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Hot cocoa bombs are easy and fun to make at home! This DIY version is made with dairy-free chocolate and refined sugar-free marshmallows for a more wholesome version of this fun recipe.

hot cocoa bomb over a mug

What are hot cocoa bombs?

Hot cocoa bombs are made with a thin layer of a chocolate shell that’s filled with instant hot cocoa mix and marshmallows! After you pour hot milk over them, the chocolate melts, the marshmallows pop to the top, and all you have to do is stir for the perfect hot chocolate. It’s visually fun, super delicious, and surprisingly straightforward to make… as long as you use the right technique!

These hot cocoa bombs are a more allergen-friendly version made with soy and dairy-free chocolate, high-quality marshmallows, and coconut milk.

The Ingredients and Tools That You Need to make Hot Cocoa Bombs

  • Dairy-free chocolate. I use enjoy life chocolate chips! If you’re AIP, you can try to use homemade carob chips for this recipe.
  • Hot cocoa mix. If you have one that you like, you can use that, but I have a recipe here.
  • Marshmallows. I like to use sweet apricity marshmallows! They’re pretty large, so I cut them up into smaller pieces!
  • Hot cocoa bomb mold. This recipe is made to accommodate a mold this size, but you can scale it for different sizes.
  • Cake decorating brushes. These are used to make sure the chocolate is evenly applied to the mold.
  • Milk of your choice. 

marshmallows, chocolate chips, and hot cocoa mix

How to make Hot Cocoa Bombs

  • Combine the chocolate chips and coconut oil and melt. 
  • Coat the mold. Using 2 hot cocoa bomb molds carefully spoon in about 1 tbsp of melted chocolate. Use a small cake decorating brush to brush the chocolate covering the mold into a thin layer of chocolate. Transfer to the freezer for 5 minutes to harden.

hot cocoa bomb mold with chocolate

  • Cold the mold a second time. Remove from the freezer and add another layer of chocolate to the molds to thicken the chocolate further. Use the brush to pay extra close attention to the edges to make sure they’re fully covered. Return to the freezer for another 5-10 minutes until fully hardened.

hot cocoa bomb mold filled with chocolate

  • Fill half of the shells. Prepare a station with 6 cupcake liners, the hot cocoa mix, and marshmallows, Carefully remove one of the chocolate shell halves from the mold and transfer it to a cupcake liner. Fill with about 1 tbsp of cocoa mix, and top with marshmallows. Repeat for half of the chocolate shells.

cocoa shells with hot cocoa mix and marshmallows

  • Melt the shells together. Microwave a plate for 90-120 seconds, and one by one, carefully remove the shells and place the open half onto the plate for 2-3 seconds to lightly melt the chocolate. Carefully place the shell onto one of the filled shells, ensuring that it’s melted together. Clean up the edges with the decorating brush if needed. Repeat with all of the shells and place them in the fridge to harden.

chocolate shell melting on a plate

  • Decorate and serve!

Tips & Tricks for making Hot Cocoa Bombs

  • Work quickly or transfer to the fridge often! Chocolate can easily melt if you go too slowly, especially if your kitchen is warm. Be sure to keep the chocolate in the fridge or freezer until you’re ready to use it!
  • You can always go back and add more chocolate to the molds. This recipe is surprisingly forgiving. If you have any shells break, you can always go back and add more and let it set in the fridge again!

Optional Hot Cocoa Bomb Flavors

If you want to add flavor, here are some options!

  • Peppermint. Add a couple of drops of peppermint extract, or crushed candy canes on top!
  • Coffee. Add a bit of instant coffee in with the hot cocoa mix.
  • Salted caramel. Add some caramel on top!
  • Cookies. You can do this by adding some crushed cookie crumbs of your choice on top!

How do you store hot cocoa bombs?

You’ll want to keep these chilled so the chocolate doesn’t melt. I like to keep them in cupcake liners!

What’s the best way to pack hot cocoa bombs to gift them?

The best way is to use something like a cupcake box and keep them in cupcake liners! It’s important to note that they’re delicate so you want to be very careful transporting them.

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How to make Hot Cocoa Bombs {Dairy-free}

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 6 hot cocoa bombs 1x
  • Diet: Gluten Free
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Description

Hot cocoa bombs are easy and fun to make at home! This DIY version is made with dairy-free chocolate and refined sugar-free marshmallows for a more wholesome version of this fun recipe.

Ingredients

Scale
  • 1 1/2 cups dairy-free chocolate chips (I use enjoy life chocolate chips. Use homemade carob chips for AIP)
  • 1 tbsp coconut oil
  • 6 tbsp hot cocoa mix
  • 25–35 mini marshmallows (I use these marshmallows and cut them into smaller pieces)

Instructions

  1. Combine the chocolate chips and coconut oil and melt over a double boiler method, or in the microwave until fully liquid.
  2. Using 2 hot cocoa bomb molds carefully spoon in about 1 tbsp of melted chocolate. Use a small cake decorating brush to brush the chocolate covering the mold into a thin layer of chocolate. Transfer to the freezer for 5 minutes to harden.
  3. Remove from the freezer and add another layer of chocolate to the molds to thicken the chocolate further. Use the brush to pay extra close attention to the edges to make sure they’re fully covered. Return to the freezer for another 5-10 minutes until fully hardened.
  4. Prepare a station with 6 cupcake liners, the hot cocoa mix, and marshmallows,
  5. Carefully remove one of the chocolate shell halves from the mold and transfer it to a cupcake liner. Fill with about 1 tbsp of cocoa mix, and top with marshmallows. Repeat for half of the chocolate shells.
  6. Microwave a plate for 90-120 seconds, and one by one, carefully remove the shells and place the open half onto the plate for 2-3 seconds to lightly melt the chocolate. Carefully place the shell onto one of the filled shells, ensuring that it’s melted together. Clean up the edges with the decorating brush if needed. Repeat with all of the shells and place them in the fridge to harden.
  7. Drizzle with extra chocolate on top and decorate (if desired) and place in the fridge again for a few minutes.
  8. When ready to serve, add the hardened cocoa bomb to a mug and pour hot milk over until the mug is full and the cocoa bomb has melted. Carefully stir and allow to cool slightly before enjoying!
  • Prep Time: 45 min
  • Cuisine: Global

Keywords: hot cocoa bombs