Hot Chocolate Bombs are such a popular treat – and these white chocolate are no exception. They are such a delicious twist, with their creamy, and extra sweet flavor. We’ll teach you to make your own white chocolate bombs with all the tips and steps, so you no longer have to buy them from the grocery store!
These White Chocolate Bombs are such a cute, and sweet way to make a warm cup of white hot chocolate. They are perfect for packaging up to share for holiday gifts, and are sure to warm the hearts and souls of all your friends and family members you share them with!
They’re also perfect for hot cocoa season. You’ll love them on a cold afternoon, after a busy day sledding, or playing in the snow. I don’t know about you, but my kids just think watching the hot chocolate bombs melt after the warm milk is poured over the top is the coolest thing ever. Plus it makes the best cup of cocoa you’ll ever have.
These white hot chocolate bombs are so cute, and such a fun treat. With their colorful sprinkles on top, and filled with rainbow colored Lucky Charm’s Marshmallows inside. What could be more fun, and more delicious?
Why Make White Chocolate Cocoa Bombs
- Decadent – The rich, creamy taste of white chocolate sets these bombs apart from their traditional hot chocolate bombs sibling.
- Easy to Make – White Chocolate is much more forgiving than other chocolates, so these are much easier to make than regular chocolate bombs.
- Customizable – You can add a variety of different fillings or toppings, like sprinkles, chopped candy canes, or other flavors.
- Perfect for Gifting – White chocolate bombs are such excellent homemade gifts for the Christmas season. They’d also be so much fun for St. Patrick’s Day with the colorful marshmallows in side.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this White Chocolate Hot Cocoa Bomb Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- High Quality White Chocolate – I recommend a bar of baking chocolate, Ghiradelli is a good brand. Do not use white candy melts or white chocolate chips for this recipe, unless using for decorating.
- White Hot Chocolate Mix – you can use individual packets, or a you can measure out a serving from a can
- Lucky Charms Marshmallows – because they make them extra fun, but you can also use mini marshmallows
- Sprinkles – if you want to add them inside the hot cocoa bomb, and to decorate the outside as well.
Tools Needed
- Silicone Mold – you can find a variety of molds in different shapes and sizes, but I recommend sticking with silicone sphere molds, at least for your first time. I’ve used one that is 2.5inches across, and one that is 2.7inches which helps them hold more cocoa mix and marshmallows than others.
- Microwave-Safe Bowl – Any bowl will work as long as it is microwave safe, and holds the chocolate, with a little extra space to stir it.
- Kitchen Thermometer – I recommend one that reads the temperature quickly. It will help you to get the chocolate to the ride temperature, which keeps it nice and shiny.
- Rubber Spatula – This will help you scrape alongside the bottom and sides of the bowl to make sure the white chocolate is stirred up evenly.
- Small Spoon – I use a small kitchen spoon to spread the melted chocolate into the molds.
- Food Prep Gloves – If you want to keep finger prints off your hot chocolate bombs, use gloves.
How to make White Chocolate Bombs?
Step 1: Melt your white chocolate. Add the chopped white chocolate to a microwave safe bowl. Microwave for 30 seconds, then stir as best as you can. Microwave in additional 15 second increments stirring as much as you can between each, making sure to scrape the bottom and sides of the bowl. Add a little extra chopped chocolate to cool it down if the temperature is too high.
Step 2: Spoon white chocolate into the molds. Spoon about 1 Tablespoon of melted white chocolate into silicone molds. Spread it around to cover the whole thing using the back of a small spoon. Put the mold in the fridge to chill for about 5 minutes. Then add more melted white chocolate into each dome, to really build up the edges to be a bit thicker. Chill them again.
Step 3: Fill the shells. Microwave a plate to get it warm, then place the edge of half a white chocolate shell onto the warm plate. Twist it around to melt it slightly and get the edge smooth. Flip the shell over and fill it with your cocoa and marshmallows. Repeat melting another edge on the hot plate, and place it on top of the shell, pushing the edges together to seal them and to make a white chocolate sphere. Let the bombs set.
Step 4: Decorate the hot cocoa bombs. Melt additional white chocolate, or colorful candy melts and drizzle the chocolate over the top of the spheres. Top with sprinkles.
Tips and Tricks
- Different Chocolates – You can make this recipe with a different type of chocolate if you’d like. For dark chocolate you don’t want the temperature to exceed 120 F, and you want it to drop between 86-90F when stirring. For Milk Chocolate don’t let the temperature exceed 110 F, and stir the chocolate to between heat between 88 and 90 F.
- To Seal – If your molds don’t seal enough by melting the two edges of the hot chocolate bombs together you can pipe a thin line of chocolate around the rim of one of halves of the mold. You can then roll the melted chocolate that comes out the side in sprinkles, if desired.
- Double Boiler – You can also melt your chopped white chocolate with a double boiler method. Watch the temperature of the chocolate and get it between 82 and 84 F.
- Cupcake Liners – Place half the chocolate spheres into a cupcake liner to hold them the right direction. Then fill them together and top with the other half to seal. This will help hold them in place, and they look super cute this way for serving too.
How to make a cup of White Chocolate?
Drop a large cocoa bomb into a large mug or large cup, and pour 8 oz of steaming hot milk over the top. The milk will cause the white chocolate to start to melt. Stir it all together as it melts, making sure to mix the hot chocolate powder, marshmallows and melted white chocolate into the milk. Top with more marshmallows, or whipped cream, if desired.
Storage Instructions
Store the hot chocolate bombs at room temperature for up to 2 weeks. If you house is warm, store them in the fridge. They can be stored in an airtight container, or well sealed cellophane bags, or other packaging for gifting.
When you’re ready to use them, place them in the mug, and pour hot milk over the top.
These white chocolate cocoa bombs make the creamiest cup of hot cocoa, with a delicious sweet, almost vanilla like flavor. These are perfect for a mug of hot chocolate on a cold day!
More Melted Chocolate Recipes
- Hot Chocolate Spoons Recipe
- Chocolate Covered Pretzels
- Chocolate Nut Clusters Recipe
- How to Make Chocolate Covered Oreos // LMLD
- DIY Hot Chocolate Bombs // LMLD
- Cracker Toffee
- Mint Hot Chocolate Bombs
If you try these White Hot Chocolate Bombs, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
White Hot Chocolate Bombs
Ingredients
For White Hot Chocolate Bombs:
- 16 oz high quality white chocolate bars (finely chopped)
- 7.5 oz white hot cocoa mix (or 6 individual 1.25oz white hot cocoa mix packets)
- 1 cup lucky charms marshmallows (separated from the cereal, or mini marshmallows)
- sprinkles
To make the Mug of Hot Chocolate:
- 8 oz whole milk (per mug/serving)
Instructions
For White Hot Chocolate Bombs:
- Add 14 oz of white chocolate to a medium bowl and microwave for 30 seconds. Remove from the microwave, and stir as much as you can. **
- Continue to microwave in 15 second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between one, until the chocolate is almost completely melted.
- Then continue to stir the white chocolate so that it's own heat continues to melt the un-melted pieces.
- Once it is smooth, check the temperature with an instant read thermometer to make sure that the melted white chocolate reads between 82 and 84 degrees. If the temperature goes over 84 degrees, add in an additional ounce or two of chopped white chocolate to lower the temperature.
- Spoon about 1 Tablespoon of melted chocolate into each of the hot chocolate molds.
- Use the back of a small spoon to spread it around. Make sure to get the white chocolate all the way to the top of the rim, and to cover any exposed areas.
- Place the mold on a small baking sheet and refrigerate for 5 minutes.
- Remove the mold from the fridge and spoon another heaping spoonful of white chocolate into one half dome. Use the back of the spoon to work the second layer of white chocolate around, really building up the edges to make them thicker, to help them not to crack. Repeat with additional half domes.
- Place the mold into the freezer to chill for 10 minutes.
- Once all 12 shells are made, microwave a flat microwave safe plate for 2 minutes.
- Place 6 of the shells on the plate, one at a time, and use your gloved hand to gently spin them on the plate, to smooth the edges.
- Place the round side down in a regular cupcake liner to hold the hot cocoa bombs.
- Fill the shells in the cupcake liners with about 1.25oz of white hot cocoa mix each. Then top with as many lucky charms marshmallows as you can.
- Wipe the plate clean.
- Reheat the plate for another 2 minutes in the microwave.
- Then repeat the process with the remaining 6 shells, and place them on top of the filled halves. Gently press them down to seal them together.
- Let the hot chocolate bombs set for a few minutes.
- Drizzle extra melted white chocolate over the top of the cocoa bombs, and top with sprinkles if desired.
To make the Mug of Hot Chocolate:
- Add the hot chocolate bomb to a large mug.
- Heat the milk in a small sauce pan over medium heat, just until the edges of the milk begins to bubble.
- Pour the hot milk over the hot chocolate bomb.
- Stir until the melted chocolate, hot chocolate mix, and milk are fully combined.
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