Homemade Cream Chocolate Bombs are rich chocolate shells filled with a creamy, cocoa-laced center that melts into luxurious hot chocolate the moment you pour warm milk over them. With a crisp snap on the outside and a silky, melt-in-your-mouth filling inside, they’re as fun to watch dissolve as they are to drink.

This recipe wraps smooth melted chocolate around a sweet cream filling made with cocoa, powdered sugar, and mini marshmallows (or your favorite add-ins). Once set, you simply drop a bomb into a mug, pour hot milk on top, and watch it crack open and swirl into a rich, creamy drink.

Perfect for cozy nights, gifts, holiday treats, or special dessert moments, these Homemade Cream Chocolate Bombs turn a simple cup of hot chocolate into a little show.

Why You’ll Love This Recipe

Double Creamy – Silky chocolate shell and creamy cocoa filling make an extra-rich drink.
Fun & Interactive – Pour hot milk, watch it crack, melt, and swirl.
Customizable – Add marshmallows, sprinkles, or flavored powders inside.
Perfect for Gifting – Wrap them up and share as homemade chocolate gifts.

Ingredients

For the Chocolate Shells:

2 cups high-quality chocolate chips or chopped chocolate
(semi-sweet, dark, or milk – your choice)
1–2 tsp coconut oil (optional, for smoother melting and shine)

For the Creamy Cocoa Filling (per 6 bombs):

½ cup powdered hot cocoa mix (or a mix of cocoa + sugar)
¼ cup powdered sugar
¼ cup powdered coffee creamer or milk powder (for extra creaminess)
¼ tsp salt (a small pinch, to balance sweetness)
½ tsp vanilla extract (stirred into the filling if using a paste/cream form, optional)
½–1 cup mini marshmallows

To Serve (per bomb):

1–1½ cups hot milk (dairy or non-dairy)

Optional Decorations:

Melted white chocolate or contrasting chocolate for drizzling
Sprinkles, cocoa nibs, or crushed candy on top

Instructions

Prepare the Chocolate Shells

Melt the Chocolate
Add chocolate and coconut oil (if using) to a microwave-safe bowl.
Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted.
Coat the Molds
Using a spoon or pastry brush, coat the inside of silicone half-sphere molds (about 2–2.5 inch / 5–6 cm) with a thin, even layer of melted chocolate.
Make sure the edges are well coated—they’re where the halves will seal.
Chill and Repeat
Place the mold in the fridge or freezer for 5–10 minutes to set.
Add a second thin coat of chocolate, especially around the edges, and chill again until completely firm.
Remove the Shells
Gently peel the silicone mold away and pop out the chocolate half-spheres.
Place them on a chilled plate or tray to keep them from melting while you fill them.

Make the Creamy Filling
5. Mix the Dry Filling
In a small bowl, combine hot cocoa mix, powdered sugar, powdered creamer or milk powder, and salt. Stir until evenly mixed.

Fill the Bottom Shells
Set half of the chocolate shells (6 halves, for 6 bombs) in a stable surface (an egg carton or muffin tin works well).
Add 1–2 tablespoons of the creamy cocoa mixture to each half.
Top with a small handful of mini marshmallows.

Seal the Chocolate Bombs
7. Warm the Edges
Warm a plate in the microwave or a skillet on very low heat.
Take an empty half-shell and gently press the edge onto the warm surface for a second or two, just until the rim softens.

Join the Halves
Quickly place the warmed rim onto a filled half-shell and press gently to seal.
Repeat with all remaining shells until you have fully closed chocolate bombs.
You can use a little extra melted chocolate as “glue” if needed, smoothing around the seam.

Decorate (Optional)
9. Drizzle and Dress Up
Drizzle melted white chocolate or contrasting chocolate over the bombs.
Add sprinkles or other decorations while the drizzle is still wet.
Chill briefly to set.

Serve
10. Make a Creamy Hot Chocolate
Place one Homemade Cream Chocolate Bomb into a large mug.
Slowly pour hot milk over the top. Watch as the shell cracks, melts, and the creamy filling and marshmallows burst out and swirl into the milk.
Stir well and enjoy while hot.

Nutritional Information

(Approximate per bomb, prepared with 1 cup whole milk)

Calories: ~320
Protein: 8g
Fat: 15g
Carbohydrates: 40g
Sugar: 33g
Fiber: 2g

(Values vary depending on chocolate, filling, and milk used.)

Tips for Success

Use Good Chocolate – Higher-quality chocolate melts smoother and tastes better.
Don’t Rush the Shells – A second thin coat, especially along edges, prevents cracking and leaks.
Work in a Cool Kitchen – Warm hands and rooms can soften the shells, so keep everything cool.
Customize the Filling – Add flavored creamers, flavored cocoa, cinnamon, or even a bit of crushed candy for variety.

Why This Recipe Works

The chocolate shells stay crisp and glossy thanks to gentle melting and double-coating, which gives them enough strength to hold the creamy filling. The powdered cocoa mix, sugar, and powdered creamer inside create a rich, instant hot chocolate base that melts quickly when hit with hot milk.

Marshmallows (and any extra add-ins) add texture and fun, turning a simple cup of hot chocolate into an experience. These Homemade Cream Chocolate Bombs are part treat, part show—a playful, decadent way to serve hot chocolate that feels special but is easy to make in batches for family, friends, or gifts.