Easter Egg Hot Cocoa Bomb Recipe
Make this Easter Egg Hot Cocoa Bomb Recipe to enjoy with this year’s Easter baskets. Serve them with a mug of hot milk or water and watch as they burst open and “explode” into a delicious hot beverage!
What is Easter without chocolate – chocolate eggs to be exact?! This year jump on the hot cocoa bomb train and enjoy your chocolate eggs filled with hot cocoa mix and marshmallows.
If you missed my Valentine’s Day hot cocoa bombs or my St. Patrick’s Day hot cocoa bombs, prepare yourself for these Easter Egg Hot Cocoa Bombs!
In many parts of the country, including where I live, Easter is often still chilly, which makes hot chocolate a must-have! Funny enough, as I’m writing this we just received a whopping 26 inches of snow (that’s even a huge amount for us at one time in Colorado)!
I say…bring on the hot cocoa chocolate bombs ☕️
Get the kids to help you make these and they’ll delight in having a hand at decorating them! Everyone will be ready to enjoy them with your Easter celebration.
They’re such a festive and fun way to help celebrate the holiday! And you have the added bonus of them melting in a mug of hot milk to create delicious hot cocoa!
Easter Hot Cocoa Chocolate Bomb Molds
Up until now, I’ve just made traditional sphere hot chocolate bombs. However, I had some inspiration for Easter to play around with different shapes. I stayed simple with Easter eggs, but there are lots of fun ideas of ways you could change them up.
Try these Easter hot cocoa bomb mold ideas:
- Sphere Mold
- Simple Easter Eggs or Easter Eggs
- Bunny Faces
- Cute Carrot Molds
- Easter Eggs and Easter Baskets
Ingredients Needed
- 6 oz yellow candy melts
- 1-2 oz white candy melts
- 6 tbsp homemade hot cocoa mix or purchased hot cocoa mix
- ½ cup (or more if desired) mini marshmallows
- Easter sprinkles mix
- Egg-shaped hot cocoa bomb mold
- Microwave safe bowl
- Large plate
- Small plate
- Spoon or pastry brush
- Pastry bag or ziplock bag
- Scissors
How to Make this Easter Egg Hot Cocoa Bomb Recipe
Follow these simple directions to create your own fun Easter hot cocoa bombs! Note: please grab the printable recipe card at the end of this post to always have the ingredients easily within reach.
Step 1
Place a large plate into the freezer.
Step 2
Heat candy melts in microwave in a microwave safe bowl, stirring between each heat session, until fully melted.
Step 3
Drop a spoonful of melted candy into each egg mold cavity.
Step 4
Using a spoon or pastry brush, spread candy around the entire mold cavity, making sure to get up the sides.
Step 5
Freeze for 5 minutes.
Step 6
Repeat steps 3 and 4 with a second coat of candy, then freeze for an additional 5 minutes.
Step 7
Remove large plate and candy filled mold from the freezer.
Step 8
Remove candy eggs from mold and set on the chilled plate.
Step 9
Heat small plate for 2 minutes in the microwave.
Step 10
Fill 8 of the chocolate eggs with hot cocoa and marshmallows.
Step 11
Place an empty half egg upside down on warm plate and move around slightly to melt the edge. Attach to filled egg.
Step 12
Pour remaining melted candy into the pastry bag or ziplock bag and snip off the very end with scissors. Reheat if it has started to thicken. Seal the seam with a layer of piped candy.
Step 13
Heat white candy melts in a pastry bag or ziplock bag in 30 second increments, until fully melted. Massage bag in between heat sessions.
Step 14
Drizzle melted white candy in back and forth motion on top of cocoa bombs and add sprinkles.
Step 15
To use, place in a mug and pour 6 oz of hot water or milk over. Stir well while it “explodes” then drink and enjoy.
FAQs
Here are some common questions and variation ideas for this recipe.
Marshmallow Variation Ideas
A chocolate bomb is just not a chocolate bomb without marshmallows! The classic mini marshmallows are perfect, but here are some fun ideas if you want a change.
- Mini Peeps – Have you ever seen these? They’re perfect!
- Chicks & Eggs Marshmallows – Super fun!
- Mini Rainbow Marshmallows – these will add a color explosion!
Options for Easter Sprinkles
Colorful sprinkles are always a go-to, but here are some other ideas for fun sprinkles to decorate your hot cocoa bombs too.
- Spring Sprinkles with Bunnies and Eggs
- Easter Egg Sprinklefetti
- Bunnies and Carrots Sprinklefetti
- Pastel Sprinklefetti
Do I need to refrigerate these cocoa bombs?
Unless you live in a hot climate where the bombs could melt, you should be able to store them at room temperature for up to a couple of weeks.
More Easter Fun
- Top 50+ Easter basket Ideas for Boys (updated)
- Top 20 Unusual Easter Basket Ideas For Toddlers
- Kids love these 100 amazing Easter basket ideas!
Pin for Later!
Easter Egg Hot Cocoa Bomb Recipe
Fun and festive easy Easter hot cocoa bombs that will add that special touch to your holiday.
Ingredients
- 6 oz yellow candy melts
- 1-2 oz white candy melts
- 6 tbsp homemade hot cocoa mix or purchased hot cocoa mix
- ½ cup (or more if desired) mini marshmallows
- Easter sprinkles mix
- Egg-shaped hot cocoa bomb mold
- Microwave safe bowl
- Large plate
- Small plate
- Spoon or pastry brush
- Pastry bag or resealable zipper bag
- Scissors
Instructions
- Place a large plate into the freezer.
- Heat candy melts in the microwave in a microwave-safe bowl in 30-second increments, stirring between each heat session, until fully melted.
- Drop a spoonful of melted candy into each egg mold cavity.
- Using a spoon or pastry brush, spread the candy around the entire mold cavity, making sure to get up the sides.
- Freeze for 5 minutes.
- Repeat steps 3 and 4 with a second coat of candy, then freeze for an additional 5 minutes.
- Remove the plate and candy-filled mold from the freezer.
- Remove candy eggs from mold and set them on the chilled plate.
- Heat a small plate for 2 minutes in the microwave.
- Fill 8 of the chocolate eggs with hot cocoa mix and marshmallows.
- Place an empty half egg upside down on the warm plate and move around slightly to melt the edge. Attach to the top of the filled egg.
- Pour remaining melted candy into the pastry bag or ziplock bag and snip off the very end with scissors. Reheat if it has started to thicken. Seal the seam with a layer of piped candy.
- Heat white candy melts in a pastry bag or ziplock bag in 30-second increments until fully melted. Massage bag in between heat sessions.
- Drizzle melted white candy in a back and forth motion on top of cocoa bombs and add sprinkles.
- Refrigerate and use within a couple of days.
- To use, place in a mug and pour 6 oz of hot water or milk over and stir well while the bomb "explodes", then drink.
