Grinch hot chocolate bombs are green white chocolate shells filled with cocoa mix and mini marshmallows that burst open in hot milk for a fun Christmas drink.
Grinch hot chocolate bombs melt into a cozy mug of creamy cocoa with mini marshmallows just like my hot chocolate bombs or white chocolate hot cocoa bombs simply colored bright green for the Grinch look.
Grinch hot chocolate bombs are quick to assemble, kid-friendly, and perfect for gifting. Simple ingredients, festive color, and a warm Christmas drink ready in minutes.
Why you'll love this recipe
- Fun look festive green shells with a cute red heart
- Quick to make simple steps and kid-friendly
- Cozy drink melts into a creamy mug of hot cocoa
Ingredients You Need
- White chocolate - Use good-quality white chocolate or candy melts for smooth, glossy shells.
- Hot cocoa mix - Add cocoa powder or white hot chocolate mix for a rich, creamy drink.
- Mini marshmallows - Fill each shell with minis so they pop out when the bomb melts.
- Green gel food coloring - Gives the chocolate that bright Grinch green color.
- Red sugar hearts - A small red heart on top for the classic Grinch look.
Tips for this recipe
- Use tempered chocolate for smooth, firm shells that unmold easily.
- Brush two layers of chocolate so the bombs don’t crack.
- Use a silicone mold to pop the shells out without breaking.
- Seal on a warm plate to close the two halves cleanly.
- Add fillings last to keep the cocoa powder and marshmallows in place.
How To Make Grinch Hot Chocolate Bombs
Melt the white chocolate in a double boiler or microwave.
- Double boiler Heat a bowl over simmering water and stir until smooth.
- Microwave Heat the chocolate in short 15–20 sec bursts, stirring each time.
Temper the chocolate Melt to 40–45°C, cool to 26–27°C, then use at 28–30°C for glossy, firm shells.
Color the chocolate with a few drops of green gel coloring and mix until smooth.
Brush the molds with a layer of green chocolate, then let it set in the fridge or at room temp.
Add a second layer to strengthen the shells, then unmold gently.
Fill the shells with hot cocoa mix and mini marshmallows.
Heat a plate, place the top shell on it for a second to melt the edge, then seal the two halves together.
Decorate the bombs with melted chocolate and add a red sugar heart for the Grinch look.
Fun Filling Ideas & Serving Tips
- Peppermint crunch for a minty holiday touch.
- Chocolate chips (milk or white) for a richer cocoa.
- Crushed cookies like Oreos for extra texture.
- More marshmallows on top after melting.
- Whipped cream and festive sprinkles to serve in a Christmas mug.
How to Use Hot Chocolate Bombs
- Heat a cup of warm milk.
- Drop the bomb into the mug and let it melt.
- Stir until the cocoa and marshmallows blend into a smooth drink.
Recipe Varations
- Mint version: Add crushed peppermint or a drop of mint extract.
- Caramel: Mix in small caramel bits for a sweeter drink.
- S’mores: Add marshmallows plus crushed graham crackers.
- Berry twist: Add freeze-dried raspberries for a fruity touch.
- Cookies & cream: Add crushed Oreos inside the shells.
Recipe Questions
Can I use candy melts?
Yes, they work well and make the process faster.
How to store them?
Keep them in an airtight container at room temperature for about 1 week.
Can I freeze hot chocolate bombs?
Yes, place them in a sealed box and freeze up to 1 month.
What milk works best?
Whole milk melts the shells quickly, but any milk or dairy-free option works.
More Grinch Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Grinch Hot Chocolate Bombs
- Total Time: 1 hour
- Yield: 6 bombs
Description
Delicious Grinch-style green hot chocolate bombs made with white chocolate colored green and filled with sweet cocoa powder and mini marshmallows for your homemade hot cocoa (makes 6 bombs).
Ingredients
- 270 g (9.5 oz) white chocolate
- 1–2 tablespoon sweetened cocoa powder (per bomb)
- Mini marshmallows
- Red sugar hearts
- Green gel food coloring
Instructions
Temper the White Chocolate:
- Finely chop the white chocolate.
- Melt it gently using a double boiler or microwave in 15-20 second intervals, stirring each time to avoid burning. The temperature of the chocolate should reach 40-45°C (104-113°F).
- Let it cool to 26-27°C (79-81°F), stirring regularly.
- Then, slightly reheat it to 28-30°C (82-86°F) to properly temper the chocolate. Add a few drops of green gel food coloring and mix until you achieve a uniform green color.
Form the Shells:
- Using a pastry brush or the back of a spoon, apply the first layer of chocolate into the cavities of a silicone mold. Make sure the layer is even and covers the edges.
- Let it set at room temperature or in the fridge for 10-15 minutes.
- Apply a second layer of chocolate to reinforce the shells, then let it set again.
Unmold the Shells:
- Once the shells are fully set, gently unmold them.
- Place them on a clean surface and separate them into two groups: one half for the base and the other for the top to close the bombs.
Fill the Shells:
- Fill each bottom shell with 1 to 2 tablespoons of sweetened cocoa powder, mini marshmallows, and any other fillings you like, such as candies or spices.
Seal the Bombs:
- Heat a plate in the microwave for 1 minute.
- Place the edge of the top shell on the warm plate for a few seconds to melt the chocolate edges slightly.
- Immediately assemble with a filled shell, gently pressing to seal.
- Smooth the seam with your finger if needed.
Decorate the Bombs:
- Using a piping bag or spoon, decorate the bombs with melted chocolate.
- Carefully place a red sugar heart on top and let it fully set before storing or using them.
Notes
Storage: Store the hot chocolate bombs in an airtight container, away from moisture, for up to 2 weeks.
Tips:
- Temper the chocolate well to ensure solid, glossy shells.
- Reinforce the shells with a second layer of chocolate to prevent them from cracking.
- Add fillings sparingly to keep the shells easy to close.
- Seal with precision: Heat the edges just enough so the shells stick without melting.
- Decorate quickly: Add decorations before the melted chocolate hardens.
- Test your milk: Use milk that’s hot, but not boiling, so the bombs melt slowly.
- Prep Time: 1 hour
- Category: drink, beverage, latte, coffee
- Cuisine: American
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