Creating flavoured Hot Chocolate bombs at home is easier than you may realize.

And with our wide selection of flavours you can have a lot of fun with it! From spicy to sweet the choice is yours! So grab your flavours, and download the recipe below to start making your own Hot Chocolate bombs at home!

Flavoured Hot Chocolate Bombs

Course Drinks
Prep Time 45 minutes
Refrigerate 30 minutes
Servings 6 bombs


  • 2 6-cavity half sphere, non-stick silicone molds


Flavour Bombs

  • 1 cup melting milk chocolate
  • 1/2 cup hot chocolate powder
  • 1/4 cup mini marshmallows
  • 20 drops Hedessent Flavour of choice to flavour chocolate - we used caramel, cinnamon, marshmallow, & strawberry


  • 1/4 cup white chocolate or pink chocolate - this is for your drizzle, so you decide
  • 1/4 cup rainbow sprinkles
  • 5-10 drops Hedessent Flavour of choice - used to flavour chocolate drizzle. We used strawberry

Hot Chocolate

  • 1 Flavour Bomb
  • 12-14 oz steaming hot milk or dairy alternative of choice


Melt The Chocolate

  • Begin by melting 1 cup of chocolate in your microwave using a heatproof measuring cup.
  • Microwave on high for 30 seconds, stir, then heat for an additional 15 seconds. Continue this process until the chocolate is smooth.
  • Alternatively, you can melt the chocolate on the stove using a double boiler, stirring regularly until smooth. Once melted remove from heat.

Adding Flavour

  • Once chocolate is melted, add your flavours. If flavouring the entire batch, add 20-25 drops of flavour of choice. You can use one flavour or a few different to create your own blend.
  • If making different flavoured bombs: divide the melted chocolate into three batches (approx. 1/4 cup each) and add 5-10 drops of flavour to each batch. (Leave the extra melted chocolate aside for sealing or if any of your batches needs a top up when painting your molds)
    We broke our chocolate into three batches:
    Batch One - 15 drops Marshmallow with 10 drops Strawberry
    Batch Two - 20 drops Cinnamon
    Batch Three - 20 Caramel with 5 drops Chili Hot.

Painting Your Molds

  • Using the back of a tablespoon, coat each mold with 1/2tsp of melted chocolate, covering the edges.
  • Let the first layer sit for 5 minutes, then add more chocolate to any uneven spots.
  • Place molds on a metal tray and refrigerate for 30 minutes. Save any unused chocolate if needed for sealing bombs.

Making Your Bombs

  • Remove the molds from the fridge, gently turn them over, and carefully remove each chocolate shell. Place them on a metal tray. Remember to take care not to crack the shells as you remove them.
  • Fill six chocolate shells with 2tsp (10g) of hot chocolate powder and a couple mini marshmallow ensuring not to over-fill.
  • Microwave an oven-safe plate for a minute, remove with oven mit and place on the counter.
  • Place one unfilled shell face down on the plate for a few seconds to melt the edge, then place on top of a filled shell. Hold together for 10 seconds to join them. Seal any gaps with a hot spoon dipped in left over melted chocolate.

Decoration Station

  • Melt white or pink chocolate in microwave, following the same steps as above.
  • Add in 5-10 drops of flavour of choice, stir to combine with a popsicle stick.
  • Drizzle flavoured chocolate over the top of your bombs and finish with sprinkles if desired.

Bombs Away

  • To enjoy your hot chocolate bomb, place it in a heatproof mug and pour 12-14oz of steaming hot milk, or dairy alternative, on top. Stir and enjoy!

Get Cooking With Flavour Kits

USD $ 16.99
USD $ 16.99
USD $ 16.99
USD $ 16.99
USD $ 16.99

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