White Chocolate Hot Cocoa Bombs Recipe

white chocolate hot cocoa bombs with sprinkles

White Chocolate Hot Cocoa Bombs Recipe

Course: Drinks

Cuisine: American

Prep Time: 15

Cook Time: 5

Chilling time: 30

Total Time: 50

Servings: people

Calories: 495kcal

Author: Becky Hardin - Easy Dessert Recipes

Get fancy with your hot chocolate with these white chocolate hot cocoa bombs flavored like vanilla cupcakes! Easy and fun to make and super fun to drink! Kids of all ages love these!

Print Recipe

Equipment

Silicone Half-Sphere Mold
Piping Tip Set

Ingredients

12 ounces white chocolate chips
½ teaspoon cupcake flavoring
2 tablespoons rainbow sprinkles divided
2 envelopes hot cocoa mix like Swiss Miss
1 cup mini marshmallows
6 cups hot milk

Instructions

Place the white chocolate in a microwave-safe bowl along with cupcake flavoring and melt until smooth and creamy. Stir in 1 tablespoon of rainbow sprinkles.
12 ounces white chocolate chips, ½ teaspoon cupcake flavoring, 2 tablespoons rainbow sprinkles
Spoon the melted white chocolate into the molds, making sure to coat the inside of the molds. Place the molds in the refrigerator and let harden for 15 minutes.
Remove molds from the refrigerator and carefully remove the white chocolate half-spheres from molds.
Heat a small skillet on the stove, then remove from heat, and place near your assembly station. Place one half-sphere with the open side down, melting just the edges for a few seconds, remove, and fill the ball with the ⅓ envelope of cocoa mix and about 5 mini marshmallows.
2 envelopes hot cocoa mix, 1 cup mini marshmallows
Place the other half of the chocolate ball on the hot skillet with the open side down, and melt just the edges of the ball. Remove from the skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb.
Hold in place a few seconds to make sure the top and bottom are melted together. When all the cocoa bombs have been filled and melted together, place them in the refrigerator for 10 minutes, until chocolate is completely set. Remove from the refrigerator and sit aside.
Melt leftover white chocolate in a microwave safe bowl at 15-second intervals until the chocolate melts. Place the melted chocolate in a pastry bag.
Pipe the white chocolate over the cocoa bombs and sprinkle with the remaining rainbow sprinkles.
Heat milk and place one hot cocoa bomb in the bottom of a mug. Pour heated milk over the top. Cocoa bomb will melt and bubble, and marshmallows will float to the top. Stir the powdered cocoa, and enjoy!
6 cups hot milk

Video

Notes

Take care not to overheat your chocolate. Melt it in increments and stir after each heating if making in the microwave. Alternatively, slowly melt the chocolate in a double boiler.
Use gloves when handling the balls and work quickly, 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.

Storage: Store white chocolate hot cocoa bombs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.

Nutrition