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.
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.
- 8 tablespoons of powdered hot cocoa mix
- 8 ounces of pink candy melts
- 2 ounces of white candy melts
- ½ cup of mini marshmallows
- Easter sprinkles
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
- Egg shaped silicone mold
- Large plate
- Measuring cups & spoons
- Pastry brush (or a spoon)
- Pastry bag (or a plastic sealable bag)
- Microwave safe bowls
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.
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.
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.
Then, add a small handful of mini marshmallows to each mold on top of the cocoa mix.
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.
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.
Immediately add the sprinkles, before the white candy sets.
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!
Fun Ways to Share Easter Egg Hot Cocoa Bombs
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!
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.
You can! It’s a little more work, but it is possible. This YouTube video provides a great tutorial
Easter Egg Hot Cocoa Bombs
- Egg shaped mold
- Large plate
- Measuring cups
- Measuring spoons
- Pastry brush
- Pastry bag
- Microwave safe bowl
- 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.
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!
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.