Red Velvet Hot Chocolate Bombs - Red Velvet Hot Chocolate

This Ghirardelli Hot Chocolate Recipe uses luxury hot chocolate bombs for a delicious, indulgent red velvet hot chocolate drink. These make a perfect holiday treat and are ideal for edible gifts too!

Over the past few years, I've been seeing various recipes for hot chocolate truffle bombs so this year I had to give it a shot. The idea behind recipes for hot chocolate bombs is that you are creating a truffle filled with hot cocoa mix and other sweet treats.

When you drop the truffle into hot water or milk, the chocolate melts and releases the cocoa powder for a rich and decadent drink.

I decided to take a step up from the basic recipe to create luxury hot chocolate bombs with Ghirardelli chocolate and red velvet cupcakes.

This is an easy Ghirardelli hot chocolate recipe that's perfect for gift-giving too. Place a few hot chocolate bombs in a cute mug for a simple and thoughtful edible gift.

How To Make Hot Chocolate Bombs

These DIY hot chocolate bombs are surprisingly easy to make if you have the right equipment on hand! I like to make a batch of these and gift a few to friends as a single serving hot chocolate recipe.

1. To make these DIY hot chocolate bombs, begin by melting the Ghiradelli wafers in the microwave at 45 intervals, until melted and smooth.
2. Coat each chocolate mold with about 1-2 tablespoons of chocolate. Place in the fridge for 5-10 minutes to chill before carefully removing the chocolate from the mold.
3. Repeat until you have 8 half spheres.
4. To begin building the red velvet hot chocolate bomb, separate the frosting from the red velvet cupcake.
5. Add 1 tablespoon of the red velvet hot cocoa mix into the bottom spheres. Top with crumbles of the cupcake.
6. Pipe melted chocolate around the edge of the sphere and top with an empty sphere. Hold for 30 seconds while the chocolate cools and check to make sure it is sealed completely.
7. Drizzle chocolate over the mold and sprinkle with red velvet crumbles.
8. To make the cream cheese Cocoa Bombs, scoop a tablespoon of cream cheese into the bottom shell. Line the edge with melted chocolate and place the top shell on top. Drizzle with chocolate and red velvet crumbles.
9. Let both set before enjoying this hot chocolate for one recipe!

What variations of hot chocolate bombs can I make?

If red velvet isn't your preference, you can take the base of this hot chocolate bomb recipe and get creative! Change up the filling with different flavors of hot cocoa, add in mini marshmallows or spices like cinnamon or nutmeg. You can also change the chocolate from milk chocolate to dark or white chocolate too.

How should I store red velvet hot chocolate bombs?

Hot chocolate bombs should be stored at room temperature. Be careful not to place them in direct sunlight or heat as they will melt. The bombs with cream cheese should be refrigerated.

What chocolate should I use to make hot chocolate bombs?

This recipe uses Ghirardelli milk chocolate and red velvet hot cocoa. With the richness of the red velvet (check out our Red Velvet Cheesecake Brownies!), I found the milk chocolate to be the best compliment. However, you can also use white or dark chocolate for a change.

I recommend Ghirardelli brand chocolate melts. Ghirardelli hot chocolate is by far my favorite of all that I've found.

Easy recipe ingredients

• 1 30-ounce bag Ghirardelli Milk Chocolate melting wafers
• 2 cups Red Velvet hot cocoa mix
• 2 red velvet cupcakes

Supplies for luxury hot chocolate bombs:

• Glass bowl
• Disposable piping bag
• Cookie sheet
• Silicone sphere molds

DIY hot chocolate gift idea

You will love learning how to make hot cocoa bombs with marshmallows! Not only is it a fun hot cocoa craft, but you can grab your kids or some friends and make a day of creating some of these hot cocoa gift ideas.

• You could make gold-dusted hot chocolate bombs! These gold sprinkles are perfect if you want to make sparkling hot cocoa bombs.
• The red velvet cocoa bombs we have here.
• Twix hot cocoa bombs.
• Mocha hot cocoa bombs.

It's easy to make hot cocoa bombs using silicone molds, hot chocolate mix, chocolate bars or chips, and a little patience.

Add a holiday gift tag and you have a tasty, inexpensive homemade gift to give.

Start by prepping silicone molds and then tempering chocolate. Melt the chocolate, coat the molds with chocolate, and then cool the chocolate on the molds.

Check out the recipe below for the rest of the step-by-step instructions.

Hot cocoa vs hot chocolate

So, what is the difference between hot chocolate and hot cocoa anyway? While the terms hot chocolate and hot cocoa are used interchangeably, there is a difference. They are both hot drinks made of chocolate but made differently.

Hot chocolate is made from cocoa beans. Hot cocoa is made from cocoa powder and can be made with either water or hot milk.

Both are wonderful topped with whipped cream and a few chocolate chips for a garnish. During the holidays (or for an extra touch of flavor) you might even add a couple of mini candy canes.

Hot chocolate benefits

Just like hot cocoa benefits, hot chocolate has great qualities as well. Indulge in that homemade hot chocolate mix because it has tons of health benefits that might surprise you:

• lower cholesterol
• reduce inflammation
• lower blood pressure and blood sugar
• lower the risk of both heart attacks and strokes

Drink your hot cocoa!

ADDITIONAL RECIPES TO TRY

• Red Velvet Oreo Cheesecake Mini Desserts
• Mini Cheesecakes with Sugared Cranberries
• Red Velvet Cheesecake Brownies

Continue to Content

Yield: 8 servings

Red Velvet Hot Chocolate Bombs - Red Velvet Hot Chocolate

Print

Hot Chocolate Bombs are both fun and easy to make. This red velvet hot cocoa bombs recipe uses Ghirardelli milk chocolate melts as the base for the recipe with a red velvet hot cocoa filling.

Prep Time 15 minutes

Additional Time 10 minutes

Total Time 25 minutes

Ingredients

Supplies

• Glass bowl
• Disposable piping bag
• Cookie sheet
• Silicone sphere molds

Hot Chocolate Bomb Ingredients

• 1 30-ounce bag Ghirardelli Milk Chocolate melting wafers
• 2 cups Red Velvet hot cocoa mix
• 2 red velvet cupcakes

Instructions

Forming the Chocolate Ball

1. Place the Ghirardelli melting wafers in a microwave-safe bowl and microwave at 45-second intervals, stirring in between until the chocolate is completely melted and smooth.
2. Use a spoon to scoop 1-2 tablespoons of the chocolate into the silicone mold.
3. Carefully swirl the chocolate and completely coat the inside of the mold.
4. Lightly tap the spoon on the side of the bowl of chocolate to shake the extra chocolate back into the bowl.
5. Place the coated molds into the fridge for 5-10 minutes.
6. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
7. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
8. Carefully place the mold onto a cutting board.
9. Repeat the steps with the remaining molds.
10. You should now have 8 half-sphere molds.
11. Scoop some of the melted chocolate into the piping bag and cut the tip.

Building the cocoa bomb:

1. Separate the frosting from the cupcake. Place the frosting into another bowl as you will need it for another cocoa bomb.
2. Scoop about 1 tablespoon of the hot cocoa mix into the bottom of the sphere mold.
3. Crumble the red velvet cupcake and sprinkle some of the cupcake crumbs onto the top of the red velvet cocoa.
4. Pipe a line of the melted chocolate around the edge of the bottom shell using the piping bag.
5. Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
6. Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
7. Place the mold back onto the cutting board.
8. Drizzle chocolate over the mold.
9. Sprinkle more red velvet crumble on top of the chocolate drizzle.
10. Set aside to set while you create the “Cream Cheese” Cocoa bomb.
11. Using two more shells, place one shell onto the cutting board.
12. Scoop about 1 tablespoon of the cream cheese frosting into the bottom shell.
13. Pipe a line of chocolate around the edge of the bottom shell.
14. Place the top shell on top of the bottom shell.
15. Drizzle with the chocolate in the piping bag and sprinkle more red velvet crumble.

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