Name: Raspberry White Chocolate Hot Cocoa Bombs
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cups White Chocolate Candy Melts; 2 cups White Hot Chocolate Mix; 2 cups Marshmallows; ¼ cup Freeze-Dried Raspberries, crushed; 6 Whole Freeze-Dried Raspberries; ¼ cup White Chocolate Curls

With the chilly weather a'comin' I feel like I need to be prepared. So I whipped up these fun raspberry white chocolate hot cocoa bombs to warm up even the coldest noses!

We all know that winter can be brutal. It's time to give in and just let the cold come through your walls and seep into your bones. This year, we're not going down without a fight!

We've found something so delicious and easy to make that it'll help you stay warm when those icy winds start howling outside. These are cocoa bombs made with white chocolate, marshmallows, real raspberry and milk or water (whatever you have on hand).

They only take about 10 minutes to make which means they're perfect for any busy mom who doesn't want their family feeling chilly this season!

Raspberry White Chocolate Hot Cocoa Bombs

Which chocolate is best to use for hot cocoa bombs?

Generally, just for convenience, I use candy melts. Because they come pre-colored and in different flavors like chocolate, dark chocolate, or vanilla, they're just perfect - and they all melt the same! You can always melt your candy melts in the microwave in 15-second increments, or use the double boiler method. Works every time.

Of course, you can also use a bar baking chocolate to make cocoa bombs (I've done it), it is a little harder to melt and a little less predictable when it comes to hardening times and thickness of the edges of the ball. Other than those issues, it's fine. However, I don’t recommend using any kind of chocolate that has an added wax, as that type of chocolate has a tendency to “sweat” after you remove them from the freezer.

Filling your cocoa bombs

Aside from hot cocoa mix, you can add tons of other mini ingredients inside your cocoa bombs! Choose the fillings you want to go inside (mini marshmallows, peppermint pieces, the list goes on), then fill one side. A little overflow is okay because the top sphere will cover it.

To attach the two halves of chocolate together, you’ll use a paint brush or other small tool (or even your finger) and spread melted chocolate as an “adhesive”. As they set, the chocolate will harden and the pieces will be attached.

Cracking open the cocoa bombs

Pour a cup or two of hot milk over the top of the hot cocoa bomb in your mug to get it to come open. Depending on who you talk to, different people will recommend just dropping the hot chocolate bomb into your steamed milk, but I don't, because if it’s not hot enough, the cocoa bomb may just dissolve slowly and you won’t get to see it pop open. Pouring hot milk over the cocoa bomb seems to get you the prettiest result.

Are hot cocoa bombs difficult to make?

Even though they look complicated, hot cocoa bombs are actually surprisingly easy to make. The kids enjoyed helping “paint” the chocolate into the silicone molds, and filling them. Of course, pouring steamed milk over the top cracking them open was everyone’s favorite part.

What You Need to Make Raspberry White Chocolate Hot Cocoa Bombs

2 cups White Chocolate Candy Melts
2 cups White Hot Chocolate Mix
2 cups Marshmallows
¼ cup Freeze-Dried Raspberries, crushed
6 Whole Freeze-Dried Raspberries
¼ cup White Chocolate Curls

How to Make Raspberry White Chocolate Hot Cocoa Bombs

Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
To help stabilize your freeze-dried raspberries, dip the bottom of six of them in the white chocolate and set them aside to cool while you make your hot cocoa bombs.
Place 1 tablespoon melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
Place the chocolate filled bomb molds into the freezer for 5 minutes.
Remove molds from the freezer and peel the silicone away from the chocolate to release it from the mold.
Fill 6 of the chocolate cups with 2 tablespoon white hot chocolate mix, 2 teaspoons, and one marshmallow.
Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, you can add more chocolate melts around the edge to firm-up that joint.
Place the remaining white chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs.
Lightly dust with the remaining crushed raspberries.
Add an additional dribble white chocolate candy melts to the top of each hot cocoa bomb. Add white chocolate curls around the edges of the dribble. Place a raspberry squarely in the center of the dribble.
Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

And that's all there is to it! If you're loving this easy raspberry hot cocoa bomb recipe, be sure to pin it to your favorite winter recipes board so you can find it again when another chill wind blows through!

More Hot Chocolate Bomb Recipes You'll Love

Yield: 6 Raspberry White Chocolate Hot Cocoa Bombs

Raspberry White Chocolate Hot Cocoa Bombs

Getting the family warm on a chilly day is easy with these fun Raspberry White Chocolate Hot Cocoa Bombs!

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

2 cups White Chocolate Candy Melts
2 cups White Hot Chocolate Mix
2 cups Marshmallows
¼ cup Freeze-Dried Raspberries, crushed
6 Whole Freeze-Dried Raspberries
¼ cup White Chocolate Curls

Instructions

Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
To help stabilize your freeze-dried raspberries, dip the bottom of six of them in the white chocolate and set them aside to cool while you make your hot cocoa bombs.
Place 1 tablespoon melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
Place the chocolate filled bomb molds into the freezer for 5 minutes.
Remove molds from the freezer and peel the silicone away from the chocolate to release it from the mold.
Fill 6 of the chocolate cups with 2 tablespoon white hot chocolate mix, 2 teaspoons, and one marshmallow.
Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, you can add more chocolate melts around the edge to firm-up that joint.
Place the remaining white chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs.
Lightly dust with the remaining crushed raspberries.
Add an additional dribble white chocolate candy melts to the top of each hot cocoa bomb. Add white chocolate curls around the edges of the dribble. Place a raspberry squarely in the center of the dribble.
Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!