St. Patrick’s Day is quickly approaching. Go ahead and make these St. Patrick’s Day Hot Chocolate Bombs with your family. They will love how decadent these are!
I have been craving some hot chocolate bombs, ever since I made some for Valentine’s Day. I decided to go ahead and make some for the upcoming holiday too. You’ll find that these hot chocolate bombs are the best tasting when you make them yourself.
- Microwave Safe Bowl
- 6 cavity mold
- Small Piping bags or Ziploc baggies
- A Hot Plate or Frying Pan
- White Candy Melts
- Green Candy Melts
Ingredients for St. Patrick’s Day Hot Chocolate Bombs
- 1.5 cup white candy melts or almond bark
- .5 cup green candy melts
- Powdered French Vanilla Coffee Creamer
- Marshmallows (large cut in half or mini)
First, Place a plate in the freezer. Melt green candy melts in a microwaveable bowl on high for 30 seconds.
Stick a spoon in the chocolate to see if it’s beginning to melt.
If it is you will need to decrease the power percentage on your microwave down to 60 percent and continue.
Continue to warm up chocolate in 30-second intervals stirring between each time.
This may take 2-4 times.
When you stir the chocolate and see it’s mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth.
Use a spoon to “paint” green chocolate randomly into the cavities and place into the freezer.
Melt the white candy melts following the instructions above.
Remove molds from the freezer and drop a dollop into the first cavity of the silicon mold.
Use the back of the spoon to coat the mold completely.
Wipe away any excess chocolate.
Freeze for 15-20mins.
Prepare your setup for the contents inside of the cocoa bombs.
Remove plate and mold from the freezer.