How to Make Unicorn Hot Chocolate Bombs
After seeing different variations of these hot chocolate bombs pop up on my social media feeds, I couldn’t resist making my own unicorn hot chocolate bombs. These are perfect for any occasion but I think the colors lend themselves really well for Valentine’s Day.
What You’ll Need:
- White hot chocolate mix
- White candy melts or white chocolate bars
- Rainbow colored mini marshmallows and other toppings (I used the marshmallow packets from Swiss Miss Lucky Charms Hot Cocoa Mix and the Swiss Miss Unicorn Marshmallows Hot Cocoa Mix)
- Sphere silicone molds
- Metal spoon for mixing the melted chocolate (wooden or plastic spoons will make the chocolate harden)
- Metal spoon or paintbrush for spreading chocolate in mold
- Microwave safe bowl and plate
- Tablespoon
- Ziplock or piping bag
- Optional: food coloring (make sure it’s oil based and specifically for candy or chocolate)
- Optional: cupcake liners and treat bags for packaging the hot chocolate bombs
Note: You could use regular hot chocolate mix for these, but in my experience it ends up looking kinda gross when mixed with the colored marshmallows.
Also, make sure your molds are a size that will fit your mugs. 2-3 inch molds seem to be the perfect universal size. The first time I made these, the molds I used were pretty big and it was hard finding a big enough mug.
Steps:
1. Using a microwave safe bowl, melt the white chocolate in 30 second intervals. Stir the chocolate each time with a metal spoon.
2. If you are coloring your chocolate, add the food coloring. I used a few drops of red to achieve a pink color. (I would have bought pink melts but the stores were all sold out!)
3. Using a metal spoon or paintbrush, start spreading the hot chocolate in the molds. You’ll want the spheres to be hollow enough so that you can fill them, but still thick enough so they won’t break when taking them out of the molds. It took me a few tries to get the hang of it.
4. Pop the molds into the freezer for 5-10 minutes.
5. Gently pop the chocolate out of the molds. I pulled on the sides around each mold so that the chocolate would “unstick.” Then I gently pushed from the bottom of the mold.
6. Decide which will be the top and bottom halves.
7. Microwave a plate for about 30 seconds. Briefly turn over each bottom half onto the plate (the hollow part should be facing down). This will melt the sides so they are more even and less jagged.
8. Fill the bottom half with 1 tablespoon of the hot chocolate mix and marshmallows.
9. Like you did with the bottom halves, take each top half and briefly turn them over onto the heated plate. Gently place the top half on the bottom half to seal the bomb. If it’s still not completely uniform, you can warm up a metal spoon by placing it in some hot water and then drying it. Then, take the side of the spoon and go around the bomb to smooth it out.
In retrospect, I think a better approach would have been to fill the bottom half, pipe melted hot chocolate around the sides, and then place the other half on top. I will have to try that next time!
10. You can decorate your hot chocolate bombs by placing some melted chocolate into a ziplock or piping bag. Drizzle the melted chocolate on top and then add whatever toppings you like. I found a Unicorn Baking Mix at the store that had a combination of baking chips, marshmallows, and sprinkles.
You can package these by putting them into cupcake liners and cellophane bags. There are so many options depending on the occasion!
When you’re ready to make your hot chocolate, follow the directions below:
- Gently place the bomb into a mug.
- Gently pour 8 -12 oz. of hot milk (any kind), water, or coffee on top.
- Stir. Feel free to add whipped cream and other toppings like marshmallows and sprinkles.
Here’s a picture of the unicorn hot chocolate my friend Malia made with one of the hot chocolate bombs I gave her:
I hope you enjoy this recipe! If you end up trying it, please share your creations with me!
