Fun and delicious Easter Egg Hot Chocolate Bombs are made with egg shaped chocolate molds and filled with cocoa powder and mini marshmallows. They're melted in hot milk, and can be enjoyed warm or poured over ice for a chilled cocoa drink. Our easy and customizable hot cocoa bombs recipe is great to make with the family this Easter, or anytime you need a chocolate boost!
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Why We Love This Recipe
These bright and colorful Easter Egg Hot Chocolate Bombs are as delicious to enjoy as they are lovely to look at. And they are great to make with kids for an entertaining and tasty activity. Hot chocolate bombs in the shape of Easter eggs will certainly add a POP of spring flair and lots of fun to your holiday celebrations!
You can easily customize this hot cocoa bombs recipe, too. Below we share ideas for preparing with lots of different flavor options and extra goodies, plus tips for how to enjoy "hot" chocolate warm or iced.
What You Will Need
- Silicone Molds. You'll want egg shaped silicone baking molds to make Easter Egg cocoa bombs. This recipe works just as well using spherical molds.
- Ingredients to Make Easter Egg Hot Chocolate Bombs. This includes blue melting chocolate wafers (or your preferred color), your favorite hot cocoa mix, mini marshmallows, and brightly colored sprinkles.
- Ingredients for Preparing and Serving. For the best tasting hot chocolate you want to first melt the eggs in hot milk. Then enjoy warm, or combine with shaved ice for an iced cocoa drink.
- Extra Hot Chocolate Toppings. Whether you enjoy hot or iced, we suggest serving cocoa with whipped cream and/or marshmallows and extra sprinkles on top.
How to Use Candy Molds To Make Easter Eggs
- We highly recommend that you scroll to the bottom of this post and read all recipe directions carefully before you begin.
- Firstly, properly clean and thoroughly dry the silicone molds and all bowls and utensils you'll be using. The tiniest droplet of water can cause the melted chocolate to seize and not layer properly.
- Next, microwave the chocolate in a glass bowl in short 15 second intervals until melted. Stir between bursts.
- Use a spoon to lightly coat the egg molds in a layer of melted chocolate. Freeze for a few minutes until the chocolate is hard. Then repeat the melted chocolate coating process and freeze again. Do this a 2 or 3 more times until the Easter eggs have a nice thick and even shell.
Transfer the remaining melted chocolate to a plastic bag or piping bag, and set aside.
The Easter Egg Hot Chocolate Bombs are now ready to fill!
Keep the eggs in the molds, and add 1 tablespoon of cocoa to each cavity. Then top with a few marshmallows.
Snip the tip of the plastic bag with scissors to create a piping bag. Carefully squeeze some of the melted chocolate on top of each Easter Egg hot cocoa bomb. Don't use it all! Use the back of a spoon to gently spread the chocolate so that the bottom of the hot chocolate bombs are totally covered. Place the molds back into the freezer for another 10 minutes.
How to Decorate the Chocolate Easter Eggs
Once the back of the eggs are hard to the touch, remove the hot cocoa bombs from the freezer. Gently tap out each egg from the mold and onto a plate.
Use the remaining melted chocolate to drizzle fun squiggles across the top of each Easter Egg Hot Chocolate Bomb.
Quickly add sprinkles while the chocolate is still a bit wet. The melted chocolate will dry fairly quickly, so have your sprinkles ready to go before piping!
Ideas For How to Make Hot or Iced Chocolate Drinks
- Classic Steamed Milk Hot Chocolate. To use hot cocoa bombs, steam one cup of milk in a 10 to 12 ounce mug for every bomb. Add the Easter egg and watch it melt! Enjoy warm as-is for a deliciously sweet chocolate treat.
- Iced Hot Chocolate. First, reduce the steaming milk to ⅔ cup and prepare per recipe instructions. Let the hot chocolate cool a bit, and add 1 cup of shaved ice to a glass. Pour the cooled cocoa over top.
- Frozen Hot Chocolate. Again, reduce the steaming milk to ⅔ cup, and allow to cool after preparing. Add a cup of shaved ice to a blender, and blend with the cooled cocoa mixture until creamy.
- Iced White Chocolate Mocha. Swap milk chocolate candy melts with white chocolate melts, and prepare the hot cocoa bombs per the recipe. Reduce steaming milk to ⅔ cup to make the hot cocoa, and let cool. In a blender combine ½ cup of cold coffee, 1 ½ cups of shaved ice, and the cooled hot chocolate mixture. Blend until slushy.
Variations
- Alternative Colors. We used spring blue to make these hot cocoa bombs, but feel free to use any color chocolate wafers you like.
- Dark or White Chocolate. The blue candy melts in this recipe are milk chocolate. However, you can swap for dark chocolate melting candies or white chocolate to create deliciously different flavors.
- Salted Caramel. Include your favorite salted caramel hot cocoa powder in place of classic hot chocolate mix.
- Double Chocolate. For an even richer and more chocolatey drink, use steamed chocolate milk instead of regular milk to pour over your hot cocoa bombs.
- Mexican Hot Chocolate. Add a kick of heat to the Easter Egg Hot Chocolate Bombs by sprinkling in a pinch of cinnamon, a pinch of chili powder, and a drop of vanilla extract with the cocoa powder when filling the eggs. For even more spiciness you can also add a dash of cayenne pepper.
- Flavor Infusion. Create nearly any flavor hot chocolate bombs you like by adding a drop of your favorite extracts to the cocoa mix. This works well with peppermint, mint, orange, lemon, hazelnut, vanilla - the flavors and combinations are nearly endless!
- Turmeric. Add a lovely light earthy taste and a bit of healthy goodness by including a sprinkle of ground turmeric to the hot chocolate mix.
- After-Dinner Cocktail. Prepare Easter Egg Hot Chocolate Bombs as an adults-only drink by adding a shot of peppermint schnapps, Bailey's, Kahlua, or RumChata to prepared hot cocoa.
- Alternatives to Dairy. Want vegan hot chocolate bombs. Use a vegan cocoa mix in the hot cocoa bombs and substitute the steamed cow's milk with steamed almond milk or other preferred plant milk. Make sure the 'chocolate' wafers you use are vegan-friendly. You also can make the cocoa with hot water for another vegan-friendly alternative. But do note that the hot chocolate won't be quite as rich and creamy with water.
- Add Toppings. Make Easter Egg hot chocolate bombs and prepare as you like. Top with your choice of whipped cream, more marshmallows, a drizzle of chocolate or caramel sauce, and/or extra sprinkles.
Enjoy Hot Chocolate With
- Instant Pot Cheesecake with Delightful Toppings
- Easy Banana Bread
- Your favorite homemade or store bought cookies!
More Holiday Recipes
- Grilled Lamb Chops with Herbs and Garlic
- Herb Rubbed Top Round Roast
- Gloriously Tender Eye of Round Roast
- Deliciously Lean and Tender Rump Roast
- Crustless Quiche (Make-Ahead + Freezer-Friendly)
📋 Recipe
Easter Hot Chocolate Bombs (Iced Chocolate and Hot Cocoa Options)
These Easter hot chocolate bombs are made of egg shaped chocolate molds fill with cocoa powder and mini marshmallows. Melt them in hot milk and serve steaming or on ice.
Ingredients
- 9 ounces blue melting chocolate wafers
- 8 tablespoons hot cocoa mix
- ⅓ cup mini marshmallows optional
- Spring decorating sprinkles
- 8 cups hot milk (64 ounces or 2 quarts) for serving
Instructions
- Set a large plate in the freezer.
- In a large glass measuring bowl, add the chocolate wafers. Heat wafers in the microwave for 15 second intervals, gently stirring in between each interval, about 1-½ minutes total or until chocolate is smooth and fully melted.
- Using a spoon, add chocolate to each egg cavity and coat the cavity with a thin coat of chocolate. Place chocolate coated mold into the freezer for 5 minutes. Repeat these steps 2 to 3 more times until the egg is coated with a sturdy layer of chocolate (about ¼-inch thick). Add the remaining chocolate to a plastic baggie. Set aside.
- Add 1 tablespoon cocoa to each egg cavity. Top with 3 marshmallows, if using, being careful not to fill the egg over the top of the mold. Gently press marshmallows into the cocoa.
- Push the remaining chocolate in the plastic bag down into one corner to make a cone shape. Using a scissors, snip off a small pointed corner of the bag. Drizzle the melted chocolate over the top of the filled egg until the egg cavity is full, but not overflowing. Using the back of a spoon, smooth the chocolate filling. Place the eggs molds in the freezer for 10 minutes or until firm.
- Remove the plate and egg mold from the freezer. Turn the mold upside down and carefully push the eggs onto the cold plate. Drizzle the remaining melted chocolate over the top of eggs. Sprinkle with the decorating sprinkles.
- To serve, steam 1 cup of milk per serving. Place the chocolate bomb into the bottom of a mug and pour the milk over the top. Stir well.
Cooks Tips
Iced Hot Chocolate: Reduce steamed milk to ⅔ cup per serving. After mixing, allow hot chocolate to cool slightly. Add 1 cup shaved iced to a glass. Pour hot chocolate mixture over the top.
Frozen Hot Chocolate: Reduce steamed milk to ⅔ cup per serving. Add 1 cup ice to a blender and pour hot chocolate mixture over the top. Blend until smooth. Serve with a dollop of whipped cream.
Iced White Chocolate Mocha: Use white chocolate melts in place of the blue. Reduce steamed milk to ⅔ cup per serving. Add ½ cup cold strong coffee, 1-½ cups of ice and the hot chocolate mixture to a blender. Blend until slushy. Serve topped with whipped cream, if desired.
Cooks Notes:
- Read all the steps before you begin.
- Clean and thoroughly dry the molds and all your utensils. Even a droplet of water will cause your chocolate to seize up and not melt properly.
- Wear kitchen gloves when handling the chocolate. This will make the chocolate easier to handle and less likely to melt the molded chocolate or make fingerprints.
- Your room temperature should be cool when handling and when storing.
- Melt a large batch (about 2 cups or more) of chocolate. Lower amounts will not retain their temperature as well and the chocolate will be less easy to handle.
Nutrition
Serving: 8gCalories: 364kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 8gTrans Fat: 1gCholesterol: 25mgSodium: 454mgPotassium: 389mgFiber: 2gSugar: 34gVitamin A: 401IUCalcium: 301mgIron: 2mg
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