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5 from 1 vote

White Chocolate Raspberry Hot Cocoa Bombs

Combining white chocolate with dried raspberries to make delightful hot cocoa bombs for your family and guests to enjoy this season.
Author: Jane and Sonja

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!