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White Chocolate Lucky Charms Hot Chocolate Bombs Recipe – creamy white chocolate hot cocoa loaded with lucky charms marshmallows for a sweet treat kids love to help make!
When we first tried hot cocoa bombs with our Mint Hot Chocolate Bombs Recipe, we were a bit intimidated to try the hottest new trend – but making hot chocolate bombs is surprisingly easy, and super fun.
Since then, we’ve also made Raspberry Hot Chocolate Bombs and Peanut Butter Hot Cocoa Bombs – and we’re totally hooked!
My daughter loves making these sweet treats with me – I temper the chocolate for her, and she spoons it into the molds, and then we both fill and decorate the bombs together.
We’ve become totally addicted – and decided ahead of Saint Patricks Day, we’d mix in some of our favorite marshmallows – from Lucky Charms – just like we use in our Homemade Lucky Charms Treats!
These hot chocolate bombs are completely adorable, and really fun for kids of all ages – they are a great activity to make together, or great to take to school or a party for Saint Patricks Day.
Here in Colorado it almost always snows the most in March – making this the perfect time to whip up a big batch of cocoa bombs to tuck into!
We hope you love this recipe as much as we do.
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Table of contents
How To Make Hot Chocolate Bombs
What you’ll need for hot chocolate bombs:
- Couverture White Chocolate
- Lucky Charms marshmallows or other shaped dehydrated marshmallows
- Sprinkles
- Silicone Mold
- Instant read kitchen thermometer for tempering the chocolate
- Nitrile food prep gloves
- Food scale
- Spoon or clean food paintbrush
- Rubber spatula
- Medium bowl
- Small baking sheet
- Cupcake liner to hold the bombs in, optional
Tips and Tricks to Perfect Lucky Charms Hot Cocoa Bombs
Making hot chocolate bombs is a pretty straightforward process – melt chocolate, add to silicone molds, fill, seal, and decorate.
To make sure you get a perfect hot chocolate bomb, every time, we’re adding lots of tips to making perfect hot cocoa bombs!
What Chocolate To Use For Hot Chocolate Bombs. You want to use a chocolate that’s between 55% and 80% cocoa for this recipe and it needs to have cocoa butter as one of the first ingredients. We tested this recipe with several kinds and types of chocolate, and we can only recommend using a bar of high-quality chocolate or couverture chocolate. Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe.
Don’t use candy melts. Candy melts aren’t real chocolate (we will be using a bit as decoration, but not the base of the cocoa bomb), and even the chocolate flavored candy melts just have cocoa powder added and not cocoa butter – which will throw off your texture for hot cocoa.
Tips to Perfect Melted Chocolate:
- If using chocolate bars, you want them to be super finely chopped, you could even put them in a food processor or blender. You want the pieces to be small so that they melt quicker and more evenly.
- If after melting and trying to stir in any remaining chocolate they just don’t want to melt, microwave for an additional 5 seconds.
- If you are using couverture you will definitely want to use a food scale to measure it, if you are using bars of baking chocolate then it’s a little bit easier to measure since the bars are usually in blocks that can be easily broken off and weigh .5 – 1 ounce each.
How To Temper Chocolate
- Be sure to temper your chocolate by heating to between 88 and 90 degrees, or the chocolate could look chalky instead of shiny.
- If using milk chocolate you’ll want to heat the chocolate to be between 86 and 88 degrees F and if using white chocolate you’ll want it to be between 82 and 84 degrees F.
- To test if your chocolate is tempered or not, you can smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not.
How To Shape Hot Chocolate Bombs. We think the absolute easiest way to make perfect chocolate spheres is to “paint” a silicone mold with chocolate using the back of a spoon. You can certainly use a silicone brush – but we found the chocolate to be too thin, needing additional coatings, when using a brush. Using a spoon saved us a lot of time, since you get the right thickness the first time.
Tips To Perfect Chocolate Spheres:
- Silicone molds have a tendency to attract lint, so I would avoid drying them with a dishcloth. Instead, let them air dry or pat with a paper towel.
- Acrylic molds can also be used but I have not tested the recipe with them.
When you have completed, well tempered molds, it’s time to fill your lucky charms white hocolate hot chocolate bombs!
This recipe might sound different than many you’ve seen online with a different amount of powder – but we tested it numerous times and love smooth, chocolatey flavor from 8 oz hot cocoa vs. the 2 oz some recipes use. (I know this sounds like a big difference, but trust me, it tastes the best!)
I used 1oz. Packets and the powder measures at 3 tablespoons per pack.
Top the bombs up with Lucky Charms marshmallows – I buy big bags of them on amazon.
How to seal hot chocolate bombs. To seal hot chocolate bombs together, there are a couple ways to “glue” them into circle using melted chocolate.
Warm Plate Method. You can hold the top of a finished cocoa bomb circle and carefully lower it onto a warm plate using a gloved hand and very lightly melt the circle, then carefully place on filled cup to seal. Gloves can help not leave fingerprints on the spheres, however, be sure not to grab the hot plate with your gloved hand and then touch the spheres or it will leave a mark.
Spoon Chocolate Method. You can also seal a hot cocoa bomb by spooning a bit of melted chocolate around the rim of a filled half-circle and place the unfilled top on the melted chocolate and let them set.
Silicone Brush Method. You can also use a silicone brush to paint the chocolate into the molds – which gives you more control over where your chocolate goes, but I found that you need an extra layer because the layers are so thin which means more prep time. I much preferred using a small rounded spoon.
Piped Chocolate Method. Another option for sealing the molds is to pipe a thin line of chocolate around the rim of the filled cocoa bomb cup and then top with the other half and roll the melted chocolate in sprinkles, for a decorated middle line.
Which Method is Prettiest? After our testing, we preferred the look of the plate method.
How To Make Cocoa With Hot Chocolate Bombs
- To make hot chocolate, heat milk in a small saucepan over medium heat just until the edges begin to bubble – then remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.
- You can also use water to make hot chocolate with hot cocoa bombs – but we think the flavor is a bit thin.
- We much prefer making hot chocolate with milk for velvety smooth and well balanced chocolate flavor when mixing with hot chocolate bombs.
Recipe FAQs
These hot chocolate bombs are best within 24 hours, but can be stored in an airtight container in a cool, dark place for up to four days.
Other Hot Chocolate Bomb Recipes
If you love these hot chocolate bombs, be sure to find my Raspberry Hot Chocolate Bombs, and Peanut Butter Hot Cocoa Bombs!
More rich drink recipes:
White Chocolate Hot Cocoa Bombs Recipe
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White Chocolate Lucky Charms Hot Chocolate Bombs
Equipment
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
- 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.
- Continue to stir so that the heat of the white chocolate melts the unmelted pieces.
- 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.
- 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.
- 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.
- Remove from the freezer and put on the food-safe gloves and remove the chocolate shells from the molds.
- Repeat steps 1 – 4 if using a single mold.
- 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.
- Fill the cavities with a packet of hot cocoa mix, lucky charms marshmallows, and sprinkles.
- Reheat the plate for 2 minutes in the microwave.
- Then repeat the process with the other 6 halves and place them on top of the cocoa filled halves and gently press to seal.
- Let the hot chocolate bombs set for a few minutes then top with a drizzle of chocolate and more sprinkles if desired.
