Hot chocolate bombs are certainly trending this holiday season! After completing my first set of hot chocolate bombs, I came up with even more ideas to try. So, I made three new flavors and six super cute holiday decorations!

I made a video for my YouTube channel containing everything in this post! You can check it out here:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

New Notes: Things I Have Learned Since Posting My First Hot Chocolate Bombs Video:

First, the method of coating the molds with chocolate. Some people do not like using a spoon or a food brush to brush the chocolate onto the sides of the mold. If this method is not your cup of tea, you can also do what I call the chocolatier method. This is where you completely fill the mold with chocolate, make sure the wells get fully coated, and then flip the mold and dump the chocolate. Another way is to fill the mold about half way with chocolate and then rotate the molds so that the wells get completely coated in chocolate. To make this method easier, I have also seen people cut their sphere mold so that each well is separate. I personally have not done this because I want to still be able to bake in them, and you cannot bake in silicone molds once they have been cut.

Second, I want to give a shout out to @Gayle Osornio for another great holiday hot cocoa bomb flavor idea: eggnog bomb! To make this one, you use white vanilla wafers, nutmeg, butter rum candy (chopped), dry vanilla coffee creamer, dry milk, malt, and more nutmeg. Thank you Gayle for sharing that awesome idea!

And third, I also wanted to shout out @little4569 for a great idea regarding adding the marshmallow bits. There were a few of the small ones in which I ran out of space to add the marshmallow bits. They suggested that you drizzle some of the melted chocolate in the inside of the top of the hot chocolate bomb and add the marshmallow bits so that they stick to the top and can therefore still be included in the small bombs. I love this idea, and will definitely be using it!

New Flavors:

Salted Caramel

Note: Makes 3 Hot Chocolate Bombs

Note: Unlike the large bombs I made in the first post, you only want to add about 1 cup, or 8 oz., of milk for this one.

If you LOVE salted caramel like I do, then you are going to love this hot chocolate bomb!

Salted Caramel Baileys & Cream

Note: Makes 3 Hot Chocolate Bombs

This hot chocolate bomb has the perfect amount of Baileys to provide flavor and let you know it’s there, but not smack you with just alcohol flavor! It’s a great beverage to have on a cold winter night!

Peppermint Schnapps

Note: Makes 3 Hot Chocolate Bombs

Peppermint hot chocolate has always been one of my favorite treats to enjoy during the holidays! This Peppermint Schnapps Hot Cocoa Bomb is a nice way to give that childhood favorite a grown-up feel!

Cute Holiday Decorating Ideas:

Christmas Ornament:

This one starts when we’re making the shell. Using the melted Ghirardelli vanilla melting wafers, coat the inside of the well. Then, arrange mini red and green M&Ms around the inside of the well, and carefully press them to the side of the mold. Make sure to work diligently because the vanilla wafers set quickly. If the M&Ms are a little difficult to stick to the sides, lightly dip them in a little more melting wafers and then adhere them to the inside of the mold. After the first half sphere is complete, make the second. And then as usual, add a secondary layer to reinforce the sides.

Once the shells are set, filled, and sealed, set it aside to work on the other components.

To make the base of the topper, add some of the vanilla melting wafers to a mini cupcake liner. Fill the liner about 1/3 to ½ way full, and then place this in the freezer for about 1 minute, or until completely set. Once it has hardened, remove it from the cupcake liner and brush it with gold edible glitter.

To make the “hook” part of the topper, use a piping bag filled with melted vanilla wafers to pipe a curved shape onto parchment paper. Once it has completely set, brush it with gold edible glitter.

To assemble, first lightly brush the hot cocoa bomb with silver edible glitter. Then add a little of the melting wafers to the bottom of the gold topper and place it on top of the bomb. Next, use food tweezers to dip the ends of the “hook” part of the topper into melted vanilla wafers, and then hold it for about 15-20 seconds on top of the gold base, until it can stand on its own.

I love the way the edible glitters make this hot cocoa bomb pop!

Snowball:

This one is very easy. All you need is some shredded coconut and silver edible glitter. Yes, this means there will be pieces of coconut in your hot chocolate, but, it was too cute of an idea not to try it!

To a small bowl, add about 1/3-1/2 cup shredded coconut and a little sprinkle of edible glitter, less than 1/8^th teaspoon, and then thoroughly mix this together.

Use a food paint brush to brush the top of a hot cocoa bomb with vanilla melting wafers. Before they set, dip them into the glittery coconut mixture.

And just like that, you have a really cute and easy winter hot cocoa bomb!

Holly & Berries:

Start by adding about ¼ to 1/3 cup green candy melts to a microwave safe bowl. Heat them in short increments of 15-30 seconds at a time until they are completely melted. Make sure to stir them between each heating.

Once they are fully melted, add a tiny bit of vegetable oil and thoroughly mix it into the candy melts. Over many projects, I have realized that there is no exact ratio for candy melts and vegetable oil; however, my rule of thumb is about 1/3 cup candy melts to 1 teaspoon vegetable oil. If it’s still too thick, add vegetable oil in very small amounts until you reach a consistency where the candy melts flow nicely off the spoon.

Use a food paint brush to paint the green candy melts in a holly leaf shape. Continue this until the top of the cocoa bomb is covered in holly leaves. Pro Tip: When decorating these hot cocoa bombs, place them in a cupcake liner to prevent them from rolling around.

Add red candy melts to a microwave-safe bowl and repeat the same procedures as before with the green candy melts.

To make the berries, use a food paint brush to add little dots of red around the hot chocolate bomb.

I love how festive this hot cocoa bomb looks! There are so many possibilities for painting designs onto your hot chocolate bombs, so have fun with it!

Snowman:

Start by taking a regular size marshmallow and a black edible marker. Draw dots for the eyes and then dots for the mouth. Next, take an orange jimmie sprinkle and gently push it about 1/3 to ½ way into the marshmallow for the snowman’s nose.

Next, add a little bit of the melted vanilla wafers on top of the bomb and place the snowman head on top. I decided to put the marshmallow not in the middle, but slightly off to make it look like the snowman was sitting back.

For the buttons, use the melted vanilla wafers to adhere 3 mini M&Ms to the hot cocoa bomb.

An optional last step is adding arms to the snowman. I decided to use a brown edible food marker to draw them onto the hot cocoa bomb body.

This snowman is so cute and, if you have kids, I think it would be an especially fun hot cocoa bomb to make with them!

Jack Skellington:

One of my favorite movies is in The Nightmare Before Christmas, so I had to make at least one inspired by the movie.

This one is super simple! Prepare black candy melts the same way we prepared the red and green candy melts for the Holly & Berries Hot Cocoa Bomb.

Take a food paint brush and paint Jack’s eyes, nose, and finally mouth.

A super easy and cute way to enjoy one of my personal favorite Christmas movie characters!

Santa Hat:

To make this adorable hot cocoa bomb, we will start by making the Santa hat. First, unwrap a Hershey’s Kiss — I decided to go super festive and use one of their sugar cookie kisses. Then, use some kind of thin stick kitchen tool, like a Wilton needle food tool, to gently poke the bottom of the kiss. You want to make sure that you insert the needle far enough to ensure that the Kiss does not fall off when you turn it upside down. Then, using the same red candy melts from earlier, we are going to dip the kiss into the red candy melts and thoroughly shake off excess candy melts before flipping it over. Use a fork to gently pop it off the needle and place it on a piece of parchment paper to allow the candy melts to harden.

Next, cut a regular sized marshmallow into 4 pieces, making them as even as possible. Take one of the marshmallow pieces and spread a little bit of the melted vanilla wafers onto the top. Place the Hershey’s Kiss on the marshmallow. Then, dip the bottom of a marshmallow bit into the melted vanilla wafers and place it on the top of the Kiss.

To assemble the hot cocoa bomb, drizzle the melted vanilla wafers over the top, and then add a generous sprinkle of candy cane pieces. Finally, top it off with the marshmallow & Hershey’s Kiss Santa hat.

If I had to pick only one of these to be my favorite, this would probably be it! I love how the Santa hat turned out!

Here are links to some of my favorite supplies that I utilized in the making of these hot chocolate bombs:

My current favorite hot chocolate is Swiss Miss Dark Chocolate Indulgences because it has such a great, strong chocolate flavor. If you are interested in getting some to try for yourself, here is a link to purchase it on Amazon:

Ghirardelli Melting Wafers are my favorite chocolate to use when making the shells of the hot chocolate bombs:

I like this set of silicone molds because it has 4 different sizes, so you have a lot more that you can make with them besides hot chocolate bombs:

These cannot be added to the 3 new flavors I share in this blog post, but I add them to all of the other hot chocolate bombs I make for an added touch of fun:

Jet-Puffed mini marshmallows are one of my favorites to use for making hot chocolate and other yummy projects:

Here are the regular sized Jet-Puffed marshmallows used for a couple of the decorations in this post:

You can grab a great set of Wilton edible markers here:

Thank you so much for checking out this post! Which decoration is your favorite? Let me know in the comments below!

As always, feel free to let me know if you have any questions!