Raspberry Hot Chocolate Bombs Recipe

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Raspberry Hot Chocolate Bombs Recipe – hot chocolate bombs loaded with raspberry hot chocolate and marshmallows!

If you’ve seen the hot chocolate bombs craze and want a delicious, comforting cup of hot chocolate that is extra fun – you need this recipe!

We’re adding tons of rich, velvety smooth hot chocolate flavor and pairing it with raspberry flavor and lots of mini marshmallows for the ultimate hot cocoa bomb!

These fun treats are perfectly pretty for parties, great for Valentines Day, or Mothers Day!

To see our web story for this recipe, please click here.

We’re giving you a TON of tips to make these bombs great, and hope you love this recipe as much as we do.

There are a LOT of notes with this recipe – so if you’re familiar with hot chocolate bombs and don’t want our tips on making these pretty, every time, please click the “skip to recipe” button above, or click on the bottom link labeled “Raspberry Hot Chocolate Bombs Recipe” in the table of contents below.

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Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

What Are Hot Chocolate Bombs

Hot chocolate bombs are a circle of chocolate, filled with hot cocoa powder, sprinkles, and marshmallows – or other fun additions – that can be dropped into hot water or milk to make hot chocolate.

How To Make Hot Chocolate Bombs

Making hot chocolate bombs is a pretty straightforward process – melt chocolate, add to silicone molds, fill, seal, and decorate.

To make sure you get a perfect hot chocolate bomb, every time, we’re adding lots of tips to making perfect hot cocoa bombs!

What Chocolate To Use For Hot Chocolate Bombs

You want to use a chocolate that’s between 55% and 80% cocoa for this recipe and it needs to have cocoa butter as one of the first ingredients.

We tested this recipe with several kinds and types of chocolate, and we can only recommend using a bar of high-quality chocolate or couverture chocolate.

Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe.

Candy melts aren’t real chocolate (we will be using a bit as decoration, but not the base of the cocoa bomb), and even the chocolate flavored candy melts just have cocoa powder added and not cocoa butter – which will throw off your texture for hot cocoa.

Tips to Perfect Melted Chocolate:

  • If using chocolate bars, you want them to be super finely chopped, you could even put them in a food processor or blender. You want the pieces to be small so that they melt quicker and more evenly.
  • If after melting and trying to stir in any remaining chocolate they just don’t want to melt, microwave for an additional 5 seconds.
  • If you are using couverture you will definitely want to use a food scale to measure it, if you are using bars of baking chocolate then it’s a little bit easier to measure since the bars are usually in blocks that can be easily broken off and weigh .5 – 1 ounce each.

How To Temper Chocolate

Be sure to temper your chocolate by heating to between 88 and 90 degrees, or the chocolate could look chalky instead of shiny.

If using milk chocolate you’ll want to heat the chocolate to be between 86 and 88 degrees F and if using white chocolate you’ll want it to be between 82 and 84 degrees F.

To test if your chocolate is tempered or not, you can smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not.

How To Shape Hot Chocolate Bombs

We think the absolute easiest way to make perfect chocolate spheres is to “paint” a silicone mold with chocolate using the back of a spoon.

You can certainly use a silicone brush – but we found the chocolate to be too thin, needing additional coatings, when using a brush.

Using a spoon saved us a lot of time, since you get the right thickness the first time.

Tips To Perfect Chocolate Spheres:

  • Silicone molds have a tendency to attract lint, so I would avoid drying them with a dishcloth. Instead, let them air dry or pat with a paper towel.
  • Acrylic molds can also be used but I have not tested the recipe with them.

How To Fill Hot Chocolate Bombs

When you have completed, well tempered molds, it’s time to fill your raspberry hot chocolate bombs!

This recipe might sound different than many you’ve seen online with a different amount of powder – but we tested it numerous times and love smooth, chocolatey flavor from 8 oz hot cocoa vs. the 2 oz some recipes use. (I know this sounds like a big difference, but trust me, it tastes the best!)

I used 1oz. Packets and the powder measures at 3 tablespoons per pack.

How To Put Hot Chocolate Bombs Together

To seal hot chocolate bombs together, there are a couple ways to “glue” them into circle using melted chocolate.

Warm Plate Method

You can hold the top of a finished cocoa bomb circle and carefully lower it onto a warm plate using a gloved hand and very lightly melt the circle, then carefully place on filled cup to seal.

Gloves can help not leave fingerprints on the spheres, however, be sure not to grab the hot plate with your gloved hand and then touch the spheres or it will leave a mark.

Spoon Chocolate Method

You can also seal a hot cocoa bomb by spooning a bit of melted chocolate around the rim of a filled half-circle and place the unfilled top on the melted chocolate and let them set.

Silicone Brush Method

You can also use a silicone brush to paint the chocolate into the molds – which gives you more control over where your chocolate goes, but I found that you need an extra layer because the layers are so thin which means more prep time. I much preferred using a small rounded spoon.

Piped Chocolate Method

Another option for sealing the molds is to pipe a thin line of chocolate around the rim of the filled cocoa bomb cup and then top with the other half and roll the melted chocolate in sprinkles, for a decorated middle line.

Which Method is Prettiest?

After our testing, we preferred the look of the plate method.

How To Make Cocoa With Hot Chocolate Bombs

To make hot chocolate, heat milk in a small saucepan over medium heat just until the edges begin to bubble – then remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.

You can also use water to make hot chocolate with hot cocoa bombs – but we think the flavor is a bit thin.

We much prefer making hot chocolate with milk for velvety smooth and well balanced chocolate flavor when mixing with hot chocolate bombs.

Hot Chocolate Bombs With Alcohol

If you think there is just one thing missing from these hot chocolate bombs – a boozy kick – you’re not alone!

You can mix in 2 oz of your favorite alcohol to take these hot chocolate bombs over the the top with flavor!

We personally recommend vanilla or whipped cream flavored vodkas for a great addition to pair with raspberry hot chocolate.

How To Store Hot Chocolate Bombs

Hot chocolate bombs can be stored in a cool, dry place, preferably in an airtight container, for up to one week.

However, for best flavor and texture, hot cocoa bombs are best consumed right after making – or within 24 hours.

Recipe FAQs

Do I have to wear gloves when making hot chocolate bombs?

Gloves can help not leave fingerprints on the spheres, keeping your chocolate shiny and streak-free.

Tools You’ll Need For Hot Chocolate Bombs

Raspberry Hot Chocolate Bombs Recipe

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Valentine's day Raspberry Chocolate Truffles.

Raspberry Hot Chocolate Bombs Recipe

Yield: 6
Prep Time: 1 hour
Inactive Time: 30 minutes
Total Time: 1 hour 30 minutes

Raspberry Hot Chocolate Bombs Recipe - hot chocolate bombs loaded with raspberry hot chocolate and marshmallows!

Ingredients

  • 12 ounces couverture chocolate morsels or finely chopped high-quality chocolate such as Ghirardelli baking chocolate, divided - see notes
  • 6 hot raspberry chocolate mix packets https://amzn.to/3aHuvVT
  • Mini marshmallows
  • Sprinkles, optional
  • 8 ounces whole milk, or milk of choice for serving

Instructions

  1. Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir, then continue to microwave at 15-second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each one, until almost completely melted. Continue to stir so that the heat of the chocolate melts the unmelted pieces. Check the temperature to make sure that the chocolate reads between 88 and 90 degrees F. If it goes over 90 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 88 to 90 degrees. If you are using two molds, you can do 10 ounces then add in 2 ounces, if needed. You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny.
  2. Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
  3. Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time (do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with). Use the back of the spoon to work the second layer of chocolate around making sure to build up the edges around the rim, you want a thicker edge to ensure they don’t crack. Freeze for 10 minutes.
  4. Remove from the freezer and put on the food-safe gloves and remove the chocolate shells from the molds. Repeat steps 1 - 4 if using a single mold.
  5. Once all of your shells are made, microwave a flat plate in the microwave for 2 minutes, then place 6 of the 12 halves on the plate one at a time using a gloved hand to gently spin them to smooth the edges then place round side down in a regular-sized cupcake liner on your work surface. Wipe the plate off.
  6. Fill the cavities with a packet of hot cocoa mix and marshmallows.
  7. Reheat the plate for 2 minutes in the microwave. Then repeat the process with the other 6 halves and place them on top of the cocoa filled halves and gently press to seal.
  8. Let the hot chocolate bombs set for a few minutes then top with a drizzle of chocolate and sprinkles if desired. 
  9. To make hot chocolate, heat the milk in a small saucepan over medium heat just until the edges begin to bubble the remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 413Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 7gCholesterol 21mgSodium 88mgCarbohydrates 44gFiber 3gSugar 35gProtein 8g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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