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Unicorn Hot Chocolate Bombs

Blue colored chocolate spheres filled with hot chocolate mix and marshmallows. Topped with candy!
Prep Time 5 mins
Cook Time 20 mins
Course Drinks
Servings 3

Ingredients
  

  • 1 cup white candy coating or candy melts in the color of your choosing
  • Candy food colors or Gel Food Colors
  • Cocoa Mix of your choice
  • Sprinkles or Crushed Candies
  • Marshmallows or rainbow marshmallows

Instructions
 

  • First, place a plate in the freezer.
  • Melt chocolate in a microwaveable bowl on high for 45 seconds. Remove from microwave and stick a spoon in the chocolate to see if it’s beginning to melt.
  • Continue to warm up chocolate in 30 second intervals stirring between each time. This could take 3-4 intervals.
  • Remove the bowl from the microwave and stir the chocolate once more when it's mostly melted, heat for 15 additional seconds and stir until all lumps are gone and the chocolate is smooth.
  • Use a spoon to drop a dollop into the first cavity of the silicone mold. Make sure the cavity mold is completely covered.
  • Wipe away any excess chocolate. Place the filled mold into the freezer for 15 minutes.
  • Prepare your set up for the content inside of the bombs and your large muffin liners.
  • Remove plate and mold from the freezer.
  • Carefully remove each half sphere from the mold and set them on the now cold plate.
  • Select the 3 most sturdy spheres and those will become the bottom of the unicorn bomb.
  • Spoon in 2 spoonfuls of cocoa mix.
  • Add your surprise (marshmallows, sprinkles, crushed candies)
  • Connect the two ends of the sphere together.

Notes

Almond bark or White Candy coating will melt faster than regular white chocolate chips and will burn if you let it go too long so be sure to stir between each 30 second interval.
You can also use colored candy melts.
Do not use a liquid food color it will seize up your chocolate.
Freezing a plate will help make sure your cocoa bombs don't melt once you unmold them.
When coating the sides pay careful attention to the rim as the chocolate will need to be able to be “glued” together.  If you don't fully coat the mold, the two pieces won’t fit.