Easter Hot Cocoa Bombs

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Are you charmed with the thought of celebrating Easter every day? What’s to stop you? With our Easter Cocoa Bombs recipe, you can make each day feel like Easter and offer hot cocoa in the most wonderful way!

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.

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