These Red Velvet Hot Chocolate Bombs are white chocolate spheres filled with hot cocoa mix, chocolate shards, and mini marshmallows. Now tell me that doesn’t sound delicious! These are perfect for holidays and gifting.
This recipe makes 6 servings and costs about $4.04 to make 6 spheres or just $0.68 per serving. For another version, try this classic Hot Chocolate Bomb recipe (recipe coming tomorrow).
Red Velvet Hot Chocolate Bombs
Hot Chocolate Bombs are all the rage right now. They’re basically truffles filled with hot cocoa mix that you drop into mugs and pour warm milk over them. The truffle melts and releases the powder, giving you a rich and decadent drink that warms you right up. Sounds delicious, right?!
They are fun, easy to customize, delicious, and better than store-bought. With the right tools and step-by-step directions, you can make them in just 30 minutes.
These DIY Red Velvet Hot Chocolate Bombs are perfect for gifting on Valentine’s Day. Put a couple in a cute heart mug and give it to a friend or even your family.
What is the best hot chocolate mix to buy?
You can substitute store-bought hot cocoa powder if you don’t want to make your own. Some favorite brands include Godiva Dark Chocolate, Stephen’s, Ghirardelli Double Chocolate Hot Cocoa Mix, or Swiss Miss Marshmallow Hot Chocolate.
Is hot chocolate better with milk or water?
It all comes down to preference. I prefer milk as I think it gives the hot chocolate a more creamy consistency and a sweeter taste. However, you can make hot chocolate with water instead.
What’s a good snack to eat with hot chocolate?
Some yummy snacks to go along with a warm cup of hot chocolate are one of my favorite things to make as an after-school snack for my kiddos or to enjoy on a chilly weekend. A few snacks I recommend are:
- Movie Theater Popcorn
- Gingerbread Cheesecake Dip
- Rice Krispie Treats
- Peppermint Cheesecake Dip
- New York Times Chocolate Chip Cookies
How to make Red Velvet Hot Chocolate Bombs:
STEP ONE: First, make the Hot Cocoa Powder in a small bowl. Set this bowl aside after whisking ingredients together.
STEP TWO: Next, make the chocolate shells. After coating the silicone molds’ walls with the melted chocolate, let it chill in the fridge for 5-10 minutes.
STEP THREE: Now, remove half the spheres of chocolate from the molds. Fill them with two tablespoons of hot cocoa powder.
STEP FOUR: Then add the mini marshmallows on top of the hot cocoa powder. After that, heat a skillet for 2-3 minutes.
STEP FIVE: Remove the skillet from the heat and place one of the unfilled chocolate spheres, hollow side down, until the edges start to melt. Place this sphere on top of one of the filled spheres, pushing them together carefully.
STEP SIX: Finally, drizzle leftover chocolate over the top of the sphere. Place the hot chocolate bomb in a large mug and stir in warm milk before serving.
- Silicone molds
- Mixing bowl
- Wooden mixing spoon
- Measuring cups and spoons
- Cutting board
- Chef’s knife
How much will this Red Velvet Hot Chocolate Bombs recipe cost to make:
RECIPE COST: $4.04 + $7.99 for molds
PER SERVING COST: $0.68
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- ½ cup powdered sugar – $0.14
- ¼ cup unsweetened cocoa powder – $0.38
- ¼ cup finely chopped chocolate (milk or semi-sweet) – $0.88
- 1 Tablespoon powdered milk – $0.09
- 12 ounces white almond bark – $1.44
- ½ Tablespoon gel food coloring – $0.15
- ¼ cup mini marshmallow – $0.06
- 7 ½ cups milk – $0.90
More Drink Recipes:
- White Hot Chocolate
- Non-Alcoholic Punch
- Italian Soda
- Virgin Pina Colada
- Homemade Hot Chocolate Mix
Red Velvet Hot Chocolate Bombs
HOT COCOA POWDER:
- ½ cup powdered sugar
- ¼ cup cocoa powder
- ¼ cup finely chopped chocolate milk or semi-sweet
- 1 Tablespoon powdered milk
- 12 ounces white almond bark
- ½ Tablespoon gel food coloring
FILLING AND GARNISH:
- ¼ cup mini marshmallows
- Valentine’s sprinkles optional
- 7 ½ cups milk
MAKE HOT COCOA POWDER:
- Add powdered sugar, cocoa powder, chopped chocolate, and powdered milk to a small bowl. Whisk to combine.
MAKE CHOCOLATE SHELLS:
- Melt the chocolate almond bark as per the package instructions.
- Stir in gel food coloring. Add more as needed to reach the desired color.
- Add 1-2 tablespoons of melted chocolate to each other the silicone wells.
- Using a spoon or paintbrush, coat the silicone well with the chocolate all the way to the top of the mold.
- Ensure you go to the top of each mold so that there aren’t any holes or gaps.
- Chill the molds in the refrigerator until the chocolate is hardened, about 5-10 minutes.
- Carefully remove the half spheres of chocolate from the molds.
FILL CHOCOLATE SPHERES:
- Fill six of the chocolate spheres with 2 tablespoons of the hot cocoa powder.
- Evenly distribute the mini marshmallows between the chocolate spheres with the cocoa powder in them.
- Heat a nonstick skillet over medium heat for 2-3 minutes.
- Take the skillet off of the heat.
- Place one of the unfilled chocolate spheres, hollow side down, for 1-2 seconds, or until the edges start to melt.
- Place this sphere on top of one of the filled spheres and push them together carefully.
- Drizzle some leftover chocolate over the top of the sphere and garnish with sprinkles (optional)
- Warm 1 ¼ cups of milk for every hot chocolate bomb you plan on using. Warm the milk over medium heat for 2-4 minutes or until it just begins to bubble gently.
- Place a hot chocolate bomb in a large mug. Pour warmed milk over the top. Stir until combined. Serve.
- The nutrition information below is for 1 hot chocolate bomb and 1 1/2 cup milk.
- I use almond bark in this recipe, so I don’t have to temper the chocolate.
- Unfortunately, melted chocolate that has not been tempered won’t be shiny and beautiful.
- I use gloves when working with the chocolate to ensure that no fingerprints get left on the outside of the bomb.
- You can substitute store-bought hot cocoa powder if you don’t want to make your own.