Reindeer Hot Chocolate Bombs are filled with hot chocolate mix and a layer of marshmallows! Make the perfect cup of hot cocoa - just add hot milk and stir!
Check out my Reindeer Rice Krispie Treats and my Grinch Fudge for more fun Christmas treats!
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These reindeer hot chocolate bombs are a fun and adorable way to enjoy the best cup of hot chocolate. All you need is a cup of hot milk.
They are also the cutest gift idea! Who wouldn't love a delicious hot cocoa treat!
Why You’ll Love This Recipe
These adorable reindeer cocoa bombs are so much fun to make and they make great Christmas gifts for the holiday season!
This is such a fun hot chocolate drink idea and a fun way for kids to be involved.
Ingredients You Need
- Chocolate candy melts: I use the bags of candy melts you can find in most baking isles, but any type of chocolate will work.
- Hot cocoa mix: I love Swiss Miss, but you can use your favorite hot chocolate recipe. Homemade hot chocolate mix works too.
- Marshmallows: Full size or mini marshmallows work.
- Pretzels: For the antlers.
- Large candy eyes: For the reindeer eyes.
- Red M&M's: For the reindeer's shiny red nose.
Step By Step Photos
Melt the candy melts.
Add melted chocolate to silicone mold.
Freeze and remove.
Decorate.
How To Make These Hot Cocoa Bombs
Step 1. Melt chocolate: Place chocolate melts in a microwave-safe bowl and melt them according to the package directions, usually in 20-second increments.
Step 2. Coat mold: Spread the melted chocolate in a silicone mold in a thin layer with the back of a spoon, removing the excess candy melts. Freeze for 10 minutes. Repeat for a solid but not too thick shell.
Step 3. Remove from mold: Pop the chocolate domes out of the mold and place them on a plate.
Step 4. Heat shell edges: In a frying pan on low heat, lightly melt the rim of one chocolate sphere. Add hot chocolate mix and marshmallows, then seal with the other half.
Step 5. Attach eyes and nose: Using excess melted chocolate, attach candy eyes and the red candy nose.
Step 6. Add antlers: Cut pieces of pretzels for the little antlers and attach them to the top of the ball using melted chocolate.
Step 7. Let dry: Hold the pretzels to the ball for about a minute to ensure they stick. Let the chocolate dry.
Step 8. Serve: Once dry, serve the reindeer hot chocolate bombs in a cup, pour over hot milk to dissolve the bomb, and stir well.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Be sure the chocolate is melted completely and is warm before you begin shaping it into the mold.
- When filling the mold, make sure it’s on the sides of the mold and the chocolate isn’t too thin in one section. You may need to add a second coat of chocolate.
- Use different colored candy melts, different types of hot cocoa mix or a variety of flavored marshmallows!
- Add mix-ins like crushed peppermint candy or candy canes, or mini chocolate chips.
Frequently Asked Questions About Hot Chocolate Bombs
You can store them at room temperature for a few days in an airtight container. For longer storage, store them in the refrigerator for up to 1-2 weeks.
Yes, you can freeze them. Flash freeze individually on a tray before transferring to a freezer bag. Freeze for up to 2-3 months.
More Christmas Recipes You Might Enjoy
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Reindeer Hot Chocolate Bombs
Equipment
Ingredients
- 1 bag chocolate candy melts
- 6 tablespoons hot chocolate mix
- 15 marshmallows
- 6 pretzels
- 6 large candy eyes
- 3 red M&M's
Instructions
- Place the candy melts in a microwave safe bowl. Melt the candy melts according to the package directions in the microwave.
- Add the melted chocolate to a silicone dome mold and spread with the back of a spoon. Do this in one thin layer to coat, then place in freezer for 10 minutes. Take the mold out of the freezer and coat only to where you can see through the mold. If you cannot see through the mold you do not need to add more. You want the bomb to stay together but not be too thick.
- Place the mold back in the freezer for another 10 minutes. Remove and slowly pop the chocolate domes out of the silicone mold. Place on a plate.
- Heat a frying pan to low heat. Place one of the unfilled shells rim down onto the frying pan. This will lightly melt and even out the edges. Quickly add about 2 tablespoons of cocoa mix and marshmallows inside that half. Melt the other half of the unfilled shell rim and then place evenly with the other side. This will seal them together evenly.
- Using the excess candy melts. Dip a brush into the chocolate and add some to the back of the candy eyes. Place the eyes on the hot chocolate bomb. This will act as a glue. Do this for the M&M as well for the nose.
- Clip off a piece of each of the pretzels. Use the chocolate to glue them to the top of the ball. You may need to hold it to the ball for about a minute. Let dry.
- Remove antlers and eat before doing the next step. Serve in a cup and pour over hot milk to dissolve the bomb and stir well.
Notes
- Be sure the chocolate is melted completely and is warm before you begin shaping it into the mold.
- When filling the mold, make sure it’s on the sides of the mold and the chocolate isn’t too thin in one section. You may need to add a second coat of chocolate.
- Use different colored candy melts, different types of hot cocoa mix or a variety of flavored marshmallows!
- Add mix-ins like crushed peppermint candy or candy canes, or mini chocolate chips.
- Storing: You can store them at room temperature for a few days in an airtight container. For longer storage, store them in the refrigerator for up to 1-2 weeks.
- Freezing: Flash freeze individually on a tray before transferring to a freezer bag. Freeze for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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