Hot Chocolate Bombs On A Traeger

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Oh man I am excited about this recipe!  Hot Cocoa Bombs have been all the rage and we found a way to incorporate them on the Grills.

Hot Chocolate Bombs On A Traeger

Taking advantage of that wood fired fun and chocolate for sure.  Enjoy the cocoa bombs, I know I did.

Yield: 6 Bombs

Prep time: 30-45 Minute Prep

Total time: 1 hour prep and creation time


Measure   Ingredient                                                                      Prep Notes      

1 Pkg              Ghirardelli Melting Chocolate, White               1ea 8oz Bags of Discs 1 Pkg              Ghirardelli Melting Chocolate, Dark                 1ea 8oz Bags of Discs 6 pkgs             Cocoa Mix, With Mini Marshmallows               As needed     Sprinkles, Mini Chips or desired decoration                         48 fl oz           Milk, Whole                                                               can sub milk alternatives 6 pieces         Chocolate, Worlds Best                                         milk or caramel 6 pieces         Caramels, Earth Salt                                               5280 Culinary

Cooking Directions:

  • Load Traeger and set temp to 225˚
  • While Traeger is heating up…
  • Load the silicone sphere mold into the fridge to chill for 15-20 minutes
    • This helps set the first round of chocolate
  • Once Traeger is at temp, Load the basting pots of dark and white chocolate and heat for 7 minutes
  • Stir chocolate after 7 minutes and cook for an additional 3-4 minutes or until fully melted
  • Use a heat proof glove to move the basting pots from the grill to the kitchen
    • Carefully brush the insides of the mold with light coat of chocolate, being sure to cover the entire half sphere
    • Place in the fridge for 5-7 minutes to harden the first coat
  • Repeat the process to have 3 coats of chocolate in the mold
  • Once spheres are fully coated and chilled..
  • Carefully remove the spheres by pushing up on the bottom and carefully unmolding the half sphere
  • Turn the mold upside down and use the mold to hold the spheres stable
  • Fill 1 half with 1 pkg of cocoa mix and mini marshmallows
  • Top the cocoa mix with 1 piece of either world’s best chocolate or earth salt caramel
  • Lightly brush the half sphere with melted chocolate
  • Add the top sphere and press lightly to set in the chocolate and seal the sphere
  • Brush extra chocolate around the edges to ensure a good seal and use some sprinkle or mini candy to “hide” the seam
  • Allow the cocoa bomb to harden, use the fridge if needed
  • Using either the stovetop or the Traeger
    • Heat 8 oz (per cocoa bomb) of whole milk and bring to a boil or simmer
  • Add one bomb to a mug (yeti mug works great)
    • Be sure the mug holds at least 14oz liquid or more
  • Carefully pour 8oz of HOT milk over the bomb, allowing it to melt
  • Stir up the melted fun and enjoy your custom hot cocoa
  • Or wrap the cocoa bombs in cellophane bags and give as gifts

Cooking Notes:

  • Use the fridge if needed to help set the chocolate spheres
  • Use some extra chocolate around the seam of both spheres to help them seal
  • Be sure to bring milk to a boil to ensure it has enough heat to melt the cocoa bomb

Grills / Grill Gear Used:


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Published: 11/4/2020