St. Patrick’s Day Hot Cocoa Bombs
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!
Servings 6
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.