These Valentine’s hot chocolate bombs are a sweet little surprise that turn any mug of milk into a rich, cozy treat. Each one is made with creamy white chocolate, filled with cocoa mix and mini marshmallows, and sealed up in a glossy chocolate shell. Just drop one in a mug and pour over warm milk. It melts into a festive drink that’s perfect for the season.

They’re fun to make, even better to gift, and totally customizable with pink sprinkles, heart-shaped candies, or a swirl of whipped cream on top. Plus, that drizzle of colored chocolate makes them look extra special without much effort. Whether you’re sharing them or saving a few for yourself, they’re a simple way to make hot chocolate feel like something new.

Helpful Tips

Temper your chocolate properly to keep the shells smooth and shiny—it helps them come out of the molds easily and hold their shape.
Don’t overfill the shells. A tablespoon of cocoa mix and marshmallows is just enough to keep them from cracking or bursting open.
Seal carefully. Use a warm pan to slightly melt the edges so the two halves stick together cleanly.

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Valentine’s Hot Chocolate Bombs

These Valentine’s hot chocolate bombs are a sweet little surprise that turn any mug of milk into a rich, cozy treat.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings servings

Calories 332 kcal

Ingredients

10 ounces white chocolate wafers
6 tablespoons hot cocoa mix about 2 packets
1/2 cup mini marshmallows
red or pink food coloring
festive sprinkles

To Serve

8 ounces whole milk
Whipped cream optional
Pink sprinkles optional

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 half the chocolate 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. Then add the remaining chocolate and stir until melted.
Once the chocolate has cooled to 82 degrees 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 a food paint brush to cover 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.
To complete, drizzle melted chocolate over the tops of your spheres and decorate with sprinkles. Change the color of the drizzle by adding a drop of food coloring.
To serve: Steam or microwave 8 ounces of milk. Place one hot chocolate bomb in a mug and pour the steamed milk over the top to melt the chocolate. Stir and enjoy.

Nutrition

Calories: 332kcalCarbohydrates: 47gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 5mgSodium: 145mgPotassium: 192mgFiber: 1gSugar: 40gVitamin A: 63IUCalcium: 95mgIron: 0.3mg

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