Oreo Hot Chocolate Bomb Recipe

Last Updated on April 2, 2021 by Michele Tripple

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Sweeten up your day with this Oreo Hot Chocolate Bomb recipe. Beautifully tempered chocolate explodes with rich creamy hot chocolate for the best cookies ‘n’ cream hot chocolate ever!

Oreo Hot Chocolate Bomb Recipe

oreo hot chocolate bombs on a wooden platter

I’ve made my fair share of Oreo-flavored desserts, but this Oreo Hot Chocolate Bomb recipe is easily the most fun!

I’ll admit, I was hesitant to jump on the hot chocolate bomb bandwagon, but I’m so glad I did. They’re simple to make, absolutely delicious, and they make the best gifts for any occasion. My friends will definitely get these, my M&M hot chocolate bombs, or these White hot chocolate bomb for Christmas, birthdays, and any other chance I get now that I know how great they are!

Even if this is your first time making a hot chocolate bomb recipe, this DIY treat is totally doable with the help of these instructions. And once you master making them you will want to make them over and over again!

This cookies ‘n’ cream hot chocolate bomb really stands out in the crowd. It’s creamy, chocolatey, and has that amazing Oreo taste that we all love! Check out the recipe below!

Oreo Hot Chocolate Bomb Recipe

oreo hot chocolate bombs with marshmallows, a mug, and milk

Serves: 3

Prep time: 30 minutes

Total time: 30 minutes 

Ingredients for Oreo Hot Chocolate Bombs

ingredients for oreo hot chocolate bombs

The Following Tools With Be Helpful When Making These!

How to Make Hot Chocolate Bombs

  • To make your hot chocolate bombs, start by melting ⅔ cup of the cookies ‘n’ cream candy melts by microwaving them in a glass bowl for 1 minute at 50% power. Give them a good stir and microwave at 30-second intervals until they are completely melted.
  • Place the silicone molds on a flat movable surface (like a cutting board) and add about 1 tablespoon of the melted chocolate to 3 of the cavities. Use the back of a spoon to coat the entire half-sphere, trying to make sure the edges are thicker than the bottom.
  • Move the mold to the fridge to set while you start on your dark chocolate halves.
  • To temper your chocolate, give about ¾ of the dark chocolate a rough chop, and place it in a glass bowl and microwave at 50% power for 30 seconds. 
  • Stir the chocolate well and return the bowl to the microwave for another 15 seconds.
  • Using a candy thermometer, check the temperature of the chocolate. Continue microwaving at 15-second intervals until it comes close to, but not passing, 90 degrees! If there are still chunks of chocolate at that point, you should be able to stir your chocolate until it’s creamy. 
  • Take the mold out of the fridge and coat the remaining 3 cavities the same way as you did with the candy melts, and let the mold set for a few minutes in the fridge. 
  • After the molds are set, add another layer of dark chocolate to the 3 chocolate cavities. The tempered chocolate is much thinner than the candy melts so the extra layer will give it some more stability.
  • Return the molds to the fridge for 5-10 minutes to set completely. 
  • When the molds are set, take them out of the fridge and carefully pull each of the spheres out of the mold. 
  • Next, you’ll need a hot surface to melt the edges of your spheres. You could either use a warm frying pan or a plate that you microwave for 20-30 seconds.
  • Melt the edges of a dark chocolate sphere half and flip it over. Fill the sphere half with a heaping tablespoon of hot chocolate mix, 7-8 marshmallows, and 3 mini Oreo cookies. 
  • Immediately place a cookies ‘n’ cream sphere half right on top of the filled dark chocolate half and give both halves a few twists to meld them together. 
  • Repeat this process with the other 2 hot chocolate bombs. 
  • Now it’s time to decorate! Melt the remaining ¼ cup of cookies ‘n’ cream just like you did with the other melts. Once the chocolate is melted and creamy, use a spoon to drizzle the chocolate over the hot chocolate bombs. Add some sprinkles right away before the chocolate sets and give them a quick press to make sure they stay on tight.
  • Use the extra melted chocolate as glue to stick a mini Oreo flat on top of the hot chocolate bombs and another standing up next to it. 
  • Let your hot chocolate bombs set for a few minutes and they’re ready to go!
  • To use the hot chocolate bombs, place one in a mug and slowly pour 8 ounces of very warm milk right on top. Give the hot chocolate a quick stir to reveal your Oreo hot chocolate
process shot of oreo hot chocolate bombs

Tips Tricks and FAQs

  • It’s important to try to limit how much you handle your hot chocolate bombs. Chocolate melts so easily in the heat of your hands, so the more you touch it the more of a chance of fingerprints, smudges, or even breaking! Try using some food-safe gloves and be sure to only grab your hot chocolate bombs when you need to. 
  • If you are having trouble sealing the 2 halves of your spheres you can try adding some of your melted chocolate into a piping bag and using it to pipe a glue between the halves. You may have to smooth out the edges but it’ll seal perfectly!

How do I fix a crack in my hot chocolate bomb? 

Here’s a little trick you can try if you get any cracks while trying to seal up your sphere.

Take a spoon and run it under some really hot water. Dry it completely and use the hot spoon to smooth out any cracks! 

Storage

Store your Oreo hot chocolate bombs in an airtight container at room temperature and they’ll last about 4-6 months!

If you are planning to package your Oero hot chocolate bombs for gifting, try using individual cupcake holders. They work great and look so cute!

Check out these other fun recipes from Frosting and Glue.

Love what you see? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! Don’t forget to tag me on Instagram @micheletripple to show me your finished product!

Yield: 3

Oreo Hot Chocolate Bombs

oreo hot chocolate bombs with marshmallows, a mug, and milk

Sweeten up your day with this Oreo Hot Chocolate Bomb recipe. Beautifully tempered chocolate explodes with rich creamy hot chocolate for the best cookies ‘n’ cream hot chocolate ever!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • ⅔ cup + ¼ cup Wilton Cookies ‘N’ Cream candy melts
  • 3.5 oz dark chocolate, around 72% cocoa
  • 3 tbsp brown and white sprinkles
  • ¼ cup mini marshmallows
  • 15 Oreo mini cookies
  • 3 heaping tbsp hot chocolate mix

Instructions

  1. To make your hot chocolate bombs, start by melting ⅔ cup of the cookies ‘n’ cream candy melts by microwaving them in a glass bowl for 1 minute at 50% power. Give them a good stir and microwave at 30-second intervals until they are completely melted.
  2. Place the silicone molds on a flat movable surface (like a cutting board) and add about 1 tablespoon of the melted chocolate to 3 of the cavities. Use the back of a spoon to coat the entire half-sphere, trying to make sure the edges are thicker than the bottom.
  3. Move the mold to the fridge to set while you start on your dark chocolate halves.
  4. To temper your chocolate, give about ¾ of the dark chocolate a rough chop, and place it in a glass bowl and microwave at 50% power for 30 seconds. 
  5. Stir the chocolate well and return the bowl to the microwave for another 15 seconds.
  6. Using a candy thermometer, check the temperature of the chocolate. Continue microwaving at 15-second intervals until it comes close to, but not passing, 90 degrees! If there are still chunks of chocolate at that point, you should be able to stir your chocolate until it’s creamy. 
  7. Take the mold out of the fridge and coat the remaining 3 cavities the same way as you did with the candy melts, and let the mold set for a few minutes in the fridge. 
  8. After the molds are set, add another layer of dark chocolate to the 3 chocolate cavities. The tempered chocolate is much thinner than the candy melts so the extra layer will give it some more stability.
  9. Return the molds to the fridge for 5-10 minutes to set completely. 
  10. When the molds are set, take them out of the fridge and carefully pull each of the spheres out of the mold. 
  11. Next, you’ll need a hot surface to melt the edges of your spheres. You could either use a warm frying pan or a plate that you microwave for 20-30 seconds.
  12. Melt the edges of a dark chocolate sphere half and flip it over. Fill the sphere half with a heaping tablespoon of hot chocolate mix, 7-8 marshmallows, and 3 mini Oreo cookies. 
  13. Immediately place a cookies ‘n’ cream sphere half right on top of the filled dark chocolate half and give both halves a few twists to meld them together. 
  14. Repeat this process with the other 2 hot chocolate bombs. 
  15. Now it’s time to decorate! Melt the remaining ¼ cup of cookies ‘n’ cream just like you did with the other melts. Once the chocolate is melted and creamy, use a spoon to drizzle the chocolate over the hot chocolate bombs. Add some sprinkles right away before the chocolate sets and give them a quick press to make sure they stay on tight.
  16. Use the extra melted chocolate as glue to stick a mini Oreo flat on top of the hot chocolate bombs and another standing up next to it. 
  17. Let your hot chocolate bombs set for a few minutes and they’re ready to go!
  18. To use the hot chocolate bombs, place one in a mug and slowly pour 8 ounces of very warm milk right on top. Give the hot chocolate a quick stir to reveal your Oreo hot chocolate

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