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3 Easter blue chocolate bombs eggs sitting on a board with the hot chocolate bomb melted in a mug in the back.

Easter Hot Chocolate Bombs (Iced Chocolate and Hot Cocoa Options)

Course: Drinks
Cuisine: American
Keyword: Family Friendly, Holiday
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 8
Calories: 364kcal
Author: Marilyn
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.
Print Recipe

Ingredients

  • 9 ounces blue melting chocolate wafers
  • 8 tablespoons hot cocoa mix
  • 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.

Notes

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:
  1. Read all the steps before you begin.
  2. 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.
  3. 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.
  4. Your room temperature should be cool when handling and when storing.
  5. 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.
Variations
Alternative Colors: Use any fcolor of chocolate melting wafers you desire.
Dark or White Chocolate: Follow the steps in the recipe except dark chocolate may need more melting time. White chocolate will need less melting time.
Salted Caramel: Use salted caramel flavored cocoa mix in place of the traditional. Sprinkle sea salt on top of the bombs for added flavor and to designate the flavor of the bomb.
Double Chocolate: Use steamed chocolate milk instead of regular steamed milk for melting the bomb.
Mexican Hot Chocolate: Add a pinch of cinnamon, a pinch of chili powder, and a drop of vanilla on top of the cocoa powder. To spice it up more, add a pinch of cayenne pepper to each.
Flavor Infusion. Add a drop of extract flavoring such as mint, orange, lemon, hazelnut, almond, coconut, peppermint or vanilla inside each cocoa bomb.
Turmeric. Add a pinch or two of turmeric powder for warm, spicy notes with a health boost.
After-Dinner Cocktail. Add a shot of peppermint schnapps, Kahlua, Baileys, or RumChata.
Alternatives To Dairy. Instead of real milk, use almond milk, or another flavor you prefer. You can also use hot water in place of the milk, although your hot chocolate drink will not be as rich and creamy.
Serving Ideas. Dollop with whipped cream. Top off with more sprinkles.

Nutrition

Serving: 8g | Calories: 364kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 454mg | Potassium: 389mg | Fiber: 2g | Sugar: 34g | Vitamin A: 401IU | Calcium: 301mg | Iron: 2mg