How to Make Holiday Hot Cocoa Bombs

When it comes to holiday gift giving, I’m a big fan of Christmas stockings for both kids and adults. It’s always tough trying to come up with the perfect gift, but stuffing ten or twenty little somethings in a gilded sock increases exponentially the odds of hitting on something good. Some will get games or toys. Others kitchen gadgets, books, or liquor. I occasionally include socks, because I think there’s something funny about stockings as stocking stuffers (by response, I’m pretty sure I’m the only one who thinks so). The trinkets vary depending on the recipient, but two things are always in the mix: Something homemade and something sweet. These fun holiday hot cocoa bombs are both.

Shaped into Christmas trees, candy canes and snowmen using some holiday themed ice trays I picked up, the chocolatey baubles are festive as all get out. Drop one into a cup of warm milk and — voila! — instant hot cocoa. Packed with mini-marshmallows into jars or mugs, it’s a stocking stuffer everyone can get behind.

Click through the how-to below to learn how to make your own hot cocoa bombs.


Step 1

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These hot cocoa bombs are festive little nuggets of holiday goodness. Using candy molds or novelty ice cube trays, a few ingredients and a microwave, hot chocolate is just a cup of hot milk away.

Step 2

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Break 18 ounces of quality chocolate into small pieces and melt in the microwave. Many microwaves have a setting for melting chocolate, but keep an eye on it. Melt just until lumps are still visible, remove from microwave and stir until smooth.

Step 3

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Add 1 cup of confectioner’s sugar, ½ cup of unsweetened cocoa powder and ⅛ teaspoon of salt to melted chocolate and stir until fully combined and smooth. The consistency should be similar to frosting.

Step 4

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Transfer chocolate into a one gallon Ziploc bag and cut a small corner from the bag to pipe chocolate.

Step 5

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Pipe chocolate into candy molds or flexible ice cube trays (a standard tray will work, but seasonal shapes are much more fun). Pipe slowly to avoid air bubbles or gaps, but don’t wait too long or the chocolate will begin to harden in the bag.

Step 6

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Refrigerate for about an hour, then remove from trays. Store in an airtight container. To make hot cocoa, drop one or two bombs into a cup of hot milk and garnish with mini marshmallows.


  • 18 oz chocolate bars (milk, dark or a combination)
  • 1 cup confectioners sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/8 teaspoon salt


  • Microwave-safe container
  • Candy molds or flexible ice cube trays
About Mick Telkamp 


A former Midwesterner living in North Carolina, I write about my adventures in backyard chicken-keeping and suburban homesteading over at HGTVGardens, and my exploits in the culture of Southern cooking ...

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8 Responses

  1. Sunny Leone says:

    I’ve recently started a site, the information you offer on this site has helped me greatly. Thank you for all of your time & work. “It is a great thing to know our vices.” by Cicero.

  2. But wanna comment on few general things, The website style is perfect, the content material is rattling fantastic : D.

  3. Bernie says:

    I need help, I don't know why but every time I mix it the consistency is not like frosting. Help!

  4. Good to hear that you used Hershey Bars because that is all I have in the pantry right now and I really want to try these today!

  5. Taluka says:

    Made some today. We couldn't find molds locally so we just put them into a round shape on parchment paper, about 1.5 ounces (a good tablespoon) for each disc. Came out fine. Packaged 8 to a container (from Dollar Tree-in a goodie bag from Dollar Tree), a snack bag of mini marshmallows and instructions. Tried it before we packaged it and it was very good! Thanks! Oh, we used plain Hershey bars.

  6. Taluka says:

    Is the chocolate a candy bar (like Hershey) or baker's chocolate? How many Santa's like yours does it make? Never made candy before, so does the mold need to be oil/greased or do they just pop out? Thanks!

    • Mick Telkamp says:

      Hi Taluka! Any good bar chocolate will work. No need to grease the molds, the bombs should pop free easily once they’ve completely hardened. I got about 3 dozen cocoa bombs, but your number will vary depending on the size of your candy molds. Good luck! These are a lot of fun and an easy project for first-timers.

  7. These look awesome and great to make with the kids or for the kids!!

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