This White Chocolate Hot Cocoa Bomb is the perfect white chocolate twist on a traditional cocoa bomb. I’ve always been a big fan of the buttery flavor of white chocolate and this white chocolate bomb doesn’t disappoint.
There is just something about this White Chocolate bomb recipe that I find classic and comforting. If you set aside my love for the sweet taste of white chocolate, seeing white chocolate in the winter makes me think of freshly fallen snow.
Jump to:
Why White Chocolate?
White chocolate is made with cocoa butter, which is what gives white chocolate that smooth, creamy and buttery flavor that we love so much. Cocoa butter has many health benefits but one of them is that it contains a high amount of Vitamin E which is great for our skin and bones and even our reproductive health.
Why I Love This Recipe
This White Chocolate Bomb makes for the sweetest cup of hot cocoa that I’ve ever had. These hot cocoa bombs would even be great for gifts.
- Easy to make
- Fun to make
- Always a hit at parties
- Perfect to make ahead
- Always a hit with kids
If you love hot chocolate recipes, you may also enjoy this Sugar Plum Hot Chocolate recipe.
Ingredients
This fun DIY recipe only requires seven ingredients and you may already have some of these ingredients on hand. If not, one trip to the grocery store and you will be ready to have a blast making the homemade white chocolate hot cocoa bombs.
- Superfine or Powdered Sugar
- Unsweetened Cocoa Powder
- Chopped White Chocolate
- Powdered Milk
- White chocolate bark
- Mini Marshmallows
- Sprinkles
Substitutions
Hot Chocolate: Want to use store-bought hot cocoa? Skip the powdered sugar, cocoa powder, and powdered milk, and use store-bought.
Melting Candy: Can’t find white chocolate bark? Use white candy melts instead.
Equipment Needed / Helpful Tools
You only need three basic kitchen tools to help you make these homemade hot cocoa bombs. Just a note when you are buying your mold, make sure that you pay attention to the size and look for a 2-inch mold.
- microwave safe bowl
- silicone half sphere mold
- spoon
How to Make White Chocolate Hot Cocoa Bomb
This recipe has eight steps, but don’t get overwhelmed because I’ve got these steps broken down into simple to follow directions for you. While these DIY Cocoa Bombs take some time to make they are worth the effort, you won’t regret making these once you sip your first cup of hot chocolate.
Step 1: Make the Hot Chocolate Powder
Combine all of the ingredients (sugar, cocoa powder, white chocolate, and powdered milk) in a small bowl. Stir to combine. Set aside until ready to use.
If you are using store-bought hot chocolate mix you can skip this step.
Step 2: Melt the chocolate bark
Melt the white chocolate bark according to the package directions.
Step 3: Spread the chocolate bark into the mold
Add 1-2 tablespoons of melted white chocolate to each well and spread it out evenly using a spoon or offset spatula. Make sure to have a thick layer around the top edges so the chocolate bombs aren’t too brittle.
Step 4: Chill the molds
Place the wells in the fridge until the chocolate has completely hardened– about five minutes. Carefully, remove the chocolates from the tray.
Step 5: Fill the cocoa bombs
Fill half of the molds with 1-2 tablespoons of cocoa mix and a few mini marshmallows.
Step 6: Heat a pan
Heat a nonstick pan over medium-high heat for 1-2 minutes. If the pan ever becomes too cool, just reheat it for another minute.
Step 7: Seal the cocoa bomb
Place an empty well of chocolate rim side down on the hot pan for 1-2 seconds, or until you see the edges start to melt. Remove it from the pan and place it on top of a filled well to seal the two together.
Step 8: Decorate the white chocolate cocoa bomb
Decorated with a chocolate drizzle and/or sprinkles. Store in the refrigerator until ready to use.
Step 9: Serve the white chocolate bomb
To serve, add one hot chocolate bomb to a mug. Fill the mug with hot milk and stir. Garnish with additional marshmallows, if desired.
Variations / Options / Add-Ins
Want to personalize your white hot chocolate bombs? Here are some of my favorite ways to personalize them.
Chocolate Chips: Change up the inside of the white chocolate cocoa bomb by adding in chocolate chips or colored chocolate chips for a festive cup of hot cocoa.
Pumpkin Spice: Add 1/2 teaspoon of pumpkin pie spice to your hot chocolate mix for a pumpkin pie spice cup of hot chocolate.
Marshmallows: Change up the marshmallows in this recipe by using Lucky Charms or dehydrated marshmallows.
Toppings/Serving Suggestions
Are you ready to serve your delicious cup of hot chocolate? Here are the directions for enjoying this rich and chocolatey mug of sweetness.
To serve, add one hot chocolate bomb to a mug. Fill the mug with hot milk and stir. Garnish with additional marshmallows, if desired.
When stirring your hot cocoa bomb at first stir slowly if you want to see your bomb break open. Once your powder is mixed keep stirring until all the white chocolate melts.
Tips
Want to make sure that your white chocolate hot chocolate bombs turn out perfectly? Here are my best tips for this recipe.
- If you don’t have superfine or powdered sugar, you can place granulated sugar in a blender or food processor and pulse it until it becomes a fine, powdery consistency.
- Powdered milk is optional in this recipe but it helps add a nice creaminess to the hot chocolate– and it’s available in most grocery stores.
- I highly recommend using chocolate bark (also known as candy coating or almond bark) because it melts and rehardens easily and smoothly. If you don’t have chocolate bark, you can use tempered chocolate. Melted chocolate that has not been tempered is not recommended in this recipe.
- I wear gloves when making the hot chocolate bombs so I don’t leave any fingerprints on the outside.
FAQs
Do you have questions about White Chocolate Cocoa Bombs? Here are the answers to the most commonly asked questions.
Hot Cocoa Bombs can be stored at room temperature for up to two weeks in an airtight container or up to one month if stored in the fridge.
Yes, hot cocoa bombs can be frozen. Just make sure that you seal them tightly in a freezer-safe bag. They can be frozen for up to 6 months.
Yes! If you already have almond bark on hand it will work well for making these white cocoa bombs.
More Hot Chocolate Bomb Recipes
If you like Hot Chocolate Bomb recipes, give these recipes a try:
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
📋 Recipe
White Chocolate Hot Cocoa Bombs
Equipment
- Mixing bowl
- spoon
- Silicone Sphere mold
Ingredients
Hot Chocolate Powder
- ½ cup superfine or powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons chopped white chocolate
- 2 tablespoons powdered milk see notes
Hot Chocolate Bombs
- 16 ounces white chocolate bark
- 1 cup hot chocolate powder
- ¼ cup mini marshmallows
- Sprinkles for garnish
Instructions
Hot Chocolate Powder Directions
- Combine all of the ingredients (sugar, cocoa powder, white chocolate, and powdered milk) in a small bowl. Stir to combine. Set aside until ready to use.
Hot Cocoa Bomb Directions
- Melt the white chocolate bark according to the package directions.
- Add 1-2 tablespoons of melted white chocolate to each well and spread it out evenly using a spoon or offset spatula. Make sure to have a thick layer around the top edges so the chocolate bombs aren’t too brittle.
- Place the wells in the fridge until the chocolate has completely hardened– about five minutes.
- Remove the chocolates from the tray.
- Fill half of the molds with 1-2 tablespoons of cocoa mix and a few mini marshmallows.
- Heat a nonstick pan over medium-high heat for 1-2 minutes. If the pan ever becomes too cool, just reheat it for another minute.
- Place an empty well of chocolate rim side down on the hot pan for 1-2 seconds, or until you see the edges start to melt. Remove it from the pan and place it on top of a filled well to seal the two together.
- Decorate with a chocolate drizzle and/or sprinkles. Store in the refrigerator until ready to use.
- To serve, add one hot chocolate bomb to a mug. Fill the mug with hot milk and stir. Garnish with additional marshmallows, if desired.
Notes
Powdered milk is optional in this recipe but it helps add a nice creaminess to the hot chocolate– and it’s available in most grocery stores.
I highly recommend using chocolate bark (also known as candy coating or almond bark) because it melts and rehardens easily and smoothly. If you don’t have chocolate bark, you can use tempered chocolate. Melted chocolate that has not been tempered is not recommended in this recipe.
I wear gloves when making the hot chocolate bombs so I don’t leave any fingerprints on the outside.
Nutrition
More Hot Cocoa Bomb Recipes
Keep your family and friends delighted all winter with an assortment of hot cocoa bombs! I’ve put together an entire collection of recipes into a digital cookbook, complete with gift tags and bonus pages for planning your shopping trip and recording extra recipes.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
