Making Lucky Charms hot chocolate bombs for St. Patrick’s Day is such a fun way to celebrate! Pour hot milk directly over each one, and watch the rainbow of marshmallows burst out as the chocolate melts into the perfect cup of hot cocoa.
Hot Cocoa Bombs with Lucky Charms Marshmallows
These Lucky Charms hot cocoa bombs are a delightful twist on my classic hot chocolate bombs. I use smooth chocolate melting wafers to form the shells and fill them with my homemade hot chocolate mix and the rainbow marshmallows that everyone loves. The combination of creamy chocolate and gooey marshmallows makes each cup irresistible. My kids especially enjoy helping me fill the bombs with colorful marshmallows!
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Seal Your Chocolate Bombs Like a Pro!
Gently warm a plate to help seal the two chocolate halves. This will slightly melt the edges of each side of the hot chocolate bomb so they stick together with a clean finish. Press lightly so the chocolate melts just enough to stick without cracking.
Lucky Charms Hot Chocolate Bombs Recipe
Equipment
- Silicone Half-Sphere Mold
- Pastry Brush
Ingredients
- 10 ounces chocolate melting wafers
- 1½ cups hot chocolate mix *
- 1 cup Lucky Charms marshmallows **
- ⅓ cup white chocolate chips ***
Instructions
For the Cocoa Bombs
- Melt the chocolate wafers in a microwave-safe bowl in the microwave for 30 seconds, let them stand for 5 seconds and mix. If you are using almond bark, be very careful. This can burn or seize up very quickly. Check every 10 seconds.10 ounces chocolate melting wafers
- Use a paintbrush and paint a thick layer of chocolate around the inside of the mold. Let this firm up and repeat.
- When the chocolate is completely dry, carefully remove it from the mold. Add a heaping tablespoon of cocoa mix to the mold, followed by some Lucky Charms marshmallows1½ cups hot chocolate mix, 1 cup Lucky Charms marshmallows
- 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 until there are no lumps. Using a spoon, drizzle some chocolate over the top. Place a couple of lucky charm marshmallows on the chocolate.⅓ cup white chocolate chips
To Prepare Hot Cocoa
- Heat a cup of hot water or milk, place a cocoa bomb in the bottom of a mug, pour hot water or milk over the bomb, and watch it melt. Stir to dissolve.
Notes
***Drizzling melted white chocolate on the outside makes these look adorable, but it is an optional step. Tips:
- Take care not to overheat your chocolate. Melt it in increments and stir after each heat.
- Brush two thin layers of chocolate for the shell instead of one thick layer; it’s easier to handle and less likely to break.
- Let your chocolate shells fully harden at room temperature rather than refrigerating; they’re less likely to “sweat” or form condensation.
- Flexible silicone molds make it easier to remove chocolate halves without cracking.
- 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.
- Nutritional information is for 1 hot chocolate bomb prepared with water.
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