Mimi's Organic Eats » Christmas Recipes » Easy Hot Chocolate Bombs

Easy Hot Chocolate Bombs

I was asked by my friends at Organic Valley to create a recipe for Hot Chocolate Bombs. And these Easy Hot Chocolate Bombs don't require a mold, you gotta see to believe!

If you love hot chocolate, try some of my other favorite hot cocoa recipes like my Dark Hot Chocolate, Easy Peppermint Hot Chocolate, or Boozy Pumpkin Spice Hot Chocolate.

easy hot chocolate bombs
easy hot chocolate bombs

Why You'll Love This Recipe

Every single recipe I've ever seen for hot chocolate bombs has used a mold to create the bombs. You have to paint chocolate into two half dome molds, let them set, then glue them together with all the goodies inside. As a seasoned baker, even this seemed daunting to me. I knew that there has to be a better way! I expressed to Organic Valley that I would like to create an easier version of this winter treat, and they agreed!

So, my Easy Hot Chocolate Bombs recipe does not require a mold! Yes, you heard me, no molds needed! I make the hot chocolate filling easy to roll with your hands, even your kids can help out here, and then you just dip them in chocolate, a very similar process to a truffle. But, it's a hot chocolate bomb that turns into amazing hot chocolate once you pour warm milk over the top! The best part about these hot chocolate bombs is you can freeze them, I have a bag in my freezer and just pull one out when I want a hot cocoa.

easy hot chocolate bombs

Tips for Easy Hot Chocolate Bombs

• Make sure your butter is soft. When mixing the butter, powdered sugar, and cocoa together, if the butter is not soft it won't mix together well. Also, stiff butter can make everything in your mixer go flying out haha. I like to remove butter from the fridge the day before or the morning of when I will use it. Letting it soften at room temperature is always the best. But, if you need to soften in the microwave, then only soften 1 stick for 10 seconds at a time. Anymore than that at once can melt small portions of the butter, which isn't good.

• After you form your balls and they are in the freezer, when you remove them, you can form them again. If your filling is kinda sticky the firs time, once it's chilled it is very easy to just reshape those balls if they were a little uneven.

• I like to use a fork (like a spoon) to dip them because the excess chocolate can drip through the holes and back into the bowl.

• The chocolate should be hardened before drizzling the white chocolate on top. This is just for decoration and is purely optional! But, still if doing this step, it should go straight back into the freezer after the drizzle to harden completely as this will make it looks best. If the white chocolate sits on top and is hot, it starts to thin out as it melts. So that's why it goes back into the freezer for a minute.

• These can also be stored in the freezer! I've made hot chocolate with them straight from the freezer as well.

• When making hot chocolate, make sure to mix/stir completely to get all the goodness of the bomb into your hot chocolate!

hot chocolate bombs


What is a chocolate bomb made of?

Hot chocolate bombs are made up of the exact ingredients that are in hot chocolate. So, that is mainly sugar and chocolate of some kind. While some hot chocolate is made with chocolate, some is made with cocoa – hot chocolate bombs can have chocolate, cocoa, or both.

Traditionally hot chocolate bombs are made of chocolate balls that are filled with cocoa and sugar. It can be incredibly challenging to make these chocolate balls or spheres and fill them with the ingredients, so that is why I made this Easy Hot Chocolate Bombs recipe as it does not require a mold or making the spheres.

What do hot chocolate bombs do?

Hot chocolate bombs are made up of chocolate and sugar. These ingredients dissolve when added into hot milk, thus creating a hot chocolate that you can drink immediately!

How do you drink a hot chocolate bomb?

Well, you don't drink the actually hot chocolate bomb. You heat milk and drop the hot chocolate bomb into the warm milk. That's where the bomb comes into play, as it blows up (or dissolves) into the hot milk as you stir and it it creates a hot chocolate right before your eyes. Then, you drink and enjoy the hot chocolate.

What do you do with a chocolate bomb?

You heat milk and drop a hot chocolate bomb into the warm milk. The bomb goes off, or dissolves, into the milk as you stir it. This creates a hot chocolate drink that you can drink right away. It's a run way to enjoy and make hot chocolate! The best thing about my Easy Hot Chocolate Bombs is you can store them in the fridge or freezer and it allows you to make hot chocolate in an instant anytime!

What makes these easy hot chocolate bombs?

Traditional hot chocolate bombs are made using a mold where you have to mold two halves of a sphere of chocolate, then fill them with cocoa and sugar, and then glue (with chocolate) the two half circles together to create a ball or bomb.

With my recipe for Easy Hot Chocolate Bombs, there is no mold required! I use sugar and cocoa along with butter and milk, and roll it together to create a ball. These simple balls can be made with the help of your kids too! Then, the balls are dipped in chocolate for a nice coating. That's it! Easy Hot Chocolate Bombs in no time at all.

easy hot chocolate bombs
easy hot chocolate bombs

Ingredients for Easy Hot Chocolate Bombs

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

NuNaturals Organic Dutch Cocoa Powder

Mama Ganache Organic Milk Chocolate

Organic White Chocolate

Organic Valley Grassmilk

easy hot chocolate bombs
easy hot chocolate bombs
easy hot chocolate bombs

Easy Hot Chocolate Bombs

Recipe by MimiDifficulty: Easy



This simple recipe for Easy Hot Chocolate Bombs doesn't require a mold. Make these simple no mold hot chocolate bombs and have hot chocolate in an instant!


  • Filling
  • 1/4 cup (57 grams) Organic Valley Softened Butter, softened

  • 142 grams (1 cup) organic powdered sugar, sifted

  • 28 grams (1/3 cup) organic Dutch cocoa, sifted

  • 1 tablespoon Organic Valley Whole Milk

  • Coating
  • 4 ounces organic milk chocolate, chopped

  • 2 ounces organic white chocolate, chopped


  • Line a baking sheet with parchment paper.
  • To make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the butter, powdered sugar, cocoa power, and 1 tablespoon of milk on low until combined.
  • Using your hands, form the chocolate mixture into 12 balls, each about 1/2-inch to 3/4-inch in diameter, and place them on the prepared baking sheet. Place the baking sheet in the freezer until the balls harden, at least 15 minutes.
  • Using a double boiler and stirring frequently, gently melt the milk chocolate until smooth. Remove from heat.
  • Remove the chocolate balls from the freezer. Lifting with a fork (do not pierce) so the excess chocolate can drip off, dip the balls into the melted chocolate and place them back on the baking sheet.
  • Using a double boiler and stirring frequently, melt the white chocolate until smooth (note that white chocolate melts much faster than milk, so don't leave it unattended). Using a spoon, drizzle the white chocolate over the tops of the chocolate chocolate covered balls.
  • Store in the fridge for up to 7 days or in the freezer for up to 2 months.
  • To serve: Add one hot chocolate bomb into a mug. Heat 1 cup of milk until it reaches 160°F on a drink thermometer (you don't want to boil the milk). Pour hot milk over bomb (or drop bomb in) and stir to combine completely. Add whipped cream or marshmallows!


  • High Altitude – Follow the recipe as noted.

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