Looking for a cozy treat to warm you up this winter? These white hot chocolate bombs are the perfect blend of creamy white chocolate, fun, and festive cheer – just drop one in your mug and watch the magic unfold!
Jump to:
- Why you'll love this recipe
- Ingredients you need
- How To Make White Hot Chocolate Bombs
- Serving suggestions and filling ideas for white chocolate cocoa bombs
- How to Use Hot Chocolate Bombs
- Tips for this recipe
- Storage instructions
- Variations & Substitutions
- Recipe Questions
- You will also loves
- White Hot Chocolate Bombs
White hot chocolate bombs are a fun and delicious way to enjoy a cozy, creamy drink. These little chocolate spheres, when dropped into hot milk, melt away to create a rich, smooth cup of white hot chocolate that’s perfect for chilly days.
Filled with hot chocolate powder, mini marshmallows, and sometimes even sprinkles or other little treats, each bomb is like a mini surprise, turning your hot drink into a magical experience.
Making them is super easy! Simply melt white chocolate to form the shells in a silicone sphere mold, then fill them with your favorite cocoa mix and mini marshmallows. It’s a fun, hands-on treat that’s perfect for everyone.
These white chocolate cocoa bombs are perfect for the colder months, especially around Christmas or for any festive occasion like St patrick's day or Valentine's day.
Whether you’re warming up after a chilly day, looking for a great gift idea, or just wanting to surprise your loved ones with a sweet, comforting moment, these bombs make everything feel extra special.
Why you'll love this recipe
Craving for more White chocolate recipes? Give these a try: White chocolate truffles, white chocolate Oreo fudge, White chocolate brownies.
Ingredients you need
Ingredients you’ll need to make these white hot cocoa bombs:
- White Chocolate – Use high-quality couverture white chocolate, like Valrhona or Callebaut with a high percent of cocoa butter, for a smooth, creamy texture that melts perfectly.
- Hot cocoa mix – Use your favorite hot chocolate powder or white hot chocolate mix, like the kind you’d use for regular hot chocolate, to add just the right amount of sweetness.
- Marshmallows – Mini marshmallows are a must, but you can also add other small treats like chocolate chips or caramel bits for extra flavor.
- Decorations – Add some fun with sugar pearls, sprinkles, or edible glitter to give your bombs a festive, eye-catching finish. Perfect for gifts or special occasions!
How To Make White Hot Chocolate Bombs
Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!
Step 1 Fully melt the white chocolate :
Double Boiler Method: Place the chocolate in a heatproof bowl over a pot with a small amount of water, heated over medium heat. Stir frequently to ensure it melts evenly.
Microwave Method: Alternatively, place the chopped chocolate in a microwave-safe bowl and heat it in the microwave in 15-20 second intervals, stirring between each interval to prevent overheating and burning the chocolate.
*Temper the white chocolate by following this temperature curve: melt it to 40-45°C (104-113°F), then cool it down to 26-27°C (79-81°F), and finally, use it at 28-30°C (82-86°F).
Step 2: Using a pastry brush or the back of a spoon, apply a layer of white chocolate into the cavities of a semi sphere silicone mold. Let it set at room temperature or in the fridge.
Step 3: Apply a second layer of melted chocolate on half spheres to strengthen the shells and let it set again. Once hardened, gently remove from the sphere molds.
Step 4: Fill one white chocolate shell with sweet cocoa powder and mini marshmallows. Heat a plate in the microwave for about a minute, then briefly place the top shell on the hot plate to melt the edges. Seal the bomb, then smooth the edges with your finger to remove any excess chocolate.
Step 5: Decorate the top of the hot chocolate bombs using melted white chocolate in a piping bag to make a chocolate drizzle, then immediately add sugar decorations and place on a cupcake liner.
Serving suggestions and filling ideas for white chocolate cocoa bombs
- White Chocolate Chips: For an extra creamy, melt-in-your-mouth white chocolate experience.
- Dried Raspberries: A fruity touch that pairs perfectly with the smoothness of white chocolate.
- Caramel Pieces: For a sweet and creamy addition to enhance the overall flavor.
- Crumbled Cookies: Use shortbread or speculoos for a nice crunch and extra flavor.
- Caramel or Chocolate Sauce: Drizzle into the bomb for an extra indulgent touch.
- With Extra Marshmallows: Add more marshmallows on top after melting the bomb for extra sweetness.
- In a Festive Mug: Use fun, themed mugs (like for Christmas or Halloween) to make the experience more enjoyable.
- With Whipped Cream: Top your drink with homemade whipped cream and sprinkle with cocoa powder or cinnamon for a special touch.
- With Fresh Fruit: Pair the hot chocolate with fresh fruit like orange slices, raspberries, or dried fruits to contrast the sweetness.
How to Use Hot Chocolate Bombs
- Heat a cup of milk in the microwave or on the stove until it's warm, but not boiling.
- Place a hot chocolate bomb into the warm milk and let it melt slowly.
- Stir well to create a smooth, chocolaty drink, then enjoy immediately.
Tips for this recipe
Storage instructions
- Room Temperature: Store the hot chocolate bombs in an airtight container, away from moisture and heat, for up to 2 weeks.
- Refrigeration: Avoid the fridge, as moisture can dull the chocolate and affect its texture.
- Freezing: Not recommended, as the chocolate may crack and the fillings could lose their texture upon thawing.
Variations & Substitutions
Recipe Questions
Can I make these bombs in advance? Yes! You can make the bombs ahead of time and store them in an airtight container for up to 2 weeks at room temperature.
Can I use milk chocolate or dark chocolate instead of white chocolate? Absolutely! You can substitute white chocolate with milk or dark chocolate, depending on your preference.
What type of milk should I use for the best results? For a rich and creamy drink, use whole milk or your favorite milk alternative or even hot water. Just make sure it's hot, but not boiling, when you pour it over the bomb.
You will also loves
I hope you love this hot white chocolate bomb recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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White Hot Chocolate Bombs
- Total Time: 1 hour
- Yield: 6 bombs
Description
How to Make White Hot Chocolate Bombs: Large white chocolate spheres filled with sweet cocoa powder and marshmallows for your indulgent hot chocolate (makes 6 large bombs).
Ingredients
- 270 g (9.5 oz) white chocolate
- 1-2 tbsp sweetened cocoa powder (per bomb)
- Marshmallows
- Sugar decorations
Instructions
Temper the White Chocolate:
- Finely chop the white chocolate.
- Melt it gently using a double boiler or in the microwave in 15-20 second intervals, stirring regularly to prevent burning. The temperature should reach 40-45°C (104-113°F).
- Let the chocolate cool to 26-27°C (79-81°F), stirring frequently.
- Then, slightly reheat the chocolate to 28-30°C (82-86°F) to temper it.
Form the Shells:
- Using a pastry brush or the back of a spoon, apply a layer of chocolate into the cavities of a silicone mold. Ensure the layer is even and covers the edges.
- Let it harden at room temperature or in the fridge for 10-15 minutes.
- Apply a second layer to strengthen the shells, then let it harden again.
Unmold the Shells:
- Once fully hardened, gently unmold the chocolate shells.
- 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 1-2 tablespoons of sweetened cocoa powder, mini marshmallows, and any other fillings you like (candies, spices, etc.).
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 slightly melt the chocolate.
- Immediately assemble with a filled shell, gently pressing to seal.
- If needed, smooth the seam with your finger.
Decorate the Bombs:
- Using a piping bag or spoon, decorate the top of the bombs with melted chocolate.
- Sprinkle immediately with sugar pearls, candy bits, or festive decorations.
Notes
Storage: Store the bombs in an airtight container, away from moisture, for up to 2 weeks.
Tips:
- Temper the chocolate well to get solid, glossy shells.
- Strengthen the shells with a second layer of chocolate to prevent them from cracking.
- Add fillings sparingly to keep the shells easy to close.
- Seal precisely: Heat the edges just enough so the shells stick without melting.
- Decorate quickly: Add the 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
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