Easter Egg Hot Cocoa Bombs
Want to do something quick and fun for Easter? These Easter Egg Hot Cocoa Bombs are quick to make and add a little something extra special to the day. The kids will love them!
I love coffee & tea, so when I first heard of the hot drink bombs I immediately started making coffee bombs, but eventually, I had to make my own hot cocoa bombs…starting with these Easter Egg Hot Cocoa Bombs!
Need more Easter ideas? Check out this Cute Easter Appetizer!
Easter Egg Hot Cocoa Bombs
Ingredients for Easter Egg Hot Cocoa Bombs
- Melting Chocolate Wafers
- Mini Marshmallows
- White Chocolate
- Sprinkles
Supplies for Easter Egg Hot Cocoa Bombs
- Microwave-safe Bowl
- Egg Shaped Silicone Molds
How to Make Easter Egg Hot Cocoa Bombs
Melt the chocolate to package instruction and then use a spatula to evenly spread it in the mold, being sure to have the chocolate go into each corner of the mold.
Set the tray into the freezer for about 10 minutes.
Remove from the freezer and add a little more chocolate around all of the edges of the molds to reinforce them. Fill in any thin areas at the same time. Allow this new layer to harden for a few minutes in the freezer again.
While these are chilling again, warm a plate so that you can melt the edges of the cocoa bomb and seal the two sides together.
Remove from the freezer and carefully take each egg half out of the mold, set onto a cold plate while you remove them.
One at a time, melt the edges of the eggs on the hot plate so they are smooth and return to the cold plate.
Fill half of the chocolate eggs with marshmallows.
Then melt the edges again of the other empty eggs and press onto the halves with the marshmallows.
Melt the white chocolate and reheat the dark chocolate if needed. Drizzle the white chocolate first, followed by the dark chocolate, this can be done with a fork or piping bag. Immediately top with the sprinkles.
These will store nicely in an airtight container in the fridge for about two weeks so feel free to make them ahead of time.
When you are ready to make the hot chocolates, simply pour really hot milk (ideally about 140 degrees, this is just hot enough to pour over and easily melt everything-but not so hot that you can’t drink it right away). Stir well to fully incorporate the dark chocolate and enjoy!
What are Hot Cocoa Bombs?
A hot cocoa bomb is simply a fun way to do hot chocolate! You use melted chocolate and a silicone mold to create a shell, fill it with your favorite hot cocoa fixings, and then seal the 2 halves together.
The possibilities are truly endless! You can use a variety of forms, different types of chocolate, sprinkles, marshmallows, and even add hot chocolate mix in. My husband doesn't like super rich cocoa, so we leave the mix out normally.
When you want a nice hot cup of cocoa, you place a bomb in a mug & pour warm milk over the top. Stir and enjoy!
Do I Need to Store These Hot Cocoa Bombs in The Fridge?
Probably not! If you live in a moderate climate or use the AC to keep things comfy, your hot cocoa bombs should remain stable. If it gets hot in your kitchen, best to keep them in the fridge in an airtight container. Bring to room temperature before using though to prevent unmelted pieces or colder cocoa!
Easter Egg Hot Cocoa Bombs
Equipment
Ingredients
- 1.5 cups melting chocolate wafers
- 2/3 cup mini marshmallows
- Sprinkles optional
- White chocolate optional
Instructions
- Melt the chocolate to package instruction and then use a spatula to evenly spread it in the mold, being sure to have the chocolate goes into each corner of the mold.
- Set the tray into the freezer for about 10 minutes.
- Remove from the freezer and add a little more chocolate around all of the edges of the molds to reinforce them. Fill in any thin areas at the same time. Allow this new layer to harden for a few minutes in the freezer again.
- While these are chilling again, warm a plate so that you can melt the edges of
the HCB and seal the two sides together. - Remove from the freezer and carefully take each egg half out of the mold, set onto a cold plate while you remove them.
- One at a time, melt the edges of the eggs on the hot plate so they are smooth and return to the cold plate.
- Fill half of the chocolate eggs with marshmallows.
- Then melt the edges again of the other empty eggs and press onto the halves with the marshmallows.
- Melt the white chocolate and reheat the dark chocolate if needed. Drizzle the white chocolate first, followed by the dark chocolate, this can be done with a fork or piping bag. Immediately top with the sprinkles.
- These will store nicely in an airtight container in the fridge for about two weeks so feel free to make them ahead of time.
