Chocolate Fudge Hot Chocolate Bombs (with Video)

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A fun twist on a DIY Hot Chocolate Bomb, these Hot Fudge Chocolate Bombs have a surprise fudge center that makes these hot chocolate bombs extra-luxurious.

A rich and fudgey hot chocolate bomb that makes the most luxurious, rich and chocolatey hot cocoa. A fun dessert idea or homemade gift for true chocoholics. Add our Bailey's Fudge to make your hot chocolate boozy!

Fudge Hot Chocolate Bomb Recipe

A quadruple hot chocolate bomb that is crazy easy to make and results in the most chocolatey mug of hot cocoa you’ve ever had!

If you’ve had a hot chocolate bomb before, you already know that it melts into a warm mug of milk to create a rich and luxurious cup of hot cocoa. This hot fudge version is even more rich and chocolatey – for true chocoholics only!

You can use any flavor of fudge that you’d like, including our Bailey’s Chocolate Fudge if you’d like to make your hot chocolate a little bit boozy.

Use any of our homemade fudges to add to the center of your hot chocolate bomb:

Hot Chocolate Bomb Recipe Questions

Do I have to temper my chocolate to make hot chocolate bombs? No, you technically don’t have to temper your chocolate to make hot chocolate bombs – but it will result in a better product if you do.

Tempering chocolate is super simple (we outline the process in the recipe below) and allows your chocolate bombs to stay at room temperature without melting or loosing their shape. Hot chocolate bombs made without tempering chocolate may also not release from the mold.

Can I temper chocolate in the microwave? Yes! Heat for 30 seconds, stir well, then reheat in 15 second increments, stirring well and checking the chocolate’s temperature with a candy thermometer each time. You want to chocolate to reach 90°F but not exceed 110°F. If the chocolate reaches 120ºF, it will no longer work in this recipe.

This post from Handle the Heat has more tips on tempering chocolate.

What chocolate is best for hot chocolate bombs? I prefer chocolate melting wafers like these to make our hot chocolate bombs. They are easy to work with, do not require any chopping, and temper beautifully.

You want a good-quality chocolate that contains cocoa butter to allow it to temper properly. Chocolate chips do not work for this recipe because they have added ingredients that prevent them from melting.

Candy melts can be used (and don’t require tempering – just melting) but they will change the flavor of the hot chocolate bomb. My daughter and her friends loved the flavor of our pink hot chocolate bombs made with pink candy melts, so it really comes down to personal taste preferences.

How long do hot chocolate bombs last? If you properly temper your chocolate, they can be kept in an airtight container at room temperature for over a month.

How to Use a Hot Chocolate Bomb:

You can use your hot chocolate bomb two ways:

  • Place the hot chocolate bomb in a mug and pour warm milk overtop
  • Place the hot chocolate bomb in a mug already filled with warm milk

The warm milk will slowly melt the chocolate sphere, enhancing the chocolatey flavor of the cocoa while releasing the powdered cocoa, sprinkles and marshmallows inside of the bomb.

More Homemade Hot Chocolate Bomb Recipes

Check out our quick recipe video for how to make hot chocolate bombs, and then don’t forget to scroll down to grab your free printable recipe. (This video shows a basic hot chocolate bomb – it does not show the step of adding the fudge, which is very simple and detailed in the printable recipe card.)

Hot Chocolate Bomb Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: Cut the silicone molds so that each sphere mold is separate (as shown below). You may find this easier to control the molds when working with the melted chocolate, as compared to trying to do all 6 at the same time.

Kitchen Tools You May Find Helpful

How to Make Hot Chocolate Bombs

For the Microwave method:

Place the melting chocolate wafers in a microwave-safe bowl and heat for 30 seconds.

Remove from microwave and stir well. Reheat in 15 second increments, stirring well and checking the chocolate’s temperature with a candy thermometer in between each reheating. The chocolate should reach 90ºF.

For the Double Boiler method (or using a bowl placed over a pot of boiling water):

Place the melting chocolate wafers in a heat-safe metal or glass bowl, or the top pan of a double boiler.

Place a pot filled halfway with water on high heat and bring to a boil.

Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove.

Portion 1-2 Tablespoons of the melted chocolate into each cavity of your silicone mold.

Use a spoon or paintbrush to swirl the chocolate around the entire cavity to form your half chocolate sphere.

Gently hold your mold upside down over the bowl with the rest of the melted chocolate to allow excess chocolate to drizzle out.

Place the molds in the fridge for 5-10 minutes to harden.

Once hardened, remove the molds from the fridge and gently remove the half chocolate spheres.

Place a skillet over low heat. (Alternatively, you can place a heatproof plate over a pot of boiled water.)

If any of the spheres are uneven or have uneven edges, gently rub the open edge of the sphere on the skillet to create a smooth edge.

Scoop some of the melted chocolate into a piping bag (reheating if the chocolate has hardened). Cut a small hole in the tip.

Portion 1 Tablespoon of the hot chocolate mix into half of the chocolate spheres, then sprinkle in a few mini marshmallows (to personal preference) and top with a cube of fudge.

Take an empty sphere and place back on the warm skillet to melt the edges for a few seconds, then quickly place onto a filled half sphere to form a bomb. Gently hold in place for a few seconds until the chocolate sets.

After all 10 hot chocolate bombs are formed, drizzle the melted chocolate in the piping bag over the spheres and sprinkle with mini chocolate chips.

Allow chocolate to set before storing or serving.

Pin this Easy Hot Chocolate Bomb recipe:

How to make hot fudge chocolate bombs - the most indulgent hot chocolate bomb yet! Pop one of these hot chocolate bombs in a mug of warm milk for an explosion of rich, chocolatey flavor - for true chocoholics only!

Grab your free printable for our hot chocolate bomb recipe:

Yield: 10 hot chocolate bombs

Chocolate Fudge Hot Chocolate Bombs

Chocolate Fudge Hot Chocolate Bombs

A rich and fudgey hot chocolate bomb that makes the most luxurious, rich and chocolatey hot cocoa. A fun dessert idea or homemade gift for true chocoholics. Add our Bailey's Fudge to make your hot chocolate boozy!

Prep Time 15 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 30 oz chocolate melting wafers
  • 2 cups milk hot cocoa mix
  • ½ lb chocolate fudge, cut into ½ in cubes
  • 1 cup mini marshmallows
  • 1 cup mini chocolate chips

Instructions

For the Microwave method:

  1. Place the melting chocolate wafers in a microwave-safe bowl and heat for 30 seconds.
  2. Remove from microwave and stir well. Reheat in 15 second increments, stirring well and checking the chocolate's temperature with a candy thermometer in between each reheating. The chocolate should reach 90ºF.

For the Double Boiler method (or using a bowl placed over a pot of boiling water):

  1. Place the melting chocolate wafers in a heat-safe metal or glass bowl, or the top pan of a double boiler.
  2. Place a pot filled halfway with water on high heat and bring to a boil.
  3. Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove.

How to Make the Hot Chocolate Bombs

  1. Portion 1-2 Tablespoons of the melted chocolate into each cavity of your silicone mold.
  2. Use a spoon or paintbrush to swirl the chocolate around the entire cavity to form your half chocolate sphere.
  3. Gently hold your mold upside down over the bowl with the rest of the melted chocolate to allow excess chocolate to drizzle out.
  4. Place the molds in the fridge for 5-10 minutes to harden.
  5. Once hardened, remove the molds from the fridge and gently remove the half chocolate spheres.
  6. Place a skillet over low heat. (Alternatively, you can place a heatproof plate over a pot of boiled water.)
  7. If any of the spheres are uneven or have uneven edges, gently rub the open edge of the sphere on the skillet to create a smooth edge.
  8. Scoop some of the melted chocolate into a piping bag (reheating if the chocolate has hardened). Cut a small hole in the tip.
  9. Portion 1 Tablespoon of the hot chocolate mix into half of the chocolate spheres, then sprinkle in a few mini marshmallows (to personal preference) and top with a cube of fudge.
  10. Take an empty sphere and place back on the warm skillet to melt the edges for a few seconds, then quickly place onto a filled half sphere to form a bomb. Gently hold in place for a few seconds until the chocolate sets.
  11. After all 10 hot chocolate bombs are formed, drizzle the melted chocolate in the piping bag over the spheres and sprinkle with mini chocolate chips.
  12. Allow chocolate to set before storing or serving.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 698Total Fat: 34gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 27mgSodium: 135mgCarbohydrates: 90gFiber: 4gSugar: 76gProtein: 10g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

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I hope your family loves these hot chocolate bombs as much as mine does!

For more fun hot chocolate recipes the whole family will love, check out our Crockpot Thin Mint Hot Chocolate or our Unicorn Hot Chocolate recipe.

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