Spring Hot Chocolate Bombs

These pretty pastel Spring Hot Chocolate Bombs will give the whole family the opportunity to have fun making something delicious together. Add them to your Spring desserts and handmade Easter goodies to share.

Spring Colored Hot Chocolate Bombs Make Fun Easter Basket Treats

When you're looking to spend some quality time with your kids, these hot chocolate bombs are sure to get their attention. These aren't difficult to make, and result in a completely edible product that can be given as gifts, placed into Easter baskets as a treat or shared as a gift to brighten someone's day. While I wanted to show how they look colored, you can skip the colors and add pizzazz with sprinkles, if you prefer.

 

 

Helpful Tips

• These pastel colored hot cocoa bombs make very cute little Easter gifts. Place in cellophane bags and tie them with a ribbon or combine them with a cute mug and tuck into an Easter basket.
• Gel food coloring does not blend well with chocolate, liquid food coloring works best.
• If the chocolate becomes too thick, add 1 tsp heavy cream or whipping cream at a time, and stir until melted and well blended. This can happen after adding coloring to melting chocolate
• If  you don't have a double boiler bring an inch of water to a simmer and place a smaller pot or heat safe bowl on top. Be careful not to let the water touch the bottom of the bowl.
• An alternate way to smooth the edges: You can warm a plate over the double boiler just until it's hot enough to melt the chocolate edges. Place one sphere edge side down on the plate to smooth and melt slightly, then bring  the two sides together to seal.
•  A plastic storage bag can be used in place of a piping bag. Snip the edge or use a toothpick to poke a small hole in one of the corners.

 

 

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Helpful Kitchen Items:

• Double Boiler
• Liquid Food Coloring
• Large Silicone Hot Cocoa Bombs Molds
• Measuring Set

 

Print

Spring Hot Chocolate Bombs

Course Dessert, Drinks

Cuisine American

Keyword hot-chocolate-bombs, spring-hot-chocolate-bombs

Prep Time 10 minutes

Cook Time 10 minutes

Cooling time 30 minutes

Total Time 50 minutes

Servings 6 servings

Calories 419kcal

Ingredients

• 2 -3 cups Ghiradelli white chocolate melting discs OR 4 (4.4 oz) Lindt white chocolate bars, chopped (Reserve some for drizzling)
• pastel liquid food coloring (not gel)
• 18 Tbsp hot chocolate mix (i.e. Swiss Miss, Ghiradelli or your favorite)
• ⅔ cup mini pastel colored marshmallows plus additional as needed
• 4 Tbsp Spring sprinkles plus additional as needed
• heavy cream to thin chocolate, if needed

Instructions

• Place white chocolate in a double boiler over simmering water. Melt, stirring occasionally until smooth. Keep warm while you work.
• If coloring, remove just enough melted white chocolate to a small mixing bowl one at a time, depending on how many colors you're making. Add a few drops of food coloring to melted chocolate repeating until the desired color is reached. Work quickly, mix well. (You can skip the food coloring leaving it white and decorate with colorful sprinkles, if preferred)
• Spoon 2-3 Tbsp melted chocolate into each mold and “paint” the entire mold evenly using the back of a small spoon or a pastry brush. Make sure you get the chocolate all the way to the top of the mold. Once molds are filled, while still wet, use a pastry bench scraper OR the dull side of a knife to scrape across the mold to flatten and smooth the edges.
• Allow molds to rest until chocolate is hardened 5-15 minutes. (Tip: Speed up this process by placing molds in the freezer for several minutes). Wearing latex gloves, gently pop chocolate spheres out of molds, being careful not to chip or break them.
• Fill one half with 3 generous Tbsp hot chocolate mix and a few pastel marshmallows plus sprinkles, if desired. 
• Use additional melted chocolate to brush or pipe along the edge to form the edible "glue." Working quickly, press together to seal the two halves and smooth.
• Drizzle tops with melted white chocolate and decorate with pastel sprinkles as desired. Let dry completely in a muffin pan.
• To serve, place one bomb in an 8 ounce mug and pour hot milk or water over it stirring until melted.
• Hot cocoa bombs can be stored in an airtight container at room temperature for up to 3 weeks.

Notes

1. Gel food coloring does not blend well with chocolate, alcohol based liquid food coloring works best.
2. If the chocolate becomes too thick, add 1 tsp heavy cream or whipping cream 1 tsp at a time, and stir until melted and well blended. This can happen after adding coloring to melting chocolate. 
3. If  you don't have a double boiler bring an inch of water to a simmer and place a heat safe bowl on top. Be careful not to let the water touch the bottom of the bowl.
4. Alternately, to smooth edges, you can warm a plate hot enough to melt the chocolate edges, you can put it over the double boiler to warm. Place one sphere edge side down on the plate to smooth and melt slightly, then seal the two sides together.
5.  A plastic storage bag can be used in place of a piping bag. Snip the edge or use a toothpick to poke a small hole in one of the corners.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 17g | Sodium: 176mg | Potassium: 290mg | Fiber: 1g | Sugar: 49g | Calcium: 45mg | Iron: 1mg

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