Satori Hot Chocolate Bombs

By Annie Trimber @annietrimber

If you’ve been on your phone lately, you’ve probably seen one of the latest recipe sensations to take over social media: hot chocolate bombs. These treats are kind of like an adult version of those chocolate Wonderballs as a kid, but with hot chocolate ingredients inside! A hot chocolate bomb is already a huge upgrade from just packaged mix, but we decided to take it one step further by adding Satori Singles Dark Chocolate to mix for an extra buzz!

Each square of Satori Singles Dark Chocolate has 10mg THC. For this recipe, we use 2 squares, or 20mg THC to make three hot chocolate bombs. However, you can use more or less dosed chocolate depending on your preference and tolerance. Just supplement the remaining chocolate with your dark chocolate bar of choice. For this recipe, we recommend using a dark chocolate that’s at least 75% cacao, as this has an impact on the strength and stability of your hot chocolate bombs. Please don’t use chocolate chips for this recipe – since chocolate chips usually have stabilizers and other ingredients added to them, they will make our bombs bendy and weak instead of snappy and strong, like we need them!

This recipe is a labor of love, but the novelty of these infused  hot chocolate bombs certainly doesn’t disappoint. Just make sure to carve out a few hours to make this treat from start to finish, depending on how savvy you are in the kitchen. The cherry on top is getting to decorate them any way you wish! We rolled some of our hot chocolate bombs in sprinkles, and then others we topped with a drizzle of white chocolate and sprinkles.

Satori Hot Chocolate Bombs
Makes 3 Hot Chocolate Bombs
6-7 mg THC per bomb


  • 2 Satori Singles Dark Chocolate (10mg THC per bar, 17g each)
  • 7 oz chocolate of choice, minimum cacao 75%
  • Hot chocolate mix
  • Mini marshmallows


  • Semi Sphere Chocolate Silicone Mold
  • Soft paintbrush
  • Disposable kitchen gloves
  • Rubber spatula
  • Piping bag with tip OR use a Ziploc bag and cut a whole for piping

1. Chop chocolate into small pieces.

2. Transfer chocolate to a microwave-safe bowl. Microwave for 30 seconds. Using a rubber spatula, stir chocolate from the outside in. Microwave again for only 15 seconds this time. Make sure chocolate does not exceed 90 degrees Fahrenheit. Stir again. Repeat 1 or 2 more 15-second increments, stirring in between. If chocolate bits can be melted just by stirring the chocolate versus heating it again, always go that route. If your chocolate is nice and shiny and hasn’t burned or separated, you should be good.

3. Make sure your chocolate molds are clean. Spoon chocolate into mold. Using a paintbrush, paint the chocolate so it covers the entire mold. Repeat with all shells, and then place in the fridge or freezer to chill for 5 minutes.

4. Remove mold and paint your second layer of chocolate. This time, make sure you are building up the edges of the sphere so that you have a good foundation to glue your spheres together. Place back in the fridge or freezer for 10 minutes. If your chocolate gets too cold at any point to paint on, microwave in 5-second increments – no longer!

5. Once chocolate has chilled, remove chocolate spheres from mold. We recommend putting on gloves so that you don’t get fingerprints on the chocolate.

6. Flip over your chocolate sphere mold and place one shell of chocolate in the middle, using the mold cups to hold the shell. Spoon hot chocolate mix and mini marshmallows into chocolate sphere. Using a piping bag or spoon, drizzle melted chocolate onto the rim of the sphere. Grab a second shell and gently push the two shells together. If you need to, pipe more melted chocolate on the outside. Using your gloved finger, seal the sphere shut and remove any excess chocolate. Roll bombs in sprinkles. Or, decorate how you wish!

To enjoy hot chocolate bombs, place in a mug. Heat milk and then pour over chocolate bomb. Stir together until the chocolate is fully melted and mixed in with the milk.