These St Patrick’s Hot Chocolate Bombs are the perfect combination of milk chocolate and white chocolate. They’re so fun to gift!
This recipe makes 6 bombs for $0.73 per hot chocolate bomb for a total of $4.38.
These are fun for all occasions and can be made with various flavors, such as these Classic Hot Chocolate Bombs, these Red Velvet Hot Chocolate Bombs, and these Peanut Butter White Hot Chocolate Bombs.
St Patrick’s Day Hot Chocolate Bombs
DIY Hot Chocolate Bombs are not only delicious but also fun to make and enjoy! I enjoy making these because they are perfect for changing up just a bit for any occasion. These would be so cute wrapped up to give to a friend or serve as a part of a family hot chocolate bar.
If you are wondering just what a Hot Chocolate Bomb is, the name says it all! The bombs are chocolate spheres filled with cocoa powder and marshmallows that “explode” when hot milk is poured over them. The warm milk melts the chocolate bomb, which then releases the cocoa powder and marshmallows.
After stirring the contents, you are left with a rich, creamy, indulgent drink that will warm you to the soul. With the right mold, tools, and step-by-step directions, you will be able to save yourself a trip to Costco and make these St. Patrick’s Day Hot Chocolate Bombs at home instead!
How do you use a hot chocolate bomb?
Keep them for yourself to enjoy on a chilly day or to gift to others as a fun treat. However, you use them; you’ll enjoy pouring warm milk over the top of the chocolate sphere to watch it “explode” with flavor as the chocolate melts into the milk and the cocoa powder and marshmallows are released to create an indulgent warm drink no one can resist.
How do you store hot chocolate bombs?
It is best to store these in an airtight container. They can be stored at room temperature for up to two weeks. However, if you keep them in the fridge, they will stay fresh longer in an airtight container.
Do you use milk or water for hot chocolate bombs?
You can technically use milk or water with this recipe. However, I strongly recommend using warm milk as it produces a creamier tasting drink as it mixes with the melted chocolate and cocoa powder versus water.
How to make St Patrick’s Day Hot Chocolate Bombs:
STEP ONE: First, make the hot cocoa powder. Whisk the ingredients together in a small bowl.
STEP TWO: Next, make the chocolate shells by first melting the almond bark and stirring in the food coloring. Then coat the mold with the chocolate and let it chill in the fridge for ten minutes.
STEP THREE: Remove the chocolate from the molds. Fill the spheres with cocoa powder and mini marshmallows.
STEP FOUR: Then assemble the spheres and garnish by drizzling chocolate and sprinkles over them.
STEP FIVE: Finally, place one bomb in a mug and pour warm milk over the top. Stir until combined before serving.
How long are they good for:
SERVE: Once you add warm milk to the St Patrick’s Day hot chocolate bomb, you will want to drink it within 15-20 minutes before it gets cold.
STORE: Keep them in an airtight container at room temperature or the refrigerator for up to 1 month.
FREEZE: You can freeze white hot chocolate bombs; you need to make sure they are wrapped and stored carefully. I like to wrap individual spheres in 2 layers of plastic wrap and foil. I then place them in a glass freezer-safe container. Stored this way, they will keep for about 6 months.
How much will this St. Patrick’s Day Hot Chocolate Bombs recipe cost to make:
RECIPE COST: $4.38
PER SERVING COST: $0.73
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- ½ cup powdered sugar – $0.14
- ¼ cup cocoa powder – $0.38
- Green gel food coloring – $0.07
- 16 ounces vanilla almond bark – $1.92
- ¼ cup chopped chocolate – $0.88
- 1 Tablespoon powdered milk – $0.09
- 7 ½ cups milk – $0.90
More Drink Recipes:
- White Hot Chocolate
- Non-Alcoholic Punch
- Italian Soda
- Virgin Pina Colada
- Homemade Hot Chocolate Mix
St Patrick’s Hot Chocolate Bombs
HOT CHOCOLATE POWDER:
- ½ cup powdered sugar
- ¼ cup cocoa powder
- ¼ cup chopped chocolate
- 1 Tablespoon powdered milk
- 16 ounces vanilla almond bark
- Green gel food coloring
FILLING AND TOPPING:
- Mini marshmallows
- Sprinkles to decorate
- 7 ½ cups milk
MAKE HOT COCOA POWDER:
- Add powdered sugar, cocoa powder, chopped chocolate, and powdered milk to a small bowl. Whisk to combine.
MAKE CHOCOLATE SHELLS:
- Melt the vanilla almond bark as per the package instructions.
- Stir in gel food coloring. Add more as needed to reach the desired color.
- Add 2-3 tablespoons of melted chocolate to each other the silicone wells.
- Using a spoon or paintbrush, coat the silicone well with the chocolate all the way to the top of the mold.
- Ensure you go to the top of each mold so that there aren’t any holes or gaps.
- Chill the molds in the refrigerator until the chocolate is hardened, about 5-10 minutes.
- Carefully remove the half spheres of chocolate from the molds.
FILL CHOCOLATE SPHERES:
- Fill six of the chocolate spheres with 2 tablespoons of the hot cocoa powder.
- Evenly distribute the mini marshmallows between the chocolate spheres with the cocoa powder in them.
- Heat a nonstick skillet over medium heat for 2-3 minutes.
- Take the skillet off of the heat.
- Place one of the unfilled chocolate spheres, hollow side down, for 1-2 seconds, or until the edges start to melt.
- Place this sphere on top of one of the filled spheres and push them together carefully.
- Drizzle some leftover chocolate over the top of the sphere and garnish with sprinkles (optional)
- Warm 1 ¼ cups of milk for every hot chocolate bomb you plan on using. Warm the milk over medium heat for 2-4 minutes or until it just begins to bubble gently.
- Place a hot chocolate bomb in a large mug. Pour warmed milk over the top. Stir until combined. Serve.
- I highly recommend using vanilla candy bark (or almond bark). If you don’t have them on hand, you must temper standard chocolate to use it in this recipe because melted chocolate won’t turn out shiny and smooth.
- I wear gloves when making the chocolate bombs to avoid leaving fingerprints on the surface.