The perfect chocolatey treat for the holidays, these Easter Hot Chocolate Bombs are easy to make and will be gone in a flash.
These hot cocoa bombs are perfect for the holidays. They’re easy to make and they look so cute sitting in a glass bowl on your table.
White chocolate eggs are filled with Malted Chocolate Milk Powder and marshmallows and placed in a mug with hot milk for a wonderful cup of hot cocoa. I also offer my famous Hot Bombs of Chocolate in a conventional round form (which is a little more customisable).
Hot Bombs of Chocolate for Easter
In the colder months, I like my typical Hot Bombs of Chocolate, but I wanted to try something new for Easter. Malted Chocolate Milk Powder and marshmallows are used to fill the eggs. The malted milk powder is what gives them their Easter-like flavor.
When the bombs are filled with hot milk, they ‘explode,’ releasing the hot chocolate mix and marshmallows. You’ll have a luscious and tasty cup of white hot chocolate after stirring it!
Ingredients for a Hot Chocolate Bomb
The milk powder and the white Bombs of Chocolate are the two key components of this recipe.
Can I tell you what makes my hot cocoa bombs stand out from the rest? Malted Chocolate Milk Powder. Chocolate milk powder created from scratch. I added malted milk powder to my own chocolate milk powder mix. And it’ll give your hot chocolate bomb the richest taste!
Malted Milk Powder is a fine light-yellow powder with a mellow, nutty taste and a little sweetness. If you don’t have any on hand or aren’t a fan, leave it out.
White Chocolate: For the greatest melting results, go for high-quality white chocolate chips. Ghirardelli white chocolate chips are good quality and convenient.
Tiny Marshmallows: I used pastel-colored little marshmallows, but any mini marshmallow would do.
Hot Bombs of Chocolate: How to Make Them
I have a video on how to create hot Bombs of Chocolate in my original Hot Bombs of Chocolate article if you want to watch them being produced.
Malted Chocolate Milk Powder is made by combining chocolate and malted milk powder.
Combine the malted milk powder, sugar, cocoa powder, and a bit of salt to produce the powder. In a mixing dish, combine all of the ingredients. Alternatively, you may puree them in a food processor or shake them in a jar with a cover (of course). If you aren’t going to use the powder right away, keep it in an airtight container in a cold, dry location until you are.
White Chocolate Melting
The chocolate for the Hot Bombs of Chocolate must be heated before being poured into the molds. The double-boiler approach is my preferred method. This approach prevents the chocolate from being scorched and ensures that the softly melted chocolate is smooth and beautiful. This procedure does not need the use of any sophisticated kitchen appliances.
Fill a saucepan 1/2 full of water with the white chocolate chips to melt them. Over low heat, bring it to a gentle simmer. Find a heat-safe bowl (glass or stainless steel) to place in the pot next. Make sure the pot’s bottom does not come into contact with the water. The chocolate chips will be melted by the steam.
Add the chocolate chips to the heat-safe dish last. Stir the chocolate chips with a rubber spatula over low heat until they are melted and smooth. Fill the molds with the chocolate. However, do not pour the water out of the pot. In a minute, you’ll utilize a variant of this strategy.
If you must melt the chocolate chips in the microwave, do it in 15-second increments, stirring in between. Take cautious not to overdo it.
When creating them, you may use milk chocolate or semi-sweet chocolate.
Putting the Molds Together
Before Putting the Molds Together, first, line a baking sheet with parchment paper. Then, place a wire rack on top of the lined baking sheet. This will be used to catch any chocolate drippings from the molds. Fill each chocolate mold with a heaping spoonful of melted white chocolate. Use the spoon to evenly spread out the chocolate into each mold, making sure to get up the sides.
Turn the mold over onto the wire rack on the baking sheet that has been prepared. Place the molds in the freezer for 10 minutes or the refrigerator for 20-25 minutes, until they are firm. Once the chocolate has set, carefully remove the half-spheres and lay them on a baking sheet lined with parchment paper (or just a clean, flat surface).
Putting together Hot Cocoa Bombs
It’s time to get the bombs ready to put into a cup with hot milk now that the molds are complete and the Malted Chocolate Milk Powder is prepared! 1 tablespoon Malted Chocolate Milk Powder and one tablespoon (8 or 9) small marshmallows in three half-spheres
Melt the rims of the top half of the molds a little to seal them onto the bottom halves. Place the other three molds, seam-side down, on a baking sheet to accomplish this. Place the baking sheet over a low-heat saucepan of heated water. This will simply melt the rims enough to seal them.
Cover the Molds for Chocolate’ filled halves with the top halves. To make sure there were no fingerprints on the chocolate, I wore gloves. In a cup, place a white chocolate bomb. Pour roughly 1 1/2 cups boiling milk over the bomb slowly. The chocolate will begin to melt, releasing the Malted Chocolate Milk Powder and marshmallows to create a warm cup of white chocolate hot cocoa.
To decorate the bombs, just melt some of the chocolate that was dripped on the parchment paper and sprinkle on some sprinkles! You may, of course, make them as ornate as you like. Have a good time with them!
Make only as many Bombs of Chocolate as you’ll need. They should be used immediately or within 24 hours after being kept at room temperature.
Do I Have to Use Egg Molds for Hot Bombs of Chocolate for Easter?
Nope! You are free to use whatever circular shape you choose. I bought Easter Egg Molds on Amazon, but the colorful marshmallows and malted milk powder may be used in practically any form to make “spring.” Especially if you decorate the cocoa bomb with colored sprinkles or chocolate drizzle.
I have a video here if you have any questions about how to make these Easter Hot Cocoa Bombs.
Hot Bombs of Chocolate for Easter are white chocolate eggs filled with Malted Chocolate Milk Powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa.
Dessert is the last course.
White Chocolate Hot Cocoa Bombs, Easter Hot Cocoa Bombs
3 Bombs of Chocolate per serving
Calories: 975 kilocalories
Amanda Rettke—iambaker.net is the author.
Malted Chocolate Milk Powder
- 12 cup malted milk powder (39g)
- granulated sugar, 2/3 cup (133g)
- 13 cup cocoa powder (39g)
- 1 kosher salt pinch
Bombs of Chocolate
- 1 cup white chocolate chips (182g)
- 6 tbsp chocolate milk powder (distributed)
- 3 tblsp tiny marshmallows (distributed)
- 1 chocolate bomb mold made of silicone
Malted Chocolate Milk Powder
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Combine the malted milk powder, sugar, cocoa powder, and salt in a large mixing basin using a whisk.
Using a Double Boiler to Melt Chocolate
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Fill a medium saucepan with water close to the top. Over low heat, bring the water to a gentle simmer.
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Place a heat-safe bowl (glass or stainless steel) on top of the saucepan of simmering water, leaving a space between the water and the bowl’s bottom.
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Toss in the white chocolate chips in the mixing bowl. Reduce the heat to low and mix the melted chocolate chunks with a rubber spatula until smooth. Remove the chocolate dish, but save the water in the saucepan for later use.
Molds for Chocolate
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Using parchment paper, line a baking sheet. Add a wire rack on the top.
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Add a heaping spoonful of the melted chocolate to each of the six Molds for Chocolate. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate.
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Turn the mold upside down onto the rack on top of the parchment-lined baking sheet. Any leftover chocolate will drop onto the paper, where it may be re-melted and utilized later if required.
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Chill the molds in the refrigerator for 20-25 minutes, or until they are firm. Alternatively, you might put the molds in the freezer for 10 minutes. Line a second baking sheet with parchment paper while the molds are hardening.
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Once the chocolate cups have hardened, gently take them from the mold and place them on the prepared baking sheet.
Assembling Hot Bombs of Chocolate
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Gently press the sides of the egg mold onto a heated surface, such as a saute pan over low heat on the stove, while wearing gloves to avoid fingerprints. Simply press for a few seconds to smooth off all of the edges. Return the baking sheet to the oven.
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1 tablespoon chocolate milk powder and 1 tablespoon (8-9) small marshmallows in each of the three halves
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Place the other three quarters on a different baking sheet, seam-side down. To partially melt the rims of the molds, place the sheet on top of a saucepan of heated water over low heat.
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Seal each full chocolate half by covering it with an empty half.
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Add more melted chocolate, sprinkles, and other candies as desired. For greatest effects, use right away or within 24 hours. Allow to cool to room temperature before using.
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Pour a chocolate bomb into a cup to create hot chocolate. Slowly pour 112 cups hot milk over the explosives, stirring constantly. Take a drink and relax!
To print the recipe without photos, do not pick “Recipe Image” or “Instruction Images” after pressing the PRINT button beneath the image in the recipe card.
The “hot chocolate bombs costco” is a type of dessert that is typically hot chocolate with mini marshmallows, and sometimes other ingredients. You can purchase these in the store or make them yourself.
Frequently Asked Questions
Does Costco have hot chocolate bombs?
A: They do not carry the hot chocolate bombs they sell hot cocoa and marshmallows.
How much are Costcos hot chocolate bombs?
A: They are a dollar! But, theyre made with real chocolate and packed with sugar.
Are hot chocolate bombs still popular?
A: The hot chocolate bomb is still very popular. They are sold in many places and used in one million recipes each year.
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