Now this recipe has got to be the mother of all cocoa bombs! If you haven’t seen them already, this delicious and fun trend involves dropping a chocolate sphere in a glass of hot milk to create an irresistible and rich dessert cocoa. They’re often covered in chocolate, and filled with all manner of fudge, chocolate chips, syrup and or other sweet goodies. They’re great as gifts, for wooing guests and kicking your feet up on your own time with a steaming cup of chocolatey goodness. To that end, give our decadent chocolate fudge cocoa bomb recipe a shot!

Must-Try Rich Chocolate Fudge Cocoa Bomb Recipe

You might think you need some serious confectionery equipment to make these things properly. In reality, it isn’t nearly that difficult at all! Below we’ll get into all of the ingredients, tools and methods for making these adorable and mouth watering chocolate fudge cocoa bombs for yourself. Follow our instructions for a totally fool-proof time making something you can share over just about any occasion.

We love them for dessert, but they’re seriously so versatile it’s incredibly easy to put a spin on these cocoa bombs to personalize them and make them your own. We’ll go over some suggestions below for different occasions, too!

Can I Use any Kind of Chocolate to Make These?

We recommend the Ghirardelli melting milk chocolate wafers simply because they’re incredibly convenient for exactly that: melting. You can microwave them easily before transferring the chocolate to the d. Milk chocolate presents a much more mild and complementary base for the sweetness of the cocoa mix. It’s worth mentioning that the hot cocoa mix should be any of your favorite in the ‘milk chocolate’ variety.

What’s the Best Fudge for These Cocoa Bombs?

As you can see, the fudge is front and center in this decadent chocolate delight! Stay away from anything too heavy, since it might not fare so well in the cup of hot cocoa. The key is to get as much of it as you can to dissolve in the hot milk, so you can enjoy a steeping hot cup of cocoa! One good indication of this would be how difficult it is for you to slice it into pieces. Opt for a smoother, softer chocolate fudge to help it melt easily. A milk chocolate based fudge is a great place to start! That being said, you can always opt for your favorite kind. Add even more character to these hot chocolate bombs by adding seasonal ingredients like peppermint hot chocolate mix, or hazelnut chocolate to add another layer of flavor!

Make sure you tell us what you thought of this recipe below! We’d love to hear how they’ve turned out, variations and any tips of you’re own included. 

Yield: Makes 8-10 Hot Cocoa Bombs

Chocolate Fudge Cocoa Bomb

Print

Now this recipe has got to be the mother of all cocoa bombs! If you haven’t seen them already, this delicious and fun trend involves dropping a chocolate sphere in a glass of hot milk to create an irresistible and rich dessert cocoa. They’re often covered in chocolate, and filled with all manner of fudge, chocolate chips, syrup and or other sweet goodies.

Prep Time 25 minutes

Total Time 25 minutes

Ingredients

• 2 Silicone Sphere Molds - found on amazon
• 1 - 30oz of Ghirardelli Milk Chocolate melting wafers
• 2 C of milk hot cocoa mix
• ½ lb of chocolate fudge cut into ½ in cubes
• 1 C mini marshmallows
• 1 small skillet over very low heat
• 1 disposable piping bag
• 1 C mini chocolate chips
• 1 cookie sheet fitted with wax paper

Instructions

1. Cut the silicone molds so that each sphere mold is by itself as shown in the IP image. I did this because i felt it was easier to controlthe mold when working with the melted chocolate
2. Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shinycoat on it
3. Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 secondintervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth. Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold
4. Lightly shake the extra chocolate back into the bowl
5. Place the coated molds into the fridge for 5-10 minutes
6. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
7. Carefully place the mold onto the cookie sheet
8. Repeat steps with remaining molds
9. Scoop some melted chocolate into the piping bag and set aside
10. You should now have 8 half sphere molds
11. Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging

Building the Hot Chocolate Cocoa Bomb:

1. Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold
2. Place a piece of fudge in the center
3. Place a few mini marshmallows around the fudge
4. Place the top of the shell back onto the warm pan to melt the edges for a few seconds
5. Quickly place the melted edges onto the filled shell and gently press down
6. Cut the tip off the piping bag and drizzle over the cocoa bombs
7. Sprinkle some mini chocolate chips
8. Allow to set before enjoying in a 8oz glass of steaming milk!

Makes 8-10 Hot Cocoa Bombs

Ingredients:

• 2 Silicone Sphere Molds – found on amazon
• 1 – 30oz of Ghirardelli Milk Chocolate melting wafers
• 2 C of milk hot cocoa mix
• ½ lb of chocolate fudge cut into ½ in cubes
• 1 C mini marshmallows
• 1 small skillet over very low heat
• 1 disposable piping bag
• 1 C mini chocolate chips
• 1 cookie sheet fitted with wax paper

Directions:

This part is 100% optional and a personal choice:

1. Cut the silicone molds so that each sphere mold is by itself as shown in the IP image. I did this because i felt it was easier to control
   the mold when working with the melted chocolate
2. Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny
   coat on it
3. Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second
   intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth. Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold
4. Lightly shake the extra chocolate back into the bowl
5. Place the coated molds into the fridge for 5-10 minutes
6. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
7. Carefully place the mold onto the cookie sheet
8. Repeat steps with remaining molds
9. Scoop some melted chocolate into the piping bag and set aside
10. You should now have 8 half sphere molds
11. Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging

Building the cocoa bomb :

1. Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold
2. Place a piece of fudge in the center
3. Place a few mini marshmallows around the fudge
4. Place the top of the shell back onto the warm pan to melt the edges for a few seconds
5. Quickly place the melted edges onto the filled shell and gently press down
6. Cut the tip off the piping bag and drizzle over the cocoa bombs
7. Sprinkle some mini chocolate chips
8. Allow to set before enjoying in a 8oz glass of steaming milk!