Easter Egg Hot Chocolate Bombs
A twist on the Hot Chocolate Bombs that have taken the internet by storm, these colorful Easter Egg Chocolate Bombs are easy to make at home in just 15 minutes!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ c blue candy melts
- ½ c yellow candy melts
- ½ c white candy melts
- 6 Tbs white hot cocoa mix
- Blue sanding sugar, optional*
- Multi-colored mini marshmallows
- Silicone egg-shaped mold
Instructions
- 1
In three separate, small-sized, microwave-safe bowls, melt each of the candy melts in 30-second increments, stirring occasionally, until melted. It should only take 60-90 seconds.
- 2
Once melted, alternately spoon a little dollop of each color into each egg mold.
- 3
Using the back of a spoon, lightly swirl the colors together to create a marbled effect and spread around to coat the sides of the mold.
- 4
Leave on the counter to set or in the fridge for 10 minutes or until they are set and hardened. The top edge of each mold may be fragile.
- 5
Using the leftover melt in your preferred color, spread just a little on the top edges of each mold to strengthen them and let set again for 2-3 minutes until hardened.
- 6
Carefully remove each egg from the mold.
- 7
In half of the empty shells, spoon 1 Tbs of the white-hot cocoa mix.
- 8
Top with some blue sanding sugar and several mini marshmallows.
- 9
Warm a small, microwave-safe plate for 45 seconds.
- 10
Place corresponding empty half on the warm plate and allow to melt slightly to take off the uneven edge and create a “glue”.
- 11
Connect empty half to filled half, matching the edges to create a whole egg. Run a clean finger over the seam to smooth it out.
- 12
Once all of the hot cocoa bombs are sealed together, serve and enjoy or package and give away!
- 13
To make hot cocoa, simply warm 6 oz of milk and place a hot cocoa bomb in it. Let melt, stir, and serve!