Hot Chocolate Bombs, also called hot chocolate balls, are all the rage this year and I have the best one for you!
This White Chocolate Mocha Hot Chocolate Balls recipe tastes just like the white chocolate mochas you get from Starbucks.
It is so fun to watch these hot cocoa bombs explode in hot milk and reveal the hidden ingredients inside.
Scroll down to watch a video of these white hot cocoa balls in action!!
These white chocolate cocoa balls are extra special because not only do they taste amazing, they look amazing too!
Make up a bunch of these white chocolate mocha balls to give as gifts this Christmas. to anyone you know that loves Starbucks White Chocolate Mochas.
All you need is some white hot chocolate mix, instant coffee, white chocolate and chocolate melts and some mini marshmallows to make up a batch of these to enjoy or give away today.
GATHER THESE INGREDIENTS NEEDED TO MAKE THIS WHITE CHOCOLATE COCOA BOMB
- White Candy Melts
- White Hot Chocolate Mix
- Mini Marshmallows
- Chocolate Candy Melts
- Instant Coffee
- Gold Sparkling Sugar Sprinkles
Then scroll down for full Hot Cocoa Bomb Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
COPYCAT STARBUCKS WHITE CHOCOLATE MOCHA RECIPE
You will also need bath bomb molds or cake pop molds and, if using bath bomb molds, I found it best to hold them steady in a cupcake tin.
HOW TO MAKE WHITE CHOCOLATE MOCHA
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 gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
Fill 6 of the molds with 1 tbsp white hot chocolate mix, 1 tbsp instant coffee, and 6-8 mini marshmallows.
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.
Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Using a piping bag or a fork, drizzle the chocolate candy melts over the assembled hot cocoa bombs.
Immediately follow by sprinkling gold sugar sprinkles and additional instant coffee over them.
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 CHOCOLATE 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!
Course: BeverageCuisine: AmericanKeyword: hot chocolate, hot cocoa, mocha, white chocolate Prep Time: 5 minutesCook Time: 15 minutes Servings: 3 Calories: 892kcal
Ingredients
- 2 cups White Candy Melts
- 2 cups White Hot Chocolate Mix
- 2 cups Mini Marshmallows
- ¼ cup Chocolate Candy Melts
- 1/2 cup Instant Coffee
- ¼ cup Gold Sparkling Sugar Sprinkles
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 gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
- Fill 6 of the molds with 1 tbsp white hot chocolate mix, 1 tbsp instant coffee, and 6-8 mini marshmallows.
- 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.
- Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Using a piping bag or a fork, drizzle the chocolate candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling gold sugar sprinkles and additional instant coffee over them.
- 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!
Nutrition
Calories: 892kcal | Carbohydrates: 128g | Protein: 12g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 25mg | Sodium: 149mg | Potassium: 1737mg | Fiber: 1g | Sugar: 90g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 2mg
