Celebrate St. Patrick’s Day with these festive green, white, and gold decorated Hot Cocoa Bombs! They make a “magically delicious” cup of hot chocolate!

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St. Patrick’s Day Hot Cocoa Bombs

As the Irish saying goes, “For the whole world is Irish on the Seventeenth o’ March!”.

Whether you’re Irish by genetics (me!) or simply Irish at heart, St. Patrick’s Day gives us all the perfect excuse to eat comfort food, come together, and celebrate. I think it’s safe to say that by the time March 17th rolls around, we’ll all be tired of being snowed in and looking forward to the hope that Spring brings. This hot cocoa bomb recipe is going to give you something warm to get you through the last tedious weeks of winter.

If you’re determined to create a festive St. Patrick’s Day this year, then you’ll want to add this fun hot chocolate bomb to the list of goodies. You’re going to love it so you may want to keep the staples of this recipe in stock.

You’ll feel lucky to add this St. Patrick’s Day hot cocoa bomb recipe to your favorites!

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.

What You Need To Know About This Hot Chocolate Bomb Recipe:

This St. Patrick’s Day hot chocolate bomb recipe doesn’t have to be followed exactly. If you have your own creative ideas for the bomb filling, then have fun experimenting! Hot cocoa bombs allow you to thrive in your creativity which is one of the reasons I find them to be so much fun!

A few suggestions that are worth trying in your hot chocolate bombs:

Lucky Charms marshmallows
“Painting” the hot chocolate bomb with edible gold food paint
Dyeing whipped cream with green food coloring

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Ingredients for Hot Chocolate Bombs

Powdered Sugar
Natural Unsweetened Cocoa Powder
Chopped Chocolate
Powdered Milk (whole milk or non-fat)
Chocolate Candy Coating or chocolate wafers
Mini Marshmallows – I like Dandies All Natural Marshmallows
Sprinkles, for garnish (optional) – I get my gluten free sprinkles from Sweetapolita. (not sponsored)

Equipment Needed to Make Cocoabombs

small mixing bowl or mason jar
small saucepan or microwavable bowl
round Hot Chocolate Bomb Molds
medium non-stick pan

How to Make Hot Chocolate Bombs for St. Patrick’s Day

Step 1. Make the Hot Chocolate Powder.

Step 2. Then, make the chocolate shells.

Step 3. Once the shells are hardened, fill half the chocolate shells with hot chocolate powder.

Step 4. Melt the edge of an empty chocolate shell and gently press to adhere to the filled half.

Step 5. Drizzle with extra chocolate and garnish with sprinkles (if desired).

Step 6. To serve, add a hot chocolate bomb to a large mug. Pour hot milk over the chocolate bomb and stir until all of the chocolate has melted.

Tips for Making Homemade Hot Chocolate Bombs

Powdered milk is optional but it gives the hot chocolate an extra creaminess– and it’s available in most grocery stores. For best results, use whole milk powder.
If you want all of the fun without as much sugar for the kiddos, exchange the medium-sized chocolate molds for smaller ones.
Store your St. Patrick’s Day hot cocoa bombs in the refrigerator for a week.

Other Hot Chocolate Recipes To Try

Other St. Patrick’s Day Recipes to Try

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St. Patrick's Day Hot Cocoa Bombs

5 from 13 ratings

Celebrate St. Patrick’s Day with these festive green, white, and gold decorated Hot Cocoa Bombs! They make a “magically delicious” cup of hot chocolate!

Prep Time: 15

Total Time: 15

Servings: 6

By: Sharon Lachendro

Print Rate Pin

Ingredients

For the Hot Chocolate Powder

½ cup superfine or powdered sugar
¼ cup cocoa powder
¼ cup chopped chocolate
1 tablespoon powdered milk

For the Hot Chocolate Bomb

16 ounces chocolate bark
1 cup hot chocolate powder
Mini marshmallows
Gluten Free Sprinkles to decorate

Instructions

For the Hot Chocolate Powder
Combine all of the ingredients in a small bowl or jar. Store in an airtight container and room temperature until ready to use.
For the Hot Chocolate Bomb
Melt the chocolate bark according to the package directions.
Add 2-3 tablespoons of melted chocolate to each of the wells in the candy mold. Use a spoon or culinary brush to push the chocolate all the way to the top of the mold. Make sure to have a thick layer of chocolate around the top-- if the layer is too thin, the bombs will be too brittle.
Place the chocolate in the fridge for 5 minutes, or until it has hardened completely.
Remove the chocolates from the mold. Fill half of the chocolates with hot chocolate powder and mini marshmallows (I use about 1-2 tablespoons of hot chocolate powder per bomb).
Heat a nonstick pan over medium heat for 1-2 minutes. Then remove the pan from the heat.
Place an unfilled chocolate on the pan (open side down) and let it sit for 1-2 seconds, or until you see the edges starting to melt and smoothen.
Press the chocolate on top of one that has been filled with hot chocolate powder and press them gently to seal.
Drizzle with additional chocolate and add sprinkles, if desired.
To serve, place the hot chocolate bomb in the bottom of a mug and pour over hot milk. Garnish with additional mini marshmallows and sprinkles, if desired.

Notes

I highly recommend using chocolate candy bark (or almond bark). If you don’t have them on hand, you must temper standard chocolate to be able to use it in this recipe-- melted chocolate won’t turn out shiny and smooth.
I wear gloves when making the chocolate bombs to avoid leaving fingerprints on the surface.
Add a splash of Baileys or Peppermint Schnapps to your hot chocolate for a boozy twist! (for 21 years + only)