Hot Chocolate Bombs Without a Mold

This recipe for Hot Chocolate Bombs without a mold is a simple and easy way to make this fun winter recipe—no mold needed! These hot chocolate bombs are quick, easy, don't require a mold and you still get the whole hot chocolate bomb experience!

If you love hot chocolate, try some of my other favorite hot cocoa recipes like my Creamy Dark Hot Chocolate With Homemade Whipped Cream, Chai Tea Hot Chocolate, Bone Broth Hot Cocoa, or Boozy Pumpkin Spice Hot Chocolate.

A Quick Look At The Recipe

• Recipe Name: Hot Chocolate Bombs Without a Mold
• Ready In: 45 minutes
• Makes: 12 hot cocoa bombs
• Main Ingredients: butter, powdered sugar, Dutch cocoa
• Flavor Profile: rich, creamy chocolate
• Dietary Info: eggless, no seed oils, gluten free, vegan swap available
• Difficulty: Easy!
• Why You’ll Love It: easy hot chocolate bombs without a mold!

Why You'll Love This Recipe

• No Mold: This recipe for Hot Chocolate Bombs does not require a mold! This makes it so much quicker and easier than any other recipe.
• Easy AF: These Hot Chocolate Bombs without a mold are easy AF! My method is similar to creating a candy truffle.
• Kids Can Help: Your kids can help with this recipe, they can roll the balls and also help dip them in the chocolate.
• It's an Experience: While this is a simple recipe for Hot Chocolate Bombs without a mold, you still get the full hot chocolate bomb experience once they are made. Drop the bomb into a hot cup of milk and stir it up for a delicious hot chocolate!

What are hot chocolate bombs?

Hot chocolate bombs are made up of the exact ingredients that are in hot chocolate. 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 chocolate spheres that are filled with hot cocoa mix and possibly marshmallows. When you drop the “bomb” into a hot cup of milk, it melts and you stir it up to create hot chocolate.

But, to make traditional hot chocolate bombs, you have to melt chocolate, then 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! So that is why I created this recipe for Hot Chocolate Bombs without a mold! This recipe comes together so easily compared to the traditional method, and you still get the whole hot chocolate bomb experience!

Ingredients

• Butter: I use Organic Valley Salted Butter, this brings flavor to these bombs! You can use vegan butter if you want to make this recipe vegan.
• Powdered Sugar: You'll need organic powdered sugar. While traditional hot chocolate is made with cane sugar for sweetener, I use powdered sugar here as it helps create these balls that are easily formed with your hands. And it melts incredibly easy once the bomb is in the milk.
• Cocoa Powder: I use organic Dutch cocoa powder, which is the best for hot chocolate as it provides a sweet and rich flavor.
• Chocolate: You can coat these in organic dark chocolate or organic milk chocolate, your choice. I have made these both ways and they are both delicious, just depends on preference.
• Milk: You'll need milk for the bombs and also to make your hot chocolate with! You can use cow's milk, like I do, or you can also use dairy free milk if you are making these vegan. I recommend coconut milk for the vegan option as I find it's the creamiest, but oat milk, almond milk, cashew milk or pistachio also work!

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Hot Chocolate Bombs Without a Mold

• 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 first 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.
• 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!
• Vegan: Use vegan butter in place of butter. And, use a dairy free milk when making the hot chocolate.

How to Make Hot Chocolate Bombs Without a Mold

1. Line a quarter sheet pan with parchment paper. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the butter, powdered sugar, cocoa power, and 1 tablespoon of milk.

2. Mix on low until combined into a cookie dough like texture.

3. Using your hands, form the chocolate mixture into 12 balls, each about ½-inch to ¾-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.

4. Using a double boiler and stirring frequently, gently melt the dark chocolate until smooth. Remove from heat. (Alternatively, you can microwave the chocolate in 30 second intervals, stirring between each one to prevent burning, until melted completely).

5. 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.

6. Drizzle leftover dark chocolate over the bombs.

How 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!

Make Ahead & Store Tips

These are a great treat to make ahead of time. Store them in the fridge in an airtight container for up to a week. Or you can even freeze them for longer! You can drop the frozen bombs right into hot chocolate or even thaw in the fridge beforehand for even easier melting.

What to Serve With Hot Chocolate Bombs

The answer is and always will be cookies! Try some of my favorites like Caramel Chocolate Chip Cookies With Homemade Caramel, Double Chocolate Pumpkin Spice Cookies, Eggless Chocolate Chip Sugar cookies, or Small Batch Maple Brown Sugar Cookies.

Make sure to make my Homemade Organic Whipped Cream for a topping, or Homemade Organic Vegan Whipped Cream if you are dairy free. Top with homemade marshmallows like Homemade Chocolate Marshmallows Without Eggs, Homemade Marshmallows Without Eggs or Pumpkin Spice Marshmallows Without Corn Syrup.

Recipe FAQ's

More Hot Chocolate Recipes

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Easy Hot Chocolate Dip

Boozy Pumpkin Spice Hot Chocolate

Caramel Hot Cocoa