You've probably already seen this fun idea, but I had to share with you how easy it is to make these white chocolate hot cocoa bombs! They are such a fun way to serve up your favorite winter time drink. This tutorial will help you make these look perfect for gifting, but also taste delicious when made as a great warm drink to enjoy as a special dessert!
White Chocolate Hot Cocoa Bombs
I recently saw these being mentioned and I had to figure out how to make them myself! There is something so fun about watching the chocolate melt and turn into a delicious rich cup of hot chocolate. White chocolate, in this case, is actually almond bark, but has that same delicious creamy flavor you enjoy.
When serving up this hot chocolate, I like to also add a nice little treat on the side. My family really enjoys these copycat white chocolate cranberry cookies around the holiday season. Of course, you can't go wrong with a classic chocolate chip cookie or a chocolate chip cranberry cookie. All are ideal to serve with this recipe.
What Is a Hot Chocolate Bomb
If you aren't sure what this actually is, let me share! A hot cocoa bomb or hot chocolate bomb, is a sphere of chocolate that has been filled with hot cocoa mix and other items you might find added to cocoa. When placed in a mug and covered in hot milk, it melts and opens up to add the cocoa to the mug along with chocolate and any marshmallows or sprinkles added inside.
What All Can I Put Inside This?
The best part of these hot cocoa bombs is what you add inside to make it a surprise! The almond bark is very mild and creamy, so this recipe can really be made unique with just a few different ingredients inside. For all of these, I like to add around 2 tablespoons hot cocoa mix. This is less than a traditional package, but you will have added creamy flavor from the actual sphere.
Some great ideas to add inside your chocolate bomb.
- Hot cocoa mix in different flavors like dark chocolate, peppermint, butterscotch, coffee, or caramel.
- Crushed candy canes or peppermints.
- Sprinkles in holiday or winter colors.
- Crushed candy like M&M's, Snickers, Health Bits, and more.
- Marshmallows (miniature or large cut into pieces).
- A spoon of Nutella or cookie butter.
- Chocolate chips, white chocolate chips, caramel chips, butterscotch chips, or peanut butter chips.
- Andes chocolate mint candy bits.
If you want to do something similar, but just a little different for the holidays, you might like this cute idea for reindeer hot chocolate bags. These are ideal for gifting to friends and family.
How Can I Gift These to Others?
Since chocolate like this melts so easily with any heat source, you have to be careful about how you gift them. I like to drop them into a large cupcake liner and then wrap with cellophane and tie with a bow. You can even add a ribbon with a plastic spoon on the side.
When gifting, it is best to keep these in a cool place so they don't melt easily. Rather than holding them in your hands, put them into a basket or inside a mug for the receiver to use to prepare them. You could even add them into a little basket alongside other homemade treats like these cute little reindeer truffles.
How Do I Melt These?
These are designed to open up when heated. Most commonly, this is done with piping hot, but not boiling, milk. When it melts, you then stir the combination together creating a rich chocolatey beverage. To me, it's a fancy hot cocoa that adds tons of extra flavor and is super fun for serving to friends and family.
While hot cocoa mixes are often made with hot water, I find that this is best with a creamier option like milk. You could use half and half if you wanted richer, but I think heavy cream would be a bit too much for this recipe. Almond milk, soy milk, coconut milk, and other non-dairy options are always great for this recipe as well.
- Cupcake liners
- Sphere baking mold
- Piping bags or Ziploc baggies
How to Make a White Chocolate Hot Cocoa Bomb
Prepare your supplies and ingredients on your work station. Place a plate or baking sheet in the freezer to chill while you prepare the molds.
In a microwave safe bowl, melt the almond bark on high in 30-second increments stirring between each time until just melted.
Use a spoon to drop a small amount of chocolate into each cavity of the baking mold and smooth the chocolate up along the sides and bottoms in an even layer coating the mold completely.
Wipe off any excess almond bark along the edges, then pop the mold into the freezer for 10-15 minutes.
Remove the chilled plate from the freezer along with the chocolate mold.
Gently remove the half-sphere from the mold and set them onto the chilled plate or lined baking sheet.
Fill three of the bottoms with 2 tablespoons of the hot cocoa mix then add additional things like sprinkles, crushed candy, and marshmallows.
Make sure your almond bark or chocolate is still melted (if not heat for 15-20 seconds again), and pour into a piping bag or Ziploc bag and snip off the end.
Top with a second half to create a sphere.
Pipe the extra chocolate around the middle of the sphere to seal it and use a small spoon if desired to spread flat.
Set aside to dry and wrap for later, or use for a unique cup of hot chocolate.
When ready to serve, pour steaming hot (not boiling), milk over the top of the sphere in a mug of your choice.
As the chocolate melts, the sprinkles or marshmallows will float to the top and you can begin stirring the mixture to combine. Top with whipped cream if desired before serving.
Definitely invest in a good silicone sphere mold when making these hot cocoa bombs. They make removing the individual sides of the sphere much easier to manage and less likely to break or melt.
Simple White Chocolate Hot Cocoa Bombs
Follow this easy tutorial for a delicious white chocolate hot cocoa bombs recipe that is a great way to make your favorite winter beverage feel even more special!
- ½ cup almond bark
- 6 tablespoon hot cocoa mix
- 1 tablespoon sprinkles
- 1 tablespoon crushed peppermint candy
- 1 tablespoon miniature marshmallows
- Prepare your supplies and ingredients on your work station. Place a plate or baking sheet in the freezer to chill while you prepare the molds.
- In a microwave safe bowl, melt the almond bark on high in 30-second increments stirring between each time until just melted.
- Use a spoon to drop a small amount of chocolate into each cavity of the baking mold and smooth the chocolate up along the sides and bottoms in an even layer coating the mold completely.
- Wipe off any excess almond bark along the edges, then pop the mold into the freezer for 10-15 minutes.
- Remove the chilled plate from the freezer along with the chocolate mold.
- Gently remove the half-sphere from the mold and set them onto the chilled plate or lined baking sheet.
- Fill three of the bottoms with 2 tablespoons of the hot cocoa mix then add additional things like sprinkles, crushed candy, and marshmallows.
- Make sure your almond bark or chocolate is still melted (if not heat for 15-20 seconds again), and pour into a piping bag or Ziploc bag and snip off the end.
- Top with a second half to create a sphere.
- Pipe the extra chocolate around the middle of the sphere to seal it and use a small spoon if desired to spread flat.
- Set aside to dry and wrap for later, or use for a unique cup of hot chocolate.
- When ready to serve, place the ball seam side up in the mug and pour piping hot but not boiling milk over the top to melt. Stir then serve.
- Since white chocolate has a higher fat content than other chocolates, it is not recommended for this recipe. Almond bark gives the same creamy flavor with a better outcome.
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Amount Per Serving: Calories: 403Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 400mgCarbohydrates: 60gFiber: 5gSugar: 43gProtein: 9g
The name is misleading. There is no white chocolate in the recipe.
I'm sorry you feel that way. We did specifically mention in the recipe notes that genuine white chocolate doesn't work as well in this recipe so almond bark is used instead. With such similar flavor and look, it's commonly called white chocolate for confections such as this. If you prefer to make with real white chocolate, feel free to substitute equal measurements, but know the results may not be as nice once set.
How big are the bombs in your recipe?
I use a 3" wide sphere, but you can use any sphere size you want 🙂