Skip to Content

These Raspberry Dark Chocolate Hot Cocoa Bombs are a Decadent Treat!

Craving something dark and decadent on a cold, chilly day, I broke out some hot chocolate and made raspberry dark chocolate hot cocoa bombs.

raspberry dark chocolate valentines hot cocoa bombs
Such a fantastically easy recipe for raspberry dark chocolate hot cocoa bombs you can make in 15 minutes!

RASPBERRY Dark Chocolate Hot Cocoa Bombs

Here at Ruffles and Rain Boots, we love winter. The cuddles, the movie nights, and the hot cocoa are some of the highlights of what could otherwise be a dreary time of year. It’s just so much to love. And making a little decadent raspberry dark chocolate hot cocoa bomb is the proverbial cherry on top.

RELATED READING: THE BEST HOT COCOA BOMB TRICKS AND TIPS

Making these easy treats is so fun, I’ve taken to making them as gifts for friends for ding-dong-ditching and other little special surprises. These raspberry dark chocolate hot cocoa bombs are too good to share. And I’m just not even sorry. LOL! If you’re ready to make a treat you’re not going to want to share, let’s get started.

raspberry and dark chocolate DIY hot cocoa bombs
No Time to Make This Now? Pin it for Later

You’re busy, I get it. Pin this to your favorite easy dessert recipes board on Pinterest and it’ll be here when you’re ready.

photo collage of valentines hot cocoa bombs with raspberry and dark chocolate with text which reads make these 15-minute raspberry dark chocolate hot cocoa bombs

As an Amazon Associate, I can earn from qualifying purchases.

Tips to Make Dark Chocolate Raspberry Hot Cocoa Bombs

  • Don’t get hung up thinking you have to use chocolate chips to make homemade hot cocoa bombs. Chocolate chips are just difficult and lumpy when melted. I always recommend you use candy melts instead, particularly when you’re working with white or dark chocolate – both of these chocolate types can be super temperamental. And although you don’t get the satisfaction of watching a million chips melt, candy melts are just more smooth and prepped for the melting. Don’t overthink it, just grab dark chocolate melting discs like this and it’ll be so much easier.
  • That little sweet touch of raspberry is everything when combined with the dark chocolate. But, of course, these dark chocolate hot cocoa bombs have to be shelf stable for longer than you can do with a fresh raspberry if you want to gift them. So, I snagged a bag of freeze-dried raspberries like this and found a way to make use of both the raspberry powder and the whole berries!
  • When the chill hits and you’re craving that chocolate, ready to use your dark chocolate raspberry cocoa bombs, just pop them into your favorite coffee mug, then heat-up your milk pretty hot in a measuring cup and pour it directly over that bomb. Your hot chocolate bomb will float and as it melts, it will “explode”!
raspberry dark chocolate hot cocoa bombs

How Do I Make this RASPBERRY Dark Chocolate Hot Cocoa Bombs?

I’m so glad you asked. Below is our written tutorial.

Yield: 6 Raspberry Dark Chocolate Hot Cocoa Bombs

Raspberry Dark Chocolate Hot Cocoa Bombs

raspberry dark chocolate hot cocoa bombs

I love how easy it is to make these raspberry dark chocolate hot cocoa bombs and just how decadent they are in the mug!

Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 cups Dark Chocolate Candy Melts
  • 2 cups Hot Chocolate Mix
  • 1 cup Mini Marshmallows
  • ¼ cup Freeze-Dried Raspberries, crushed
  • 6 Whole Freeze-Dried Raspberries
  • ¼ cup Pink Chocolate Candy Melts

Instructions

  1. Heat the dark chocolate candy melts in a microwave friendly bowl using the package directions. Place approximately 1 tbsp of the melted chocolate in one of the molds and, with the back of your spoon, move the chocolate up and around the mold sides, keeping it thick but even. Repeat covering 12 bomb molds then put them in the freezer for about 5 minutes.
  2. Remove the chocolate filled molds from the freezer and peel the mold away from the chocolate. Fill 6 of half-spheres with 2 tbsp of the hot cocoa mix, 2 teaspoons of the crushed raspberry, and 5-8 mini marshmallow. 
  3. Warm a plate in the microwave and press an empty half-bomb open-side-down onto your heated plate for about 10 seconds to melt the rim. Immediately press this warmed edge onto one of the filled cups to join the two halves. If needed, you can add more melted chocolate around the edge.
  4. Heat the pink candy melts in a microwave-friendly bowl and place them in a piping bag with a small tip. Drizzle this over the hot cocoa bombs and immediately place a raspberry on top.
  5. Place your finished hot cocoa bombs into the freezer for 5 minutes then remove and store in an airtight container until you’re ready to use.
  6. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy! photo collage tutorial of how to make raspberry dark chocolate hot cocoa bombs

Notes

For more easy hot cocoa bomb recipes, visit Ruffles and Rain Boots!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. For a full policy on partner links, visit our policy page.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1070Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 811mgCarbohydrates: 195gFiber: 22gSugar: 145gProtein: 18g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

Did you make this yummy recipe?

Please leave a comment or share a photo and tag me @rufflesandrain

More Easy HOt Cocoa Bomb Recipes You Might Like

Please Save This to Pinterest

Your shares are how this site grows and I am sincerely grateful. Know a friend who’d like this? Please share it on Facebook or save it to your favorite sweet treats board on Pinterest.

homemade hot cocoa bombs with dark chocolate and raspberry with text which reads dark chocolate hot cocoa bombs make these in 15 minutes
Skip to Recipe