The fact that we get to spend Easter with our children and loved ones makes it much more enjoyable. We understand how difficult it can be to keep everyone at home occupied, especially the kids. As mothers, we strive to innovate and amaze our children with everything we give them in order to convince them to eat it. 

Here, we’ll show you how to make some incredibly fun cocoa bombs that your kids will love!

How long are homemade hot cocoa bombs good for?

If stored at room temperature for up to 2 months, chocolate bombs packed with hot cocoa mix will keep fresh. If your chocolates have a chocolate ganache filling, they should be eaten within two weeks.

Can I freeze hot cocoa bombs?

Hot chocolate bombs can be frozen; however, they must be wrapped and stored properly. Individual spheres are wrapped in two layers of plastic wrap and foil. Then I put them in a freezer-safe glass jar. They’ll last around 6 months if stored this manner.

Why are my chocolate bombs melting?

When attempting to combine the two half-spheres into one hot chocolate bomb, several things can go wrong. If your hands are excessively heated and the chocolate spheres’ surface is thin, you can melt them simply by touching them.

What are the ingredients to make Easter hot cocoa bombs?

To make this recipe, you are going to need:

• White Candy Melts – Candy melts are perfect for making these chocolate bombs since they are easy to melt and remelt.
• Hot Chocolate Mix – Does a good job at creating a sweet drink.
• Mini Marshmallows – Because marshmallows and hot chocolate are a match made in heaven.
• Brown Bunny Icing Decorations – Adorable and perfect for decorating.
• Blue and Pink Ball Sprinkles – For colorful toppings.

How to make Easter hot cocoa bombs?

It’s time to put this recipe together now that you’ve gathered all of your ingredients. Follow the steps outlined below.

First, melt the white candy melts in a microwave-safe bowl according to the package recommendations using your chosen method. Microwaving is a favorite of mine. To make sure they’re thoroughly melted and smooth, give them a good stir.

Second, place 1-2 tbsp candy melt in one mold cavity and push the chocolate up and around the sides of the mold using the bottom of your spoon, keeping it thick and even. If there is any leftover chocolate, pour it back into the bowl. Repeat with the remaining 23 bomb mold cavities, then place the molds in the freezer to set for 5 minutes.

Put any leftover white chocolate in a decorator bag and save it for later.

Then remove the frozen molds from the chocolate cups and gently peel them away from the molds.

Half of the half-egg cups should be filled with 1 tbsp hot chocolate mix and 4-5 marshmallows, and a plate should be heated in the microwave until the surface is warm to the touch.

For about 10 seconds, press the open side of one of the empty half-egg cup halves onto the preheated plate. The rim will be gradually melted as a result of this. To finish the hot cocoa bomb, place this half-egg on top of one of the filled half-eggs. Repeat with the remaining hot cocoa bombs.

After that, apply a dab of melted chocolate to the top of each bomb using your decorating bag, then a brown bunny icing decoration and two or three ball sprinkles.

Place the hot cocoa bombs in the freezer for 5 minutes to fully solidify before removing and storing in an airtight container until ready to use.

To use the hot cocoa bombs, place them in a mug and top with 2 cups hot milk. Lastly, stir until all of the hot cocoa bombs have melted, then enjoy!

Now that you know all you need to know about Easter hot cocoa bombs, it is time to print or save the recipe with the exact measurements.

Not ready to print? No problem! Save this pin in your Pinterest account by clicking the pin button located in the recipe card.

Easter Hot Cocoa Bombs

Yield: 8

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 10 seconds

Total Time: 10 minutes 10 seconds

You can make every day seem like Easter with our Easter Chocolate Bombs recipe, and serve hot cocoa in the most delightful way! We'll teach you how to build some very entertaining chocolate bombs that your kids will like!

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Ingredients

• 2 cups White Candy Melts
• 2 cups Hot Chocolate Mix
• 2 cups Mini Marshmallows
• Brown Bunny Icing Decorations
• Blue and Pink Ball Sprinkles

Instructions

1. Place the white candy melts in a microwave-safe bowl and melt per the directions on the package in your preferred method. I like microwaving mine. Stir well to make sure they're completely melted and smooth.
2. Place 1-2 tbsp of the candy melt into one mold cavity and, using the bottom of your spoon, push the chocolate up and around the sides of the mold, keeping it thick and even. If there's excess chocolate, dump it out back into the bowl. Repeat with 23 additional bomb mold cavities then place the molds into the freezer for 5 minutes to set.
3. Put your unused white chocolate into a decorating bag to use later.
4. Remove the chilled molds from the freezer and gently peel the mold away from the chocolate cups.
5. Add 1 tbsp of the hot chocolate mix and 4-5 marshmallows to half of the half-egg cups then heat a plate in the microwave until the surface of the plate is warm to the touch.
6. Press the open side of one of the empty half-egg cup halves onto the warmed plate for about 10 seconds. This will gently melt the rim. Immediately place this half-egg on top of one of the filled half-eggs to close the hot cocoa bomb. Repeat with all of the hot cocoa bombs.
7. Place a dab of the melted chocolate in your decorating bag onto the top of each bomb, immediately followed by a brown bunny icing decoration and two or three ball sprinkles.
8. Place the prepared hot cocoa bombs into the freezer for 5 minutes to fully set, then remove and store in an airtight container until you’re ready to use.
9. To use the hot cocoa bombs, place them in a mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 732Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 605mgCarbohydrates: 163gFiber: 4gSugar: 119gProtein: 8g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

What is a hot cocoa bomb made of?

Hot chocolate bombs, also known as hot cocoa bombs, are tempered chocolate spheres containing hot cocoa mix, mini marshmallows, and occasionally sprinkles. The chocolate spheres melt when added to hot milk, releasing the cocoa powder and creating a delicious cup of hot chocolate.

Do cocoa bombs go bad?

If stored at room temperature for up to 2 months, chocolate bombs packed with hot cocoa mix will keep fresh. If your chocolates have a chocolate ganache filling, they should be eaten within two weeks.

How do you store homemade chocolate bombs?

For up to two weeks, keep your hot chocolate bombs in an airtight container or bag in a cool, dry location. You can also keep them cold and store them for a longer time in the fridge or freezer.

What are the ingredients to make Cotton Candy Hot Cocoa Bombs?

To make this recipe, you are going to need:

• Light Blue and Pink Candy Melts – Candy melts are perfect for making these chocolate bombs since they are easy to melt and remelt.
• White Hot Chocolate Mix – Does a good job at creating a sweet drink.
• Stuffed Marshmallows – Because marshmallows and hot chocolate are a match made in heaven.
• Pink and Blue Marshmallows – To bring the sweetest look of the recipe.
• Cotton Candy – Cotton candy is used in this recipe to add taste and make it unique.
• Pink, Blue and Chocolate Jimmie Sprinkles Mix – Inspired by colorful sweet cotton candy.

You will also need a silicone bomb mold for easy-to-create perfect sweet treats. I used this silicone mold. This is the type and size of mold you’ll need to make bombs large enough to hold all of the hot cocoa components. Typically used for huge truffles (or even bath bombs), this is the type and size of mold you’ll need to make bombs large enough to contain all of the hot cocoa ingredients.

How to make Cotton Candy Hot Cocoa Bombs?

It’s time to put this recipe together now that you’ve gathered all of your ingredients. Follow the steps outlined below.

The first thing you need to do is place the pink and blue candy melts in separate microwave-safe containers and melt according to the package guidelines.

Second, place 1 tablespoon of each melted candy into a mold and push the chocolate up the edges of the form with the bottom of your tablespoon measuring spoon, keeping it thick but even. Repeat with the remaining 12 bomb molds (six blue and six pink). Set aside the leftover chocolate in zipper-top bags.

Then freeze the chocolate-filled bomb molds for 5 minutes before using.

After that, remove the molds from the freezer and pull them away from the chocolate with care.

Fill 6 chocolate cups halfway with 1 tbsp hot chocolate mix, one filled marshmallow (they’re big and take up a lot of room), a little bit of cotton candy, and 2-3 pink and blue marshmallows.

Next, microwave a plate or a flat-bottomed bowl until the plate’s surface is warm to the touch.

For about 10 seconds, press one of the empty chocolate bomb halves open-side-down onto the flat area of the heating plate. This will softly melt the chocolate cup’s rim.

Place this hot edge chocolate cup on top of one of the filled cups right away. The two sides of the hot cocoa bomb will be joined together using this. Colors can be coordinated or alternated; I like the latter.

Drizzle the remaining candy melts over the created cocoa bombs and immediately top with sprinkles, using the zipper top bags you filled with the leftover candy melts.

Meanwhile, to make the hot cocoa bombs set, place them in the freezer for 5 minutes, then remove and keep in an airtight container until ready to use.

Then place the hot cocoa bombs in a mug and pour 2 cups boiling milk over them to make a drink. Stir until all of the hot cocoa bombs have melted, then enjoy!

Now that you know all you need to know about cotton candy hot cocoa bombs, it is time to print or save the recipe with the exact measurements.

Not ready to print? No problem! Save this pin in your Pinterest account by clicking the pin button located in the recipe card.

Cotton Candy Hot Cocoa Bombs

Yield: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Cotton candy hot cocoa bombs in vibrant pink and blue combine two of the finest childhood flavors: sweet cotton candy and scorching hot chocolate.

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Ingredients

• 1 cup Light Blue Candy Melts
• 1 cup Pink Candy Melts
• 2 cups White Hot Chocolate Mix
• 6 Stuffed Marshmallows
• 1 cup Pink and Blue Marshmallows
• 1 cup Cotton Candy
• Pink, Blue, Chocolate Jimmie Sprinkles Mix

Instructions

1. Place pink and blue candy melts in separate microwave safe bowls and melt in the microwave per the directions on the package.
2. Place 1 tbsp of each melted candy melt into a mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb molds - 6 blue and 6 pink. Place remaining chocolate into zipper-top bags and set aside.
3. Place the chocolate filled bomb molds into the freezer for 5 minutes.
4. Remove molds from the freezer and gently peel the mold away from the chocolate.
5. Fill 6 of the chocolate cups with 1 tbsp hot chocolate mix, one stuffed marshmallow (they’re large and fill up most of the space), a small amount of cotton candy and 2-3 pink and blue marshmallows.
6. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
7. Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
8. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. You can coordinate colors or alternate - I liked them alternating.
9. Using the zipper top bags you filled with your leftover candy melts, drizzle the remaining candy melts over the assembled cocoa bombs and immediately top with sprinkles.
10. Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
11. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 937Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 790mgCarbohydrates: 209gFiber: 6gSugar: 153gProtein: 10g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

How does a hot chocolate bomb work?

Hot chocolate bombs, also known as hot cocoa bombs, are small chocolate balls filled with cocoa mix and marshmallows that are placed in a mug. When you pour hot milk into the mug, the chocolate melts and the marshmallows and cocoa within magically appear.

Why do my cocoa bombs keep breaking?

Improper chocolate tempering, uneven edges, and setting time are the three main causes of chocolate bombs breaking. If your cocoa bombs are breaking, try applying the cocoa to the molds with a paintbrush and chilling them in the refrigerator until they are ready. Alternatively, I recommend using candy melts as they are pre-tempered and you don’t need to worry too much about the bombs breaking, in my experience.

Do hot chocolate bombs expire?

All of the ingredients in hot chocolate bombs are shelf stable, and they can be kept on the counter for nearly unlimited periods of time if properly tempered. Consider them to be like a chocolate bar – they last a long time!

What are the ingredients to make birthday cake hot cocoa bombs?

Here are the ingredients you’re going to need to make these birthday cake hot cocoa bombs: 

• Birthday Cake Flavored Candy Melts – Can also be melted to make a delicious fondue. I used these fantastic cake flavored candy melts.
• White Hot Chocolate Mix – Does a good job at creating a sweet drink. I used this white hot cocoa mix.
• Mini Marshmallows – Because marshmallows and hot chocolate are a match made in heaven.
• Mixed Confetti Sprinkles – A popular way to give your confections a fun twist. I used these fun sprinkles.

You will also need a silicone bomb mold for easy-to-create perfect sweet treats. I used this silicone mold.

How to make birthday cake hot cocoa bombs?

Now that you’ve gathered all of your ingredients, it’s time to put this recipe together. Follow the procedures given below to complete the process.

Start by placing the birthday cake flavored candy melts in a microwave-safe basin and melt according to the package guidelines.

Next, place 1 tbsp melted candy melt in one half of a bomb mold and press the chocolate up the sides of the shape with the bottom of your tablespoon measuring spoon, keeping it thick but even. Repeat with the last 12 bomb mold halves. Fill a zipper top bag or a piping bag with the remaining candy melts and a tiny tip.

Then freeze the bomb molds for 5 minutes after filling them.

Remove the molds from the freezer and carefully remove each of the sphere halves.

6 of the molds should be filled with 1 tablespoon of hot chocolate mix, 1 tbsp of sprinkles, and 6-8 small marshmallows.

After that, microwave a plate or a flat-bottomed bowl until the plate’s surface is warm to the touch.

For about 10 seconds, press one of the empty bomb halves open-side-down onto the flat portion of the heating plate. This will softly melt the cup’s rim.

Place this hot edge cup on top of one of the filled cups right away. The two sides of the hot cocoa bomb will be joined together with this.

Then drizzle the leftover candy melts over the created hot cocoa bombs, then quickly sprinkle more confetti sprinkles over top.

To make the hot cocoa bombs set, place them in the freezer for 5 minutes, then remove and keep in an airtight container until ready to use.

Place the hot cocoa bombs in a mug and pour 2 cups boiling milk over them to make a drink. Stir until all of the hot cocoa bombs have melted, then enjoy!

Now that you know all you need to know about birthday cake hot cocoa bombs, it is time to print or save the recipe with the exact measurements.

Not ready to print? No problem! Save this pin in your Pinterest account by clicking the pin button located in the recipe card.

Birthday Cake Hot Cocoa Bombs

Yield: 6

Cook Time: 15 minutes

Total Time: 15 minutes

These birthday cake hot cocoa bombs are extravagant and very delicious treat for your family.

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Ingredients

• 2 cups Birthday Cake Flavored Candy Melts
• 2 cups White Hot Chocolate Mix
• 2 cups Mini Marshmallows
• ¼ cup Mixed Confetti Sprinkles

Instructions

1. Place birthday cake flavored candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
2. Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves. Place the remaining candy melts into a zipper top bag or piping bag with a small tip.
3. Place the filled bomb molds into the freezer for 5 minutes.
4. Remove molds from the freezer and gently peel each of the sphere halves from the mold.
5. Fill 6 of the molds with 1 tbsp hot chocolate mix, 1 tbsp sprinkles, and 6-8 mini marshmallows.
6. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
7. Press one of the empty bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the cup.
8. Immediately press this warmed edge cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
9. Using your leftover candy melts, drizzle the leftover candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling additional confetti sprinkles over them.
10. Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
11. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 985Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 57mgSodium: 970mgCarbohydrates: 187gFiber: 6gSugar: 143gProtein: 13g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest