Pastel Hot Cocoa Bombs

Closeup photo of pink hot cocoa bomb with sprinkles.

You may think hot chocolate is reserved for the winter months. But making this pretty pastel colored hot cocoa bomb recipe might just change your mind! These beautiful bombs are the perfect way to welcome spring while still enjoying a warm cup of hot chocolate. Fill them with hot chocolate and marshmallows, and watch them explode right in your mug. They make a lovely treat for an Easter brunch.

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Course: Dessert, Drinks

Cuisine: American

Keyword: Hot Cocoa Bombs

Prep Time: 5

Cook Time: 15

Servings: bombs

Calories: 503kcal

Ingredients

7-8 oz White Chocolate or Almond Bark
Food Coloring
¾ cup Hot Chocolate Mix of choice
Colored Marshmallows
Pastel Spring or Easter Themed Sprinkles
Large Cavity Semi-Sphere Silicone Mold

Instructions

Melt white chocolate (or almond bark) in a double boiler or microwave. For a double boiler, boil water in bottom pan, add chocolate to top pan and stir continuously until chocolate is melted. If you are using a microwave, place the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals. Stir between each interval, until the chocolate chips are fully melted.
Add food coloring, a few drops at a time, to melted chocolate and stir until well blended (this step can be repeated several times until you achieve the desired color)(optional).
Spoon several tablespoons of melted chocolate into mold and “paint” the entire mold using the back of a small spoon - make sure you get the chocolate all the way to the top of the mold.
Allow molds to rest until chocolate is hardened. (If desired, speed up this process by placing molds in freezer for several minutes).
Gently pop chocolate spheres out of molds, being careful not to chip them.
Rotate bottom half of bomb on a warm plate to smooth edges.
Fill with ¼ cup hot chocolate mix and colored marshmallows to taste.
Rotate top half of sphere on warm plate to smooth edges and gently press two halves together. The slightly melted edge will seal the two halves. Do this step quickly so that the chocolate doesn’t start to dry before you get the halves together.
Drizzle tops with melted white chocolate and pastel/Easter sprinkles.

Notes

These pastel colored hot cocoa bombs make very cute little Easter gifts, you could place them in clear bags and tie them with a small ribbon or combine them with a cute mug.
Gel food coloring does not blend well with chocolate, alcohol based food coloring works much better.

3. If chocolate becomes too thick, add ½ teaspoon shortening and stir until melted and well blended. This can happen after adding coloring to melting chocolate

4. If a double boiler is not available, you can boil water in a pan with a lid and put a bowl containing the chocolate on top of the lid, this will work just as good as a double boiler.

5. To get your plate hot enough to melt the chocolate edges, you can put it over the double boiler or hot pan to heat it to seal the two sides together.

6. A sandwich bag can be used instead of a piping bag if needed, use a toothpick to poke a small hole in one of the corners.

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