These White Hot Chocolate Bombs are a sweet twist on classic hot chocolate bombs! They’re made with white chocolate and filled with cocoa powder and mini marshmallows.
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White Hot Chocolate Bombs
You have probably seen the amazingness that is Hot Chocolate Bombs. This spin on the classic calls for white chocolate which yields a creamy and extra sweet treat. What can be better than a ball of chocolate that literally disintegrates under hot steamy milk? Nothing.
This White Chocolate Cocoa Bomb will give you something to look forward to on these cold winter days and have you showing off your confectionary skills on social media. By the way, please tag me! I love seeing all of the variations of Hot Chocolate Bombs that are out there.
Bookmark this recipe. It’s a keeper!
What You Need To Know About This White Hot Chocolate Bomb Recipe:
Art meets an old classic favorite.
These White Chocolate Cocoa Bombs have hard shells of white chocolate that have a packed-full center of confectionary goodness. Depending on the recipe, you may find mini marshmallows, caramel, or chocolate syrup inside of a Hot Chocolate Bomb.
A pour-over of hot milk activates the bomb and it unfolds into the best hot chocolate that you’ll ever have.
When this fad first hit social media, I was a little too excited to give it a try! If you’ve seen the videos of Hot Chocolate Bombs on TikTok or Instagram then you can understand how this craze really made my food-blogging heart happy. I made a few batches before I fell in love with the process. This is a great recipe to make your own. You’ll enjoy experimenting with different types of chocolate and fillers for the Hot Chocolate Bomb.
I have to say that this White Cocoa Bomb variation is my favorite!
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Key Ingredients for White Hot Chocolate Bombs
- Superfine or Powdered Sugar
- Unsweetened Natural Cocoa Powder
- Chopped White Chocolate
- Powdered Milk
- White Chocolate Bark or White Chocolate Wafers
- Mini Marshmallows – I like Dandies All Natural Marshmallows
- White Gluten Free Sprinkles, for garnish.
Equipment Needed to Make White Chocolate Hot Cocoa Bombs
- Small Mixing Bowl or Mason Jar
- Small Saucepan or Microwavable Bowl
- Hot Chocolate Bomb Molds
- medium non-stick pan
How to Make White Hot Chocolate Bombs
Step 1. Make the Hot Chocolate Powder
Step 2. 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.
Step 3. Place the wells in the fridge until the chocolate has completely hardened– about five minutes.
Step 4. Carefully remove the chocolates from the mold.
Step 5. Fill half of the molds with 1-2 tablespoons of cocoa mix and a few mini marshmallows.
Step 6. Heat a nonstick pan over medium-high heat for 1-2 minutes. Then, remove it from the pan. If the pan ever becomes too cool, just reheat it for another minute.
Step 7. Place an empty well of chocolate rim side down on the hot pan for 1-2 seconds, or 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 with a chocolate drizzle and/or sprinkles. Store in the refrigerator until ready to use.
Step 9. To serve, add one hot chocolate bomb to a mug. Fill the mug with hot milk and stir. Garnish with additional marshmallows, if desired.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Tips for Making Hot Chocolate Bombs
- 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.
- For boozy hot chocolate, add a splash of Peppermint Schnapps, Baileys, or Coffee Liqueur.
Other Hot Cocoa Recipes To Try
- Classic Hot Chocolate Bombs
- 23 Coffee Drinks You Can Make at Home
- St. Patrick’s Hot Chocolate Bombs – coming soon
- Mint Mocha Coffee
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White Hot Chocolate Bombs
Ingredients
For the 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
For the Hot Chocolate Bombs
- 16 ounces white chocolate bark
- 1 cup hot chocolate powder from above
- ¼ cup mini marshmallows
- Gluten Free Sprinkles for garnish
Instructions
- Make the hot chocolate powder by combining all of the ingredients (sugar, cocoa powder, chopped white chocolate, and powdered milk) in a small bowl. Stir to combine. Set aside until ready to use.
- 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. Carefully remove the chocolates from the mold.
- 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. Then, remove it from the pan. 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 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 8 ounces (1 cup) hot milk and stir. Garnish with additional marshmallows, if desired.
Notes
- 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 highly recommended. It helps add a nice creaminess to the hot chocolate-- and it’s available in most grocery stores or online.
- 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/can't have chocolate bark, you can use tempered white 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 but those are optional.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
I have a question. If you are using white chocolate for the bomb and just a little hot chocolate powder inside the ball, how do you get the rich, dark chocolate appearance of the milk when the ball melts?
You can use Dutch Processed Cocoa Powder or Hershey’s Special Dark. They’ll both produce a nice dark cocoa.