These delicious Rainbow White Hot Chocolate Bombs are made with white chocolate and white hot chocolate mix and Lucky Charms marshmallows. They’re great for St. Patty’s Day, Easter, Spring, and other events!
This recipe costs $15.68 to make 12 servings. That is only $1.31 per serving. For a fun rainbow-themed activity, make our easy Homemade Playdough along with these hot chocolate bombs!
Rainbow White Hot Chocolate Bombs
Hot Chocolate Bombs have been all the rage over social media recently. We had to give them a try for ourselves because they looked too fun not to try. And guess what? They really are fun to make and even more fun to drink.
The chocolate spheres are filled with hot cocoa mix and marshmallows that “explode” and melt into a creamy, decadent drink after pouring hot milk over them. With the fun twist of adding Lucky Charms marshmallows inside the chocolate spheres, they are literally “magically delicious!”
These hot chocolate bombs’ fun rainbow colors make the perfect treat for a unicorn, rainbow, St. Patrick’s Day, Spring, or Easter party. They can be wrapped in cellophane and given as a treat or even placed inside a cute mug to give as a gift. Or keep them to enjoy for yourself!
However you decide to use them, everyone will love the smooth and indulgent Hot Chocolate cups that these hot chocolate bombs create.
How do you use hot chocolate bombs?
How long will hot chocolate bombs last?
These are best when used right after making them or within 24 hours. But you can store them in the refrigerator for up to two weeks.
What is the best size mold for hot chocolate bombs?
We have found this mold to be the best size for making hot chocolate bombs. It makes 6 halves or 3 whole spheres. We have read that you can make the molds using eggs in a pinch. We have not tried this for ourselves but have heard it works in a pinch.
How to make Rainbow White Hot Chocolate Bombs recipe:
STEP ONE: First, add 7 ounces of chocolate to a medium bowl and microwave for 30 seconds. Stir and then continue to microwave at 15-second intervals, stirring between each interval.
STEP TWO: Next, spoon one tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around. Place the mold on the small baking sheet and refrigerate for 5 minutes.
STEP THREE: Remove the mold from the fridge and spoon another spoonful of chocolate into the molds one at a time. Use the spoon’s back to spread the second layer of chocolate around the mold and then freeze for ten minutes.
STEP FOUR: After removing the mold from the freezer, remove the chocolate shells from the mold. Then, microwave a flat plate for two minutes. Place half of the molds on the plate one at a time and spin them to smooth the edges gently.
STEP FIVE: Place the sphere round side down and fill them with hot cocoa mix and marshmallows. Reheat the plate and repeat the other halves’ process and place them on top of the cocoa-filled halves, pressing gently to seal.
STEP SIX: Finally, let the bombs set for a few minutes before drizzling chocolate and sprinkles. Then place in a mug and pour hot milk into the mug and stir until thoroughly mixed.
- Silicone Mold
- Instant read thermometer
- Nitrile food prep gloves
- Food scale
- Rubber spatula
- Medium bowl
- 8-inch baking sheet
The Flavor and Recipe Variations
- You can use a white-hot chocolate mix or a regular hot chocolate mix in this recipe.
- I used leftover melted white chocolate to drizzle the bombs with, but you can any color candy melts to match various holidays and occasions.
- You can forgo the mini marshmallows and use 1 cup of Lucky Charms marshmallows if you want.
- You can also cut down on the cost of these significantly by making your own hot chocolate mix.
How much will this Rainbow White Hot Chocolate Bombs recipe cost to make:
RECIPE COST: $15.68
PRICE PER SERVING: $1.31
- 16 ounces white chocolate – $10.00
- 6 white hot chocolate mix packets – $4.74
- 1/2 cup Lucky Charms marshmallows or mini marshmallows – $0.11
- 1/2 cup mini marshmallows – $0.11
- 6 cups milk – $0.72
To find out more about how we price our recipes, check out Budget Recipes Explained.
How long is it good for:
Serve: These are best when used right after making them or within 2 days.
Store: Keep them in an airtight container at room temperature or in the refrigerator.
Freeze: These are somewhat delicate, so we do not recommend freezing them.
To cut down on cost, you can use vanilla almond bark or white chocolate chips, but be aware that it won’t taste as good. Use one bar of chocolate and one bag of chocolate chips which will cost about $6.
How to get the kids involved with this recipe:
Ages 2-3: Let your little one help pick out the Lucky Charms marshmallows. This is a great hands-on activity for those little ones.
Ages 4-5: Have your child help with the decorating after the bombs are ready. They can help sprinkle on the sprinkles and drizzle the chocolate.
Ages 6-8: Teach your child how to melt chocolate in the microwave. Have them stir the chocolate between intervals and set the microwave for 15-second intervals after the first 30-second timer.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Drink recipes:
- Chick-Fil-A Copycat Peppermint Shake
- Cranberry Party Punch
- Frosted Lemonade Chick-Fil-A Copycat
- Green Smoothie
- Homemade Lemonade
- Mango Banana Smoothie
- Watermelon Smoothie
- Witch’s Brew Halloween Drink
Rainbow White Hot Chocolate Bombs
- Silicone mold
- Instant read kitchen thermometer for tempering the chocolate
- Nitrile food prep gloves
- Food scale
- Spoon or clean food paintbrush
- rubber spatula
- Medium bowl
- Small baking sheet
- Cupcake liner to hold the bombs in, optional
- 16 ounces finely chopped high-quality white chocolate such as Ghirardelli baking chocolate or white chocolate Callebaut divided - see notes
- 6 white hot chocolate mix packets
- ½ cup Mini marshmallows
- ½ cup Lucky Charms Marshmallows
- Sprinkles optional
- 6 cups whole milk or milk of choice for serving
- Add 7 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir, then continue to microwave at 15-second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each one, until almost completely melted. Continue to stir so that the heat of the chocolate melts the unmelted pieces. Check the temperature to make sure that the chocolate reads between 82 and 84 degrees F. If it goes over 84 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 82 to 84 degrees.
- If you are using four molds, you can do 14 ounces then add in 2 ounces, if needed. You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny. However, white chocolate is much more forgiving than regular chocolate.
- Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around; make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
- Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time (do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with). Use the back of the spoon to work the second layer of chocolate around, making sure to build up the edges around the rim. You want a thicker edge to ensure they don’t crack. Freeze for 10 minutes.
- Remove from the freezer, put on the food-safe gloves, and remove the molds' chocolate shells. Repeat steps 1 - 4 if using a single mold.
- Once all of your shells are made, microwave a flat plate in the microwave for 2 minutes, then place 12 of the 24 halves on the plate one at a time using a gloved hand to gently spin them to smooth the edges, then place round side down in a regular-sized cupcake liner on your work surface. Wipe the plate off.
- Fill the cavities with a packet of hot cocoa mix and marshmallows.
- Reheat the plate for 2 minutes in the microwave. Then repeat the process with the other 6 halves, place them on top of the cocoa filled halves, and gently press to seal.
- Let the hot chocolate bombs set for a few minutes, then top with a drizzle of chocolate or pink candy melts and sprinkles if desired.
- To make hot chocolate, heat the milk in a small saucepan over medium heat until the edges begin to bubble the remove and pour over a hot chocolate bomb in a large mug and stir until thoroughly mixed.
- If using milk chocolate, you’ll want to heat the chocolate to be between 86 and 88 degrees F, and if using white chocolate, you’ll want it to be between 82 and 84 degrees F.
- To test if your chocolate is tempered or not, you can smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out, then your chocolate is tempered. If it bends, then it’s not.
- You want to use a chocolate that’s between 55% and 80% cocoa for this recipe, and it needs to have cocoa butter as one of the first ingredients.
- Silicone molds tend to attract lint, so I would avoid drying them with a dishcloth. Instead, let them air dry or pat with a paper towel.