Boozy Coconut Rum Hot Chocolate Bombs with Malibu | Champagne and Coconuts
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If you don’t know what hot chocolate bombs are then you’re in for a real treat with this Boozy Coconut Rum Hot Chocolate Bombs recipe!
Yes, they take the fun of hot cocoa bombs and add rum! Malibu or your other favorite coconut rum, to be precise.
Enjoy Boozy Coconut Rum Hot Chocolate Bombs
Hot chocolate bombs are round, hollow, chocolate shells that are filled with hot chocolate mix, mini marshmallows and any other treats you want to be included.
You can even fill them with a bit of booze!
Hot Chocolate Bombs are so popular! We’ve taken them to the next level by adding coconut rum.
You place a hot chocolate bomb at the bottom of a mug and fill the mug with hot milk, melting the hot chocolate bomb to create a delicious and creative hot chocolate while stirring.
It’s like an interactive treat!!
Hot chocolate bombs have grown in popularity on social media and for good reason.
There are all kinds of variations doing their rounds and can be compared to luxurious bath bombs for your hot milk, melting and infusing to make a decadent winter drink.
They are perfect for when you want to cozy-up with a mug of indulgence this festive season.
For my Coconut Rum Hot Chocolate Bombs, simply fill your chocolate bombs with some hot chocolate mix and coconut rum.
You can also add mini marshmallows, shredded coconut and almond slivers to the inside if you like.
It’s also fun to decorate them, especially if you’re giving them as gifts, and then watch them melt away before your eyes.
These Coconut Rum Hot Chocolate Bombs also make stunning holiday gifts by adding them to clear cello bags with some decorative string and gift tags.
They’ll not only look impressive but are sure to be a hit among those lucky enough to receive them.
So stay on trend this festive season with these decadent balls of chocolatey goodness!
What you need
The inspiration for this particular recipe comes from one of our favorite flavor combinations – chocolate and coconut.
It’s kind of like we took the best parts of an Almond Joy candy bar, a German chocolate cake, or even a Samoa Girl Scout cookie and added them to a hot chocolate bomb.
But the great thing about it is that you can use these instructions to make whatever flavor you like.
If you like chocolate with Baileys, amaretto, whiskey, Kahlua, or even a fruit flavored liqueur, you can do that.
Just adjust how you decorate them to go with the added flavor and have fun!
You’ll need these ingredients:
- Chocolate Candy Melts
- Hot Chocolate Mix
- Coconut Rum, we used Malibu Rum
- Hot Milk
- Shredded Coconut, optional
- Slivered Almonds, optional
- Mini Marshmallows, optional
To make the hot cocoa bombs, you’ll need: bath bomb molds or cake pop molds.
You’ll also need a plate, measuring cup, measuring spoon, a bowl, cupcake or muffin tin, a piping bag with tip or a fork, a spatula, and to make clean up easy, a silicon baking mat.
Note: If you want to add mini marshmallows, please be aware that they will dissolve in the rum so they will act more like a sweetener.
However, if you’re making these without the rum, the mini marshmallows will remain whole until the cocoa bomb dissolves in the hot milk.
If you want to enjoy the marshmallows floating in the drink and you’re adding the rum, we recommend adding the marshmallows to the drink rather than inside the chocolate ball.
Boozy hot chocolate bombs make delightful gifts! What a fun treat to give and receive.
Can I use the same mold I use to make bath bombs to make the hot chocolate bombs?
Yes, if you make homemade bath bombs, you can use the same mold to make this recipe.
Just make sure it’s super-duper clean so that there’s not any soap or fragrance products stuck to the mold.
But if you use glitter in your bath bombs – especially the kind that’s not edible – I advise using a separate mold.
You know how glitter gets everywhere.
No one wants to eat glitter that’s not meant to be eaten.
Cake pop molds will get the job done as well.
You’ll need to fill in the hole for the popsicle stick, but you can do that with the piping bag.
I would be remiss if I didn’t tell you that there are rumors that some people didn’t realize that hot chocolate bombs were meant for making drinks rather than bathing.
I hope it’s the stuff of urban legend, but just in case…
You know, melted chocolate in a bathtub…
Nobody has time for that mess.
So if you’re giving them as gifts, be certain to tell the recipient how to use them – and include a copy of our recipe along with it!
Can I make these hot chocolate bombs without the alcohol?
Yes, you sure can! In fact, if the interior contents are dry, you can add extras to the inside like mini marshmallows, more coconut, and even almonds.
The marshmallows won’t dissolve in the liquid in the mocktail version.
How to make boozy coconut rum hot chocolate bombs
First, melt the chocolate candy melts.
I follow the instructions on the package and melt them in the microwave, but if you like, you can also use the double boiler method.
While the candy is melting, position the molds in a cupcake or muffin tin so that they will remain level while adding the chocolate.
Then add 1 tablespoon of the melted chocolate to one half of the mold and using the back of a spoon, coat the inside of the mold thoroughly.
You don’t want there to be any gaps so that the mold doesn’t leak. You want it to be relatively thick.
Then do this to all of the molds.
If you’re making all 6 bombs, there should be twelve halves.
If you don’t have enough molds, you can come back and repeat this step.
To harden the chocolate, place the molds in the freezer for about 5 minutes.
When you remove the molds from the freezer, give the molds a gentle tap on the sides to loosen the chocolate from the mold.
Then press on one side to make the chocolate release.
It should slide right out.
If the chocolate is still tacky or clinging to the mold, put it back in the freezer for another minute or two.
After you remove the chocolate shells from the freezer, line up 6 of them to prepare for filling them. I like to use a silicone baking mat for easy clean-up.
How to fill a hot chocolate bomb with liquor
Once the chocolate halves are prepared, measure the hot chocolate mix into a small bowl and add the rum )or your favorite liquor). Stir them together.
The consistency ought to be fairly thick – kind of like a cross between a paste and a thick syrup.
Evenly distribute the mixture between the bottom halves of the chocolate shells.
If you’re also adding in shredded coconut, or almond slivers, or even mini marshmallows, add those too now.
To seal the chocolate shells, warm up a plate in the microwave until the plate is warm to the touch.
Be sure to wear a heat safe glove when taking it from the microwave so you don’t burn yourself.
The plate will act as your heat source so you can use the chocolate to “weld” the two halves together.
Take an empty chocolate shell and turn it upside down on warm plate.
Let it rest there for about 10 seconds. It will melt the edge so that it’s kind of gooey.
Immediately put the warmed half on top of one of the filled shells.
The melted chocolate should form a seal.
However, if it’s not completely sealed, you can add a bit of melted chocolate to make sure that the seal won’t leak.
If you look at the one in the back, you can see that there is some space that needs to be filled in. Pipe chocolate into those gaps so that there won’t be any leaks. When you’re done, it should look like the one in front.
How to decorate a boozy hot chocolate bomb
Part of the fun is how pretty they are.
Since this particular recipe reminds me of an Almond Joy candy bar, we’ve decorated it with drizzled chocolate, shaved coconut, and slivered almonds.
Here’s how to do that. It’s so easy!
Fill a piping bag with melted chocolate (or use a fork dipped in chocolate) and drizzle the chocolate over the hot cocoa bombs.
When you’re drizzling the melted chocolate, it’s important to work quickly enough that the drizzle doesn’t dry prior to adding the toppings. If you’re really fast, you can do all of them at once. It’s also okay to do one at a time and then add the toppings and move on to the next one.
While the chocolate is still wet, add a few slivered almonds and / or shredded coconut.
The melted chocolate drizzle will act like glue to hold them on.
Put the chocolate bombs back in the freezer so they can set.
Once they are set, remove them from the freezer.
You can store them in an air tight container until you’re ready to use them.
While the chocolate drizzle is still wet, sprinkle the toppings you’ve selected on top. Here, I’m using shredded coconut.
How to serve a hot chocolate bomb
When it’s time to enjoy them, take a nice size mug, put the boozy hot cocoa bomb in the bottom of your mug and pour hot milk over the top.
The chocolate shell will dissolve releasing the hot cocoa mix with the coconut rum mixture.
Depending on the size of your mug, you’ll need at least a cup of hot milk.
If you’re using a jumbo mug, you may need as much as two cups of hot milk.
After pouring the milk, stir everything together so it’s well mixed.
Kick back, and enjoy!
These cozy little chocolate delights are perfect for a super hygge experience.
Gently place the hot chocolate bomb in the bottom of the mug. It’s okay if you have to drop it in as it will melt anyway if it breaks a little. The important thing is to select a mug that is wider than the chocolate so you have enough room to stir.
How to wrap hot chocolate bombs as gifts
It’s so much fun to give these as gifts.
They make great individually wrapped gifts or given as a set.
I like to give them wrapped individually in a cellophane treat bag tied with a pretty ribbon.
To give them as a set, I like to do that in multiples of three.
If you have cookie tins, they make ideal containers for giving chocolate bombs since they are already meant to be air tight for storage.
Other Great Chocolate Treats for the Holidays
Peppermint Hot Chocolate Coffee
Slow Cooker Baileys Pumpkin Spice Hot Chocolate
Easy Peppermint Hot Chocolate
Slow Cooker Pumpkin and White Chocolate Hot Chocolate
Strawberry and Vanilla Hot Chocolate
Highland Whiskey Spiked Hot Chocolate
Candied Orange Peels Cocktail Garnish
Chocolate Martini with Chambord
M&M Concrete Milkshake with Godiva Liqueur
Baileys Chocolate Pudding Shots
Peppermint Chocolate White Russian
Chocolate Covered Cherry Martinis
Chocolate Covered Raspberry Martini
Chocolate Frosty Noggin Eggnog Milkshake
Thin Mint Milkshake
Grasshopper with Thin Mint Cookies
try it and share!
Please let us know how you enjoy our Boozy Coconut Rum Hot Chocolate Bombs recipe.
If you make it yourself, please let us know on Pinterest that you tried it and tag us with #champagneandcoconuts on your Instagram photo.
If you haven’t had a chance to make it yet, be sure to save the recipe on Pinterest so you’ll remember where you found it.
Jennifer Quisenberry It’s so easy to learn to make boozy coconut rum hot chocolate bombs! These are made with coconut rum (like Malibu), but you can use your favorite liqueur too! They make the perfect gift for the holidays, and they are such a treat. Made with hot cocoa mix, melting chocolate, coconut, and coconut rum, these are a lot like an Almond Joy candy bar or even a slice of German chocolate cake – in a mug!
- Bath Bomb or Cake Pop Molds
- Piping Bag with Tip or a Fork
- 2 cups Chocolate Candy Melts
- 2 cups Hot Chocolate Mix
- 6 oz Malibu Rum
- 6 cups Milk hot
- 3 cups Mini Marshmallows optional
- ¼ cup Almond Slivers optional
- ½ cup Shredded Coconut optional
- Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 1 tbsp melted candy melt into one half of a bomb mold and, using the back of your spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
- In a small bowl, add the hot chocolate mix and the rum (or other liquor). Stir them until them are well combined. The consistency should be thick. If it is too thin, add some more hot chocolate powder.
- Fill 6 of the molds with 2 tbsp hot chocolate and rum mix, and optionally, add 1 tbsp shredded coconut, a few almond slivers and 6-8 mini marshmallows.
- Heat a plate in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the edge of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, add more of the chocolate melts to help shore-up that joint.
- Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by adding a few almond slivers on top.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- 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!
Please note that nutrition facts are subject to change based on your choice of ingredients. We have calculated the calories without adding marshmallows, shredded coconut or almonds to the inside of the shells. 
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.