Rainbow Hot Cocoa Bombs

Delicious white chocolate hot cocoa bombs are decorated with rainbow unicorn sprinkles for a happy-making treat! Fun to make and a perfect way to make any chilly day a bit brighter. Other variations included in the Notes.

Course Drinks

Cuisine American

Prep Time 30

Setting Time 4

Total Time 4 30

Servings

Calories 400kcal

Author Toni Dash

Equipment

Half Dome mold

Ingredients

1 12-ounce package white chocolate chips
1 individual packet instant cocoa mix
1 cup mini marshmallows
¼ cup pink melting chocolate
¼ cup green melting chocolate
¼ cup Yummallo unicorn mix sprinkles
6 cups hot milk to make the bombs
Round silicone mold

Instructions

Place the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
Set the remaining chocolate aside for sealing and decorating the bombs.
Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
When the chocolate is set, remove each of the chocolate pieces from the mold. Add a small amount of instant hot cocoa mix to half the pieces and top the hot cocoa mix with marshmallows and half the sprinkles.
Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate. Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
Melt the pink and green chocolate according to the package instructions, then place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate. Sprinkle remaining sprinkles over the top of the bombs.
Allow the chocolate decorations to set before using, around 1 hour.
How to Use the Hot Cocoa Bombs: place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.

Video

Notes

What Mold to Use for Hot Cocoa Bombs?

I use these silicone molds for making hot cocoa bombs. Any mold should hold 1 ounce of filling and be labeled as "food grade."

Make sure any mold you use to make these bombs is used only for foods.

How to Store them

Homemade Hot Cocoa Bombs should be stored in a cool, dry place in the pantry. Refrigeration not recommended unless in a hot, humid environment.

Variations

Each of these recipes uses the base recipe substituting or adding the ingredients as noted.

Rainbow Sprinkles

Swap in 1 cup of mini fruit flavored marshmallows instead of regular marshmallows.
Decorate the outside chocolate drizzle with 1/4 cup rainbow sprinkles divided between the finished cocoa bombs.

Lucky Charms - St. Patrick's Day

Use 1 cup of Lucky Charms magically delicious marshmallows inside and 1/4 cup Lucky Charms cereal to decorate the outside drizzle.

Note for those gluten-free: at the time of this posting Lucky Charms cereal is gluten-free but always check the package label.

Valentine's Day (heart shapes)

Make heart shapes using this mold. Simply follow the same process as outlined.
For the outside design drizzle a bit of melted pink candy melt wafers into the mold and let it set before adding the white chocolate.
We inserted a stirring stick (3 1/2-inch long cocktail picks) too for fun!

Nutrition