Lucky Charms Hot Cocoa Bombs



Lucky Charms Hot Cocoa Bombs


Hot cocoa bombs have became a huge thing very quickly and there are so many fun ideas and different combinations out there and this one is probably on of my all time favorites. These fun hot cocoa bombs are perfect for St. Patricks day with their lucky charms theme. 

Makes 8-10 Hot Cocoa Bombs


2 Silicone Sphere Molds – found on amazon
1 – 30oz of Ghirardelli white Chocolate melting wafers
2 C of milk hot cocoa mix
3 C Lucky Charm Cereal, marshmallow removed and set aside
1 C mini marshmallows
½ C St Patricks Day Sprinkles
1 disposable piping bag
1 cookie sheet fitted with wax paper

This part is 100% optional and a personal choice:
Cut the silicone molds so that each sphere mold is by itself. I did this because i felt it was easier to control
the mold when working with the melted chocolate
Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny
coat on it
Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second
intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth.
Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
Carefully swirl the chocolate to completely coat the inside of the mold, Lightly shake the extra chocolate back into the bowl
Place the coated molds into the fridge for 5-10 minutes
Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
Carefully place the mold onto the cookie sheet
Repeat steps with remaining molds
You should now have 8 half sphere molds
Scoop some of the melted chocolate into the piping bag and cut the tip

Building the cocoa bomb :
Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold
Place about 5 lucky charm marshmallows on top of the cocoa
Place 5 mini marshmallows on top of the lucky charm marshmallows
Pipe a line of the melted chocolate around the edge of the bottom shell
Carefully place the top shell onto the bottom and gently hold the top
to the bottom for about 30 seconds to a minute to allow the piped
chocolate to harden to the top shell
Carefully pick up the bomb and make sure that there is no opening
around the center of the shells
Place the mold back onto the cutting board
Drizzle white chocolate over the balls
Sprinkle some St Patrick Day Sprinkles on top as well as lucky charm






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