Learn how to make these delicious red velvet hot chocolate bombs. When you pour hot milk over them, the candy bombs explode in your mug, releasing hot cocoa mix and marshmallows. Serve these for Christmas, Valentine’s Day or anytime you need a cup of something sweet!
If you love red velvet cake, you’ll love these homemade hot chocolate bombs that are inspired by the classic dessert recipe.
I love good hot chocolate recipe — whether it’s peppermint white hot chocolate or hot chocolate ice cream. And like everyone on the Internet, I’m obsessed right now with hot chocolate bombs. These red velvet cocoa bombs would be perfect for a Christmas or Valentine’s Day hot chocolate bar.
At Valentine’s Day, I’d serve the steaming beverage alongside my champagne red velvet cupcakes for a romantic dessert course.
Turns out hot cocoa bombs are easier to make than you might imagine, as long as you have the right supplies. And you can customize the colors and flavors of your bombs using different candy melts, marshmallows and cocoa mixes.
You can scroll to the end of this post for the full recipe, including a how-to video, and ingredient list. But you may want to keep reading for more tips on how to make hot chocolate bombs.
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To Make red velvet cocoa bombs, You Will Need:
- Red candy melts – These easy-to-melt candy wafers give the hot cocoa bombs their distinctive red color.
- Hot chocolate mix – Your favorite brand will work, but since red velvet is known for its rich cocoa flavor, I recommend something like Godiva dark chocolate. Sometimes, you can find red velvet cocoa packets at World Market and other stores around the holidays.
- Mini marshmallows – Regular mini marshmallows will do, but If you’re making these for Valentine’s Day, you might want to use heart-shaped marshmallows.
- Chocolate candy melts – These are melted and drizzled over the finished bombs for decoration. You could also use melted chocolate chips or white candy melts
- Gold sugar pearls – These little candies lend a festive bit of sparkle to the hot cocoa bombs.
- Metal molds or silicone sphere molds – Either version works for making the cocoa-filled candies. The chocolate shells are easier to remove from the silicone molds, but those are harder to find at the moment.
How to Make Red Velvet Hot Chocolate Bombs
- Melt the red candy melts in the microwave and stir until smooth.
- Place a tablespoon of melted candy into each mold, using your spoon to press the chocolate up the sides of the mold, keeping it thick but even. You can also use a new, clean paintbrush to coat the molds.
- Place the filled molds in the freezer to set. Once hardened, gently tap the sides of each mold and carefully slide the chocolate shell out of the mold.
- Fill half of the candy shells with powdered hot chocolate mix and mini marshmallows. Depending on the size of your molds, you may want to experiment with using different amounts of mix and marshmallows to achieve the perfect flavor.
- Heat a plate in the microwave until the surface is warm to the touch.
- Press one of the empty candy shells face down on the plate to gently melt the rim of the chocolate cup.
- Immediately press the warmed edge of the chocolate cup to the top of one of the filled cups to join the two halves of the hot cocoa bomb. If desired, add more melted candy at the joint line, smoothing with your finger or a paintbrush.
- To decorate the bombs, melt chocolate candy melts in the microwave and transfer to a piping bag. Drizzle the melted chocolate over the tops of the hot chocolate bombs and embellish with sugar pearls. (You can also drizzle the chocolate with a fork if you don’t have a pastry bag.)
- Place the assembled hot cocoa bombs in the freezer for 5 minutes to set and harden. Store in an airtight container until you’re ready to use.
This video tutorial walks you through the entire process, step-by-step.
How to Serve
The fun part of serving hot chocolate bombs is watching them explode in your cup.
As you add hot milk, the shell starts to melt, releasing the hot chocolate and marshmallows.
For best results, place a a bomb in a mug and pour 1 cup of hot milk over the top. Stir until the candy is completely melted and the powdered is dissolved.
Once you make your first batch of hot chocolate bombs, you’ll want to make them in all the flavors!
To make other varieties, simply use different colored candy melts, different types of hot cocoa mix and a variety of flavored marshmallows.
You can definitely use chocolate, instead of candy wafers, to make your hot chocolate bombs. I just find the melting wafers easier to work with. Just make sure you follow the melting directions on the package.
You can also experiment by adding different spices to the hot cocoa mix, such as cinnamon, nutmeg, chai spices or pumpkin pie spice .
Dont’ forget about the mix-ins, like crushed peppermints, candy pieces, Oreo cookie bits, toffee pieces, sea salt and flavored baking chips. These can be added inside the hot chocolate bombs or used as decorations on the outside.
Hot chocolate bombs should be stored at room temperature, not in the refrigerator or freezer. They’ll keep for two weeks or more in an air tight container in your pantry or in cellophane treat bags..
Hot chocolate bombs make great gifts, especially around the holidays. Make a batch, package each one in a cellphone bag, sealed or tied with ribbon, and give them to along with a festive mug.
More Chocolate & Candy Recipes
If you enjoyed this recipe for hot chocolate bombs, you’ll want to try these other treats, as well.
- Chocolate Dipped Peppermint Christmas Candy
- S’mores Chocolate Covered Marshmallows
- Nutty Salted Caramel Chocolate Sauce
If you try Red Velvet Hot Chocolate Bombs or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too!
When you pour hot milk over them, these red velvet candy bombs explode in your mug, releasing rich hot cocoa and marshmallows.
- 2 cups red candy melts
- 2 cups hot chocolate mix
- 2 cups mini marshmallows
- ¼ cup chocolate candy melts
- ¼ cup gold sugar pearl sprinkles
Place red candy melts in a microwave safe bowl and melt according to the directions on the package. Stir until smooth.
Place 1 Tablespoon of melted candy into each mold. Using the bottom of your measuring spoon or a clean, new paintbrush, press the chocolate up the sides of the mold, keeping it thick but even.
Place the candy-coated molds into the freezer for 5 minutes to harden and set.
Remove molds from the freezer. If using metal molds, gently tap the sides each mold, pressing on one side of the chocolate to make the candy shell slide out of the mold. If using a silicone mold, gently remove the shell from the molds.
Fill 6 of the candy shells with 1 Tablespoon each of hot chocolate mix and 6-8 mini marshmallows.
Heat a plate or a flat-bottom bowl in the microwave until the surface is warm to the touch.
Press one of the empty candy shelves, open side down, onto the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press the warmed edge onto one of the filled cups to join the two halves of the hot cocoa bomb together. If desired, add more melted red candy around the joint.
Place the chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Using a piping bag or a fork, drizzle the chocolate candy melts over the assembled hot cocoa bombs. While the drizzled candy is still hot, decorate with sugar pearls or sprinkles.
Place the decorated hot chocolate bombs into the freezer for 5 minutes to speed up setting and hardening time. You can also leave them out on your counter to set. Remove from the freezer and store in an airtight container until you’re ready to use.
To serve, place a hot cocoa bomb in the bottom of a mug and pour a cup of piping hot milk over the top. Stir until the hot cocoa bombs has completely melted and the powdered mix has dissolved.