Have you seen these super popular hot chocolate bombs yet? They popped up late last year and everyone went nuts over them. Basically it’s a huge chocolate shell that is filled with hot cocoa mix and marshmallows, and when you pour hot milk over the top, it opens up to reveal whats inside! Super fun and the kids love them.
For the past few years we have gone down to Mobile with the kids to attend Mardi Gras parades and join in the festivities. Since all of that has been cancelled this year due to Covid, we are super bummed.
Instead, let’s celebrate at home and make some Mardi Gras themed hot cocoa bombs! Here’s the recipe with step-by-step instructions to get the perfect chocolate shells.
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Hot Chocolate Bombs {Mardi Gras themed!}
How to make the super popular hot chocolate bombs with a purple and green Mardi Gras theme!
Servings 6 bombs
Equipment
- Green sprinkles (https://amzn.to/39EpWfx)
- Purple confetti sprinkles (https://amzn.to/39Ip75I)
- Gold sanding sugar, or gold sprinkles (https://amzn.to/3cFSJm9)
- Semi sphere silicone mold (2 pack) (https://amzn.to/2LarPqW)
- Piping bag or ziplock baggie
Ingredients
- 7 oz milk chocolate melting wafers
- 6 tbsp hot cocoa mix
- ½ cup mini marshmallows
- Green sprinkles
- Purple confetti sprinkles
- Gold sanding sugar or gold sprinkles
Instructions
- Place a large plate in the freezer.
- Dump melting wafers into a microwaveable bowl and heat in 30 second increments, stirring in between each heat session, until fully melted.
- Add a spoon full of chocolate in one cavity of the silicone mold, using the spoon (or a pastry brush) to cover the entire cavity with chocolate, making sure to get all the way up the sides. Do this until all 12 cavities in both of the molds are covered in chocolate.
- Place chocolate covered molds in the freezer for 5 minutes.
- Remove molds from the freezer and repeat step 3 to add a second layer of chocolate. Place in freezer for 5 minutes.
- Remove the plate and the molds from freezer, and carefully remove each of the chocolate spheres. Set them on the cold plate.
- Fill 6 of the chocolate spheres, each with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows.
- Heat a small plate in the microwave for 2 minutes. Remove
- Place one of the empty chocolate spheres upside down on the plate and gently move it around to melt the chocolate a bit. Place one of the empty spheres to attach to a filled sphere and use your finger and chocolate to seal the two ends together, or pipe chocolate to seal the ends. Set on the cold plate.
- Add purple and green sprinkles to a small bowl and mix together.
- Put some of the melted chocolate into a piping bag or ziplock baggie and snip the very end off with a scissors.
- Pipe chocolate in a back and forth motion on top of each of the cocoa bombs and add purple and green sprinkles, then sprinkle with a light dusting of the sanding sugar.
- To enjoy, place in a mug and pour in 6 oz of hot milk. You may also add an additional tablespoon of cocoa mix to your mug, if desired.
Step-by-Step Photo Instructions:
Gather your ingredients:
Equipment
- Green sprinkles
- Purple confetti sprinkles
- Gold sanding sugar, or gold sprinkles
- Semi sphere round silicone mold (2 pack)
- Piping bag or ziplock baggie
Ingredients
- 7 oz milk chocolate melting wafers (or almond bark)
- 6 tbsp hot cocoa mix
- ½ cup mini marshmallows
- Green sprinkles
- Purple confetti sprinkles
- Gold sanding sugar or gold sprinkles
Instructions
- Place a large plate in the freezer.
- Dump melting wafers into a microwaveable bowl and heat in 30 second increments, stirring in between each heat session, until fully melted.
- Add a spoon full of chocolate in one cavity of the silicone mold, using the spoon (or a pastry brush) to cover the entire cavity with chocolate, making sure to get all the way up the sides. Do this until all 12 cavities in both of the molds are covered in chocolate.
- Place chocolate covered molds in the freezer for 5 minutes.
- Remove molds from the freezer and repeat step 3 to add a second layer of chocolate. Place in freezer for 5 minutes.
- Remove the plate and the molds from freezer, and carefully remove each of the chocolate spheres. Set them on the cold plate.
- Fill 6 of the chocolate spheres, each with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows.
- Heat a small plate in the microwave for 2 minutes. Remove
- Place one of the empty chocolate spheres upside down on the plate and gently move it around to melt the chocolate a bit. You could also use a skillet set on very low setting on the stovetop but this way is safer.
- While the chocolate is still melted, place one of the empty spheres to attach to a filled sphere and use your finger and chocolate to seal the two ends together, or pipe chocolate to seal the edges.
- Place each bomb inside a cupcake liner to hold for decorating.
- Add purple and green sprinkles to a small bowl and mix together.
- Put some of the melted chocolate into a piping bag or ziplock baggie and snip the very end off with a scissors.
- Pipe chocolate in a back and forth motion on top of each of the cocoa bombs and add purple and green sprinkles, then sprinkle with a light dusting of the sanding sugar.
- To enjoy, place in a mug and pour in 6 oz of hot milk. You may also add an additional tablespoon of cocoa mix to your mug, if desired.
Credit – Beth Bryan