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4.8 from 12 votes

Saint Patricks Day Hot Chocolate Bombs Recipe

Saint Patricks Day Hot Chocolate Bombs Recipe - delicious velvety white hot chocolate in a melting cocoa bomb topped with fun and festive Saint Patricks Day sprinkles!

Prep Time
30 mins
Cooling Time
1 hr
Total Time
1 hr 30 mins
Servings: 6
Calories: 868 kcal
Course: Drinks
Cuisine: American

Ingredients

  • 12 ounces white chocolate couverture chocolate morsels
  • 6 white chocolate cocoa mix packets
  • Lucky charms marshmallows or other dehydrated marshmallows
  • Sprinkles optional
  • 8 ounces whole milk or milk of choice for serving

Instructions

    Cup of Yum
  1. Add 5 ounces of white chocolate to a medium bowl and microwave for 30 seconds, remove and stir, then continue to microwave at 15-second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each one, until almost completely melted.
  2. Continue to stir so that the heat of the white chocolate melts the unmelted pieces.
  3. Check the temperature to make sure that the chocolate reads between 87 and 90 degrees F. If it goes over 90 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 88 to 90 degrees. If you are using two molds, you can do 10 ounces then add in 2 ounces, if needed. You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny.
  4. Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
  5. Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time (do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with). Use the back of the spoon to work the second layer of white chocolate around making sure to build up the edges around the rim, you want a thicker edge to ensure they don’t crack. Freeze for 10 minutes.
  6. Remove from the freezer and put on the food-safe gloves and remove the chocolate shells from the molds.
  7. Repeat steps 1 - 4 if using a single mold.
  8. Once all of your shells are made, microwave a flat plate in the microwave for 2 minutes, then place 6 of the 12 halves on the plate one at a time using a gloved hand to gently spin them to smooth the edges then place round side down in a regular-sized cupcake liner on your work surface. Wipe the plate off.
  9. Fill the cavities with a packet of hot cocoa mix, mini marshmallows, and sprinkles.
  10. Reheat the plate for 2 minutes in the microwave.
  11. Then repeat the process with the other 6 halves and place them on top of the cocoa filled halves and gently press to seal.
  12. Let the hot chocolate bombs set for a few minutes then top with a drizzle of chocolate and more sprinkles if desired. 

Nutrition Information

Serving 1g Calories 868kcal (43%) Carbohydrates 100g (33%) Protein 12g (24%) Fat 49g (75%) Saturated Fat 29g (145%) Polyunsaturated Fat 16g Cholesterol 37mg (12%) Sodium 232mg (10%) Fiber 1g (4%) Sugar 93g (186%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 868

% Daily Value*

Serving 1g
Calories 868kcal 43%
Carbohydrates 100g 33%
Protein 12g 24%
Fat 49g 75%
Saturated Fat 29g 145%
Polyunsaturated Fat 16g 94%
Cholesterol 37mg 12%
Sodium 232mg 10%
Fiber 1g 4%
Sugar 93g 186%

* Percent Daily Values are based on a 2,000 calorie diet.