These St. Patrick's Day Hot Cocoa Bombs are made with fun and festive touches like green candy melts, edible gold glitter, green sprinkles, and rainbow icing decorations!
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I made hot cocoa bombs for the very first time over the holiday season and immediately became hooked! I made New Year's Eve Hot Cocoa Bombs that burst open with edible gold glitter and marshmallows - inspiration being the Times Square ball dropping at midnight.
With St. Patrick's Day coming up, I was inspired once again to make some hot cocoa bombs. This time, I made them with green candy melts and filled them with hot cocoa mix, mini marshmallows, and edible gold glitter.
The finishing touch was a drizzle of white chocolate, some green sprinkles on top, and a rainbow icing decoration.
If you can get your hands on some Lucky Charms style marshmallows, I totally recommend adding them to these hot cocoa bombs! I just have so many mini marshmallows left over from those first hot cocoa bombs (a 1 lb. bag is a lot of marshmallows!) that I wanted to use them instead.
St. Patrick's Day Hot Cocoa Bombs
The idea behind these hot cocoa bombs was the pot of gold at the end of the rainbow. Watch these rainbow topped hot cocoa bombs burst open with edible glitter and marshmallows! They're a fun way to celebrate St. Patrick's Day!
The first thing we're going to do is melt our green candy melts. Place two cups in a microwave safe bowl and melt them according to package.
Once melted, spoon a little into each mold and spread it evenly with the back of the spoon. Make sure that the chocolate is thick, but not too thick, and completely covers each mold.
Place the molds into the freezer (they're easy to transport if you put them on a baking sheet) for about 5 minutes, or until the melted candy has hardened.
Now we can loosen the hardened chocolate shell from the mold. I like to do this by giving the ends and sides of the mold a tug, then gently popping the shell out of the mold.
Microwave a small plate just until it’s warm to the touch. Place the shell open-side-down onto the plate and gently move it around so the edge is smooth.
Fill the shell with some hot chocolate mix, mini marshmallows (or colorful marshmallow bits), and edible gold glitter.
Then, warm up the other half of the chocolate shell and place it on top of the filled half. Use leftover melted candy to smooth and seal the seam.
Melt white candy melts in the microwave, according to package, and add a drizzle on top. Then, decorate the hot cocoa bomb with green sprinkles and a rainbow icing decoration.
Repeat with the rest of the chocolate shells until they're all filled and sealed. Then, place them in cupcake liners and back into the freezer for another 5 minutes.
When you're ready to make a cup of hot cocoa, place a hot cocoa bomb into a mug. Then, warm up some milk and pour it over the hot cocoa bomb. Give it a stir, watch the hot cocoa bomb melt, and enjoy!
St. Patrick’s Day Hot Cocoa Bombs
Ingredients
- 2 cups dark green candy melts
- 1 cup bright white candy melts
- 1 cup hot chocolate mix
- 1 cup mini marshmallows or marshmallow bits
- Edible gold glitter
- Green sprinkles
- Rainbow icing decorations
- Gold cupcake liners
Instructions
- Place the candy melts into microwave safe bowls. Microwave them according to package.
- Place the molds onto a small baking sheet. Spoon a little of the dark green melted chocolate into the mold.
- Use back of spoon to spread melted chocolate around sides of mold. It's okay if some of the chocolate goes over the edge of mold.
- Once the molds are completely filled, place them in the freezer for 5 minutes, or until completely solid.
- To loosen up the mold, grab each end and give the mold a light tug. Then, gently pop out one of the chocolate halves.
- Microwave a small plate just until it's warm to the touch (about 35 seconds for me). Place the open side of the chocolate half onto the plate and move it gently around the surface until the edge is smooth.
- Spoon a little hot chocolate mix into the chocolate. Top with mini marshmallows and edible gold glitter.
- Grab another chocolate half, warm it on the plate to create a smooth edge, and place on top of the filled chocolate half.
- Use extra melted chocolate to seal seam of the cocoa bomb. Drizzle melted white candy melts on top.
- Then, decorate the hot cocoa bombs with sprinkles and a rainbow icing decoration.
- Place the finished cocoa bomb in a gold cupcake liner and freeze once more for 5 minutes.
- Repeat with the rest of the chocolate halves until all of the cocoa bombs are made.
- Store hot cocoa bombs in a sealed container in the fridge or freezer until ready to use or gift.
Green hot cocoa is totally > green beer! These hot cocoa bombs are chocolaty, creamy, and delicious with fun and festive St. Patrick's Day touches! Watch them burst open with mini marshmallows and edible gold glitter!
Did you make this St. Patrick's Day Hot Cocoa Bombs recipe? Share your pics on Instagram using the hashtag #holokahome. Don’t forget to tag me @holokahome!
