Rainbow White Hot Chocolate Bombs
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!
Servings: 12 people
Calories: 292kcal
Cost: $15.68
Equipment
- 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
Ingredients
- 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
FOR SERVING:
- 6 cups whole milk or milk of choice for serving
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1hot chocolate bomb | Calories: 292kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 273mg | Fiber: 1g | Sugar: 31g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 1mg