Ready for the bunny to visit? Enjoy these Easter Hot Chocolate Bombs with marshmallows before he comes. Dip these hot cocoa bombs in warm milk and out pops mini fruit flavored marshmallows. Just like bunny tails, only rainbow style!
Easter Hot Chocolate Bombs
So we all know that hot cocoa bombs are all the rage right now. If you look on Pinterest, you will see so many different kinds, colors, and themes. We decided to get really creative recently and came up with some Easter Hot Chocolate Bombs!
These sweet treats are beautiful with all their bright colors. They are {almost} too pretty to eat, especially with those Spring themed sprinkles on top.
And they are delicious when dropped into a cup of warm milk. Rather than using your normal white marshmalllows, we filled our chocolate bombs with colorful, fruit-flavored marshmallows. It’s an extra treat, if you aren’t expecting that flavor.
Make a batch of these Easter Hot Chocolate Bombs for your kiddo’s Easter basket, or send them to school for a special treat for the teachers.
The best thing about these bombs is that they can be made any time of year, not just at Easter. You could make them for a unicorn themed party even!
Make sure you take a look at our other Hot Chocolate Bombs Recipes while you are here!
Hot Chocolate Bombs for Easter
Makes 6 bombs
Prep time: 30 minutes
Setting time: 4 hours
Ingredients
- 1 12-ounce package white chocolate chips
- 1 packet instant cocoa mix
- 1 cup mini fruit flavored (rainbow) marshmallows
- ¼ cup Spring sprinkles (mine are Great Value brand from Wal-Mart)
- 6 cups hot milk to make the bombs
- Round Silicon Mold (or follow our tips for having No Silicon Mold.)
Easter Sprinkles
They are a variety of Spring and Easter Sprinkles you can use. We used Great Value brand from Wal-Mart, but look at these other options.
- Easter Sprinkles (sprinkles with bunny heads and carrot shapes)
- Sprinklefetti Easter Sprinkle Mix Pastel (sprinkles and sixlets in a metallic pastel coloring)
- Easter Sprinkle Mix for Baking (A mix of sprinkles, sixlets and adorable Easter bunny heads)
- The Gourmet Baking Company Easter Egg Sprinkles ( A mix of green, yellow, pink, white sprinkles with red, purple, blue, green and orange egg-shaped sprinkles. Also mixed with pink, green, and white sixlets)
- The Gourmet Baking Company Easter Baskets (looks like sprinkles grass and Easter egg candies)
- Easter Ducks Flowers Bunny Head Edible Confetti Sprinkles
Take a look at all of the Spring Sprinkles varieties here.
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Easter Hot Chocolate Bombs
Ingredients
- 1 12-ounce package white chocolate chips
- 1 packet instant cocoa mix
- 1 cup mini fruit flavored (rainbow) marshmallows
- ¼ cup Spring sprinkles (mine are Great Value brand from Wal-Mart)
- 6 cups hot milk to make the bombs
Instructions
- First, place the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
- Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
- Set the remaining chocolate aside for sealing and decorating the bombs.
- Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
- When the chocolate is set, remove each of the chocolate pieces from the mold. Add a small amount of instant hot cocoa mix to half the pieces and top the hot cocoa mix with marshmallows.
- Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate. Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
- Drizzle the chocolate over the top of the bombs and decorate with Spring sprinkles.
- Allow the chocolate decorations to set before using, around 1 hour.
- To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.
Our Pinterest community and I would love to see how this worked out for you. Share your final Easter Chocolate Bombs Recipe. Leave a comment and/or add a photo here on Pinterest!
Directions
First, place the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
Set the remaining chocolate aside for sealing and decorating the bombs.
Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
When the chocolate is set, remove each of the chocolate pieces from the mold. Add a small amount of instant hot cocoa mix to half the pieces and top the hot cocoa mix with marshmallows.
Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate. Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
Drizzle the chocolate over the top of the bombs and decorate with Spring sprinkles.
Allow the chocolate decorations to set before using, around 1 hour.
To make the Easter hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.
Also take a look at The Best Hot Chocolate Bombs on the web! Pin to Pinterest.
One alternative is to fill your Hot Chocolate Bombs with M&Ms and attach our M&M Easter Poem. It makes a really cute Easter Gift idea. Pin to Pinterest.
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