Hot Mocha Bombs
When I saw the hot cocoa bomb trend happening, I decided to buy a mold just for fun – snag a few fun photos for Instagram, and then go on with my usual baking. But in making these for Instagram, I discovered a recipe too delicious not to share with you! So I bring to you, these mind-blowingly delicious Hot Mocha Bombs! I’m not a coffee drinker, but I couldn’t stop drinking this!
What you’ll need
You’ll need a silicone mold. The standard mold for hot cocoa bombs is a 2.8″ diameter sphere, but use whatever silicone molds you have – it doesn’t have to be round, it just has to fit inside the opening of a mug! This recipe is written for the 2.8″ diameter mold (the one I bought is here), so you may just need to adjust measurements if you use a different size or shape mold. You’ll also need a microwave-safe bowl and a spoon. I like to set my bombs out on a small baking sheet lined with parchment paper, but you can use whatever works for you. There’s really no reason you couldn’t set them directly on your counter!
How to make Hot Mocha Bombs
You’ll start by melting your chocolate. You can do this in the microwave or in a double boiler on the stove. You’ll spoon a little bit of chocolate into each cup of the mold and use the back of a spoon to spread the chocolate around the bottom and up the sides of each mold. If you need to add a little bit more chocolate to cover the full surface, do that, but you don’t want a pool of chocolate at the bottom of the sphere. Freeze this for a few minutes, and then repeat with one more layer of chocolate.
Once you’ve frozen the second layer of chocolate, you’ll peel the chocolate out of the molds and fill them! Remember, you only fill half of the half-spheres, then put the empty half on top of the filled half. Fill 3 half-spheres with 2 tablespoons of hot chocolate and 1 tablespoon of espresso powder. You may have to re-melt the chocolate left in your bowl, and there won’t be much left, but you don’t need much. The bowl will be just slightly warm and the chocolate will be melted. You’ll twist the rim of the open side of the empty half of the sphere into the remainder of the melted chocolate and then press it onto the open side of the filled half-sphere to form a complete ball. If there are holes, you can get some extra melted chocolate on the back of a spoon and patch them up.
You can decorate this however you’d like. I used the same melted chocolate to splatter over top of the bombs to hold sprinkles on, but you could also use different colors or flavors of chocolate chips or melts to decorate if you’d like. You can also add marshmallows to the inside of the sphere if you want that float-up effect when the cocoa bomb opens up.
How do you use a hot chocolate bomb or a Hot Mocha Bomb?
Place the bomb in a mug and pour hot milk overtop, melting the bomb and opening it up, and releasing the filling. Stir until well combined and then enjoy!
How do you store hot cocoa bombs or Hot Mocha Bombs?
You can store these in an airtight container at room temperature, but if your kitchen is warm, you may want to keep them in the fridge or freezer to keep them from melting.
How long do I microwave milk for hot chocolate?
I ended up heating 1 cup of milk for 1 min 30 seconds to 2 minutes on high power, but this will vary depending on the strength of your microwave. If you’re heating your milk on the stove, you’ll want to heat it till there is steam coming off the surface of the milk, but you do not want the milk to boil.
Looking for other mocha recipes? Check these out:
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Hot Mocha Bombs
- 1 cup chocolate chips or melting chocolates
- 6 tablespoons powdered hot chocolate
- 3 tablespoons instant espresso powder
- extra chocolate and sprinkles for decorating if desired
- Melt chocolate till smooth.
- Spoon a little bit of chocolate into each cup of a silicone spherical mold.
- Use the back of the spoon to spread the chocolate around the bottom of the mold and up the sides.
- Place in the freezer for a few minutes.
- Remove from freezer and repeat with one more spoonful of chocolate in each cup of the mold, spreading it up the sides, and freeze for another few minutes.
- Remove the spheres from the molds.
- Fill half of the molds with 2 tablespoons of hot chocolate powder and 1 tablespoon of espresso powder in each.
- Take the empty half of each bomb and twist the open end in the remaining melted chocolate (there should not be much chocolate left, but you don't need much, however you may need to reheat it).
- Place the melty open end of the empty half onto the open end of the filled half and press together. You can use the back of the spoon to paint on a bit of extra chocolate to seal any holes.
- Drizzle melted chocolate of the same or different chocolate on top and decorate with sprinkles, if desired.