Spring Hot Chocolate Bomb
I’ve been putting together some little gifts for the kids to go into their Easter baskets and after the success of our hot chocolate bombs that we made at Christmas and for our snow days I decided to give them some Easter Hot Cocoa Bombs as a gift in their basket this year. This easy DIY recipe for some spring hot chocolate bombs is easy to make and from my try of one tastes delicious as well.
Easter Hot Cocoa Bombs
I don’t know how many times we thought spring was around the corner and have woken up on Easter morning to snow on the ground and freezing temperatures. So this year I’ve decided to be prepared and make sure that in our Easter baskets we have some DIY hot cocoa bombs that the kids can have either with our Easter breakfast waffles or later in the day after coming in from the cold.
Filled with rainbow mini marshmallows and coated with spring-themed sprinkles these are perfect for a little treat and for my white chocolate-loving kids is even better they love how sweet the hot cocoa is that is made.
Easter and Spring Hot Cocoa Bombs
An easy DIY hot cocoa bomb for spring. Ideal for making and adding to the kids Easter basket this year as an extra special homemade gift.
Ingredients
- 1 12-ounce package white chocolate chips
- 1 packet instant cocoa mix
- 1 cup mini fruit flavored (rainbow) marshmallows
- ¼ cup Spring sprinkles (mine are Great Value brand from Wal-Mart)
- 6 cups hot milk to make the bombs
Instructions
- Place the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
- Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
- Set the remaining chocolate aside for sealing and decorating the bombs.
- Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
- When the chocolate is set, remove each of the chocolate pieces from the mold. Add a small amount of instant hot cocoa mix to half the pieces.
- Then top the hot cocoa mix with marshmallows.
- Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate. Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
- Drizzle the chocolate over the top of the bombs and decorate with Spring sprinkles.
- Allow the chocolate decorations to set before using, around 1 hour.
- To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.
Notes
We coloured our chocolate to drizzle over the top with some gel food colouring, you could easily use candy melts as well.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 203mgCarbohydrates: 59gFiber: 1gSugar: 43gProtein: 12g
More Easter Recipes
- Blondie Cake Bars with Cadbury Mini Eggs
- Delicious Hot Cross Bun Recipes
- Carrot Patch Cupcakes
- Easter Breakfast Carrot Cake Waffles
- Check out this Easter Bunny Hot Cocoa Bomb as a cute alternative for your younger kids.
