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Hot chocolate bombs made with green candy melts and filled with hot cocoa mix and Lucky Charms marshmallows then finished off with a white chocolate drizzle and gold sprinkles for a super fun holiday treat!
I’m sure by now you’ve either heard of or you’ve enjoyed hot chocolate bombs. They were all the rage several months ago but since then they’ve evolved into different colors, flavors, and have taken on themes for the holidays.
I made a few before Christmas and thought they were so much fun I decided to take orders for them. It turns out everyone wanted a hot cocoa bomb and I ended up making almost 150 of them for friends and family!
A few notes about these delicious hot chocolate treats. If you aren’t a huge fan of sweet hot chocolate I would opt for making the outer layer with dark chocolate and making your own hot chocolate to fill the bombs with so you can control the sugar content.
If you do like sweet hot cocoa then you can use white chocolate or candy melts for the outer layer and fill them with store bought hot chocolate. Plus you can add as many or as few marshmallows as you’d like.
There are two things to note about the marshmallows. While mini marshmallows are fine to use I find that you can’t fit too many of them inside of the chocolate spheres. I like to buy the dehydrated marshmallows so that I can put a bunch in the center.
For this recipe you will need:
- green candy melts
- hot chocolate mix
- dehydrated marshmallows
- white chocolate or candy melts
- gold sprinkles
To make the bombs you simply need to melt your green candy 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.
How do you melt candy melts?
There are two different methods I use to melt candy melts. The first method is to use a double boiler. To do this place a pot of boiling water on the stove and then put a metal bowl on top of it. The candy melts will melt from the steam rising up from the boiling water and it melts the candy evenly.
When using the double boiler method make sure to reduce the heat to low before putting in the candy melts so that it doesn’t burn. Stir constantly until the candy melts have melted and are smooth.
The other method you can use is microwaving the candy melts. For this method you will put the candy melts in a microwave safe bowl and put them in the microwave. Heat on half power in 20 second increments. It’s important to stir after each heating until the candy melts are just starting to melt. Then go to 10 second increments until your candy is just melted and looks smooth.
It’s ok if there are a few small lumps of candy in the mixture. Just keep stirring until they melt and your candy is ready to use.
To make the hot chocolate bombs:
After coating the molds with the candy melts I like to put the molds in the freezer for 5 minutes or until the candy is set. Then I take it out and let it sit at room temperature for 1 minute. Carefully crack a few spots around the edges and then peel the candy out of the molds. This is where patience pays off. Start at one side and gently push the chocolate out of the mold slowly.
One you have all of your candy spheres out 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 your half spheres and rub it on the pan until the edges are flat. This will help your hot cocoa balls fit together easily. Even if one or two of your spheres have a chip in the edge 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. Next, add in the Lucky Charms marshmallows.
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 space on the seam you can go around and rub a very thin line of cooled melted candy around the seam. Let the hot chocolate bombs sit for 10 minutes.
Melt the white chocolate or white candy melts and drizzle on top of the hot chocolate bombs. Sprinkle with the gold sprinkles and you are finished!
These are such a fun way to celebrate St. Patrick’s Day. When you make the hot chocolate it will actually turn green and then you will have the rainbow colored marshmallows popping through. Kids and adults will be thrilled with their treat!
Pro Tips and Substitutions:
- If you don’t want your bombs too sweet make the spheres out of milk chocolate and drizzle them with green candy melts and the gold sprinkles.
- Want to make a twist on the classic hot chocolate? Add a few drops of peppermint extract to your hot chocolate mix and stir until well combined. This will give you mint hot chocolate!
- If you don’t have Lucky Charms marshmallows or colored marshmallows feel free to just add in the regular old marshmallows, it will still be delicious!
- 12 oz. green candy melts
- 1 c. hot chocolate mix (powdered)
- 1 c. Lucky Charms marshmallows
- 2 oz. white Chocolate melts (optional)
- Gold sprinkles (optional)
- a silicone sphere mold
- Melt your green candy 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
- Once your candy 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 candy to be thick enough to coat the inside of the mold but not so thick that you can't get it out of the 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 green candy 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 others. Return the pan to the oven.
- Fill the 12 spheres you just heated with 1 tablespoon of hot cocoa mix and as many mini 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.
- As an added precaution to make sure the bombs don't spill I like to use the remaining candy 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.
- If desired heat the white chocolate in a double boiler or using the
microwave technique used about. Place in a zip top baggie and snip of the end.
- Drizzle white chocolate over top of the chocolate bombs and sprinkle with gold 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
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 223mgCarbohydrates: 65gFiber: 2gSugar: 47gProtein: 3g