Easter hot cocoa bombs are a new take on a classic. Shaped like Easter eggs and full of pretty pastel colors, these beautiful Easter cocoa bombs are as cute as they are delicious.
Come Easter, decorating eggs with pastel colors was a given in my house growing up. Like many families, it's just what we did.
As I pass this tradition on, waves of nostalgia run through me and I'm transported back in time where fabulous Easter memories live.
This year, I took it upon myself to give this egg painting Easter theme a little edible twist by making easter hot chocolate bombs. Egg-shaped and featuring gorgeous pastel colors, these little darlings give a whole new take on Easter as you drink them!
The best part of this recipe - aside from being adorable and delicious - is just how easy it is to make.
What is marginally difficult in making an easter hot chocolate bomb recipe like this, is creating the outer shell, and even that becomes a breeze after you've done it a couple of times.
Why You Will Love this Recipe
- It's a relatively easy recipe to make once you master the shell.
- It's a super-cute treat to serve to guests or add to Easter baskets.
- It's like an Easter egg in your mug!
- It's warm, comforting, and so delicious.
Spread your melted candy as evenly as possible in the molds. Make it thick enough to stand up to handling, but not so thick that it becomes candy instead of a shell.
You only need a few simple ingredients to make this recipe. You'll find the exact quantities for them in the recipe card at the end of the post.
- Hot pink candy melts
- Orange candy melts
- Yellow candy melts
- White candy melts
- Mini marshmallows
- Strawberry hot chocolate powder
- Green sanding sugar, optional
- Yellow sanding sugar, optional
Making homemade hot cocoa bombs is a relatively simple process. The most work involved is melting the candy and creating the outer shells.
That might seem a bit daunting at first, but after a couple of tries, you'll be a pro. And remember, if you flub one or two, that's okay.
The highlights for the recipe are below, but you can find the complete instructions in the recipe card at the end of the post.
1: Melt each colored candy melt in your microwave in 15 second increments stirring in between.
2: Add the melted candy to the egg shaped silicone molds and spread to create an even layer, then let the candy harden.
3: Fill the shells with hot cocoa powder, mini marshmallows, and some sprinkles.
4. Warm a small plate in the microwave and place an eggshell half on it to melt it a bit, then place it on top of a filled half.
5: Run a clean finger around the seam to smooth it out.
6: To serve, place a hot cocoa bomb in a mug and pour hot milk over it. Let the egg melt, stir, and enjoy!
To make hot cocoa, simply warm 6 oz of milk and place the hot cocoa bomb into a mug with warmed milk and stir! For extra pizzazz, sprinkle extra marshmallows on top of prepared hot cocoa and sprinkle with more sanding sugar!
Substitutions and Variations
- Strawberry Hot Chocolate - Use chocolate or white hot chocolate mix instead
- Mini Marshmallows - Add one large marshmallow to each cup of hot chocolate
- Candy Melt Colors - Use your favorite colors or plain chocolate without color
- Easter Egg Mold - Use an Easter bunny mold instead
- Colors - You can make these hot cocoa bombs solid colors, or swirl them with all the colors.
- Measuring cups and spoons
- 4 microwave safe bowl
- 2 small spoon
- Butter knife
- Silicone egg mold or bunny mold
These are shelf stable and will keep for as long as the expiration dates on the candy melts. Although, their flavor is best when used thing a couple of months.
There's no need to refrigerate or freeze these treats.
What to Serve with These Bombs
Serve these the same way you'd serve regular hot cocoa. Just pour steaming milk over them in a mug. They're great for breakfast or to warm up on a cold day.
A mug of this delicious hot cocoa also pairs well with these sweet Easter treats.
- Filling your mold half full of melted candy should give you the perfect amount to make a shell thick enough to be handled but thin enough to melt easily.
- Don't melt the chocolate candy in the microwave for longer than 30 seconds or it will spoil.
- To make a multi-colored shell, drizzle different colors into the mold randomly, then spread as you would normally.
- Fill your shells just to the top. Don't overfill.
You'll need hot pink, orange, yellow, and white candy melts. They make the classic Easter colors, and they aren't finicky when it comes to melting as milk chocolate can be.
You'll need four small microwave-safe bowls and a silicone egg mold to make these bombs.
The candy melts used in this recipe are like smooth chocolate, and they melt quickly in warm milk or water, allowing the mix, marshmallows, and sanding sugar inside to be released. Once the candy melts and the cocoa mix emulsifiers into the liquid, it creates a warm and smooth hot cocoa.
Sanding sugar is large crystal sugar that adds sparkly glamour to these easter cocoa bombs, however the sanding sugar is a completely optional part of this recipe. If you don't want the added sugar or just don't want to take the time, you can leave them out.
More Delicious Easter Recipes
Easter Hot Cocoa Bombs
- In four separate, small sized, microwave safe bowls, melt hot pink, orange, yellow and white candy melts in 30 second increments, stirring in between. Once melted, spoon some of each candy melt color into each mold, enough to fill the mold ½ full and spread it around the mold as evenly as possible. If you would like to be extra creative and fun with it, alternately mix and add candy melt colors then use your spoon to lightly swirl the colors together to create a marbled effect. Be sure there is enough candy melt in each mold to thickly cover all sides so there are no thin spots.
- Let set until hardened, about 10 minutes. If the top edge of the egg feels thin or delicate, spread just a little more of the candy melt to reinforce it and let set until hardened. Gently remove the eggs from the mold.
- In 4 of the egg halves, place 1Tbs of hot chocolate powder, several mini marshmallows and some sprinkles for extra fun. Warm a small plate in the microwave. Place the opposing,empty half of the egg on the plate for 3-5 seconds to let the edges melt. Match the empty half with the filled half and gently press them together. Run a clean finger along the seam to smooth it out. If the halves don’t stay together, you can warm a metal butter knife by running it under hot water then run the warm knife over the edge of the filled half while the empty half is on the plate.
- Once all of the hot cocoa bombs are together, serve and enjoy or package and give away!
Making Hot Cocoa
- To make hot cocoa, simply warm 6 oz of milk and place hot cocoa bomb into a mug with warmed milk and stir! For extra pizzazz, sprinkle extra marshmallows on top of prepared hot cocoa and sprinkle with more sanding sugar!