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DIY Hot Cocoa Bombs


Article by Emily Thibault

Photography by Emily Thibault

This year I think it's safe to say we've all had a little extra time at home on our hands. And with that, comes creative new ways to enjoy festive treats. Enter the hot cocoa bombs. I've seen them available at local chocolatiers and bakeries, but costing anywhere from $4-10 each (!!!), I knew I had to try and replicate them at home. These delicious, and beautiful treats make the perfect holiday pick-me-up for neighbors and friends. I made a traditional milk chocolate version, but really you can customize these any way you'd like.


  • chocolate chips
  • hot cocoa mix
  • white chocolate for drizzling (optional)
  • candy cane bits (optional)
  • mini candy canes

I ordered a silicone mold off Amazon, and didn't realize until after it was delivered that it's a smaller size than the ones I've seen blasted all over social media. However, there's so much chocolate in this, I'm not sure I could handle the bigger size! My only regret was that I didn't order multiple molds. If you're making a big batch, definitely order 3-4.


Step One:

Melt the chocolate chips in a small microwavable bowl in increments of 15 seconds. I used one cup, and it filled the mold twice.

Step Two:

Place a tablespoon in each sphere of the mold, and spread with the back of a spoon or off-set spatula until the whole mold is covered. Make sure there are no holes! This did take me some practice, it was kind of like pancakes, the first ones didn't turn out the best (but still delicious!).

Step Three:

Place mold in freezer for 7 minutes.

Step Four:

Gently remove the chocolate from the mold by placing upside down on a silpat mat or lined cookie sheet and gently removing the mold. Did I mention gently?

Step Five:

Microwave a plate for about 1 minute. You'll use this to help seal them in a minute.

Step Six:

Fill half with about a tablespoon of hot cocoa mix. The whole packet of hot cocoa mix will not fit, that's ok! There's enough chocolate on the shell, promise.

Step Seven:

Place an empty half on the plate hollow side down and gently twist. This will slightly melt the chocolate, so when you place it together with the half filled with hot cocoa mix, you can seal it together.

Step Eight:

Melt a tablespoon of white chocolate chips (if you're using them). Then drizzle slightly on top of the hot cocoa bombs. Top with crushed candy cane if you wish!

*Quick tip! Make sure you let the white chocolate cool a bit before drizzling, or you could melt the shell of the cocoa bomb. I placed my cocoa bombs back in the freezer to firm up for a few minutes before drizzling. (Lesson learned the hard way—ha!)

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To enjoy your hard work (now I know why they're $4-10 a piece!), place in a mug and pour in hot milk. Add a candy cane if you like peppermint cocoa. Cheers!

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