White Hot Chocolate Bombs are made with quality white chocolate and filled with hot chocolate mix, marshmallow bits, and candy canes. Add one to a mug of hot milk, stir, and you’ll have decadent and luscious next level white hot chocolate!
These are great for DIY holiday gifts…because who doesn’t love the gift of chocolate!?
An Easy Hot Chocolate Bombs Recipe
Never thought you could make a bath bomb for your hot chocolate, did you? Introducing White Hot Chocolate Bombs made for your lonely hot milk! Just add one to your mug of hot milk, stir, and you’ll soon have a rich, decadent mug of magnificent white hot chocolate!
These white hot chocolate bombs are a fantastic way to add silky sweet white chocolate flavor to your hot chocolate and they’re super fun, too – both to make and to watch as they “explode” in your drink. I added some candy canes to mine for a minty twist that makes these a great holiday drink to share. You can even make these in advance and give them as an edible gift.
What is a Hot Chocolate Bomb?
Hot cocoa bombs started trending a few years ago and are a super fun way to level up your hot chocolate. There are two parts to a hot chocolate bomb – the outer shell which is made of melted chocolate (you’ll need a mold for this part) and the inside, which typically contains hot chocolate mix and your favorite toppings, like mini marshmallows.
Once the hot chocolate bomb is assembled and set, you drop it into a mug and pour some hot milk over it. The outer shell dissolves, releasing the hot chocolate mix and marshmallows. Stir until the chocolate is fully melted and the hot chocolate mix is dissolved and you have a steaming mug of decadent hot chocolate.
What You’ll Need
These easy hot chocolate bombs are made with just 5 ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Vanilla almond bark – Almond bark is my go-to for melting and molding, though you can also use candy melts.
- White chocolate chips – Adds the creamy white chocolate flavor.
- Hot chocolate mix – I use white hot chocolate mix to stick with the theme. You’ll need about 3 (1.25) ounce packets.
- Marshmallow bits – What’s hot chocolate without marshmallows?!
- Candy canes – Mini candy canes broken into pieces make the perfect minty treat for the holidays.
If you can’t find an ingredient on the list or want to switch it up a bit, here are a few suggestions.
- Use candy melts instead of almond bark. Vanilla almond bark is great for melting and molding, which is why I love it for this recipe, but if you don’t have it, you can use candy melts no problem.
- Switch out the white chocolate chips. You can use more vanilla almond bark or try white chocolate baking bars. You will need about 8 ounces, or two (4 ounce) bars.
- Use whatever marshmallows you can find. If you can’t find marshmallow bits in the store, they are available online from Amazon, or you can just use mini marshmallows instead.
- Use regular hot chocolate mix. If you can’t find white hot chocolate mix, feel free to use regular hot chocolate mix.
- Use peppermint candies. Instead of mini candy canes, you can use round peppermint candies.
How to Make White Hot Chocolate Bombs
Making hot chocolate bombs is easy, though you do need to have chocolate bomb molds for the outer shell. Other than that, you’ll just need a little patience as the chocolate needs to chill between steps.
(Below is a summary. The complete printable recipe card with all the details is at the bottom.)
- Melt the chocolate. Microwave the almond bark and white chocolate chips in 20 second increments, stirring after each time, until completely melted and smooth.
- Make the outer shells. Drop 1-2 tablespoons of melted chocolate into each mold, using a round measuring Tablespoon to spread it evenly along the sides and bottom. Turn the molds over and let excess chocolate drip out for 20 seconds. Use a straight knife to scrape away any chocolate that seeped out over the edges. Freeze for 10 minutes. Reheat the rest of the white chocolate. Add a second layer of chocolate by repeating the same process. Return to the freezer.
- Assemble the hot chocolate bombs. Carefully remove the white chocolate bomb halves from the mold. Heat a microwave safe plate for a minute, then place one of the halves face down until the rims start to soften. Quickly fill the chocolate bomb half with white hot chocolate mix, marshmallow bits, and candy cane pieces. Place another half of the chocolate bomb on the plate to soften the edges. Place on top of the filled half and gently press to seal together. Repeat for all hot chocolate bombs. Drizzle remaining chocolate over the outside with a spoon and sprinkle with crushed candy canes, if desired.
Tips for Success
Here are a few tips for making the best hot chocolate bombs.
- It’s normal to have uneven edges. When you remove the shells from the molds, don’t be concerned if all the edges aren’t even. Very briefly use a hot plate to soften the edges of both halves in order to create a better seam.
- Don’t leave the chocolate on the warm plate for too long, though. It will end up melting the chocolate too much and will leave you with uneven sides. Just a few seconds will do the trick.
- Try to coat the rim and sides of the molds with as much chocolate as you can. You shouldn’t be able to see through the chocolate. If you have a good coating on the sides and rim, it’s much easier to take the chocolate out of the molds and will make them more durable.
- Use a paintbrush instead of a rounded measuring Tablespoon to paint the molds with the melted chocolate. If you do this, you won’t have that excess dropping chocolate to deal with.
- Make sure whatever you put on the inside of your chocolate bomb is dry. Don’t include any liquids in your filling. Anything you put on the inside needs to be completely dry so it doesn’t degrade the chocolate.
How to Serve
To serve your hot chocolate bomb, heat up milk or water as if you’re making regular hot chocolate or tea, then drop the bomb into the hot beverage. You’ll see the outside begin to melt and then the “bomb” will explode, with all the ingredients inside escaping. Just stir until the hot chocolate mix has dissolved and the chocolate has completely melted. Sip and enjoy!
Wherever you decide to store these, make sure to be very careful. These will break easily since they are hollow. If one does break though, it can still be used to make amazing hot chocolate!
- How to store hot chocolate bombs. At room temperature (away from any sun, moisture or humidity), these hot chocolate bombs will last for 2 days. They can also be refrigerated for up to 2 weeks.
- Can I freeze hot chocolate bombs? Yes, these can be frozen for up to a month.
More Winter Drink Recipes:
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White Hot Chocolate Bombs
- Chocolate Bomb Silicone Molds
- 12 ounces vanilla almond bark , chopped (about 1 1/2 cups or 6 squares)
- 1 cup white chocolate chips (we prefer Ghirardelli)
- 3/4 cup white hot chocolate mix (3, 1.25 ounce packets)
- 3/4 cup marshmallow bits
- 6 mini candy canes (broken into 3 pieces each)
- Add the almond bark and the white chocolate chips together in a medium sized microwavable bowl. Microwave in 20 second increments, stirring after each addition, until completely melted and smooth.
- Set out some large sheet pans to work on. Put the silicone molds on the sheet pans.
- Drop 1-2 tablespoons of the melted chocolate into each mold and use the back of a round measuring Tablespoon to spread the chocolate evenly along all sides and bottom of the mold. Do this quickly.
- Turn the silicone molds over and let the excess chocolate drip out for 20 seconds (I like to do this over the bowl of chocolate to avoid a mess.)
- Flip the molds back over and use the back of a straight knife to scrape away chocolate that has seeped out over the edge of the molds.
- Do the same for both molds.
- Put the molds in the freezer for 10 minutes. Towards the end of the ten minutes, reheat the rest of the white chocolate, if necessary, in order to do a second coat.
- Take both molds out of the freezer and add a second coat of chocolate by repeating the process: Add a tablespoon of melted chocolate, use the back of a round Tablespoon to spread it evenly, turn the molds over and let excess drip off, scrape away excess chocolate, and return to the freezer for 10 minutes.
- Remove from the freezer and carefully detach the white chocolate bomb halves from the cavities and then set them aside. (It is very difficult to get perfect halves, and you will most likely have some broken edges. This is perfectly normal.)
- Place a microwave safe plate in the microwave and heat for 1 minute. Place an empty white chocolate bomb half face down on the plate for a few seconds or until the rims of the half-sphere starts to soften – this will smooth out the edges.
- Take off of the warm plate and quickly fill the chocolate bomb half with a tablespoon of white hot chocolate mix, a tablespoon of marshmallow bits, and three mini candy cane pieces. Set aside for now.
- Take the other half of the chocolate bomb and smooth out the edges on the warm plate.
- Immediately remove from the plate and place on top of a filled white chocolate bomb half to seal together. Wait a few seconds for the white chocolate to dry while gently pressing the two halves together. (I like to smooth some of the melted chocolate from the edges over the seam to seal it.)
- Do this for all the chocolate bombs. You should end up with 6 white chocolate bombs.
- Drizzle the remaining chocolate over the white chocolate bombs with a spoon and sprinkle with crushed candy canes, if desired.
- Heat up 8 ounces of milk, drop the bomb into the hot milk, stir to dissolve and enjoy!