Christmas is the perfect time to gift homemade Hot Cocoa Bombs. Download this free set of printable Hot Cocoa Bomb Labels to gift with your homemade cocoa bombs!
I shared with you that my husband and I recently attended a couple of craft fairs. We really did see so many talented crafters/artisans. It’s funny how you can have two people making and selling the same exact items, but clearly one is more finely crafted than the other.
Sometimes I’m not even sure what makes one item stand out over the other, but it does. It could be the quality of the material used. Or it could be the skill of the craftsman. Or maybe even the creativity of the artisan.
What does all of that have to do with Cocoa Bombs? Glad you asked!
One of the vendors at the first craft show we attended this winter was a pair of sisters who baked cupcakes. We stood there talking to these young ladies and you could tell just by looking at their work that they truly enjoyed what they did. Their cupcakes were beautiful and delicious.
They also sold Cocoa Bombs with different flavorings, such as salted caramel, dark chocolate, and even milk chocolate. We bought a few of them to share with neighbors as Christmas gifts.
But, you can also make your very own Hot Cocoa Bombs.
What are Hot Cococa Bombs?
Hot Cocoa Bombs are these chocolate sphere shaped shells filled with hot cocoa or hot chocolate mix that you simply place in a mug and pour steaming milk over. As you stir, the hot milk melts the chocolate and this fun and delicious concoction called hot cocoa emerges.
Let’s tackle a few more questions that you might have about making hot cocoa bombs before I share the recipe with you. If you have more questions, feel free to leave them in the comments below!
What Chocolate is Best to Use to Make Hot Cocoa Bombs?
Melted chocolate is used to make the outer shell of the cocoa or hot chocolate bombs. For the best results, you’ll want to select good quality semi-sweet chocolate like Ghiradelli or Lindt. And look for chocolate bars that contain at least 65% cocoa.
While you’re looking at the ingredients, keep in mind that the best quality chocolate bars have very few ingredients. One of those ingredients should be cocoa butter. Why cocoa butter? Because it helps the chocolate bar to melt smoothly.
You could use chocolate chips, but the results just won’t be as good. According to the bakers we spoke with at the craft fair, the best chocolate to use is couverture chocolate. Couverture chocolate is made with a higher cocoa butter content. It will also melt better and is perfect for making really smooth hot cocoa bombs.
What Molds are Best for Making Hot Cocoa Bombs?
I am not an expert hot cocoa bomb maker or baker. But, I’ve done a little research through the years trying to improve or perfect my technique and the end result. I’ve used both acrylic and silicone molds. I prefer the silicone, because I found them easier to work with.
How to Make Hot Cocoa Bombs
One of the tools I highly recommend for using with making your bombs is a thermometer. It will help you to keep track of the temperature of your chocolate, which will help you create perfectly smooth chocolate for your shells.
Equipment and Supplies Needed
- microwave safe mixing bowl
- food/candy thermometer
- silicone sphere mold
- 1/4″ paintbrush
- piping bag
- parchment paper
- paper towels
For the exact measurements, see the recipe card below.
How to Use Hot Cocoa Bombs
Step 1: Heat Milk
Heat 8-14 oz of milk until steaming – not boiling.
Step 2: Fill Mug
Place the hot cocoa bomb in the empty mug. Pour the steaming milk over the bomb.
Step 3: Stir
The steaming milk will start to melt the chocolate, causing the cocoa filling to escape. Carefully stir with a spoon until the bomb is completely dissolved in the milk.
Step 4: Enjoy!
Remember that your hot cocoa may be hot. So, sip carefully! I do recommend topping your hot cocoa with more mini marshmallows or whipped cream and maybe some chopped peppermint candy.
How to Gift Hot Cocoa Bombs
Obviously, Hot Cocoa Bombs make for the perfect winter time gift for neighbors, family, teachers, care providers, and friends.
Simply place one cocoa bomb in a plastic bag, then tie closed and affix a lovely label with instructions for use. You can make it a complete gift set by including a festive mug.
Luckily for you, I even thought about the labels. These labels are perfect for Christmas gift giving and they provide instructions in a fun way for how to use the Hot Cocoa Bombs.
Simply complete the below form to have the printable labels delivered straight to your email inbox! By completing the form, you’ll also be subscribing to The Birch Cottage newsletter. You can unsubscribe at any time – but I hope you don’t! If you are already a subscriber, no worries. Just complete the below form, you won’t be subscribed again.
How to Use the Labels
This set of Hot Cocoa Bomb Labels contain instructions on how to use the bombs. The labels or gift tags are available in two sizes, large and small.
The large labels measure approximately 4-1/2″Hx2-1/2″W and fit three to a 8-1/2″x11″ piece of paper. The small labels measure approximately 3-3/4″Hx2″W and fit nine to an 8-1/2″x11″ piece of paper.
You can simply print the instruction labels out on nice printer paper or cardstock, cut out, and attach or include with your hot cocoa bombs. If you want to use them as labels, simply print out onto full sheet sticker paper, cut to size, and affix to your gift.
- 24 ounces semi-sweet chocolate
- 1 cup mini marshmallows
- 6 tablespoons hot chocolate mix
- melted white chocolate or frosting for decorating, optional
- crushed peppermint, optional
- Chop the semi-sweet chocolate using a sharp knife.
- Place the chocolate into a glass microwave safe bowl and heat for 30 seconds. Using a silicone spatula, stir the chocolate. Then place back in the microwave and heat again for 15 seconds. Stir again.
- Repeat this process until the chocolate is ALMOST melted but not fully melted. Do NOT heat for longer than 15 seconds. Be sure to check the temperature of your chocolate. You do not want it to go above 90º.
- Using clean and completely dry molds, paint a thin layer of chocolate into the molds using your 1/4" paint brush. Then refrigerate for 5 minutes.
- Then you'll paint a second coat of chocolate over the first coat. Be sure to pay special attention to building up the rim of the chocolate sphere. Refrigerate for another 5 minutes.
- Once chilled, you're ready to remove the chocolate from the molds. Fill with 1 tablespoon of hot cocoa mix and top with mini marshmallows.
- Use the piping bag to pipe some of the melted chocolate around the chocolate rim. Place a second chocolate sphere on top, pressing gently to seal.
- You can wipe away any excess chocolate using a gloved hand. Pipe additional frosting on top of each bomb and finish with sprinkles of crushed peppermint, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1 bomb
Amount Per Serving: Calories: 786Total Fat: 41gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 3mgSodium: 186mgCarbohydrates: 115gFiber: 8gSugar: 97gProtein: 8g
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