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When you pour hot milk over these hot chocolate bombs, they melt and magically release the coffee, marshmallows, and cocoa hiding inside.

Latte Hot Chocolate Bombs

When you pour hot milk over these hot chocolate bombs, they melt and magically release the coffee, marshmallows, and cocoa hiding inside.

Prep Time 25 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Servings 4 bombs
Calories 258 kcal
Author Tiffany bendayan


  • 1 cup melting chocolate wafers divided
  • 2-3 teaspoons Instant Cocoa Mix or Instant Latte Mix
  • 20 Mini Marshmallows
  • 1 tablespoon Sprinkles


  1. Melt the chocolate according to the to package instructions, being careful not to burn the chocolate. You do not want it to be really hot, just completely melted and smooth.

  2. Set the tray onto a plate, tray or cutting board so you have a solid base as some silicone molds are a little flimsy. This will make it easier to transfer to the freezer.

  3. Pour or spoon the chocolate into each heart shaped cavity and use a rubber spatula to evenly spread the chocolate into every corner of the mold.

  4. Place the silicone tray in the freezer for about 5-10 minutes.

  5. Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, such as the top edges of the hearts.

  6. Return to the freezer for about 5 more minutes.

  7. Remove the tray from the freezer and carefully take one heart out of the mold at a time. You’ll want to work a bit carefully to help keep fingerprints off the chocolate, I will sometimes wear gloves to help with this.

  8. Set the hearts on the cold tray while you heat a plate in the microwave. Then use this heat to gently melt the edges of the hearts so you’ll have a smoother seam between the two halves. Repeat with all of the hearts.

  9. Spoon the cocoa or latte mix and marshmallows into half of the hearts.

  10. Heat the plate again if needed and then heat the edges of the empty hearts again, one at a time, and set onto one of the filled hearts. They will bond together quickly so you’ll want to focus on finishing one before moving to the next.

  11. Once all of the hearts are filled and sealed together you can melt the chocolate to drizzle on top.

  12. I used the same exact chocolate that was used for the hearts. You can use a different chocolate, just make sure it has some cocoa butter listed in the ingredients to help with drizzling vs clumping.

  13. Cut only a tiny hole in the end of the piping bag--after the chocolate is transferred into it and melted-- then quickly move your entire arm back and forth as you drizzle the hearts one at a time. Immediately add the sprinkles on top. Then repeat with the remaining hearts.

  14. You may return the hearts to the freezer (or fridge) for a few minutes to have the dizzle chocolate setup or let them sit at room temperature.

Recipe Notes

To enjoy:

Heat your favorite milk to about 135 to 145 degrees fahrenheit and then carefully pour over the chocolate hearts and stir well. Or you may store the hot chocolate bombs at room temperature.


Nutrition Facts
Latte Hot Chocolate Bombs
Amount Per Serving
Calories 258 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Sodium 40mg2%
Potassium 127mg4%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 29g32%
Protein 2g4%
Vitamin A 1IU0%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.