Sharing is caring!

M&M Hot Chocolate Bombs are delicate chocolate balls filled with mini M&Ms, hot chocolate mix, and mini marshmallows. The tops are drizzled with chocolate and sprinkled with more mini M&Ms. These fun little balls are great for gifts, a treat for yourself, or a kids’ birthday party.

M&M Hot Chocolate Bombs

This chocolate bombs recipe is easier than you think to make. Kids love watching these hot cocoa bombs “explode” in their hot chocolate! Just fill a mug up with hot milk and place the ball gently on top.

The chocolate outside will melt and the cocoa mix, mini M&Ms, and marshmallows will be exposed. All you need to do is stir it all together to make a rich and decadent cut of hot cocoa.

In order to make the chocolate shells, you’ll need a round silicone mold with at least six holders and a pastry brush for tools. You can use multiple silicone molds if necessary depending on how many bombs you want and how long you want to spend making them.

When you’re done, you can wrap them up in a pretty wrapper, tie them with a colorful ribbon, and give them away as gifts. Your friends will be delighted!

Also, try these other flavored Hot Chocolate Bombs here at When Is Dinner: Peanut Butter Cup Hot Chocolate Bombs, S’mores Hot Chocolate Bombs, Toffee Hot Chocolate Bombs, and Rainbow Sprinkles Hot Chocolate Bombs.

How to make M&M hot chocolate bombs:

Place the milk chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until the chocolate chips are fully melted.

Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold.

Continue this process until all the molds are coated.

Set the remaining chocolate aside for sealing and decorating the bombs.

Allow the chocolate to set completely, around 2 to 3 hours.

You can speed up the process by placing the chocolate in the refrigerator.

When the chocolate is set, remove each of the chocolate pieces from the mold.

Add a small amount of instant hot cocoa mix to half the pieces.

Add a small amount of M&M or any other small candy you choose to use.

Top the hot cocoa mix with mini marshmallows.

Reheat the unused chocolate in 15-second intervals until melted.

Pick up an empty chocolate piece and dip the edges into the melted chocolate.

Carefully place it on top of a filled piece and lightly press it into place.

Use your finger to smooth melted chocolate around the seam.

Continue until all the chocolate bombs are sealed.

Drizzle the chocolate over the top of the bombs and decorate with mini M&Ms.

Allow the chocolate decorations to set before using, around 1 hour.

To make the hot chocolate bombs, place the bomb in the bottom of a mug.

Pour one cup of hot milk over the top of the bomb to melt the chocolate.

When the chocolate is completely melted, stir to combine.

Tips for success/variations:

Here are some tips for success when making this candy bomb recipe.

Instead of using M&Ms, you can use chocolate chips, toffee bits, sprinkles, peanut butter chips, or crumbled cookies to the balls instead. You can make them your own by using what you have on hand or whatever you might like.

Drizzle the tops with salted caramel, melted white chocolate, warmed peanut butter, or butterscotch caramel or homemade chocolate syrup – with just 5 ingredients and 5 minutes, you’ll have nearly a pint of homemade Hershey syrup!

Use dark, white, bittersweet, or semi-sweet candy melts to make the molds.

Use candy melts or waters if you can find some because they are designed to have a lower melting point and don’t burn as quickly as regular chocolate chips.

How to serve:

You can serve these M&M hot chocolate bombs by placing them at the bottom of a cup and then pouring hot milk over the top or you can fill the cup with hot milk first and then place the bomb on top. Either way, you’ll get the “exploding” bomb effect that your friends, family, and kids will love.

How to store:

Keep them in an air-tight container on the counter for up to two months.

Since you temper the chocolate by slowly melting it in the microwave or using a double boiler, they don’t need to stay in the refrigerator. You can keep them in there if you’re planning on keeping them for longer than a week or your house is very warm.

You can also freeze these balls and take them out to use when you’d like to give them away or use them.

FAQs:

Can you use water instead of milk for hot chocolate bombs?
Yes, you can use water instead of milk. However, the end result won’t be as creamy and decadent as it would with milk.

How does a hot chocolate bomb work?
When the hot chocolate bomb is placed in a cup of hot milk, the chocolate melts and exposes the ingredients inside. Stir in the chocolate and create a cup of hot cocoa.

How hot should milk be for hot chocolate?
It depends on how hot you like your drinks. It can range anywhere from 120 – 140 degrees Fahrenheit.

What is the best size mold for hot chocolate bombs?
The best size is no larger than the average mug which is 3 inches in diameter.