White Chocolate Lucky Charms Hot Chocolate Bombs. This magically delicious hot chocolate bomb is made with a white chocolate shell, rich cocoa powder, mini marshmallows, and Lucky Charms marshmallows. Kids will love decorating their hot chocolate bombs with colorful sprinkles and Lucky Charms marshmallows.
My kids have really enjoyed the hot chocolate bomb trend. We made them over winter to give as holiday gifts and haven’t stopped exploring new recipes to try. They can’t get enough of watching the hot chocolate bomb open up in a cup of warm milk. The colorful marshmallows bursting out of this Lucky Charms hot cocoa bomb make it extra fun.
Lucky Charms Hot Chocolate Bombs Recipe
To make this hot chocolate bomb I used dehydrated mini marshmallows and two types of lucky charms marshmallows. The soft, fluffy marshmallows on the inside and marshmallows straight from the cereal box on top. My kids had a blast decorating them with a pink chocolate drizzle and colorful sprinkles on top.
You can make this hot chocolate bomb extra magical with edible glitter.
Luck Charms Hot Cocoa Bomb Ingredients
- Small hot chocolate bomb mold or large chocolate bomb mold
- White chocolate
- Hot cocoa powder – a rich, highly concentrated cocoa powder works best.
- Dehydrated mini marshmallows
- Lucky Charms Marshmallows – we used a combination of Jett-puffed and from the cereal box. This 1lb-bag of Charms Marshmallows is another great option!
How to make Lucky Charms Hot Chocolate Bombs (VIDEO)
- Melt chocolate – Start by melting 1 cup white chocolate in a microwave-safe bowl, stirring every 15-30 seconds until melted. The double-boiler method also works well for melting chocolate.
- Pour – scoop about a tablespoon of melted chocolate into each mold cavity. Use a spoon or silicone basting brush to evenly coat the mold cavity. Add more chocolate if needed.
- Freeze – place the mold in the freezer for 5 minutes or until chocolate has hardened.
- Fill – remove half of the chocolate bomb sphere out of the mold and fill with 1 tablespoon of hot chocolate powder. Add 1-teaspoon of mini marshmallows and a couple of lucky charms marshmallows.
- Assemble – warm a ceramic plate in the microwave for a couple of minutes. Quickly press the other half of the chocolate bomb on the plate then assemble over the prepared chocolate bomb half. See notes below for using the melted chocolate method.
- Decorate – melt pink candy wafers in a microwave-safe bowl or add pink gel food coloring to white chocolate. Place tempered melted chocolate in a piping bag. Drizzle over the top of the cocoa bomb. Quickly add sprinkles and lucky charms marshmallows on top.
Tips and tricks for making hot chocolate bombs
- The most important part of making the chocolate bomb is ensuring the edges of the sphere halves are thick enough to assemble together. After the first application has set, you can add another layer of chocolate around the top of the sphere mold if needed.
- To get clean edges, press both halves of the chocolate bomb on a warm plate to melt away any rough edges.
- For added security, dip the edges of the top half of the chocolate bomb into melted chocolate. Quickly align with the bottom half, pressing them together for a few seconds. Wipe away any extra chocolate if needed.
- If adding a chocolate drizzle to the top of the hot cocoa bomb, make sure the chocolate is tempered. It needs to be cool enough to drizzle but not so hot that it will melt the top of the hot cocoa bomb.
- Wearing food-safe gloves help prevent fingerprints from the chocolate shell.
- Keep the chocolate bombs in a cool, dry place.
Note: this mold and recipe make 2-inch chocolate bombs. It works best with 6 ounces of milk. For a larger size, we really like this 3-inch mold. The larger mold will yield 2-3 cocoa bombs and is best for 8-10 ounces of milk.
More Recipes For kids:
Lucky Charms Hot Chocolate Bombs
- 1 cup white chocolate
- 6 tbsp hot cocoa powder
- Lucky Charms marshmallows
- miniature marshmallows
- 1/4 cup pink chocolate candy wafers
- Melt white chocolate over a double boiler or in a microwave-safe bowl, stirring every 30 seconds. Remove from heat and temper chocolate.
- Pour about a tablespoon, or more if needed, into the mold cavity. Work one cavity at a time to quickly spread the chocolate evenly. Use a spoon or silicone brush to cover the entire cavity with chocolate. Place mold in the freezer for 5-10 minutes, or until chocolate is set.
- Remove a sphere half from the mold and carefully press the edges on a warm ceramic plate.
- Fill with high-quality, rich hot cocoa powder. Place a couple of Lucky Charms marshmallows and dehydrated mini marshmallows into the sphere.
- Take another sphere half and clean up the edges on the warm plate. Tip: dip into leftover melted white chocolate then press on the prepared sphere half. Align the sphere halves of the chocolate bomb together and remove any excess chocolate along the edges.
- Melt pink chocolate wafers in a microwave-safe bowl. Allow the chocolate to slightly cool before transferring it into a piping bag. Drizzle the pink chocolate over the prepared hot chocolate bombs. Decorate with sprinkles and Lucky Charms marshmallows.
- Place the hot chocolate bomb in a mug and pour 6-8 ounces of hot milk. Watch the chocolate sphere burst open to release the marshmallows and cocoa powder. Stir and enjoy!
- Store the chocolate bombs in a cool, dry place in a covered container.