M&M Valentine’s Day Hot Cocoa Bombs

These M&M Valentine’s Day hot chocolate bombs are hollow chocolate spheres that are filled with hot cocoa mix (thus the name) and then decorated. Drop them into a mug of hot milk to melt and mix into the milk to create decadent hot chocolate.

I have a sign in my kitchen window all winter long that says “it’s a hot chocolate kind of day”. That basically sums up my entire view of every winter day!

And for years I’ve made my rich and decadent hot chocolate mix to fulfill that craving (it’s crazy yummy).

Now we have a new and super fun way to make hot chocolate that will delight the kids (in all of us!): hot chocolate bombs!

What are Hot Cocoa Bombs?

I think hot chocolate bombs have been around for a little while (I’m usually late to the party on things like this!).

But….I’ve just discovered them and am now in love!

These balls of chocolate deliciousness are beautifully decorated and seriously enticing. They look fun and festive (for any holiday) and make a hot chocolate that tastes extra amazing.

I wish I knew who first made these because I want to seriously give them their props. However, since I can’t let’s enjoy some and say a grateful “thank you” to that nameless person!

Want fun seasonal activities you can use for Valentine’s Day at home or school parties? Grab this free packet!

After some research and experimenting on making the chocolate shells and adding a variety of fillings, I’ve come up with some fun hot cocoa bombs to share with you!

Today is the first recipe…and I have more varieties coming very soon so be sure to check back!

Go grab your mug and get ready to make some hot chocolate!

First up: Valentine’s M&M Hot Cocoa Bombs

Ingredients & Supplies for Valentine’s M&M Hot Cocoa Bombs

• 2⁄3 c red candy wafer melts, divided
• 3.5oz dark chocolate bar (72% cocoa)
• 1⁄4 c bright pink candy wafer melts
• Candy thermometer
• (2) 2 c sized glass bowls
• Silicone spatula
• Small spoon
• 3 heaping tbsp hot cocoa mix
• 3 oz Valentine’s M&M’s Milk Chocolate Candies
• Silicone half sphere mold (look for the large ones, that are at least 1.37” deep. This is the one I used
• Sandwich size food storage bag or disposable pastry bags
• Kitchen shears
• Small frying pan
• Food safe gloves (optional)

How to Make Hot Chocolate Bombs

The process is easy to do, but can feel confusing if you’ve never done it before. Don’t worry – I’ve broken it down for you! Follow these simple steps and you can get in on the hot cocoa bomb fun in no time!

Step 1

First, you will need to temper the chocolate so that it’s smooth and not streaked or spotted.

Roughly chop 3⁄4 of the dark chocolate bar. Place the pieces in a 2 cup glass bowl, and microwave for 30 seconds at 50% power.

The chocolate will still look very much the same, but you will need to stir the chocolate. Don’t skip this step!

Return the bowl with the chocolate to the microwave and heat for another 15 seconds, and then stir again.

Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate. You want your dark chocolate to be no higher than 90°F (or the chocolate will be untempered) and will have a chalky appearance with possible streaks of white.

Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps.

Step 2

Place the silicone sphere mold on a flat baking sheet, and spoon approximately a tbsp of the melted dark chocolate into three molds.

Thoroughly coat the inside of the mold with a small silicone spatula or the back of a spoon.

Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy pools at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy.

Cool in the refrigerator for 1-2 minutes to set and harden, and then remove. Repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges.

The dark chocolate is much thinner than the candy melts, so it’s crucial to do two layers, or your sphere will crack and break when removed. Place back in the refrigerator for another 2 minutes.

Step 3

While the dark chocolate is setting, heat the red candy wafer melts in a glass bowl in the microwave for 1 minute at 50% power.

Stir well, and continue heating in 30-second intervals until the wafers are fully melted and smooth/creamy.

Remove the silicone mold from the refrigerator, and repeat step 1, filling the remaining three molds with the red candy melts. You will only need one layer for the candy melts.

Once all molds are coated, pop in the refrigerator for 5-10 minutes for them to set.

Step 4

Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them.

You can either place them on the cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting.

Step 5

Place a small frying pan over medium heat on the stove. Place a red sphere open side down into the frying pan.

Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, and about 5-6 M&M’s.

Now place a chocolate sphere in the frying pan, and once the edges are slightly melted, place it on top of the red sphere.

You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, using a silicone spatula, slightly heat the tip in the same frying pan, and smooth it around the seam.

Step 6

Place the bright pink wafers in the microwave, and repeat step 3 to fully melt. Once smooth/creamy, drape the sandwich bag over your hand, and fill with the melted wafers.

Cut a very small tip of the bag with kitchen shears, and pipe lines back and forth, and criss-cross onto the chocolate side of the sphere.

Immediately add 3 M&M’s on the pink lines. If they don’t feel secure, you can add a little more of the melted pink wafers under them, and then attach.

Step 7

When you’re ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop until simmering but not boiling.

Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy wafers have melted. Enjoy!

Want fun seasonal activities you can use for Valentine’s Day at home or school parties? Grab this free packet!

Tips For Making Hot Cocoa Bombs

• While handling the spheres, wearing food-safe gloves will help keep them from melting, and also minimize your fingerprints on them.
• If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted wafers along the seam and dip in sprinkles.

Hot Cocoa Bombs FAQs

I’m sure you’ve got a few questions…this is the place to find those answers!

Do Hot Chocolate Bombs Need to be Refrigerated?

Once your hot cocoa bombs are made and have hardened, they should be stable. There’s no need to refrigerate them.

How Long do Hot Cocoa Bombs Last?

You can store your this hot chocolate bomb recipe at room temperature for:

• 2 weeks if filled with chocolate ganache
• 2 months if filled with hot chocolate mix

How to Use Hot Chocolate Bombs?

• Put a hot cocoa bomb into the bottom of a coffee mug
• Heat 8-10 ounces of milk (in the microwave or in a pan on the stove) until it begins to simmer and just below a boil.
• Pour the hot milk over the top of your hot chocolate bomb and allow the chocolate to melt.
• Stir to mix and enjoy!

Check Out This Short Video To See How to Use Your Hot Chocolate Bombs!

Can You Melt Chocolate Without a Microwave?

Yes! You can totally melt your chocolate in a double boiler over low heat. It will take longer but also reduces the risk of untempering the chocolate.

Here’s how:

• Fill the pot with 1-2 inches of water and set a tight-fitting bowl over the opening of the pan.
• Put the chocolate in the bowl and heat on low stirring often until melted.
• Then remove the bowl from heat and follow the instructions for making hot cocoa bombs.

What Mold Should I Use to Make This Hot Chocolate Bomb Recipe?

I like using silicone half-sphere molds and here’s why:

• You’ll get that nice shiny, smooth surface you want.
• The chocolate spheres will be easier to remove because they won’t “stick”.
• NOTE: DO NOT spray the molds with baking spray.
• The one downside is that they’re a little tedious to fill, because you have to “paint” the chocolate into the molds.

Want fun seasonal activities you can use for Valentine’s Day at home or school parties? Grab this free packet!

Hot Chocolate Bomb Recipe Filling Variations

When you want to change up the flavor a little bit, here are some ides for delicious variations to try.

Peppermint – Use your food processor to grind candy canes into a fine powder and stir into your hot cocoa mix.

Mexican Hot Chocolate – Want a pop of heat? Add a small bit of cinnamon and cayenne pepper to your hot chocolate mix.

Eggnog – Try filling with powdered egg nog mix.

Chocolate Hazelnut – Simply fill your hot cocoa bombs with chocolate hazelnut spread.

Other supplies you’ll need to make your chocolate bombs:

• microwave-safe bowls or a double boiler
• silicone spatula
• food handling gloves 
• disposable pastry bags 
• parchment paper
• an instant-read thermometer is a must if you plan to temper pure chocolate

More Delicious Recipes You’ll Love

• Make This Deliciously Easy Oreo Fudge Recipe
• Instant Pot Mini Turtle Cheesecake Bites
• Peanut Butter, Nutella, & Banana Sushi Rolls

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