How to Make Homemade Hot Chocolate Bombs for the Most Decadent Drink Ever

Melt the chocolate in the microwave in 15- to 20-second intervals, stirring in between. Stop the heating process before the chocolate is fully melted to avoid burning. Stir until fully combined and smooth, allowing the residual heat to melt the remaining morsels.

Using a semi-sphere silicone mold, line the sides with a thin-but-sturdy layer of the melted chocolate. Place the mold in the freezer for 5 to 10 minutes to allow the chocolate to set. 

Once solid, carefully remove the spheres from the mold and transfer them to a working surface. Fill half of the spheres with the toppings of your choice—we used hot cocoa powder and mini marshmallows, but sprinkles also work well.

Run a plate under hot water until it’s warm to the touch and gently place the open edges of the remaining, empty semi-spheres overtop until they begin to melt slightly. Cover the hot chocolate-filled halves with an empty, semi-melted half to seal the chocolate globe. 

If you’re feeling extra festive, garnish the top of the finished hot chocolate bomb with melted white chocolate, gold dust, crushed peppermint candy, or colorful sprinkles for an award-worthy presentation. Chill in the freezer for 5 to 10 minutes until completely set before serving.