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

Should I refrigerate my hot chocolate bombs?

Depending on where you store them, a hot chocolate bomb made with a hot cocoa mix can last up to eight weeks. The best way to keep them fresh is to keep them at room temperature.

Why do my hot chocolate bombs keep melting?

If you don’t temper chocolate properly, it will melt at room temperature, lose its shape, and become glistening. This video will show you how to temper chocolate. Chop your chocolate into small pieces. By chopping the chocolate with a knife, you can ensure that all of the bits are small and that it melts evenly.

How do you store homemade chocolate bombs?

After the bombs have firm, insert them in cupcake liners one by one. You can put them in plastic containers once they’re in the cupcake liners. After you’ve put them in the plastic containers, you may put them in a gift bag or keep them on the counter until you’re ready to use them.

What are the ingredients to make bunny butt hot cocoa bombs?

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

• White 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.
• Rainbow Marshmallows – These marshmallows are always needed and will add much color  in the hot cocoa.
• Bunny Tail and Feet Sugar Decorations – Made with coarsely granulated sugar that has been molded into forms and colored with edible food coloring. I used:

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

How to make bunny butt 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, place white candy melts in a microwave-safe bowl and microwave according to package directions.

Second, place 1 tbsp of candy melt in a mold and press the chocolate up the edges of the mold with the bottom of your tablespoon measuring spoon, keeping it thick but even. Repeat with the remaining 12 bomb molds.

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

Then remove the molds from the freezer and pull them away from the chocolate with care.

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

Next, 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 with this.

Drizzle the tiniest amount of chocolate over the center of the mold with a piping bag or a fork, then place the bunny tail there. Drizzle a small bit of chocolate about 1 inch lower and to either side, and use this to secure the bunny feet.

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 bunny butt 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.

Bunny Butt Hot Cocoa Bombs

Yield: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Bunny Butt Hot Cocoa Bombs are a wonderful addition to your Easter coffee table.

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Ingredients

• 2 cups White Candy Melts
• 2 cups White Hot Chocolate Mix
• 2 cups Rainbow Marshmallows
• 6 sets Bunny Tail and Feet Sugar Decorations (I used: https://www.etsy.com/listing/780913871/bunny-tail-and-feet-edible-sugars-18)

Instructions

1. Place white 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 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.
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 and 2-3 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.
9. Using a piping bag or a fork, drizzle the tiniest amount of chocolate on the center of the mold and add the bunny tail there. About 1 inch lower and to each side, drizzle a tiny amount of chocolate and use this to affix the bunny feet.
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: 948Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 795mgCarbohydrates: 213gFiber: 6gSugar: 156gProtein: 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