Add some fun to your hot chocolate with these funfetti hot chocolate bombs! Simple to make and so fun to serve!
Chocolate Strawberry Funfetti Hot Chocolate Bombs Recipe
Hot cocoa bombs are one of my new favorite things! They are so fun and easy to make!
This funfetti variation is perfect for birthdays. Filled with a strawberry chocolate milk powder, they are great to enjoy on Valentine’s Day too.
They make for great food gifts and are super fun to use….of course, they taste amazing too!
Why You’ll Love this Funfetti Strawberry Hot Chocolate Bombs recipe:
- Kid friendly: Kids love to add these to their hot chocolate, but they are simple enough to make that they’ll have fun helping you in the kitchen.
- Easy to make your own: You can easily add in your own favorite fillings to make these bombs exactly how you want.
- Make ahead: These hot cocoa bombs store really well and you can make them a few weeks ahead of using them.
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How to Make Chocolate Funfetti Hot Cocoa Bombs
Be sure to see the recipe card below for full ingredients & instructions!
- Melt the chocolate chips.
- Spread the melted chocolate into the molds and allow to set.
- Melt the white chocolate and drizzle over half of the spheres and add sprinkles.
- Add the fillings to the plain half spheres.
- Dip the empty half spheres into melted chocolate and attache to the filled half spheres.
- Let set and enjoy!
To make hot cocoa simply place a cocoa bomb in the bottom of a mug and pour 6 ounces of hot milk or water over top of it. Let melt, then stir to emulsify. For added pizzazz, top with extra marshmallows and sprinkles, and enjoy!
These funfetti hot cocoa bombs are made with shelf-stable ingredients, so they will keep well for 2 weeks at room temperature or in the refrigerator. This makes them ideal to give as gifts. Store them in an airtight container to keep them fresh.
When it comes to hot chocolate bombs, the sky is the limit! I made these with strawberry chocolate powder, but you can make them with plain chocolate, or try mint or orange. Add in a teaspoon of instant coffee for a mocha and add in any candy you fancy!
More Delicious Hot Cocoa Recipes!
Recipe Tips and Tricks
- Take care not to overheat your chocolate. Melt it in increments and stir after each heat. You can do this in the microwave or use a double boiler.
- Use gloves when handling the balls so you don’t accidentally melt them or leave finger marks.
- Be gentle when combining the two half spheres together, don’t push them hard or they can crack.
These super cute funfetti hot cocoa bombs are so much fun to make and serve! I love the explosion of colors in the mug!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Strawberry Hot Cocoa Bombs
Ingredients
- 2 cups semi sweet chocolate chips
- ¼ cup white vanilla melting wafers
- 1 cup rainbow sprinkles
- 6 tablespoons strawberry chocolate milk powder such as Nesquik
- ½ cup mini marshmallows
Equipment
- Kitchen Scale (optional)
- Silicone Half-Sphere Mold
- Piping Tip Set (optional)
Instructions
- In a small, microwave-safe bowl, melt the chocolate chips in 30 second increments, stirring every time, until melted. This should take about 60-90 seconds.
- Once melted, spoon about 2½ tablespoons of melted chocolate into each mold well and spread around evenly to coat the sides. Be sure you coat the top edges well as they will be fragile. Let set in the fridge or freezer until hardened, about 10 minutes. Once set, gently remove each half-sphere from each mold. Try not to handle these too much as they will start to melt and fingerprints will become visible. At this point, you should have 12 half-spheres.
- In a separate small bowl, melt the white vanilla melting wafers in 30 second increments, stirring in between, until melted. This should take about 30-60 seconds. Once melted, spoon into a Ziplock or a piping bag.
- Prep 6 half-spheres by laying them face down on a plate, allowing a little space between each one. Snip a small corner of the Ziplock and drizzle melted wafers over the half-spheres, one at a time. Sprinkle colored sprinkles over top of the white drizzle. Do not drizzle all of them before putting sprinkles on as the melting wafers will have hardened and the sprinkles will not stick. Do them one at a time for best results. Let set until hardened.
- In the other, plain half-spheres, spoon 1 tablespoon of strawberry milk. Top with sprinkles and several mini marshmallows.
- Warm a small, flat, microwave-safe plate in the microwave for 45 seconds. Place an empty, decorated half sphere onto the plate for a few seconds so that the edge melts and creates a sort of glue. Place directly on top of the corresponding filled half-sphere and match the edges. Continue with the other five spheres until all are completed and the cocoa bombs are assembled. Let set before using.
- To make hot cocoa simply place a cocoa bomb in the bottom of a mug and pour 6 oz of hot milk or water over top of it. Let melt then stir to emulsify. For added pizzazz, top with extra marshmallows and sprinkles and enjoy!
Notes
- Take care not to overheat your chocolate. Melt it in increments and stir after each heat.
- Use gloves when handling the balls so you don’t accidentally melt them or leave finger marks.
- Be gentle when combining the two half spheres together, don’t push them hard or they can crack.
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