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Easter Egg Hot Cocoa Bombs


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These Easter Egg Hot Cocoa Bombs make a fun and tasty addition to any Easter basket.

Sweet, colorful, and festive — these Easter hot chocolate treats delight kids and adults alike.

two Easter egg hot cocoa bombs on a glass plate surrounded by marshmallows on a wood table next to a white cup of hot chocolate and cocoa in an open glass jar

Ingredients for Easter Egg Hot Cocoa Bombs

You’ll need some items that you MAY have to run out to get. But all of the ingredients are items that should be readily available in any grocery store.

You’ll need:

ingredients in bowls needed to make Easter egg hot cocoa bombs and an egg shaped mold

Substitutions

Hot Cocoa Mix: No need to invest in something extravagant. Swiss Miss works well and is affordable. Use whatever hot chocolate mix you like best!

Pink Candy Melts: I used pink because I had a bunch left over from Valentine’s Day, but you can use any pastel color.

White Candy Melts: The Wilton white candy melts are easy to work with, but you can also use vanilla almond bark.

Equipment Needed / Helpful Tools

How to Make Easter Egg Hot Cocoa Bombs

Not gonna lie, making hot cocoa bombs isn’t exactly a quick and easy process. It’s not complicated, but is a multi-step process with some waiting in between to let things set.

If you don’t mind a couple of trips back and forth to the freezer, I promise these aren’t too hard to make. And the decorating is fun to do with the kids.

two Easter egg hot cocoa bombs on a glass plate surrounded by marshmallows on a wood table next to a white cup of hot chocolate and cocoa in an open glass jar

Before You Begin

Before you get started, place a large plate in the freezer. You won’t need it for awhile, but when you do, you’ll want it to be nice and cold.

Step 1: Melt Pink Candy Wafers

Begin by adding the pink candy melts to a microwave safe bowl. Heat in 30 second increments, stirring well after each one. Continue until all the wafers are melted and the mixture is smooth.

Step 2: Coat the Molds in Melted Candy

Next, use a pastry brush to paint each of the egg molds with melted candy. If you don’t have a pastry brush, you can use a spoon. Just spoon some melted candy into the mold and use the back of the spoon to spread it around.

pink melted candy in a white bowl with a black spoon next to an egg mold coated with melted pink candy

Place the mold in the freezer for 5 minutes to allow the candy to set. Then, repeat the process so you get a nice, thick layer for the shell.

You should have some melted pink candy left. Set aside for now.

Step 3: Fill Eggs

After you’ve done two coats of the melted candy and cooled them in the freezer to set, it’s time to fill the eggs!

Add 1 tablespoon of hot cocoa mix to each mold.

an egg mold coated with melted pink candy being filled with cocoa powder

Then, add a small handful of mini marshmallows to each mold on top of the cocoa mix.

an egg mold coated with melted pink candy filled with cocoa powder and marshmallows

Step 4: Seal the Eggs

Warm the leftover pink candy melts and transfer to a pastry bag (or resealable plastic bag). Snip off the end and pipe the melted candy over the marshmallows to cover the egg completely.

an egg mold coated with melted pink candy filled with cocoa powder and marshmallows, and being topped with more melted pink candy

It will look a little messy, but don’t worry — this side will be the bottom and won’t be seen. If you want it to be smooth, just run a butter knife or spatula over the top to even it out.

Place the mold in the freezer for 5 minutes to set.

Step 5: Decorate

Melt the white candy wafers in the microwave following the same technique used earlier for the pink candy melts. Transfer the melted candy to a pastry bag (or resealable plastic bag).

Remove the egg mold and the plate from the freezer (remember way back before step 1 when I promised we’d be using that plate later?). Release the eggs from the mold and place them on the chilled plate.

Snip off the corner of the bag, and drizzle the melted white candy over the eggs.

pink hot cocoa bombs with drizzled white frosting on a white plate

Immediately add the sprinkles, before the white candy sets.

pink hot cocoa bombs with drizzled white frosting and sprinkles on a white plate

Pack each hot cocoa bomb in a small treat bag. I like these resealable ones and these with the twist ties.

How to Use the Hot Cocoa Bombs

When you’re ready to make hot chocolate with the hot cocoa bombs simply:

  • Place the hot cocoa bomb in a mug
  • Pour 6 ounces of hot milk over the cocoa bomb
  • Stir and enjoy!
close up of two Easter egg hot cocoa bombs on a glass plate surrounded by marshmallows on a wood table next to a white cup of hot chocolate and cocoa in an open glass jar

Fun Ways to Share Easter Egg Hot Cocoa Bombs

Consider making up a themed “You’ve Been Egged” basket filled with these Easter Egg cocoa bombs and some cute Easter mugs!

Be waiting with one at the end of an indoor Easter egg scavenger hunt.

Of course, they always make a fun Easter basket filler too!

FAQs

How to store

Store hot cocoa bombs in an airtight container in a cool, dry place. They’ll be safe for consumption as long as the cocoa mix doesn’t expire (up to 12 months!), but are best if used within the first 2 weeks.

Can you make these without a silicone mold?

You can! It’s a little more work, but it is possible. This YouTube video provides a great tutorial

two Easter egg hot cocoa bombs on a glass plate surrounded by marshmallows on a wood table next to a white cup of hot chocolate and cocoa in an open glass jar

Easter Egg Hot Cocoa Bombs

5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Dessert, Drinks
Cuisine American
Servings 8
Calories 151 kcal

Equipment

  • Egg shaped mold
  • Large plate
  • Measuring cups
  • Measuring spoons
  • Pastry brush
  • Pastry bag
  • Microwave safe bowl

Ingredients
  

Instructions
 

  • Place a large plate in the freezer.
  • Pour pink candy melts into a microwave safe bowl and heat in 30 second increments, stirring after each interval, until smooth and fully melted.
  • Using a pastry brush or spoon, coat each mold cavity with melted pink candy. Freeze for 5 minutes.
  • Repeat previous step.
  • Remove candy coated egg mold from the freezer. Fill each egg with 1 tablespoon cocoa and a few marshmallows, making sure not to fill past the top of the mold.
  • Reheat pink candy and transfer to a pastry bag. Snip off the corner of the bag and coat the surface of each egg with melted candy. Freeze for 5 minutes.
  • Pour white candy melts into a microwave safe bowl and heat in 30 second increments, stirring after each interval, until smooth and fully melted. Transfer to a pastry bag.
  • Remove mold and chilled plate from the freezer.
  • Unmold candy coated eggs and place on chilled plate.
  • Snip off the corner of the pastry bag and drizzle melted white candy back and forth over the top of each egg.
  • Immediately add sprinkles over the drizzled white candy.

Notes

To use, place a hot cocoa bomb into a mug and pour 6 ounces of hot milk over it. Stir and enjoy!

Nutrition

Calories: 151kcalCarbohydrates: 24gProtein: 1gFat: 7gSaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 146mgPotassium: 10mgFiber: 1gSugar: 21gVitamin A: 3IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword hot cocoa bombs
Tried this recipe?Let us know how it was!

Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!

two Easter egg hot cocoa bombs on a glass plate surrounded by marshmallows on a wood table next to a white cup of hot chocolate and cocoa in an open glass jar with title text reading Easter Egg Hot Cocoa Bombs

More Hot Cocoa Bomb Recipes

Keep your family and friends delighted all winter with an assortment of hot cocoa bombs! I’ve put together an entire collection of recipes into a digital cookbook, complete with gift tags and bonus pages for planning your shopping trip and recording extra recipes.

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