Add some St. Patrick’s Day flare to your hot chocolate with these Lucky Charms hot cocoa bombs. Super easy and fun to make, they’re the perfect way to celebrate Paddy’s Day!
Lucky Charms Hot Chocolate Bombs Recipe
Hot cocoa bombs are so popular right now, so I thought it only right to make a fun variation for St. Patrick’s Day.
Filled with Lucky Charms marshmallows, these hot cocoa bombs deliver a fun and colorful hot drink that everyone will love!
Be sure to try these Lucky Charms Treats and Lucky Charms cookies too!
Why You’ll Love this Lucky Charms Hot Cocoa Bombs Recipe:
- So chocolatey: The chocolate shells of these bombs contain a hot chocolate mix, so when they melt they have a super rich flavor.
- Easy: Simple to make with just a few ingredients. You’ll be able to get your kids to help you in the kitchen with this recipe.
- Make ahead: You can easily make these ahead of time for an easy festive treat.
Trademark Note: In the spirit of transparency, I want to note that Lucky Charms is a trademarked product. General Mills is a proprietary brand that I want to acknowledge and give credit to.
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How to Make Lucky Charms Hot Chocolate Bombs
Be sure to see the recipe card below for full ingredients & instructions!
- Melt the chocolate wafers.
- Coat the moulds in a layer of chocolate and let set.
- Fill hlaf of the spheres with cocoa powder and marshmallows.
- Dip the empty half spheres into melted chocolate and place on the filled half spheres and seal.
- Drizzle over white chocolate, decorate with Lucky Charms marshmallows and let set.
To serve, heat a cup of hot water or milk, place a cocoa bomb in the bottom of a mug and pour hot water or milk over the bomb and watch it melt. Stir to dissolve and serve with your favorite cookies. You can also add in more marshmallows and top with whipped cream if you like.
You can easily make these Lucky Charms hot cocoa bombs to your taste. Try making them with a mint chocolate powder, or add in some extra goodies like chocolate or butterscotch chips. Have fun experimenting with the decorations too and use green melting wafers for the drizzle and make white chocolate shells.
Once your hot cocoa bombs have set, place them in an airtight container and they will keep well for about 2 weeks at room temperature or in the refrigerator. They make for great gifts to share with friends and family.
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.
- 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 Lucky Charms hot cocoa bombs are such a fun way to celebrate St. Patrick’s Day! They are super simple to make and your hot chocolate will explode with color!
More St. Patrick’s Day Recipes We Love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lucky Charms Hot Cocoa Bombs Recipe
Ingredients
- 10 ounces chocolate melting wafers Ghirardelli’s recommended
- 1½ cups hot chocolate mix
- 1 cup Lucky Charm marshmallows (click for where to buy just the marshmallows!)
- ⅓ cup white chocolate chips Ghirardelli’s recommended
Equipment
- Silicone Half-Sphere Mold
- Baking Paintbrush
Instructions
- Melt the chocolate wafers in a microwave-safe bowl in the microwave for 30 seconds, let them stand for 5 seconds and mix. You may need to microwave an additional 30 seconds and stir until all chunks have melted. If you are using almond bark, be very careful. This can burn or seize up very quickly. Check every 10 seconds.
- Use a paintbrush and paint a thick layer of chocolate around the inside of the mold. Make sure every area has been covered, all the way to the top of the mold. Let this firm up and repeat. You need this to be thick enough so it won’t break while you are working with it.
- When the chocolate is completely dry, carefully remove from the mold. Add a heaping tablespoon of cocoa mix to the mold, followed by some Lucky Charms marshmallows. If your mold is large enough you can add a little more.
- Warm a small glass plate in the microwave till it’s just warm, but not too hot to handle.
- Take the mold that is filled and hold it to the bottom of the plate just till the chocolate melts slightly. Set it down and place an empty top on the top of the plate. Remove as soon as it begins to melt. Place the top on and hold together.
- Using the brush, go around the seam to help seal it.
- Heat the white chocolate in the microwave for 30 seconds and stir till there are no lumps. Using a spoon, drizzle some chocolate over the top. Place a couple of lucky charm marshmallows on the chocolate.
- To serve, heat a cup of hot water or milk, place a cocoa bomb in the bottom of a mug and pour hot water or milk over the bomb and watch it melt. Stir to dissolve and serve with your favorite cookies.
Notes
- 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.
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