Easter Hot Chocolate Bombs

filed under: Dessert on April 10, 2022

Easter Hot Chocolate Bombs are white chocolate eggs filled with chocolate malted milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa. If you prefer the traditional round shape (that is a bit more customizable), I also have my popular Hot Chocolate Bombs

Easter Hot Chocolate Bombs

I love my traditional Hot Chocolate Bombs in the cooler months but wanted to try something different for Easter. The eggs are filled with chocolate malted milk powder and marshmallows. The malted milk powder is what makes these taste so much like an Easter treat.

When hot milk is added to the bombs, they open up, or ‘explode’ to let the hot chocolate mix and marshmallows out. When stirred, you have a decadent and delicious cup of white hot chocolate! 

Cup Filled with Malted White Chocolate Cocoa from an Easter Egg Cocoa Bomb

Hot Chocolate Bomb Ingredients

There are two main parts to this recipe–the milk powder and the white chocolate bombs. 

Chocolate Malted Milk Powder: Can I tell you what makes my hot cocoa bombs better than the rest? Homemade chocolate milk powder. I used my homemade chocolate milk powder recipe with added malted milk powder. And it will make the richest flavor for your hot cocoa bomb!

Malted Milk Powder: Malted milk powder is a fine light-yellow powder with a mellow, nutty flavor and a natural sweetness. You could leave it out if you don’t have it on hand or are not a fan.

White Chocolate: Look for high-quality white chocolate chips for the best results when melting. I like the quality and convenience of Ghirardelli white chocolate chips.

Mini Marshmallows: I opted for the pastel version of mini marshmallows, but any mini marshmallows will work.

3 Easter Hot Cocoa Egg Bombs on a Plate

How to Make Hot Chocolate Bombs

Should you want to see hot chocolate bombs being made, I have a video on how to make these in my original Hot Chocolate Bombs post.

Making the Chocolate Malted Milk Powder

To make the powder, combine the ingredients–malted milk powder, sugar, cocoa powder, and a pinch of salt. Whisk the ingredients together in a mixing bowl. You could also blend them in a food processor or shake them in a container that has a lid (of course). If you are not using the powder right away, store it in an airtight container in a cool, dry place until you are ready to use it.

Melting the White Chocolate

Before filling the molds with the chocolate for the Hot Chocolate Bombs, the chocolate has to be melted. I prefer the double boiler method. Using this method helps ensure that the chocolate is not burned and the gently melted chocolate will be smooth and shiny. And, you don’t need any fancy kitchen gadgets to use this method.

To melt the white chocolate chips, first, fill a pot about halfway full of water. Bring it to a simmer over low heat. Next, find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate chips.

Finally, add the chocolate chips to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate chips until they are melted and smooth. Use the chocolate to fill the molds. Don’t dump the pot of water, however. You will use a variation of this method again in a moment.

If you do use a microwave to melt the chocolate chips, melt them in 15-second increments, stirring in between. Be careful to not overdo this.

You can also use milk chocolate or semi-sweet chocolate when making these. 

Steps for filling mold, melted edges, filling cocoa bomb with malted cocoa and marshmallows, and then fitting the sides together to make Easter Hot Cocoa Bombs

Filling the Molds

Before filling the molds, first, line a baking sheet with parchment paper. Then, place a wire rack on top of the lined baking sheet. This will be used to catch any chocolate drippings from the molds. Fill each chocolate mold with a heaping spoonful of melted white chocolate. Use the spoon to evenly spread out the chocolate into each mold, making sure to get up the sides.

Flip the mold over onto the wire rack that is on the lined baking sheet. Place the molds in the freezer for about 10 minutes or in the refrigerator for 20-25 minutes, until set. Once set, gently remove the half-spheres of chocolate and place them on a parchment paper-lined baking sheet (or just a clean, flat surface).

Adding Hot Milk to Easter Hot Cocoa Bombs in a Mug

Assembling Hot Cocoa Bombs

With the molds ready and the chocolate malted milk powder mixed, it’s time to get the bombs ready to go into a mug with hot milk! Fill three half-spheres with 1 tablespoon of chocolate malted milk powder and one tablespoon (8 or 9) mini marshmallows.

To seal the top halves of the molds onto the bottom halves, melt the rims of the top halves a bit. To do this, place the other three molds, seam-side down, onto a baking sheet. Place the baking sheet over the pot of warm water over low heat. This will melt the rims just enough to act as a seal.

Cover the filled halves of the chocolate molds with the top halves. I used gloves to make sure there were fewer fingerprints on the chocolate. Place a white chocolate bomb into a mug. Slowly pour about 1 1/2 cups of hot milk over the bomb. The chocolate will start to melt and the chocolate malted milk powder and marshmallows will be set free to make a comforting cup of white chocolate hot cocoa.

If you want to decorate the bombs, just melt some of the leftover chocolate that drizzled on the parchment paper and add a few sprinkles! Of course, you can make them as decorative as you can. Have some fun with these!

Only make as many of the chocolate bombs as you need. They are best used right away or within 24 hours, stored at room temperature.

Mug Filled with White Chocolate Cocoa from a Easter Hot Cocoa Bomb

 

Do I Have to Use Egg Molds for Easter Hot Chocolate Bombs?

Nope! You can use any round shape you prefer. I purchased Easter Egg Molds from Amazon but the idea of the pastel marshmallows and malted milk powder will translate into “spring” with almost any shape. Especially if you add pastel sprinkles or chocolate drizzle to the assembled cocoa bomb.

If you have any questions on assembling these Easter Hot Cocoa Bombs, I have a video here

Easter Hot Chocolate Bombs
Prep Time
20 mins
Chilling Time
25 mins
Total Time
45 mins
 

Easter Hot Chocolate Bombs are white chocolate eggs filled with chocolate malted milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa.

Course: Dessert
Keyword: Easter Hot Cocoa Bombs, White Chocolate Hot Cocoa Bombs
Servings: 3 chocolate bombs
Calories: 975 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Chocolate Malted Milk Powder
  • ½ cup (39g) malted milk powder
  • cup (133g) granulated sugar
  • cup (39g) cocoa powder
  • 1 pinch kosher salt
Chocolate Bombs
  • 1 cup (182g) white chocolate chips
  • 6 tablespoons chocolate milk powder, divided
  • 3 tablespoons mini marshmallows, divided
  • 1 silicone chocolate bomb mold
Instructions
Chocolate Malted Milk Powder
  1. In a large bowl, use a whisk to combine the malted milk powder, sugar, cocoa powder, and salt.

Melting Chocolate--Double Boiler Method
  1. Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.
  2. Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.
  3. Add the white chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.
Chocolate Molds
  1. Line a baking sheet with parchment paper. Top with a wire rack.

  2. Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate.

  3. Flip the mold over onto the rack that is on top of the parchment-lined baking sheet. This will allow any excess chocolate to drip onto the parchment to be re-melted and used later if needed.

  4. Place the molds in the refrigerator to chill for 20-25 minutes, or until set. You could also place the molds in the freezer for 10 minutes. While the molds are setting, line another baking sheet with parchment paper.

  5. Once set, carefully remove the chocolate cups from the mold, placing them on the lined baking sheet.

Assembling Hot Chocolate Bombs
  1. Wearing gloves to prevent fingerprints, gently press the edges of the egg mold onto a warm surface, such as a saute pan over low heat on the stove. Press just long enough to smooth out all edges. Set back onto the baking sheet.

  2. Fill each of the three halves with 1 tablespoon of the chocolate milk powder and 1 tablespoon (8-9) mini marshmallows.

  3. Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
  4. Cover each filled chocolate half with an empty half, sealing it.

  5. Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.
  6. To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!
Recipe Notes

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"Recipe Image" or "Instruction Images" to print the recipe without images.

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