White Chocolate Hot Cocoa Bombs
This is the perfect white chocolate twist on a traditional cocoa bomb.
Servings: 6 Hot Cocoa Bombs
Calories: 604kcal
Equipment
- Mixing bowl
- spoon
- Silicone Sphere mold
Ingredients
Hot Chocolate Powder
- ½ cup superfine or powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons chopped white chocolate
- 2 tablespoons powdered milk see notes
Hot Chocolate Bombs
- 16 ounces white chocolate bark
- 1 cup hot chocolate powder
- ¼ cup mini marshmallows
- Sprinkles for garnish
Instructions
Hot Chocolate Powder Directions
- Combine all of the ingredients (sugar, cocoa powder, white chocolate, and powdered milk) in a small bowl. Stir to combine. Set aside until ready to use.
Hot Cocoa Bomb Directions
- Melt the white chocolate bark according to the package directions.
- Add 1-2 tablespoons of melted white chocolate to each well and spread it out evenly using a spoon or offset spatula. Make sure to have a thick layer around the top edges so the chocolate bombs aren’t too brittle.
- Place the wells in the fridge until the chocolate has completely hardened-- about five minutes.
- Remove the chocolates from the tray.
- Fill half of the molds with 1-2 tablespoons of cocoa mix and a few mini marshmallows.
- Heat a nonstick pan over medium-high heat for 1-2 minutes. If the pan ever becomes too cool, just reheat it for another minute.
- Place an empty well of chocolate rim side down on the hot pan for 1-2 seconds, or until you see the edges start to melt. Remove it from the pan and place it on top of a filled well to seal the two together.
- Decorate with a chocolate drizzle and/or sprinkles. Store in the refrigerator until ready to use.
- To serve, add one hot chocolate bomb to a mug. Fill the mug with hot milk and stir. Garnish with additional marshmallows, if desired.
Notes
If you don’t have superfine or powdered sugar, you can place granulated sugar in a blender or food processor and pulse it until it becomes a fine, powdery consistency.
Powdered milk is optional in this recipe but it helps add a nice creaminess to the hot chocolate-- and it’s available in most grocery stores.
I highly recommend using chocolate bark (also known as candy coating or almond bark) because it melts and rehardens easily and smoothly. If you don’t have chocolate bark, you can use tempered chocolate. Melted chocolate that has not been tempered is not recommended in this recipe.
I wear gloves when making the hot chocolate bombs so I don’t leave any fingerprints on the outside.
Powdered milk is optional in this recipe but it helps add a nice creaminess to the hot chocolate-- and it’s available in most grocery stores.
I highly recommend using chocolate bark (also known as candy coating or almond bark) because it melts and rehardens easily and smoothly. If you don’t have chocolate bark, you can use tempered chocolate. Melted chocolate that has not been tempered is not recommended in this recipe.
I wear gloves when making the hot chocolate bombs so I don’t leave any fingerprints on the outside.
Nutrition
Serving: 1Hot Cocoa Bomb | Calories: 604kcal | Carbohydrates: 87g | Protein: 2g | Fat: 27g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 208mg | Potassium: 102mg | Fiber: 2g | Sugar: 81g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg