Hot Cocoa Bombs for Easter
Easter Hot Chocolate Bombs
Easter Hot Cocoa Bombs
How to Make Hot chocolate Bombs at Home
Joining in on the hot chocolate bomb craze with these Easter Hot Chocolate Bombs. They are the perfect sweet treat for Easter morning on Spring time fun! Make these sweet hot chocolate bombs for a fun Easter Treat or Bunny fun.
These are not difficult to make and everyone will surely get in on the fun to melt or explode your hot chocolate bomb. Simply heat milk on the stove top or microwave and watch the chocolate explode into a delightful and delicious hot cocoa treat.
Easter Hot Chocolate Bombs
Ingredients
- yellow candy mets
- white candy melts
- hot cocoa mix
- mini marshmallows
- Easter sprinkle mix
- Egg shaped mold
- Microwave safe bowl, large plate, small plate, spoon or pastry brush, pastry bag or ziplock bag, scissors
Makes 8 bombs
You will also need bath bomb molds or cake pop molds and, if using bath bomb molds, I found it best to hold them steady in a cupcake tin.
Instructions
Place a large plate into the freezer.
Heat candy melts in microwave in a microwave safe bowl, stirring between each heat session, until fully melted.
Drop a spoonful of melted candy into each egg mold cavity.
Using a spoon or pastry brush, spread candy around the entire mold cavity, making sure to get up the sides.
Freeze for 5 minutes.
Repeat steps 3 and 4 with a second coat of candy, then freeze for an additional 5 minutes.
Remove large plate and candy filled mold from the freezer.
Remove candy eggs from mold and set on the chilled plate.
Heat small plate for 2 minutes in the microwave.
Fill 8 of the chocolate eggs with hot cocoa and marshmallows.
Place an empty half egg upside down on warm plate and move around slightly to melt the edge. Attach to filled egg.
Pour remaining melted candy into the pastry bag or ziplock bag and snip off the very end with scissors. Reheat if it has started to thicken. Seal the seam with a layer of piped candy.
Heat white candy melts in a pastry bag or ziplock bag in 30 second increments, until fully melted. Massage bag in between heat sessions.
Drizzle melted white candy in back and forth motion on top of cocoa bombs and add sprinkles.
Refrigerate and use within a couple of days.
To use, place in mug and pour 6 oz of hot water or milk over and stir well, then drink.
This was such a fun recipe to make, don’t be surprised if you see a bunch of varieties appear on the blog. I am thinking a peppermint mocha hot chocolate bomb could be fun!
Happy Baking!
St. Patrick’s Hot Cocoa Bombs
Cinnamon Spice Hot Chocolate Bombs
Christmas Candy Hot Chocolate Bombs
Chocolate Pudding
Lucky Charms Hot Cocoa Bombs
Hot Cocoa Bombs for Easter
Joining in on the hot chocolate bomb craze with these Easter Hot Chocolate Bombs. They are the perfect sweet treat for Easter morning on Spring time fun!
Ingredients
- ● 6 oz yellow candy mets
- ● 1-2 oz white candy melts
- ● 6 tbsp hot cocoa mix
- ● ½ cup (or more if desired) mini marshmallows
- ● Easter sprinkle mix
- ● Egg shaped mold
- ● Microwave safe bowl, large plate, small plate, spoon or pastry brush, pastry bag or ziplock bag, scissors
Instructions
Place a
large plate into the freezer.
Heat candy
melts in microwave in a microwave safe bowl, stirring between each heat
session, until fully melted.
Drop a
spoonful of melted candy into each egg mold cavity.
Using a
spoon or pastry brush, spread candy around the entire mold cavity, making
sure to get up the sides.
Freeze for 5
minutes.
Repeat steps
3 and 4 with a second coat of candy, then freeze for an additional 5
minutes.
Remove large
plate and candy filled mold from the freezer.
Remove candy
eggs from mold and set on the chilled plate.
Heat small
plate for 2 minutes in the microwave.
Fill 8 of
the chocolate eggs with hot cocoa and marshmallows.
Place an
empty half egg upside down on warm plate and move around slightly to melt
the edge. Attach to filled egg.
Pour
remaining melted candy into the pastry bag or ziplock bag and snip off the
very end with scissors. Reheat if it has started to thicken. Seal the seam
with a layer of piped candy.
Heat white
candy melts in a pastry bag or ziplock bag in 30 second increments, until
fully melted. Massage bag in between heat sessions.
Drizzle
melted white candy in back and forth motion on top of cocoa bombs and add
sprinkles.
Refrigerate
and use within a couple of days.
To use,
place in mug and pour 6 oz of hot water or milk over and stir well, then
drink.