These strawberry Hot Chocolate Bombs would be a perfect Valentine’s Day gift or just a fun way to make a strawberry flavored treat to impress your friends and family!
WHAT IS A HOT CHOCOLATE BOMB?
Hot Chocolate Bombs have been the latest viral craze on Tik-Tok and other social media platforms. A classic Hot Chocolate Bomb is a chocolate shell filled with hot chocolate mix and mini marshmallows. You add the bomb to a large mug and pour hot milk over it and it melts and the mini marshmallows pop up. They are so fun, but also delicious!
For this recipe I decided to try something a little different, so I created a strawberry version and I am so excited to share it with you! I love strawberries, and with Valentine’s Day coming up these hot chocolate bombs would be the PERFECT gift or great for a party!
INGREDIENTS
Ghirardelli’s white chocolate chips – Generic white chocolate chips are extremely hard to melt without them burning or gumming up. I highly recommend only using Ghirardelli’s as they melt easily.
Pink candy melts – Candy melts are easy to melt and re-melt without any issues. They are the best option as mixing food coloring into white chocolate will cause it to gum up.
Red sprinkles and pink sugar pearls – These are an easy addition to make these cocoa bombs look pretty and festive. Feel free to use your favorite Valentine’s sprinkles.
Strawberry chocolate milk mix – I used Nesquik as it is the only strawberry cocoa available locally and it creates a sweet, delicious drink.
Mini marshmallows – Hot cocoa just isn’t complete without the mini marshmallows, however, if you do not like them, feel free to leave them out.
SPECIAL SUPPLIES
Geometric heart silicon mold– I got mine from here
Food safe brush– I have this set, however this is optional as you can use the back of a spoon as well.
HOW TO MAKE HOT CHOCOLATE BOMBS
In a small, microwave safe bowl, melt white chocolate chips first for 30 seconds and stir well. Continue to melt for 30 second increments until melted and smooth. Evenly divide the melted white chocolate into the 8 heart molds and using the back of a spoon or food brush, spread around to coat the sides, making sure that the top edges are well coated to prevent fragility.
Let set in the fridge or freezer for about 10 minutes or until hardened. Carefully remove each heart from the molds and place on a plate.
In a separate, small, microwave safe bowl, melt the pink candy melts in 30 second increments, stirring in between. Spoon into a small baggie or piping bag and cut a small hole in one tip.
Drizzle one half of a heart then immediately sprinkle with sugar pearls and sprinkles. Using the same method, repeat with 3 more hearts. Let set until hardened
Spoon 1 Tablespoon of the Nesquik strawberry milk mix into the 4 plain hearts. Top with mini marshmallows, but not too many as they will make it difficult to seal the completed cocoa bombs.
Warm a small plate in the microwave for 45 seconds. Place a decorated heart onto the plate for a few seconds until the edges begin to melt a little bit.
Once the edges have slightly melted, place it onto the coordinating filled half shell. Run a clean finger around the edge to smooth it.
To make hot cocoa simply place a cocoa bomb in the bottom of a mug and pour 6-8 oz of warm milk or water over it. Once the shell has melted, stir the cocoa and white chocolate to dissolve and enjoy.
STORAGE
Keep Hot Chocolate Bombs stored in an air tight container for up to two weeks.
OTHER RECIPES YOU MAY ENJOY
- Instant Pot Twix Cheesecake #SummerDessertWeek
- Instant Pot Strawberry Crunch Cheesecake #SummerDessertWeek
- Instant Pot Crème Brûlée Cheesecake
- Instant Pot Dreamsicle Cheesecake #SummerDessertWeek
- Oreo Layer Cake
Hot Chocolate Bombs
Equipment
- Geometric heart silicone mold
Ingredients
Ingredients:
- 1 cup Ghirardelli’s white chocolate chips
- ¼ cup pink candy melts
- Pink sugar pearls
- Red sprinkles
- 4 Tbsp Nesquik strawberry milk
- Mini marshmallows
Instructions
Directions:
- In a small, microwave safe bowl, melt white chocolate chips first for 30 seconds and stir well. Microwave for another 30 seconds and stir again. Microwave for 15 seconds and stir. If necessary, melt for an additional 15 seconds and stir again. White chocolate should be melted and smooth. Evenly divide the melted white chocolate into the 8 heart molds and using the back of a spoon, spread around to coat the sides, making sure that the top edges are well coated to prevent fragility. Let set in the fridge or freezer for about 10 minutes or until hardened. Carefully remove each heart from the molds and place on a plate.
- In a separate, small, microwave safe bowl, melt the pink candy melts in 30 second increments, stirring in between. This should take 30-60 seconds. Spoon into a small baggie or piping bag and cut a small hole in one tip. Drizzle one half of a heart then immediately sprinkle a few sugar pearls and sprinkles over the candy melt before it hardens. Using the same method, repeat with 3 more hearts. Let set until hardened.
- Spoon 1 Tbs of the Nesquik strawberry milk mix into the 4 remaining, plain hearts. Top with several mini marshmallows but not too many as they will make it difficult to seal the completed cocoa bombs.
- Warm a small plate in the microwave for 45 seconds. Place a decorated heart onto the plate for a few seconds so that the edges begin to melt a little bit. Once the edges have slightly melted, place it onto the coordinating filled half shell. Run a clean finger around the edge to smooth it. Repeat with the remaining 3 hearts until the cocoa bombs are all completed. Serve and enjoy!
- To make hot cocoa simply place a cocoa bomb in the bottom of a mug and pour 6 oz of warm milk or water over it. Once the shell has melted, stir the cocoa and white chocolate to emulsify and enjoy.
Storage: Cocoa bombs may be stored in an airtight container or a baggie for up to 2 weeks.
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