Although these white chocolate raspberry hot cocoa bombs may look to good to eat, they are a delight to preapre, serve and enjoy for yourself and guests.
Treat Yourself with Raspberry Hot Cocoa Bombs
Today we’re sharing this steo by step recipe for making hot cocoa bombs by combining white chocolate with dried raspberries. Once ready, these delightful hot cocoa bombs will definitely be enjoyed by your family and guests this season.
Is there anything better than making a cup of hot cocoa on a cold winter day? Well perhaps the answer is yes with this recipe for making white chocolate raspberry hot cocoa bombs!
Ingredients Needed
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- 2 cups White Chocolate Candy Melts
- 2 cups White Hot Chocolate Mix
- 2 cups Marshmallows
- ¼ cup Freeze-Dried Raspberries, crushed
- 6 Whole Freeze-Dried Raspberries
- ¼ cup White Chocolate Curls
Equipment Needed
- Hot cocoa bomb Silicone Mold
How to Make White Chocolate Raspberry Hot Cocoa Bombs
Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
Place the chocolate filled bomb molds into the freezer for 5 minutes.
Remove molds from the freezer and peel the silicone away from the chocolate to release it from the mold.
Fill 6 of the chocolate cups with 2 tbsp white hot chocolate mix, 2 teaspoons, and one marshmallow.
Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, you can add more chocolate melts around the edge to firm-up that joint.
Place the remaining white chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs.
Lightly dust with the remaining crushed raspberries.
Add an additional dribble white chocolate candy melts to the top of each hot cocoa bomb. Add white chocolate curls around the edges of the dribble. Place a raspberry squarely in the center of the dribble.
Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
How to Use Hot Cocoa Bombs
To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
More Chocolate Hot Cocoa Bombs to Try
Once you have all the supplies, you’ll want to try making all the other flavors so here are a few more recipes for making hot cocoa bombs. And if you really want to make it about the experience, we suggest crafting a hot cocoa bar station like this DIY.
White Chocolate Raspberry Hot Cocoa Bombs
Equipment
- Silicone Mold
Ingredients
- 2 cups White Chocolate Candy Melts
- 2 cups White Hot Chocolate Mix
- 2 cups Marshmallows
- ¼ cup Freeze-Dried Raspberries crushed
- 6 Whole Freeze-Dried Raspberries
- ¼ cup White Chocolate Curls
Instructions
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and peel the silicone away from the chocolate to release it from the mold.
- Fill 6 of the chocolate cups with 2 tbsp white hot chocolate mix, 2 teaspoons, and one marshmallow.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, you can add more chocolate melts around the edge to firm-up that joint.
- Place the remaining white chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs.
- Lightly dust with the remaining crushed raspberries.
- Add an additional dribble white chocolate candy melts to the top of each hot cocoa bomb. Add white chocolate curls around the edges of the dribble. Place a raspberry squarely in the center of the dribble.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
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