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Reindeer Hot Chocolate Bombs are filled with hot chocolate mix and lots of marshmallows! These make the perfect Christmas cup of hot chocolate - just add hot milk and stir! They are so cute and also make a great Christmas gift.
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Check out my Reindeer Rice Krispie Treats and my Grinch Fudge for more fun Christmas treats!
These reindeer hot chocolate bombs are a fun and adorable way to enjoy a decadent beverage this holiday season. They are a super cute holiday treat and the perfect way to warm up during the winter months. If you are a hot chocolate lover you will adore this rich chocolaty drink.
Hot chocolate bombs also make for a simple and thoughtful homemade Christmas gift!
Why You’ll Love This Recipe
- These Rudolph hot chocolate bombs make AWESOME Christmas gifts!
- They are very simple, cheap to make, and delicious!
- Hot chocolate bombs are as fun to make as they are drink.
- This is such a fun hot chocolate drink idea for kids and adults.
Ingredients You’ll 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 brand.
- Marshmallows: Full size or mini work.
- Pretzels: For the antlers.
- Large Candy Eyes: For the reindeer eyes.
- Red M&M's: For the reindeer nose.
Step-By-Step Instructions
Step 1:
Place the candy melts in a microwave safe bowl. Melt the candy melts according to the package directions in the microwave.
Step 2:
Add the melted chocolate 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't see through the mold. If you can't see through the mold you do not need to add more. You want the bomb to stay together but not be too thick.
Step 3:
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.
Step 4:
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.
Step 5:
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.
Step 6:
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.
Step 7:
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.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Be patient when melting the candy melts so the chocolate doesn't burn.
- Make sure the chocolate is melted completely and is warm before you begin shaping it into the mold.
- Allow the chocolate to harden completely before removing it from the freezer and then the mold. It can take anywhere from 10-30 minutes.
- When filling the mold, make sure it’s an edge to edge and the chocolate isn’t too thin in one section.
- Prepare several chocolate shells in advance and store them for filling at a later time.
Variations
- Try using different colored candy melts, different types of hot cocoa mix or a variety of flavored marshmallows!
- Try mix-ins like crushed peppermints, Oreo cookie bits or flavored baking chips.
- Add a teaspoon of instant coffee or espresso for a coffee-flavored burst of caffeine.
Storing
Storing: Store the hot chocolate bombs in an airtight container at room temperature. Place a piece of parchment paper between bombs to prevent any sticking. They’ll keep for two weeks or more.
Recipe FAQ's
A hot chocolate bomb is a small hollow chocolate ball filled with marshmallows and cocoa mix.
Place a hot chocolate bomb in a mug and then pour a cup of hot milk over it. Watch it magically melt and release mix and marshmallows inside! Stir and enjoy!
You can! I love to use whole milk because it makes the drink so creamy, but you could use hot water as well!
You can use any type of chocolate chips or candy melts to make this recipe. Try using dark chocolate, white chocolate, or even peanut butter or butterscotch chips.
More Christmas Recipes You'll Love
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Reindeer Hot Chocolate Bombs
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 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
- You can also microwave a microwave-safe plate and use the warm plate to help melt the unfilled shell rims.
- Be patient when melting the candy melts so the chocolate doesn’t burn.
- Make sure the chocolate is melted completely and is warm before you begin shaping it into the mold.
- Allow the chocolate to harden completely before removing it from the freezer and then the mold. It can take anywhere from 10-30 minutes.
- When filling the mold, make sure it’s an edge to edge and the chocolate isn’t too thin in one section.
- Prepare several chocolate shells in advance and store them for filling at a later time.
- Storing: Store the hot chocolate bombs in an airtight container at room temperature. Place a piece of parchment paper between bombs to prevent any sticking. They’ll keep for two weeks or more.
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.
Enjoy!
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