Yield: 6 servings

Birthday Hot Cocoa Bombs

Prep Time 1 hour
Total Time 1 hour

Celebrate the big day with festive Birthday Hot Cocoa Bombs! Fun to make, these bombs create perfect hot chocolate filled with white hot cocoa and colorful sprinkles.

Ingredients

  • 1 ¾ cups Ghirardelli white chocolate melting wafers, divided
  • 6 Tbsp white hot chocolate mix
  • Multi colored sprinkles
  • 1 cup mini marshmallows

Instructions

    1. In a medium sized, microwave safe bowl, melt 1 ½ cups of the white chocolate melts in 30 second increments, stirring in between. It should take about 1 minute for them to completely melt. Once melted, using a pastry brush or the back of a spoon, coat each mold with a thick layer of the melted white chocolate. Let set on the counter or in the fridge for a quicker set time. Once hardened, brush over any thin spots and the top edge to reinforce against fragility. Once hardened, carefully remove from the silicone mold. 
    2. In the same bowl you previously used or in a smaller bowl, melt the remaining ¼ cup white chocolate melts. Using a pastry brush, quickly brush a thin layer of the melts over sphere half. Once you have brushed the entire surface of one sphere, gently roll in a bowl of multi colored sprinkles until the entire surface is coated. Do the same with 5 other sphere halves. Let set for a few minutes until hardened.  
    3. In the other 6 plain spheres, add 1 Tbsp of the white hot chocolate. Spoon some sprinkles on top of the hot chocolate mix. Top with several mini marshmallows.
    4. To seal them, warm a small plate in the microwave for 45 seconds. Set the decorated, empty sphere on the warm plate for a few seconds to melt the edge. Join each empty sphere with its corresponding filled half. Run a clean finger around the seal to clean it up. 
    5. Serve and enjoy or package up to give away!
    6. To make hot cocoa, place cocoa bomb in the bottom of a mug and pour warm milk over top of it. Once the bomb has melted, stir to mix the cocoa and chocolate into the milk. 

Notes

  • What is the texture of these hot cocoa bombs? The white chocolate melts and candy melts make for a smooth and creamy hot chocolate drink. Once they melt, the white hot cocoa, sprinkles and mini marshmallows are released and emulsify and create a wonderful festive drink. The whole drink is sweet, smooth and creamy. 
  • Use melting wafers for this recipe! I cannot emphasize enough how important it is to use chocolate that is designed to be melted and molded. The Ghirardelli wafers create a smooth, shiny chocolate that tastes as good as it looks.
  • Keep the hardened chocolate shells away from heat. When you use the warm plate to soften the edges of the bombs, make sure to do this one at a time. All the other shells should be kept away from the heat so they don't melt and lose their shape.
  • Cleaning up the seals. Run your finger over the seam after pressing the two halves of the shells together to create a smoother finish.
  • Covering up mistakes. If you mess up your seal, cover up any sloppiness by brushing on more melted chocolate and rolling the edge in sprinkles! Sprinkles cover all sins.
  • White chocolate birthday mocha: Pour hot coffee (or half milk/half coffee) over your Birthday Hot Chocolate Bomb for a caffeinated birthday treat.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 602Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 197mgCarbohydrates: 83gFiber: 6gSugar: 65gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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