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Raspberry Hot Chocolate Bombs

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.
Prep Time1 hr
Inactive Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: How to MAke Hot Chocolate Bombs
Servings: 6
Calories: 311kcal


  • 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.


Calories: 311kcal | Carbohydrates: 19g | Protein: 9g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 38mg | Potassium: 520mg | Fiber: 9g | Sugar: 3g | Vitamin A: 61IU | Calcium: 101mg | Iron: 10mg