Toasted Marshmallow Hot Chocolate Bombs are a fun and delicious treat that takes your hot chocolate game to the next level. Imagine a rich, creamy chocolate shell filled with cocoa powder and mini marshmallows that melts perfectly when you pour hot milk over it, releasing a brand-new cup of hot cocoa with that amazing toasted marshmallow flavor inside.
I love making these because they’re not only super tasty but also a little bit magical to watch as they melt and fill your mug with warm, chocolatey goodness. Plus, the toasted marshmallows add that cozy campfire vibe that makes every sip feel special. If you have kids or just want to treat yourself, these bombs are an easy way to brighten up a cold day.
One of my favorite ways to enjoy these hot chocolate bombs is by topping the drink with extra toasted marshmallows or a sprinkle of cinnamon for a little something extra. They’re perfect for sharing at holiday gatherings or for a quiet night in with your favorite blanket. Trust me, once you try these, you’ll want to make them all winter long!
Key Ingredients & Substitutions
White Candy Melts/Chocolate: These create the smooth, creamy shell. If unavailable, white chocolate chips work well. Avoid regular white chocolate bars as they melt unevenly.
Semi-Sweet Chocolate Chips: Used for sealing and drizzling. You can swap for milk or dark chocolate chips depending on your sweetness preference.
Hot Cocoa Mix: Adds the chocolatey inside flavor. Homemade cocoa powder mix with sugar and a pinch of salt works great if you want to avoid store-bought mixes.
Mini Marshmallows: They melt perfectly inside. For dietary needs, vegan or allergy-friendly marshmallows are good substitutes.
Graham Cracker Crumbs & Butter: These make the crunchy, buttery rim. You can replace with crushed digestive biscuits or cookie crumbs if you prefer.
How Do You Make the Perfect Chocolate Shells for Hot Chocolate Bombs?
Making sturdy chocolate shells is key to these bombs. The secret is to coat the molds in at least two layers of melted chocolate, chilling between each.
- Pour melted chocolate into silicone molds and tilt to cover evenly (about 1/8 inch thick).
- Chill for 5-10 minutes till set, then add a second layer for strength.
- Once semi-set, carefully add the graham cracker crumb rim by dipping the edges.
- Make sure shells are fully chilled and firm before filling to avoid cracks when sealing.
Using silicone molds helps release the shells easily without breaking them. Also, handle the shells gently, minimizing fingers’ warmth on the chocolate to keep them from melting too soon.
Equipment You’ll Need
- Silicone half-sphere molds – these make it easy to form smooth, even chocolate shells without sticking.
- Microwave-safe bowls or a double boiler – perfect for melting chocolate gently and evenly.
- Small spoon or pastry brush – helps to spread melted chocolate inside molds for an even shell.
- Kitchen torch or skillet – ideal for toasting marshmallows for that classic campfire flavor.
- Plate or baking sheet – handy for chilling chocolate shells in the fridge without mess.
Flavor Variations & Add-Ins
- Swap hot cocoa mix for chai powder – this adds warm, spicy notes that pair well with marshmallow.
- Add crushed peppermint candies inside – perfect for a festive, minty twist during winter holidays.
- Mix in mini white or dark chocolate chips with marshmallows for extra melty chocolate surprises.
- Top the bombs with flavored sea salt or cinnamon sugar instead of graham cracker crumbs for a unique finish.
Toasted Marshmallow Hot Chocolate Bombs
Ingredients You’ll Need:
For The Chocolate Shells:
- 12 oz white candy melts or white chocolate chips
- 1 cup semi-sweet chocolate chips (for drizzle and sealing)
For The Filling:
- 1/2 cup hot cocoa mix (or homemade hot chocolate powder)
- 1 cup mini marshmallows (plus extra for topping)
For The Graham Cracker Rim:
- 1/2 cup graham cracker crumbs
- 2 tbsp butter, melted
- Optional: pinch of salt
To Serve:
- Milk or milk alternative (approx. 8 oz per hot chocolate bomb)
How Much Time Will You Need?
Total time is about 45 minutes, including prep and chilling time. Melting and molding the chocolate shells takes about 20 minutes, with chilling in between. Sealing and decorating takes about 15 minutes, plus optional toasting marshmallows for topping. You’ll spend a few minutes stirring your hot chocolate to enjoy the magical melt!
Step-by-Step Instructions:
1. Prepare Graham Cracker Rim:
In a small bowl, mix graham cracker crumbs with melted butter and a pinch of salt until evenly moistened but not soggy. Set aside.
2. Melt White Chocolate:
Using a double boiler or microwave in 30-second bursts, stir often until your white candy melts or white chocolate chips are smooth and completely melted.
3. Form Chocolate Shells:
Pour melted white chocolate into silicone half-sphere molds (about 3 inches wide). Tilt and swirl to coat the sides evenly, aiming for a shell wall roughly 1/8 inch thick. Chill for 5-10 minutes. Repeat with a second coat for sturdiness, then chill again.
4. Add Graham Cracker Rim:
When shells are mostly set but still a bit tacky, carefully dip the open edges into your prepared graham cracker crumb mix. Place back in the fridge to finish setting fully.
5. Fill the Bombs:
Fill half of the shells with around 2 teaspoons of hot cocoa mix and a handful of mini marshmallows.
6. Seal the Bombs:
Warm an empty half shell’s edge slightly on a warm plate or using a warm spoon to soften it. Quickly press it onto a filled half shell to seal the bomb. Chill it again to set completely.
7. Decorate:
Melt the semi-sweet chocolate chips and drizzle the melted chocolate over each sealed bomb. Sprinkle graham cracker crumbs on top for a pretty finishing touch.
8. Optional Toasted Marshmallow Topping:
Toast mini marshmallows in a skillet or with a kitchen torch for that campfire taste and add them on top of your hot chocolate bomb drink.
9. Serve:
Place one hot chocolate bomb into a mug and pour 8 oz of steaming, but not boiling, milk over it. Stir gently as the chocolate melts open, releasing the cocoa mix and marshmallows. Top with toasted marshmallows if you like, and enjoy your toasty, chocolatey treat!
Can I Use Regular Chocolate Instead of Candy Melts?
Yes! You can use white or semi-sweet chocolate bars, but they may need to be tempered or melted carefully to avoid seizing. Candy melts are designed to melt smoothly and set nicely, making them easier for shells.
How Do I Store Hot Chocolate Bombs?
Store them in an airtight container at room temperature or in the fridge for up to 1-2 weeks. Avoid humid or warm places to keep the shells from melting or becoming sticky.
Can I Make These Ahead of Time?
Definitely! Hot chocolate bombs make great gifts and can be made days or even weeks in advance. Just keep them stored properly until you’re ready to enjoy or gift them.
What’s the Best Milk to Use with Hot Chocolate Bombs?
Whole milk gives the richest flavor, but you can use any milk or milk alternative you prefer, like almond, oat, or coconut milk. Just heat it until steaming hot but not boiling for the best melt and taste.