Looking for a last-minute gift idea or perhaps just wanting a tasty treat to warm up with this chilly season? This is the recipe for you!


  • 16-24 ounces melted and tempered pure milk chocolate or melted compound chocolate (candy melts, almond bark, melting wafers) – you’ll need the larger amount if you use the fill and dump method of making the chocolate shells
  • 12 tablespoons hot cocoa mix
  • 6 tablespoons tiny marshmallows
  • 12 M&M’s
  • 24 1/2-inch candy eyes
  • 24 candy antlers
  • Half-sphere mold, a single cavity silicone mold, or a plastic ornament mold


  1. Using your mold of choice, fill the mold with chocolate.
  2. Tap the mold a few times to allow air bubbles to come to the surface and pop.
  3. Invert the mold over a bowl of chocolate and tap the side of the mold allowing the excess chocolate to drain out of the cavities.
  4. Scrape off the excess chocolate using a metal spatula or bench scraper to clean the edges of the chocolate.
  5. Turn the mold upside down and set it on a parchment paper-lined baking sheet.
  6. If using pure chocolate chill it in the refrigerator until hardened, about 10-15 minutes. If using compound chocolate (candy melts) place  the mold in the freezer for 5-10 minutes until the chocolate hardens.
  7. If needed, add a second layer of chocolate.
  8. If using a silicone mold with multiple cavities, fill about 1/3rd of a cavity with chocolate, and use a brush to paint the chocolate up the  sides of the mold. Chill and if needed add a second coat of chocolate around the top edge.
  9. Make a total of 24 chocolate half-spheres and reserve the remaining chocolate for decorating.
  10. Fill 12 of the chocolate half-spheres with a tablespoon of hot cocoa mix.
  11. Sprinkle 1/2 tablespoon of marshmallows over top.
  12. Heat a skillet over low heat for 20-30 seconds.
  13. Melt the top edge of one of the empty chocolates and place it over top of a filled chocolate. Press gently to seal the two pieces together.
  14. Drizzle chocolate over top of your hot chocolate bombs and decorate with sprinkles or other fun toppings.
  15. Attach one red candy nose, two candy eyes, and two candy antlers to the chocolate bombs using melted chocolate.

Now it’s time to enjoy the special treat! Follow these steps:

  • Fill your festive mug halfway with very hot milk
  • Add the chocolate bomb and pour a little more hot milk on top
  • Watch that chocolate goodness melt, stir and enjoy!


  • These hot chocolate bombs can be stored for up to 2 months at room temperature.
  • Instead of using M&Ms, try your favourite candy/treat for the nose like Smarties or Reese’s Pieces candies.
  • This treat is perfect to give as a small gift. Fill a cellophane treat bag with the Reindeer Hot Chocolate bombs, add a tag with a holiday message, some festive holiday ribbon and you have a gift almost anyone can enjoy!
  • Another great option is a holiday treat box for a more formal packaging.
  • Or place the cellophane wrapped hot chocolate bomb in a mug tied with a bow for a special packaged treat.

Resources: Reindeer Hot Chocolate Bombs – Hungry Happenings