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Raspberry Hot Chocolate Bombs Recipe – hot chocolate bombs loaded with raspberry hot chocolate and marshmallows!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
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.
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.
How To Make Hot Chocolate Bombs
First assemble the following ingredients:
- Ghirardelli baking chocolate (12 ounces) – Baking chocolate provides a rich, velvety base that melts seamlessly into the steaming whole milk.
- Hot raspberry chocolate mix packets (6) – Raspberry hot chocolate mix packets infuse the drink with a fruity twist, marrying the tang of raspberries with the comforting warmth of chocolate.
- Mini marshmallows – Mini marshmallows add a sweet, pillowy softness that contrasts delightfully with the liquid warmth of the hot chocolate.
- Sprinkles – Sprinkles introduce a playful pop of color and a slight crunch, enhancing the visual appeal and texture of the concoction.
- Whole milk (8 oz) – Whole milk serves as the creamy canvas, bringing all the flavors together in a lusciously smooth and indulgent hot beverage.
Use this Method:
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.
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.
Fill Hot Chocolate Bombs: When you have completed, well tempered molds, it’s time to fill your raspberry hot chocolate bombs! I used 1oz. Packets and the powder measures at 3 tablespoons per pack.
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.
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.
Tips and Tricks to PErfect Chocolate Bombs
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.
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.
Don’t Use Melts. 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.
Add 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.
Use Good Coca: 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.
FAQs
Gloves can help not leave fingerprints on the spheres, keeping your chocolate shiny and streak-free.
Tools You’ll Need For Hot Chocolate Bombs
- Couverture Chocolate
- Silicone Mold
- Instant read kitchen thermometer for tempering the chocolate
- Nitrile food prep gloves
- Food scale
- Spoon or clean food paintbrush
- Rubber spatula
- Medium bowl
- Small baking sheet
- Cupcake liner to hold the bombs in, optional
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Raspberry Hot Chocolate Bombs
Equipment
Ingredients
- 12 ounces Ghirardelli baking chocolate, finely chopped
- 6 hot raspberry chocolate mix packets
- Mini marshmallows
- Sprinkles, optional
- 8 ounces whole milk, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the cavities with a packet of hot cocoa mix and marshmallows.
- 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.
- Let the hot chocolate bombs set for a few minutes then top with a drizzle of chocolate and sprinkles if desired.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Am new making hot chocolate bombs, and this perfect to learn,, Thanks ?