If you love festive treats, these Grinch Hot Chocolate Bombs will instantly put you in the holiday spirit. They’re made with green candy melts, filled with hot cocoa mix and marshmallows, then decorated with a tiny red heart to capture the classic Grinch look. Drop one into a mug of hot milk and watch the magic happen as it melts into a cozy cup of cocoa.

These hot chocolate bombs are such a fun DIY holiday project, whether you’re making them for a Christmas movie night, gifting them to friends, or adding them to a holiday dessert table. They’re simple to customize, and kids especially love watching them burst open in their mugs.

Helpful Tips

Use silicone molds. A sphere-shaped mold makes it easy to create smooth hot chocolate bombs that seal together neatly. These are the ones I used.
Work in layers. Coat the mold with two thin layers of candy melts to prevent cracks and keep the bombs sturdy.
Don’t forget the heart. A tiny red candy heart or sprinkle is the finishing touch that makes these instantly recognizable as Grinch-themed.

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Grinch Hot Chocolate Bombs

These whimsical Christmas Grinch Hot Chocolate Bombs are great for the holidays.

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Prep Time 30

Cook Time 2

Total Time 32

Course Dessert

Cuisine American

Servings servings

Calories 351 kcal

Ingredients

10 ounces Ghirardelli white chocolate chopped and divided
6 tablespoons hot cocoa mix about 2 packets
1/2 cup mini marshmallows
green food coloring
Red candy hearts

To serve:

8 ounces whole milk
Whipped cream

Instructions

Set up a double boiler with a heat-safe glass bowl that fits over a small pot on the stove. The glass bowl shouldn’t touch the water.
Heat about an inch of water in the pot over medium heat. Place the white chocolate wafers (all but about 8 wafers) into a heat-safe glass bowl and place it on top of the pot.
Stir the chocolate with a silicone spatula as the chocolate melts. Do not allow the chocolate to get too hot or it will scorch.
Remove from heat as soon as chocolate is half melted.
Continue stirring until all of the chocolate melts. Drop in a couple drops of green food coloring until it reaches the right color of green.
Once the chocolate has cooled to 82°F, place the bowl back on the double boiler until smooth enough to paint into the mold. Keep chocolate between 82°F and 90°F while working, if possible.
Use the back of a spoon to coat the inside of each sphere. Place the mold in the refrigerator for 5 minutes.
Remove the chocolate shells from the mold.
Place half of the molds, cup facing up, on a flat surface. Fill with 1 tablespoon hot cocoa and 1 tablespoon mini marshmallows.
Heat a small pan over low heat on the stove then turn it off. Quickly melt the rim of the unfilled mold on the pan then stick it to the filled mold to adhere them together. Working quickly, do this for all spheres.
For the drizzle on top, heat the remaining 8 chocolate wafers in a microwave safe bowl at 15 second increments in the microwave, stirring in between. When mostly melted, remove and stir until completely melted. Drop in one small drop of green food coloring to make a lighter color than the spheres. Transfer the chocolate to a small plastic baggie. Cut a very small corner off the bag. drizzle melted chocolate over the tops of your spheres and add a candy heart.

Nutrition

Calories: 351kcalCarbohydrates: 44gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 14mgSodium: 188mgPotassium: 192mgFiber: 1gSugar: 41gVitamin A: 77IUVitamin C: 0.2mgCalcium: 156mgIron: 0.4mg

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