As the temperature drops, I find myself craving softer things — cozy blankets, dimmer lights, warm mugs held between my hands. Winter always pulls me inward, and with it comes the desire to make our home feel intentional instead of rushed, which isn’t always easy. One of the ways I like to slow down (and survive winter chaos) is with a cup of hot chocolate.
A few winters ago, when snow came down in a place where snow rarely falls, I kept seeing chocolate bombs everywhere and decided to try making them myself.
It turned out the hard part wasn’t the hot chocolate bombs — it was me. They’re actually pretty simple, something I would’ve realized quickly if I’d taken a moment to look at a recipe.
I started with silicone molds that were far too small. The shells barely held any hot chocolate mix or marshmallows, which I didn’t notice until I was already committed. Then there was the chocolate itself. I melted milk chocolate over a double boiler, impatiently rushing the process, only to learn later that the type of chocolate — and how gently you warm it — really matters. Although I don’t think my patience would have allowed me to melt chocolate any other way. My chocolate was thick and stubborn, refusing to coat the molds in that smooth, delicate way you always see online.
Once the shells hardened, I filled half of them with hot chocolate mix, mini marshmallows, and sprinkles. The sprinkles were cute — little balls and shapes — but they didn’t fully melt and biting into one of those may just get you a one way to the dentist. Not ideal, but challenge accepted.
Sealing the halves was another improvisation. I heated a ceramic plate in the microwave, gently melted the edge of one shell, and pressed it onto the filled half. Somehow, it worked — the chocolate set quickly, and I felt like I’d won a small victory.
Once everything was together, I drizzled some white chocolate over the tops. Not perfection — just fun and in doing so they looked almost professional.
They weren’t flawless. But they were delicious. We make our hot chocolate with hot water and a splash of heavy cream — rich without being overwhelming. And honestly, none of the little mistakes mattered once we were sitting with warm mugs in our hands, steam rising, chocolate smell filling the kitchen.
That moment — warmth, stillness, togetherness — was the point and the added silly memories was a huge bonus.
It wasn’t about getting it right the first time. It was about creating a small winter moment that made our home feel softer and more alive. Looking back now, I know I’d be better prepared if I tried it again — but perfection was never the point. Even then, it did exactly what it was meant to do.
For anyone who wants a smoother start than I had, I’m linking a few hot chocolate bomb recipes below that I found afterward. I’m not affiliated with them — they just looked genuinely helpful.
https://www.thekitchn.com/hot-chocolate-bombs-recipe-23123589
https://hungryhappenings.com/how-to-make-hot-chocolate-bombs/
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