While the weather may be warming up, hot chocolate bombs can be enjoyed any time of the year! I had multiple ideas to try for my next round of hot chocolate bombs, so I hope you enjoy them!
I also made a full video about how to make these hot chocolate bombs on my YouTube channel! Check out the video here:
Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!
Pot of Gold Hot Chocolate Bombs for St. Patrick’s Day
Print
Ingredients
1 1/2 cups Ghirardelli Dark Chocolate Melting Wafers (or tempered chocolate)
1-2 teaspoon Black Food Gel
3 ounces of Baileys Irish Cream
1 1/2 teaspoons Mint Extract
Gold Sequin Sprinkles
Rainbow Sprinkles (optional)
Directions
- Add about 1 ½ cups of Ghirardelli dark chocolate melting wafers to a microwave safe bowl. Microwave in 15-30 second increments until completely melted. After the first 2 heating sessions, add about 1-2 teaspoons of black food gel to the chocolate. Mix it together and then continue heating until all of the chocolate is completely melted.
- Next, spoon some of the chocolate mixture into a large hot chocolate bomb mold. Brush the chocolate up the sides, gently tap the mold on the counter, and then place in the freezer for 1-2 minutes, or until it’s completely hardened.
- Brush some more chocolate on the sides in order to reinforce them. Then, freeze for another 1-2 minutes. Once they’re completely set, pop them out of the molds, use either a hot pan or a plate and kitchen torch to smooth the edges, place them on parchment paper, and then set them aside for now.
- Pour the remaining melted chocolate onto a piece of parchment paper and spread it into an even layer, about 1/16th of an inch thick. Let it almost completely harden, and then cut a few circles using a Wilton D size circle fondant cutter, a few circles with a Wilton C size fondant cutter, and a few circles using a Wilton B size circle fondant cutter with the D size cutter placed evenly in the center. When removing all the circles, be very careful so that they do not break, especially the circles made using the 2 fondant cutters because they are more delicate.
- Place the half spheres on a piece of parchment paper with the open side down. For the shells that will be the bottom halves of the pots, use the Wilton size D fondant cutter. Heat the fondant cutter using a kitchen torch and then place it on top of the half sphere and cut off the rounded top. Make sure to use something to hold the fondant cutter, such a s food tweezers, while doing this because it will be extremely hot and can definitely burn you. Work diligently, but also carefully while placing the cutter on top. You may need to grab a flat tool, like a butter knife for example, and very gently press on top of the cutter to help it. If there is resistance, use your kitchen torch to very, very quickly heat the top of the cutter. Be careful, if you’re too close to the chocolate, you’ll melt it and ruin that piece. Once you’re through the dome, wipe off the cutter and repeat with the rest of your bottom shells.
- Now, do the exact same thing for the other half shells that will be the tops of your pots of gold. However, this time, use a Wilton C size fondant cutter.
- Now that all the half spheres have been cut, flip them upside down on the parchment paper. Place the smallest circles in the bottom shells. Then place the next largest circles in the top shells. Add some of the excess melted chocolate to a piping bag and pipe around the perimeter of the circles to ensure that the tops and bottoms will be completely sealed.
- To each bomb, add 1 ounce of Baileys and ½ teaspoon of mint extract.
- Once they are filled, use a food brush to brush chocolate along the edge of the bottom hot chocolate bomb piece. Before the chocolate sets, place the other chocolate shell piece on top. Using the food brush to brush excess melted chocolate onto the sides of the bomb to ensure that all open spots are fully sealed.
Along the top seam of the hot chocolate bomb, brush some more melted chocolate. Before that sets, add the open circle created earlier with the two fondant cutters. This will create the lip of the pot, which will give a great detail to the finished bombs. - Add extra melted chocolate to the top of the hot chocolate bomb. Before the chocolate sets, add a generous amount of gold sequin sprinkles to represent the gold coins!
To add a little more height to the bombs, add another dollop of melted chocolate, and more gold sprinkles.
For an optional finishing touch, add a few rainbow sprinkles from a rainbow sprinkle mix on top. Use chocolate to adhere a rainbow sprinkle on top of each bomb, and then add two little cloud sprinkles on either side of the bottom of the rainbow.
Ghirardelli Melting Wafers:
Mold set I use:
Wilton Circle Fondant Cutter Set:
Wilton Gold Sequin Sprinkles:
Wilton Rainbow Sprinkle Mix:
Easter Egg Hot Chocolate Bombs
Ingredients
Variety of bright Candy Melt Colors (such as pink, yellow, purple, blue, and green)
Vegetable Oil (to thin the candy melts)
1/2 cup Ghirardelli Dark Chocolate Melting Wafers
6 tablespoons White Hot Chocolate Powder
6 tablespoons French Vanilla Powdered Coffee Creamer
Directions
- To start, melt a variety of bright colored candy melts such as pink, purple, yellow, blue, and green.
Once those are ready, add a tiny bit of vegetable oil to thin them out slightly. This will make it easier to use the candy melts as edible paint. - The egg molds I used already have stripes and polka dots, so I usied the candy melts and food brushes to paint these features. Have fun with it by mixing and matching the bright, cheerful colors!
Once done adding colors to all of the eggs, place them in the freezer for 1-2 minutes. - Melt ½ cup of Ghirardelli dark chocolate candy melts in a small microwave safe bowl. Once they are completely melted, retrieve your egg molds from the freezer, add a spoon of chocolate to each mold, and brush the chocolate up the sides to completely coat the inside. Make sure to work quickly because the cold candy melts will quickly set the chocolate. Once again, place them in the freezer to set for 1-2 minutes, or until completely hardened.
- Carefully remove them from the molds, then using either a hot pan or a plate and kitchen torch to clean up the open ends of the shells, and placing them back on parchment paper to set.
- To fill these, I decided to try a new flavor: French Vanilla! To each bomb, add 1 tablespoon of white hot cocoa powder and 1 tablespoon French Vanilla powdered creamer.
- Then, using the same candy melts color used for the base color of the Easter egg, brush some of the candy melts onto the edge and place the other half shell on top. Use excess candy melts and a food brush to seal any and all open crevices.
Here is the egg mold I used:
White Hot Chocolate Powder (1 box):
White Hot Chocolate Powder (12 boxes – better value):
Coffee Mate French Vanilla Coffee Creamer:
Simple Easter and Spring Hot Chocolate Bombs
Ingredients
1 1/4 cups Ghirardelli Dark Chocolate Melting Wafers
3 tablespoons White Hot Chocolate Powder
3 tablespoons French Vanilla Powdered Coffee Creamer
3 Marshmallow Peeps
Spring and Easter Sprinkles (optional)
Variety of bright Candy Melt Colors (such as pink, yellow, purple, blue, and green)
Directions
- Add 1 to 1 ¼ cup of Ghirardelli dark chocolate melting wafers to a medium microwave safe mixing bowl and heat in the microwave in increments of 15-30 seconds, until completely melted. Make sure to stir in between.
Add some of the melted chocolate to each cavity of a large hot chocolate bomb mold and brush the chocolate up the sides. Gently tap the mold on the counter to make sure that there are no air bubbles. Place the mold in the freezer for 1-2 minutes, or until completely hardened.
After removing the mold from the freezer, brush more melted chocolate onto the sides of the mold to help reinforce the shells when removing them from the mold. Place this back in the freezer for another 1-2 minutes to harden. - After carefully removing the shells from the molds and cleaning up the edges, it’s time to fill them! I decided to go with the same French Vanilla flavor as the Easter Egg hot chocolate bombs, but I also added a marshmallow Peep inside!
After using a food brush to add some melted chocolate to the bottom shells, and placing the other shell on top, use a food brush to add melted chocolate in order to ensure the hot chocolate bomb is completely sealed. - Decoration Idea 1: Using a piping bag, add a simple drizzle of the melted chocolate over the top, and then sprinkle some bright and lovely spring and Easter sprinkles!
- Decoration Idea 2: Utilize some of the same pastel candy melts from the Easter Egg hot chocolate bombs, and use a food brush to paint flowers. To do this, simply dip a food brush into a pastel candy melt color, such as pink. Press the brush on top of the bomb and release pressure as you drag the brush. Repeat this process, making sure to drag the brush to the same spot to create the center of the flower. Once you do this once or even a few times, add a dot of yellow to the center of your flower or flowers to make them look complete.
You can also try longer petal flowers like the purple ones, or even multi-layer petals, like the blue flower. These are really lovely for spring, and they of course make great gifts!
Wilton Easter Sprinkles (6 pack variety container):
Wilton Easter/Spring Nonpareils:
Wilton Carrot & Bunny Sprinkles:
Cinna-Bunny Hot Chocolate Bombs
Ingredients
1 cup Ghirardelli Vanilla Flavored Melting Wafers
1/4 teaspoon Ground Cinnamon
6 tablespoons White Hot Chocolate Powder
6/8 teaspoon Ground Cinnamon
Edible Candy Melt Marker (optional)
Directions
- To start, add 1 cup of Ghirardelli vanilla melting wafers to a medium sized microwave-safe bowl. Melt this in the microwave in short increments of 15-30 seconds, until it’s completely melted. Make sure to stir in between each heating. Once the vanilla wafers are completely melted, add ¼ teaspoon of cinnamon and thoroughly mix it together.
- Next, spoon some of the vanilla and cinnamon mixture into our bunny mold. After tapping the mold on the counter to ensure any bubbles are removed, tilt the mold around to allow the cavities to get fully coated in the melting wafers. Once all of the insides of the cavities are coated, flip the mold upside down and shake it to allow the excess vanilla and cinnamon mixture to flow onto a piece of parchment paper. Place the mold in the freezer for 1-2 minutes, or until completely hardened.
- Next, use either a spoon or food brush to brush more vanilla and cinnamon mixture onto the sides of the mold. This will help reinforce the sides so that they should not break when de-molding them. Once that is complete, pop them in the freezer for another 1-2 minutes until completely hardened.
- Carefully separate the sides of the bunny shells from the sides of the mold, and then push on the bottom of the mold so that we can pop the bunnies out of the mold.
- Using a hot pan, or a plate and a kitchen torch, gently melt the very bottom of the bunny bomb to clean up the edges. Set them on a piece of parchment paper to harden, which should only take about 30 seconds to 1 minute.
- To make the bottoms of the bunny bombs, remelt the remaining vanilla and cinnamon melting wafers, pour it onto a piece of parchment paper, and spread it into a thin layer, around 1/16th of an inch or so. Once it’s mostly hardened, take one of the bunny shells and gently pressing it onto the top to create an outline. Do this until you have as many bottoms as you need. Next, take a paring knife and cut along the outline you just created with the bunny shell. Once all the bottoms are cut, set them aside.
- To fill each bunny, add 1 ½ tablespoons of white hot chocolate powder and 1/8th teaspoon of ground cinnamon.
- To seal the bunny bombs, remelt the excess melting wafers. Use a food brush to brush a light line of the melting wafers on the edge of the bunny shell. Next, before the melting wafers set, place one of the bottoms onto the shell. Use some of the excess melting wafers to then seal the bombs. Use the same food brush to brush a light layer of the melting wafers around the seam to ensure that all crevices are now completely sealed. Use a food-safe candy melt edible marker to color the eyes of the bunnies black.
I personally got my bunny mold at a Joann store, but here is the bunny mold that I would have bought from Amazon:
Thank you so much for checking out this post! Which one is your favorite Spring hot chocolate bomb? Let me know in the comments below!
