Step-by-step tips for How to Make Hot Chocolate Bombs in this fantastic tutorial for the sweet chocolate treats everyone loves! Gorgeous Raspberry Hot Chocolate Bombs recipe perfect for Mother’s Day.
Raspberry Hot Chocolate Bombs are a fun twist on the hot chocolate bomb recipes you already know and love. With raspberry hot chocolate inside a chocolate shell and mini marshmallows in every cup, these are the perfect fun beverage for Valentine’s Day, Mother’s Day, and more!
If you already know how to make hot chocolate bombs, then you should have a good idea of how these will be coming together. These are a hot chocolate ball with marshmallows inside and perfect for gifting away or serving up to friends and family. Watching them melt in a mug of warm milk or water and then swirling around to create beautiful cups of cocoa is always as much fun to watch as it is to drink.
What are raspberry hot chocolate bombs?
This hot chocolate bombs recipe is easy and fun. Making every cocoa bomb filled with a chocolate and raspberry combination of flavorful fun and adding marshmallows inside really makes them incredible for several reasons. You’re going to love making them just as much as you will enjoy using them. Just make sure to keep a silicone sphere mold on hand as that’s a pretty important part of getting them into the perfect shape.
-Chocolate: You will need 12 ounces couverture chocolate morsels or finely chopped high-quality chocolate such as Ghirardelli baking chocolate, divided. You want to use a chocolate that’s between 55% and 80% cocoa for this recipe and it needs to have cocoa butter as one of the first ingredients.
-Raspberry hot chocolate mix packets: The raspberry hot chocolate mix is easily found at most major grocers. You can find these instant cocoa packets on Amazon.
-Mini marshmallows: You can use plain white or pastel-colored mini marshmallows to put inside each chocolate sphere.
-Sprinkles: This is optional, but adding sprinkles to the hot cocoa bombs is always a fun way to add in more sweetness and fun colors.
-Milk: You will need about 8 ounces of warm milk or liquid when you’re ready to serve the hot cocoa bombs.
Add 5 ounces of chocolate to a bowl and microwave it for 30 seconds, stir and microwave again in 15-second intervals, stirring well after each until smooth. We want the chocolate to reach 88-90 degrees F, if it gets too hot add in another ounce of chocolate to melt and bring the temperature down. Tempering the chocolate like this helps to avoid chalky or discolored chocolate.
Spoon about 1 tablespoon of chocolate into each sphere mold, using the back of a spoon to spread it around and up the sides.
Place the mold on a small baking sheet and place it in the fridge for 5 minutes to set.
Remove from the fridge and spoon another heaping spoonful of chocolate into the mold. Spoon it in one mold at a time and up the sides before moving on to the next until each has attained the second layer of chocolate.
Remove from the freezer and put on food-safe gloves to help avoid fingerprints.
Remove the chocolate shells from the mold.
Once all of the shells have been made, microwave a flat plate for 2 minutes and then place 6 of the 12 halves on a plate, one at a time, to soften the rim.
Wipe the plate off when finished.
Fill half of the spheres with hot chocolate mix and marshmallows.
Repeat the process of melting the rims on the empty shell cavities and then place them rim to rim with the filled halves to create a cocoa bomb.
Use your gloved finger to wipe around the edge of the rim to make it look less messy.
Let sit for a few minutes and if desired, top with a drizzle of melted chocolate and sprinkles.
To make the hot chocolate, simply place a bomb into a mug full of about 8 ounces of warmed milk. After the bomb has melted, stir to combine. Enjoy!
Raspberry Hot Chocolate Bombs
- 12 ounces couverture chocolate morsels or finely chopped high-quality chocolate such as Ghirardelli baking chocolate divided - see notes
- 6 hot raspberry chocolate mix packets https://amzn.to/2OeO2oZ
- Mini marshmallows
- Sprinkles optional
- 8 ounces whole milk or milk of choice for serving
- Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir, then continue to microwave at 15-second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each one, until almost completely melted. Continue to stir so that the heat of the chocolate melts the unmelted pieces. Check the temperature to make sure that the chocolate reads between 88 and 90 degrees F. If it goes over 90 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 88 to 90 degrees. If you are using two molds, you can do 10 ounces then add in 2 ounces, if needed. You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny.
- Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
- Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time (do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with). Use the back of the spoon to work the second layer of chocolate around making sure to build up the edges around the rim, you want a thicker edge to ensure they don’t crack. Freeze for 10 minutes.
- Remove from the freezer and put on the food-safe gloves and remove the chocolate shells from the molds. Repeat steps 1 - 4 if using a single mold.
- Once all of your shells are made, microwave a flat plate in the microwave for 2 minutes, then place 6 of the 12 halves on the plate one at a time using a gloved hand to gently spin them to smooth the edges then place round side down in a regular-sized cupcake liner on your work surface. Wipe the plate off.
- Fill the cavities with a packet of hot cocoa mix and marshmallows.
- Reheat the plate for 2 minutes in the microwave. Then repeat the process with the other 6 halves and place them on top of the cocoa filled halves and gently press to seal.
- Let the hot chocolate bombs set for a few minutes then top with a drizzle of chocolate and sprinkles if desired.
- To make hot chocolate, heat the milk in a small saucepan over medium heat just until the edges begin to bubble the remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.
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How much hot cocoa mix should I put inside each bomb?
While a lot of hot cocoa bomb recipes request 2 teaspoons to 1 tablespoons worth of mixture in each, I recommend using an entire 1 ounce packet which measures about 3 tablespoons in each. This gives us a much more flavorful result and accounts for the additional milk needed as most packets want you to use 6 ounces of warm milk and we plan on using at least 8 ounces of milk. You can always add more milk to your mug to thin it down if needed, but it’s harder to add more flavor if you used too little cocoa mix.
What chocolate is recommended?
I have tested this recipe with different types of chocolate and highly recommend using high-quality chocolate bars for melting. Melters chocolate isn’t real chocolate and melts too easily and isn’t as flavorful as an actual chocolate bar.
While you could get them to last for several days at room temperature, for best results I recommend consuming within 24 hours as the marshmallows will still be fluffy and the mixture will be most flavorful.
Looking for more tasty chocolate recipes to try soon? Check these out!
- Easy Cherry Chocolate Cake
- Chocolate Caramel Peanut Butter Poke Cake
- Easy Cherry Chocolate Fudge
- Chocolate Raspberry Protein Balls
- Chocolate Raspberry Sticks
- White Chocolate Marshmallow Pops
- White Chocolate Raspberry Oreo Cookie Balls
- Easy Chocolate Nut Clusters
- Chocolate Covered Raspberries
- The Best Chocolate Ganache
- Raspberry Chocolate Chip Cookies
- Homemade Dark Chocolate Truffles
- Raspberry and White Chocolate Shortbread
- Chocolate Raspberry Cake
- Chocolate Caramel Turtle Pie
This raspberry twist on classic hot cocoa bombs is sweet and delicious! Made with raspberry hot chocolate mix, real chocolate shell, and mini marshmallows, these are gorgeous and fun confection/beverages for Valentine’s Day, Mother’s Day, and more! You’re going to love these raspberry hot chocolate bombs!