These Lucky Charm Hot Cocoa Bombs are magically delicious! They would make a perfect stocking stuffer or simple gift for St. Patrick’s Day!

three hot cocoa bombs stacked in a pyramid sitting in front of a black mug that reads you got this

Hot cocoa bombs are all the craze of the season. I love how delicious they make a cup of hot chocolate and how creative and unique you can be with them. These Lucky Charm Hot Cocoa Bombs came around as a request by my kids – it’s their favorite cereal. And since it already has the marshmallows that you just have to have in a cup of hot chocolate, I thought why not!

This hot cocoa bomb would be super cute to buy as a teacher gift, or to just enjoy with the family. We might drop a few in some stockings this year! These bombs are stuffed with hot cocoa powder, lucky charm marshmallows, and mini marshmallows. Then they are decorated with even more marshmallows and some sprinkles. Your kiddos that love more marshmallows than chocolate in their mugs are going to love these!

How to Make Hot Cocoa Bombs

Ingredients: Scroll down for full recipe with exact measurements

White Chocolate Melting Wafers
Hot Cocoa Mix
Lucky Charm Cereal
Mini Marshmallows
Sprinkles

Equipment:

Silicone Molds
Cookie Sheet

Instructions:

Using a heat safe bowl, pour the white chocolate into the bowl and place in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth
Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
Carefully swirl the chocolate to completely coat the inside of the mold. Lightly shake the extra chocolate back into the bowl
Place the coated molds into the fridge for 5-10 minutes
Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell. Carefully place the mold onto the cookie sheet. Repeat steps with remaining molds
Scoop some of the melted chocolate into the piping bag and cut the tip

Building the Hot Cocoa Bombs

Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold. Place about 5 lucky charm marshmallows on top of the cocoa. Place 5 mini marshmallows on top of the lucky charm marshmallows
Pipe a line of the melted chocolate around the edge of the bottom shell
Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell. Make sure that there are no openings around the center of the shells. Gently place the bombs back onto the cutting board.
Drizzle additional white chocolate over the bombs. Add sprinkles and additional Lucky Charm Marshmallows

Tips:

You definitely want to use chocolate bars/wafers over using chocolate chips when making hot cocoa bombs. They melt better and make it easier to handle and remove from the spheres.

The longer you work with the chocolate, the more the chocolate will soften from the heat from your hands. Try to touch the bombs as little as possible.

Storage:

The finished hot cocoa bombs should be stored in an airtight container. If you are making them as gifts, I would recommend using cellophane bags for individual storage. If they are just a treat for your house, you can put them in a large ziploc bag. They do not necessarily have to be kept in the fridge, but should be kept in a cool, dark place.