Easter PEEPS Hot Chocolate Bombs

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Hot chocolate bombs made with milk chocolate then filled with hot cocoa mix and PEEPS and finished off with pastel drizzle and Easter sprinkles for a fun holiday treat!

A plate with three Easter Hot Cocoa Bombs on it.

For the past year hot chocolate bombs have been all the rage.   They’ve been spotted in all different colors, shapes, and for many different holidays.

They can be made with plain milk chocolate, boxed hot cocoa powder, and mini marshmallows if you want to make the very basic ones.   You can also switch up the chocolate, make your own hot cocoa flavors, or add different colored or flavored marshmallows.

I’ve been making different ones for the holidays and my new hot cocoa bombs are these Easter PEEPS Hot Chocolate Bombs.  In addition to using dehydrated marshmallows in the hot chocolate bombs I also adding in a marshmallow bunny PEEP!


  • chocolate melts
  • hot chocolate mix
  • dehydrated marshmallows or mini marshmallows
  • PEEPS bunnies
  • pastel colored candy melts
  • Easter or pastel sprinkles

To make the hot chocolate bombs you first melt the milk chocolate melts and put a light to medium coat of it inside of a silicone mold. Make sure to use a good quality candy melt so that it stays smooth and is easy to spread inside the mold.

A cookie sheet with a cup of hot cocoa mix, six bunny marshmallows, and six half spheres of chocolate.

How do you melt the chocolate?

There are two different methods you can use to melt the chocolate. The first method is to use a double boiler. Put a pot of boiling water on the stove and then put a metal bowl on top of it. The chocolate will melt from the steam rising up from the boiling water and it melts the chocolate evenly.

When using a double boiler method make sure you reduce your heat to low before putting in the chocolate so that it doesn’t burn. Stir constantly until your chocolate is melted and shiny.

The other method is microwaving the chocolate. For this method put the chocolate in a microwave safe bowl then put it in the microwave. Heat on half power in 20 second increments. It’s important to stir after each heating until the chocolate is just starting to melt. Then go to 10 second increments until the chocolate is just melted and looks shiny and smooth.

It’s ok if there are a few small lumps of chocolate in the mixture. Just keep stirring until they melt and your chocolate is ready to use.

After coating the molds with the chocolate put the molds in the freezer for 5 minutes or until the chocolate is set. Then take it out and let it sit at room temperature for 1 minute.

Carefully crack a few spots around the edges of the mold and then peel the candy out of the molds. This is where you need to be careful. Start at one side and gently push the chocolate out of the mold slowly until it slides out without cracking.

One you have all of your chocolate spheres out of the molds repeat the process until you have as many as you need. Then heat a sheet pan in the oven. Heat the pan in the oven for 5 minutes then remove.

Take one of the half spheres and rub it on the pan until the edges are flat. This will help the hot cocoa balls to fit together easily. Even if one or two of your spheres have a chip in the edges this will fix them!

After using the pan to smooth the edges of half of the spheres put the pan back into the oven. Then fill each half sphere with 1 tablespoon of hot cocoa powder. Then add in the PEEP bunny.  

Remove the pan from the oven and rub the other half of the half spheres onto the hot pan and place immediately on top of the filled hot cocoa sphere and press to seal. If there is any open space on the seam go around the seam and rub a very thin line of cooled but melted chocolate around the seam. Let the hot chocolate bombs sit for 10 minutes.

Melt the pastel candy melts and drizzle on top of the hot chocolate bombs. Quickly sprinkle the tops with the Easter sprinkles and the hot cocoa bombs are ready to go!

Pin Image: A plate with three Easter Hot Cocoa Bombs on it, text, a cutting board with six half spheres of chocolate each with a marshmallow bunny in it.

What if my PEEPS don’t fit in the mold?

Mine did not so I had to chop off part of the body.   You can do that or get a larger mold.  Either method will work.

Can I use a different color or type of chocolate?

Any type of flavor of chocolate will work.  I prefer using milk or dark chocolate because I find white chocolate and candy melts to be pretty sweet and the hot chocolate mixture plus the PEEPS are already sweet.

Can I add extra marshmallows?

Sure!  While the PEEPS are super fun they don’t add a ton of marshmallow to the hot chocolate bombs.  Add in a few mini marshmallows or a teaspoon of dehydrated marshmallows to the hot chocolate mix.

Can I use homemade hot cocoa mix?

Absolutely!   I find that by using homemade hot cocoa mix you can control the sweetness which is important since these hot chocolate bombs tend to be pretty sweet.   Here is my favorite hot chocolate mix recipe.

An overhead view of a mug with an Easter Hot Cocoa Bombs in it.

These are a fun treat to package and put in Easter baskets or to give as gifts for Easter!   They would also be fun as placeholders at your Easter holiday table.

More Easter Recipes:

If you’ve tried my Easter PEEPS Hot Chocolate Bombs or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A plate with three Easter Hot Cocoa Bombs on it.

Easter PEEPS Hot Chocolate Bombs

Hot chocolate bombs made with milk chocolate then filled with hot cocoa mix and PEEPS and finished off with pastel drizzle and Easter sprinkles for a fun holiday treat!
No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 5 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 hot chocolate bombs
Calories: 345kcal
Author: Hezzi-D


  • 12 oz. milk chocolate melts
  • 1 c. hot chocolate mix powdered
  • 1 c. dehydrated marshmallows or mini marshmallows
  • 2 oz. pastel candy melts
  • Pastel or Easter sprinkles optional
  • a silicone sphere mold


  • Melt the milk chocolate melts either in a double boiler on the stove or by heating in a microwave safe bowl in the microwave on half power in 30 second intervals, stirring after each heating.
  • Once the chocolate is melted pour a tablespoon into each half sphere mold and use a thick paintbrush or small spoon to "paint" the sides and bottom of the mold. You want the chocolate to be thick enough to coat the inside othe mold but not so thick that you can't get it out of the of mold.
  • Once all of the molds are covered put the mold in the freezer for 5 minutes or until chocolate has hardened.
  • Remove from freezer and let sit for one minute.
  • Carefully remove the chocolate from the molds and place them on a sheet pan or a cutting board.
  • Repeat until you have 24 half spheres.
  • Place an empty sheet pan in an oven heated to 350 degrees for 2-3 minutes.
  • Remove the pan from the oven and quickly place the open side of one of the spheres on the pan and turn until the edge is flat. Return the sphere to the cutting board and repeat with 11 other spheres. Return the pan to the oven.
  • Fill the 12 spheres you just heated with 1 tablespoon of hot cocoa mix, 1 PEEP bunny, and as many dehydrated marshmallows as fills the sphere.
  • Remove the pan from the oven again. Take the remaining spheres and heat the edges on the pan. Quickly top one of the filled spheres with a sphere that you just heated to help seal the two pieces together.
  • Repeat with remaining spheres.
  • Use the remaining cooled but melted chocolate melts and put a very thin line of candy around the seam to seal it shut.
  • Allow the chocolate bombs to cool and harden for 10-15 minutes.
  • Heat the pastel candy melts in a double boiler or using the microwave technique used about. Place in a zip top baggie and snip of the end.
  • Drizzle the candy melts over top of the chocolate bombs and sprinkle with pastel or Easter sprinkles if desired.
  • Wait 15 minutes for chocolate to harden then package in plastic baggies or place in an air tight container until ready to use.
  • To make the hot chocolate place a hot chocolate bomb in a large mug.
    Heat 1 to 1 1/2 cups of milk until simmering. Pour the hot milk over
    top of the cocoa bomb and stir until the bomb breaks open and the
    mixture is well combined.


A Hezzi-D Original recipe


Serving: 1g | Calories: 345kcal | Carbohydrates: 55g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 250mg | Fiber: 3g | Sugar: 43g
An overhead view of a mug with hot cocoa and a PEEPS marshmallow floating in it with a spoon in the mug.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating