A fancy take on the hot chocolate bomb trend, today’s Ginger Dark Chocolate Hot Chocolate bombs are a delicious and indulgent treat for dark chocolate fans with just a slight hint of candied ginger adding a bit of natural heat and sweetness. These gourmet hot chocolate bombs make for a rich cup of dark hot chocolate or a thoughtful homemade gift.

Dark Chocolate Hot Chocolate Bombs Recipe

Hot Chocolate Bombs are a wintertime tradition in our house!

We love coming up with fun flavor and color combinations and making several different varieties to have on hand for guests and also give out as homemade Christmas gifts.

They are such a fun and indulgent treat, with the bomb dissolving in a mug of hot milk to create a luxurious, rich and creamy hot chocolate – plus it’s really fun to kids to watch the bomb melt, especially if you include some unexpected surprises like sprinkles in the bomb.

While most of our hot chocolate bombs are geared for kids, we have a couple that are just for grown-ups – like our Bailey’s Hot Chocolate Bombs and our Pumpkin Spice Latte Bombs – and this ginger dark chocolate hot chocolate bomb is definitely a sophisticated, gourmet flavor perfect for grown-up palettes.

For these bombs, I used this Candied Orange & Ginger Hot Chocolate Mix to really drive the ginger flavor home (plus I love orange and chocolate) but any hot chocolate mix will work as long as you’re using the candied ginger (about 1 teaspoon per bomb).

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

Be sure to check out our video to see how to make a hot chocolate bomb – and then don’t forget to scroll down to grab your printable recipe card:

Ginger Dark Chocolate Bombs Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: Cut the silicone molds so that each half sphere mold is separate. 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

2 Silicone Sphere Molds
Measuring cups and spoons
Piping Bag
Skillet or Plate (for melting edges of hot chocolate bombs)
Cookie Sheet
Parchment Paper or Silicone Baking Mat

How to Make Ginger Hot Chocolate Bombs

Place dark chocolate melts in a microwave safe bowl and melt in the microwave per the directions on the package. (Or, melt in a glass bowl over a boiling pot of water.)

Place 1 tbsp melted chocolate into each cavity of the half-sphere mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even and ensuring that the edges are not thin. (Repeat for all 12 half-spheres.)

Reserve remaining chocolate for fixing any cracks and drizzling over the finished bombs.

Place the chocolate filled bomb molds in the freezer for 5 minutes to set.

Remove molds from the freezer and gently peel the silicone mold away from the chocolate half-spheres.

Fill 6 of the chocolate half-spheres with 1 Tablespoon of hot chocolate mix, about 1 teaspoon candied ginger and 6-8 mini marshmallows.

Boil some water and pour into a heat-proof bowl and place a heat-proof plate overtop to warm. Remove the plate once warm to the touch.

Take one of the empty chocolate half-spheres and gently place the edges against the hot plate for about 10 seconds to melt the rim of the half-sphere.

Immediately press the edges of the warmed half-sphere against the edges of one of the filled half-spheres to form a hot chocolate bomb. Repeat with remaining 5 empty half-spheres.

Remelt the remaining chocolate, then drizzle over the hot chocolate bombs using a fork or piping bag. Immediately sprinkle a few pieces of candied ginger over top while chocolate is still wet.

Place the hot chocolate bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.

Pin this Gourmet Hot Chocolate Bomb recipe for an indulgent winter treat:

Grab your free printable for our dark chocolate ginger hot chocolate bomb recipe:

Yield: 6 hot chocolate bombs

Dark Chocolate Ginger Hot Chocolate Bombs

Name: Dark Chocolate Ginger Hot Chocolate Bombs
Prep time: 5 min
Total time: 25 min
Yield: 6
Cuisine: dessert recipe
Ingredients: 2 cups Dark Chocolate Melting Wafers; 2 cups Hot Chocolate Mix; 2 cups Mini Marshmallows; ¼ cup Candied Ginger

A gourmet hot chocolate bomb for an indulgent, rich and creamy cup of hot chocolate, these ginger dark chocolate hot chocolate bombs make for an indulgent treat or a fun homemade gift.

Prep Time 5 minutes

Additional Time 20 minutes

Total Time 25 minutes

Ingredients

2 cups Dark Chocolate Melting Wafers
2 cups Hot Chocolate Mix
2 cups Mini Marshmallows
¼ cup Candied Ginger

Instructions

Place dark chocolate melts in a microwave safe bowl and melt in the microwave per the directions on the package. (Or, melt in a glass bowl over a boiling pot of water.)
Place 1 tbsp melted chocolate into each cavity of the half-sphere mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even and ensuring that the edges are not thin. (Repeat for all 12 half-spheres.)
Reserve remaining chocolate for fixing any cracks and drizzling over the finished bombs.
Place the chocolate filled bomb molds in the freezer for 5 minutes to set.
Remove molds from the freezer and gently peel the silicone mold away from the chocolate half-spheres.
Fill 6 of the chocolate half-spheres with 1 Tablespoon of hot chocolate mix, about 1 teaspoon candied ginger and 6-8 mini marshmallows.
Boil some water and pour into a heat-proof bowl and place a heat-proof plate overtop to warm. Remove the plate once warm to the touch.
Take one of the empty chocolate half-spheres and gently place the edges against the hot plate for about 10 seconds to melt the rim of the half-sphere.
Immediately press the edges of the warmed half-sphere against the edges of one of the filled half-spheres to form a hot chocolate bomb. Repeat with remaining 5 empty half-spheres.
Remelt the remaining chocolate, then drizzle over the hot chocolate bombs using a fork or piping bag. Immediately sprinkle a few pieces of candied ginger over top while chocolate is still wet.
Place the hot chocolate bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1109Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 6mgSodium: 804mgCarbohydrates: 195gFiber: 11gSugar: 151gProtein: 14g

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.

I hope you love these ginger dark chocolate drink bombs as much as we did!

For more fun (non-alcoholic) drink ideas, check out our full drink recipe collection here:

For more indulgent dessert ideas, check out our full dessert recipe collection here:

For more no-bake dessert ideas, check out our full no-bake recipe collection here:

Dark Chocolate Ginger Hot Chocolate Bombs (with Video)