together.)
Add the filling to that sphere (1-2 teaspoons of hot cocoa mix, marshmallows, plus any other flavorings).
Then set it down.
Grab another chocolate hemisphere out of the mold and swirl the edge over the warm plate to melt the edge.
Place this hemisphere piece over the other half with the fillings.
Use your finger to smooth the crease if necessary.
Place the cocoa bombs in cupcake liners to keep them from rolling away or melting easily in your hand.
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