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Hot Cocoa Bombs

from the Ledge Rock Grille kitchen

Chef Richard Selz

by Chef Richard Selz


There’s nothing quite as satisfying as a warm cup of hot cocoa on a cold winter’s day. Now that cocoa bombs have taken the internet by storm, making this cozy treat is half the fun! If you’ve missed all the buzz, these “explosive” goodies are chocolate spheres filled with cocoa mix, marshmallows, and other toppings. While cocoa bombs may look unassuming on the outside, once you pour warm milk over the chocolate sphere, it begins to melt, revealing all the delicious toppings inside.


500g Bittersweet chocolate
5g Mycryo cocoa butter


  1. Place chocolate in a bowl
  2. Melt over a bain-marie until most of the chocolate is melted.
  3. Remove from the bain-marie. At this stage, the chocolate is roughly 40º C, and some whole pistoles of chocolate remain.
  4. Stir occasionally until temperature drops to 35ºC
  5. Add cocoa butter. Stir until just combined. Let sit 5 minutes for the cocoa butter to melt.  Resume stirring until chocolate is 31º. It is now ready.
  6. Use an infrared thermometer to monitor the temperature.
  7. Pour chocolate into polycarbonate or silicone molds. Fill all the way. Tap the mold a bit to remove any air bubbles.
  8. Leave the chocolate 3-5 minutes to create enough thickness.
  9. Flip onto a sheet of parchment paper. Let the chocolate drip.
  10. Tap the sides of the mold and scrape the surface with a spatula to create neat edges.
  11. Place the mold upside down on parchment paper and leave to set at room temperature.
  12. When the chocolate has set, flip and refrigerate for about 10 minutes.
  13. Scrape the surface with a spatula again.
  14. Remove the chocolate from the mold, gently tapping on the work surface.
  15. Fill with one packet of cocoa mix and mini marshmallows.
  16. Join by quickly heating the empty side on the griddle.

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