Check out these 4th of July Hot Cocoa Bombs!
A red, white, and blue round hollow chocolate ball filled with cocoa powder and mini marshmallows.
A fun and delicious way to serve up hot cocoa.
4th of July Hot Cocoa Bombs
I am sure you have heard of hot chocolate bombs by now.
Here is a 4th of July hot cocoa bomb that will be patriotic, to say the least.
With a few colored candy melts, you are set to make a festive drink. A colorful, patriotic shell melts under hot milk, releasing decadent white hot cocoa, multi-colored baking chips, and mini marshmallows.
Once stirred and emulsified, a smooth, rich, colorful drink comes together.
How to Use A Hot Cocoa Bomb
If you have not used a hot cocoa bomb before, you take your red, white, and blue hot chocolate bomb and place it in a mug. Heat water or milk until it is warm. Pour over the hot chocolate bomb. The warm liquid will melt the thin layer of chocolate. Stir and enjoy a sweet cup of hot cocoa.
Ingredients Needed
Red, white and blue candy melts. Candy melts are easy to melt and remelt, making them ideal for making hot cocoa bombs as they melt quickly in hot milk.
White hot chocolate. I use Ghirardelli’s white hot chocolate mix from Amazon. It is rich and decadent, perfect for these cocoa bombs.
Mini, red, white, and blue baking chips. I used the Yummalo baking chips mixes, the red, white, and blue mix.
Mini marshmallows. Because hot cocoa is not complete without them.
List of ingredients:
Prep time: 20 minutes
Servings: 6
- ⅔ cup of red candy melts
- ⅔ cup of white candy melts
- ⅔ cup of blue candy melts
- 6 Tbs white hot chocolate
- Red, white & blue mini baking chips
- Mini marshmallows
Supplies you will need:
- Half sphere silicone mold – The mold I used is 2 ½” in diameter and almost 1 ¼” deep. There are only 6 half spheres in this mold, so I did two batches to create 6 final cocoa bombs.
- Three small, microwave-safe bowls
- Small, microwave-safe plate
Directions to make 4th of July Hot Cocoa Bombs
- In three small, microwave-safe bowls, melts candy melts in 30-second increments, stirring in between. This should take 60-90 seconds. Spoon about ½ Tbs of each color into the bottom of each half-sphere mold. Using the back of a spoon, gently swirl the colors together to create a marble effect. Do not swirl more than 5 times, as the colors will start to mix and change to purple/brown. When you do swirl, be sure you reach the bottom of the mold. Spread to coat the sides of each mold. Let set in the fridge or freezer for about 10 minutes or until hardened. Reinforce the top edges of each mold by adding a little of the remaining candy melt with the back of the spoon. Let it set for a minute or until hardened.
- Gently remove from the silicone molds. In 6 of the empty halves, spoon 1 Tbs of the white hot chocolate. Top with mini baking chips and a few mini marshmallows.
- Warm a small, microwave-safe plate for 45 seconds. Place an empty half sphere onto the plate for a few seconds to let the edge melt to create a “glue.” Once the edge is slightly melted, place it onto the corresponding filled half and match the edge. Run a clean finger around the edge to remove any extra candy melt and smooth the edge. Repeat with the remaining halves until all of the bombs are assembled.
- To make hot cocoa, place a cocoa bomb into the bottom of a mug. Pour 6 oz of hot milk over it. Once the shell melts, stir with a spoon to emulsify. Serve and enjoy!
How To Store
For storing, you can store the bombs at room temperature. They will last for 1-2 weeks in an airtight container. If your home is hot, you can store these bombs in the refrigerator. Or freeze for 3 months if you want to make these in advance to have on hand.
Where to buy Candy Melts
You can buy candy melts online or at your local mass retailer. I know most grocery stores carry candy melts in the baking aisle or the aisle with cake decorating ingredients.
Why didn’t my cocoa bombs melt down?
There are a couple of reasons why your cocoa bomb didn’t meltdown. I will share a few troubleshooting issues that could have been the cause.
Liquid – If your liquid is not hot enough, you will find that it won’t melt the chocolate down the way you want. So heat your water or milk until it is nice and warm.
Too Thick – The other issue you could have run into is the chocolate layer could be too thick. You want a thinner layer of chocolate for the base of the cocoa bombs. If you happen to do too thick, it will take a lot more liquid to melt through the chocolate.
Can I Use Chocolate Chips instead of Candy Melts?
You have two options for using chocolate chips.
You will need to temper the chocolate or add a tablespoon of shortening to the melted chips.
But the downfall is that white chocolate does not mix well with food coloring.
So ultimately, the candy melts will be your best if you want to keep a festive patriotic cocoa bomb.
While it may be a little too hot right now to enjoy a cup of hot chocolate with these hot cocoa bombs, this would be a fun idea to make as a 4th of July activity to use down the road.
Find more holiday content below:
Celebrate 4th of July Party Idea
Cotton Candy Hot Chocolate Bombs
45 of the BEST 4th of July Food Ideas
Equipment
Ingredients
- ⅔ cup of red candy melts
- ⅔ cup of white candy melts
- ⅔ cup of blue candy melts
- 6 Tbs white hot chocolate
- Red white & blue mini baking chips
- Mini marshmallows
Instructions
- In three small, microwave-safe bowls, melts candy melts in 30-second increments, stirring in between. This should take 60-90 seconds. Spoon about ½ Tbs of each color into the bottom of each half-sphere mold. Using the back of a spoon, gently swirl the colors together to create a marble effect. Do not swirl more than 5 times, as the colors will start to mix and change to purple/brown. When you do swirl, be sure you reach the bottom of the mold. Spread to coat the sides of each mold. Let set in the fridge or freezer for about 10 minutes or until hardened. Reinforce the top edges of each mold by adding a little of the remaining candy melt with the back of the spoon. Let it set for a minute or until hardened.
Gently remove from the silicone molds. In 6 of the empty halves, spoon 1 Tbs of the white hot chocolate. Top with mini baking chips and a few mini marshmallows.
Warm a small, microwave-safe plate for 45 seconds. Place an empty half sphere onto the plate for a few seconds to let the edge melt to create a “glue.” Once the edge is slightly melted, place it onto the corresponding filled half and match the edge. Run a clean finger around the edge to remove any extra candy melt and smooth the edge. Repeat with the remaining halves until all of the bombs are assembled.
To make hot cocoa, place a cocoa bomb into the bottom of a mug. Pour 6 oz of hot milk over it. Once the shell melts, stir with a spoon to emulsify. Serve and enjoy!
Notes
Three small, microwave-safe bowls
Small, microwave-safe plate
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