If you’re looking to add additional cocoa bomb recipes to your drinks list, then these Hot Fudge Cocoa Bombs with Whiskey won’t disappoint!
And if you’re not into whiskey or prefer a non-alcoholic version of this recipe, just simply omit the whiskey.
It’s that easy.
What are Hot Fudge Cocoa Bombs?
By now, I’m sure you’ve come across hot cocoa bombs circulating on various social media platforms.
And there’s a couple of ways to make them.
You’ll see the other method in our Coconut Rum Hot Chocolate Bombs recipe.
In fact, they seem to be quite the rage and for good reason.
They are adorable little chocolate spheres housing an array of ingredients that, when added to a mug of steaming milk, melt to infuse together.
They not only make addictive drinks but are also like a fun party trick.
For these Hot Fudge Cocoa Bombs, I’ve combined the usual hot cocoa mix with mini marshmallows and …wait for it…pieces of fudge!! Ermegherd!
Chocoholics rejoice!
Once filled and sealed, I always enjoy decorating my bombs which I find is appreciated when entertaining or gifting these little beauties.
To add some flare to these bombs, I’ve drizzled some chocolate over them and sprinkled mini chocolate chips.
Once you make some, you’ll see that it’s a lot simpler to DIY your own chocolate bombs than you may have expected.
Hot cocoa bombs make great gifts too!
After having chilled the bombs, you can serve them in decorative mini muffin liners or package them as gifts in clear cello bags with pretty string or ribbon.
They’d make spectacular gifts for Valentine’s Day, Mother’s Day or for friends and family during various holidays.
They’re also fun to take for tailgating
How long can you store a hot cocoa bomb?
They can also be fully assembled ahead of time as they will store well at room temperature for up to 2 months in an airtight container.
If your home is usually warm or you make these during warmer months, then I suggest you store them in the refrigerator.
I like to put each one in a cupcake liner to help keep them separated.
And it looks cute too!
If you’re giving them for gifts, using the cupcake liner makes for easier packing.
You can nest them in a cookie tin or other container, or even wrap them up individually in cellophane.
Then the cupcake liner does double duty as part of the gift wrap!
Can I add booze? Like whiskey? Yep!
Now, if you’re wondering where the whiskey features in all of this, I simply add a shot of it to the glass of steaming milk together with a cocoa bomb.
Of course, if you plan on gifting these bombs, you could also include a mini bottle of whiskey as a cute boozy addition!
While I think whiskey pairs beautifully with these Hot Fudge Cocoa Bombs, you could substitute any liqueur of your choice for whiskey.
Add your own creative twist to them and have fun!
Ingredients
- 1 – 30 ounce bag of Ghirardelli Milk Chocolate melting wafers
- 2 cups of milk chocolate flavor hot cocoa mix
- ½ lb of chocolate fudge – cut into ½ in cubes
- 1 cup miniature marshmallows
- 1 cup miniature chocolate chips
- 8 ounces of whiskey, optional
You’ll need the following equipment to make these hot chocolate bombs: silicone hot chocolate bomb molds, a bowl, a spoon, a small skillet, a disposable piping bag, a cookie sheet, and wax paper.
Can I make the hot fudge chocolate bombs without the whiskey?
Of course!
Just leave it out!
It won’t change the recipe one bit to omit the whiskey.
How to make hot fudge hot cocoa bombs with whiskey
Start out by gathering your ingredients and equipment.
You will want to wipe down the inside of the silicone molds to make sure that they are nice and smooth.
You’ll get a nicer result if you wipe them out before you add any chocolate.
In a heat safe bowl, microwave the chocolate melts for 45 seconds.
Remove the bowl from the microwave and stir the chocolate. If the chocolate isn’t melted all the way, put it back in the microwave for another 15 seconds.
Stir again.
Repeat this process until the chocolate wafers are fully melted and smooth.
Add one to two tablespoons of melted chocolate to a mold.
Using the back of the spoon, spread it around the inside of the mold.
I prefer to do one mold at a time since the chocolate will begin to take shape right away.
If you spoon the chocolate into all of the molds and then spread it to coat the molds, it just doesn’t work as well.
If there’s too much chocolate in the mold, gently pour it back into the bowl.
Tip: You may find it easier to cut the mold so that you are only working with one half sphere at a time if spreading the chocolate is a bit unwieldy for you.
Once you’ve coated the molds, put them on a wax paper lined cookie sheet and put the cookie sheet in the refrigerator. Let them chill for 5 to 10 minutes.
Make sure the chocolate has fully hardened.
If it hasn’t let them chill for another 5 minutes or so.
Take them out of the refrigerator and gently peel the silicone mold back away from the chocolate shells.
After peeling the chocolate shells from the mold, place them back on the cookie sheet.
Repeat this process with each chocolate shell until they are all removed from the mold.
Scoop some of the melted chocolate into a piping bag.
You may need to warm it up a touch first in the microwave if it’s started to harden.
How to assemble a hot chocolate bomb
You need a warm surface to melt the edges of the half chocolate shells.
You can do this in one of two ways: either warm a skillet over low heat or warm up a small plate in either the microwave or under hot water.
Both methods are find to use – just choose which one you feel safe with.
If you’re making these with help from your kids, we prefer to use the plate and hot water method.
It’s important that you do this one shell at a time to get a tight seal.
Very carefully, take the open side of a half sphere and place it onto the skillet or plate to melt the edges.
This will create a nice smooth edge while giving you some melt to help make the seal when you assemble the hot cocoa bombs.
Place the half shell open side up on the cookie sheet.
Add one tablespoon of hot cocoa mix into the bottom half of the sphere.
Put one of the pieces of hot fudge in the center.
If you like marshmallows in your hot chocolate, add a tablespoon or two to the shell.
Take the top half of the chocolate shell and melt the edge against the skillet or warmed plate.
Gently press it on the bottom shell to close the hot cocoa bomb.
Repeat these steps with each of your hot cocoa bombs.
Tip: If you’re using the hot plate method to melt the chocolate edges, you may need to run it under warm water periodically to keep it hot enough to melt the chocolate.
How to decorate a hot cocoa bomb
Cut the tip off the piping bag and first close any gaps in the seal.
Then drizzle the melted chocolate in a pretty zig zag across the tops of your chocolate bombs!
While the chocolate is still wet, top with miniature chocolate chips.
We went the mini chocolate chip route to decorate these hot chocolate bombs since this recipe is clearly for chocoholics.
But you can use all kinds of toppings.
Some great toppings for hot cocoa bombs are:
Miniature Marshmallows
Slivered Almonds
Chopped Pecans
Sprinkles
Gold Dust
Sanding Sugar
White Chocolate Chips
Peanut Butter Chips
Candy Bar Crumbles
Candy Melt Drizzle in other colors
Cookie Crumbles
Cinnamon
Graham Cracker Crumbs
Crushed Peppermint
Crumbled Bacon
Caramel
Really, if it’s something tasty that you would love in your hot chocolate beverage, you can sprinkle it on top!
And of course, there are plenty of fun things you can use to decorate a hot cocoa bomb with like candy unicorn horns for example that are really cute.
But you may want to break it off prior to melting the chocolate bomb in your steamed milk.
Other Boozy Hot Chocolate Drinks You’ll Love
Boozy Coconut Rum Hot Chocolate Bombs with Malibu
Slow Cooker Baileys Pumpkin Spice Hot Chocolate
Easy Baileys Chocolate Pudding Shots
Peppermint Hot Chocolate Coffee aka Peppermint Mocha
Easy Peppermint Hot Chocolate Recipe
Highland Whiskey Spiked Hot Chocolate
try it and share!
Please let us know how you enjoy our Hot Fudge Cocoa Bombs with Whiskey recipe.
If you make it yourself, please let us know on Pinterest that you tried it and tag us with #champagneandcoconuts on your Instagram photo.
If you haven’t had a chance to make it yet, be sure to save the recipe on Pinterest so you’ll remember where you found it.
Hot Fudge Cocoa Bombs with Whiskey
Equipment
- 2 Silicone Sphere Molds
- Piping Bag
- Wax Paper
- Cookie Sheet
- Skillet
- Bowl
- Paper Towel
- Spoon
- Microwave
Ingredients
- 30 ounce Milk Chocolate Melting Wafers We used Ghirardelli
- 1 cup Hot Cocoa Mix
- ½ Pound Chocolate Fudge cut into 1/2 inch cubes
- 1 cup Miniature Marshmallows
- 1 cup Mini Chocolate chips
- 8 ounce Whiskey optional
Instructions
- Add the melting chocolate to a heat-safe bowl and microwave them for 45 seconds. Carefully remove the bowl and stir. If it's not completely melted, microwave it again for 15 seconds, remove and stir. Repeat until it's nice and smooth.30 ounce Milk Chocolate Melting Wafers
- Spoon 1-2 tablespoons of the melted chocolate into the mold and swirl it around to completely coat the inside of the mold. If there's any excess chocolate, gently pour it back into the bowl and smooth the chocolate with the back of the spoon.
- Place the coated molds on a cookie sheet lined with wax paper. Place the cookie sheet into the refrigerator and chill for 5 to 10 minutes. Once chilled, remove from the refrigerator and gently peel the silicone mold away from the chocolate shell.
- After removing the chocolate shells from the molds, place the chocolate shells back onto the cookie sheet, open side up.
- Scoop the remaining melted chocolate into a piping bag.
- Place the skillet over low heat. Carefully take the open side of one half sphere and place it onto the skillet to melt the edges. This will smooth the edge in case it became uneven while removing it from the mold. It will also become part of the seal after you fill the sphere.
- Scoop one tablespoon of the hot cocoa mix into the bottom of a sphere mold. Place a piece of fudge in the center of the sphere. Add a few mini marshmallows.1 cup Hot Cocoa Mix, 1 cup Miniature Marshmallows, 1/2 Pound Chocolate Fudge
- Gently place the top half of the sphere in the pan to warm it up to help melt the edges. This should only take a few seconds.
- Place the top half of the sphere on top of the bottom half to form the sealed hot cocoa bomb. Cut the tip off the piping bag and drizzle it over the top. If you need to add some more chocolate to the seal, you can do it before you drizzle. Sprinkle some mini chocolate chips on top for decoration.
- To serve, heat milk either on the stovetop or microwave. Add the hot cocoa bomb to the mug, and optionally, add a shot of whiskey to the mug. Pour the steaming milk over the hot cocoa bomb and let it dissolve. You may wish to stir it occasionally to help it melt.S1 cup Mini Chocolate chips, 8 ounce Whiskey
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.
We made some of these HCBs for a gift basket, and my goodness! It was so much easier to do than I expected it would be. And adding a touch of whiskey is really perfect. Needed that!