How to Make Infused Hot Chocolate Bombs

The Joy of Watching It Melt

Infused hot chocolate bombs are clever. You think they’re just cute until you realize they’re a stable, storable and disguised as dessert. Now imagine it’s infused , delicious, and dosed just right.

You melt them into warm milk. Inside: cocoa mix, marshmallows, maybe a sprinkle of cinnamon , and just enough THC-infused coconut oil.

TikTok may have made them famous, but once infused, they become functional, flexible, and surprisingly easy to make.

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Ingredients (makes 6–8 bombs)

For the shells:

• 300 g dark or milk chocolate (tempering chocolate or bars)
• Silicone half-sphere mold (2.5–3 inch diameter)

For the filling:

• 6–8 tbsp cannabis-infused hot cocoa mix* (see below)
• Mini marshmallows
• Optional: sprinkles, crushed peppermint, chili flakes, cinnamon

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Cannabis Cocoa Mix (Infused Powder)

• 6 tbsp cocoa powder
• 3 tbsp sugar or powdered monk fruit
• 2 tbsp dried milk powder
• 1–2 tsp cannabis-infused MCT oil or coconut oil (see below)
• Pinch of salt

Mix dry ingredients thoroughly. Stir in infused oil until the mix just clumps when pressed (like hot cocoa kinetic sand). Adjust potency to preference.

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Equipment You’ll Need

• Silicone chocolate molds
• Mixing bowls
• Small spoon or piping bag
• Saucepan (double boiler or microwave-safe bowl)
• herb cooker (for infusing MCT or coconut oil)

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How to Make Infused Hot Chocolate Bombs

Step 1: Decarboxylate and Infuse Your Oil

Use the herb cooker to activate your cannabis.

• Add flower to glass → Select Decarb Mode
• Once done, add MCT or coconut oil → Select Oil Mode
• Strain and cool. You’re now ready to dose anything.

🧠 Tip: Coconut oil works beautifully in cocoa , and it’s great for cannabinoid absorption.

Step 2: Temper the Chocolate

Melt 2/3 of your chocolate using a double boiler or microwave (20 sec bursts).
Add the remaining 1/3 and stir until melted and glossy. This step helps it set with a snap and shine.

Step 3: Mold the Shells

Spoon or brush chocolate into each half-sphere mold.
Coat evenly. Chill in fridge ~10 min, then repeat for a second coat.
Once firm, gently pop shells from the mold.

Step 4: Fill the Bombs

Into half the shells, add:

• 1 tbsp infused cocoa mix
• A few mini marshmallows
• Bonus toppings if desired

Step 5: Seal

Warm a plate in the microwave.
Press an empty shell edge down briefly to melt it, then attach it to a filled shell. Smooth the seam. Chill again to firm.

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To Serve:

Place a bomb in a mug. Pour 250 ml hot milk (or plant milk) over it.
Watch it melt, swirl, release. Stir. Sip.

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Storage & Tips

• Store sealed bombs in an airtight container in a cool, dark place for up to 2 weeks
• Label with dose per bomb
• They make great edible gifts , just warn your giftees (clearly!)

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FAQ: Infused Hot Chocolate Bombs

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Final Note

Infused hot chocolate bombs aren’t just fun. They’re flexible. They store well, travel well, and make edible dosing feel like dessert. You can microdose for focus, wind down before bed, or gift one to a curious friend (just label it clearly).

And the best part? The bomb is the container. The dose, the flavor, the surprise , it’s yours to design. Start simple, or explore your own infused chocolate shell for deeper customization. See our guide to [How to Make Infused Chocolate].

What would you hide inside yours?

Last reviewed: April 2026

This process can be performed with the NOIDS Herb Lab.