St Patrick's Day Hot Cocoa Bombs

This easy St. Patrick's Day Hot Cocoa Bombs make for a fun St. Patrick's Day drink for kids of all ages. Surprise your loved ones with these tasty green treats. 

We are all about celebrating the season and these festive hot chocolate bombs are all the rage and are not difficult to make. These also go great with these Easy Rainbow Cupcakes.

Hello Friends!

I hope that you are doing well wherever you are. I am thinking of all of my friends in Texas this week. I hope that if you are affected, that you are with power and water. 

Today’s holiday hot cocoa bomb recipe is an easy one when you are looking for a fun way to celebrate the holiday. These little hot chocolate bombs are a blast to watch and a cup of hot chocolate is always a nice way to stay warm.

So much fun to make.

For more great hot drink recipes ideaa, check out:

• Best Hot Chocolate - One of our fan favorites with a hint of cinnamon. 
• Hot Vanilla Milk    A delicious warm drink made without chocolate.
• Nutella Hot Chocolate – A lovely hot cocoa recipe with the sweet hazelnut flavor of Nutella.
• Hot Apple Cider – Apples and cinnamon make this a comforting drink any time of year.

Hot chocolate bombs only take a few ingredients to make. 

White Chocolate –This ingredient is the most important. Any old chocolate chips will not work very well. You will want to use these Ghiradelli White chocolate chips.  You can also use White Candy Melts. 

Marshmallows – Use mini marshmallows or these tiny marshmallows. 

Hot Chocolate Mix – You can use a store-bought variety or make it yourself and save some money.

Food Coloring - Green is needed for decorating the bombs.  

Equipment Needed

• Microwave Safe Bowl
• Spoon
• 6 cavity mold - I used these silicone food-safe molds These come in a four-pack so you can make more quicker.
• Pastry brush
• Small Piping bags
• small microwave-safe plate

How to  make Hot Cocoa Bombs

The full recipe is below, but the major steps are:

1. Gather ingredients.
2. Melt green candy melts and swirl the interior of each mold.
3. Freeze and then melt the white chocolate or melts. 
4. Add more green color if you wish.
5. Freeze again to set and release from molds
6. Add hot chocolate mix amd marshmallows.
7. You can even decorate the marshmallows inside if you want.
8. Seal the molds and decorate with clovers if you like. Freeze until ready to use. 

Don't forget to bookmark this recipe. 

St Patrick's Day Hot Cocoa Bombs

📖 Recipe

St Patricks Day Hot Cocoa Bombs

Raquel Pineira

Holiday Hot cocoa Bombs for St. Patrick's day

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 30 minutes mins

Course beverages

Cuisine American

Servings 3

Calories 1 kcal

Ingredients

  

1x2x3x

• 1 ½ cups white candy melts
• ½ cup green candy melts
• 1 packet hot chocolate mix
• Marshmallows large cut in half or mini

Instructions

 

• 1. Place a plate in the freezer
  
• 2. Melt the green candy melts in a microwaveable bowl on high for 30 seconds. Continue to warm up chocolate in 30 second intervals stirring between each time until just melted.
  This may take 2-4 times.
• 2, When you stir the chocolate and see it's mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth. Repeat the process with the white melts or chiips.
  Use a spoon “paint” the green chocolate randomly into the cavities and place into the freezer.
• 3. Melt the white candy melts following the instructions above.
  Remove molds from freezer and drop a dollop of white chooclate into the first cavity of the silicon mold. Use the back of the spoon to coat the mold completely. Wipe away any excess chocolate. Repeat for each cavity.
• 4. Freeze for 15-20 mins.
• 5. Remove plate and mold from the freezer.
  Carefully remove each half from the mold and set them on the now cold plate (this keeps them
  from melting)
• 6 Spoon in 2 teaspoons of cocoa mix (not an entire packet).
  Add mini marshmallows
  Connect the two ends of the heart together by either melting chocolate to serve as a glue
  (piping bag method) or place the top half onto a heated plate to lightly melt the edges and stick
  them together.
• 7. Place in the freezer while you melt the green wafers. Place melted chocolate into a piping bag. Remove bombs from the freezer and pipe green decor on the bombs. Return to freezer until ready to use.

Nutrition

Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 1mgIron: 1mg

Tried this recipe?Let us know how it was!

Tips for Making St. Patrick's Day Hot Cocoa Bombs

• Freezing a plate will help make sure your cocoa bombs don't melt once you unmold them.
• Do not overheat the chocolate as it can and will burn.
• When coating the sides pay careful attention to the rim as the chocolate will need to be able to
  be “glued” together. If you don't fully coat the mold, the two pieces won’t fit.
  Ways to connect your cocoa bomb:
  1. Hot Plate Method: Place a plate in the microwave for 2 minutes and remove. The plate
  will hold the heat without the risk of burning yourself.
  2. Pipe melted chocolate: Use leftover melted chocolate. Add to a piping bag or small
  ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the ziploc
  bag). Squeeze chocolate around the rim of the bottom sphere and simply place the
  other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add
  sprinkles or crushed candies)
  If you use the piped chocolate method just remember if the chocolate is too hot it will burn a
  hole into your bomb, so watch your temperature.
• If you do not bring the chocolate all the way up the cavity your two halves will not
  connect. Make sure to take extra care to bring the melted chocolate all the way up all the
  sides. You should not be able to see the color of the inside of the molds, if you can your bomb
  wont be as sturdy.
• If cocoa bombs are being made in advance they can be frozen and stored.
• Body heats melts chocolate quickly, use gloves or touch the bombs as little as possible once
  they are formed in the molds.
• Remember whatever you put inside the cocoa bomb will end up in your hot chocolate. All candy
  and sprinkles do not melt. While it is nice for presentation, be selective on what you put inside
  of your hot cocoa bombs. Some sprinkles may be a choking hazard to small children.
• To make the clover on the outside of the bomb in lieu of using sprinkles, create hearts with the
  chocolate. All 2-3 mins to harden between adding hearts next to one another to make the clover

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