With fun pink and blue hues, these cotton candy hot chocolate bombs combine two of the best childhood flavors: sweet cotton candy and piping hot chocolate.
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Table of Contents
- About Cotton Candy Hot Chocolate Bombs
- What are hot chocolate bombs?
- How long do hot cocoa bombs last?
- Can you freeze cocoa bombs?
- What goes inside white hot cocoa bombs?
- What do you need to make hot chocolate bombs?
- Notes & tips for cotton candy hot chocolate bombs
- More hot chocolate bomb recipes
- How to make cotton candy hot chocolate bombs
- Recipe Details
About Cotton Candy Hot Chocolate Bombs
There are few flavors more iconic to childhood than cotton candy and hot chocolate, and these cotton candy hot chocolate bombs not only combines them in a single drink, but also makes them into a fun, new way to enjoy both at the same time.
What are hot chocolate bombs?
Hot chocolate bombs (or hot cocoa bombs, if you prefer) started as a TikTok sensation and have since gone viral, leading to an endless variety of new and fun ways to enjoy classic hot chocolate.
Hot chocolate bombs are created by making a hallow, chocolate candy sphere and filling it with hot cocoa mix, marshmallows, and any other fun flavors of your choice. You then drop the cocoa bomb in a mug and pour hot milk (or water) on top. The liquid will melt the candy sphere, revealing the cocoa mix inside, so you only need to grab a spoon to mix your way to hot chocolate glory.
Think of hot chocolate bombs as a marriage between giftable hot chocolate mix and those mesmerizing melting chocolate ball desserts.
How long do hot cocoa bombs last?
Once prepared, I highly recommend using hot chocolate bombs within 24 hours.
However, if you do end up with extra bombs that you don’t want to waste, you can store chocolate bombs in a sealed container (ideally with each one in a cupcake liner for its own protection) on the counter for up to one month. If you’re concerned about the cocoa bombs melting, they can be stored in the refrigerator (still in the container, in cupcake liners) for one month.
Can you freeze cocoa bombs?
Because of the delicate chocolate shell, I’m hesitant to recommend freezing hot chocolate bombs. But, if you’re a pro at freezing and feel like you can keep them safe, give it a go. To freeze, wrap each bomb individually in plastic wrap (ideally two layers) and store them in a sealed container in the freezer for up to three months.
If you’ve frozen the hot chocolate bombs, the next challenge would be thawing. The chocolate may crack when brought to room temperature, defeating the purpose of the bomb. So, if they’re frozen, I would recommend one of the following:
- Allow them to thaw in a cup, then pour on hot milk. This way if they crack from the temperature change, the contents are already in your cup.
- Use them directly from the freezer, immediately adding hot milk, but keeping in mind that this may lead to slightly cooler hot cocoa.
What goes inside white hot cocoa bombs?
This can vary depending on the look you’re going for, but overall, you’ll be adding:
- Nesquik Strawberry Shake Powder – While there isn’t a strawberry hot cocoa mix that you can buy in stores, Nesquik’s strawberry shake powder does the trick and enhances the flavor of the cotton candy. However, you could also use white hot cocoa mix instead.
- Mini marshmallows – You can either use classic mini marshmallows (that are just smaller versions of the original) or dehydrated marshmallows (which are similar to the marshmallows you find in cereal).
- Cotton Candy – To give these hot chocolate bombs their namesake flavor, you’ll be adding a pinch (or two or three) of fluffy cotton candy to each bomb.
What do you need to make hot chocolate bombs?
Before you start whipping up festive cocoa bombs, there are a few tools you’ll need (plus some optional ones) that you might not already have in your kitchen, such as:
- Sphere silicone mold – Typically used for large truffles (or even bath bombs) this is the type and size of mold you’ll need to create bombs that are large enough to hold all of the hot cocoa ingredients.
- Spoon, pastry brush (any clean brush), and a butter knife – To coat the chocolate along the edges of the sphere mold, you’ll use a spoon or bush to get an even layer. Use whichever you feel more comfortable handling. I personally liked the accuracy of a brush. The butter knife is for doing minor touch-ups with the melted chocolate.
- Small or medium bowls, spatula, etc – Standard for baking, having a few of these on hand will be helpful for heating and mixing.
- Large baking sheet – Any flat, portable surface will do here. This is just to make transferring the molds to and from the refrigerator easier on you.
- Microwave-safe plate – You’ll use this for assembling the bombs. I know it sounds odd, but trust me, it works! I go over it in the tutorial below.
- Food safety gloves (nitrile gloves) – This is an optional item to have on hand, but if you want your cocoa bombs to look their best, then these gloves will help prevent you from leaving fingerprints on the chocolate surface. You can use other types of gloves, but be sure the ones you get are made for food safety (power-free, not too thick or thin, etc – most have Nitrile in the name).
- Cupcake liners – Another optional item, but great for storage once prepared. This will keep the hot chocolate bombs from rolling around and sticking to one another. Plus, you can get decorative liners for an extra festive touch.
Notes & tips for cotton candy hot chocolate bombs
- This recipe uses pink and blue candy melts to make things easy. However, you can also use premium chocolate and food coloring to get the same effect. If you go this route, I recommend using Ghirardelli Premium Baking White Chocolate Bars.
More hot chocolate bomb recipes
How to make cotton candy hot chocolate bombs
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Add the pink and blue candy melts to separate microwave-safe bowls and heat in the microwave until smooth.
Step 3 – Transfer the molds to the fridge for a few minutes to let them set.
Step 4 – Bring the molds out and coat the edges with any remaining candy melts.
Step 5 – Let the molds set in the freezer for 10 minutes.
Step 6 – When ready to assemble, gently remove the candy shells from the molds, then divide the molds into two groups – six “bottoms” and six “tops.”
Step 7 – Grab some food safety gloves, heat a plate in the microwave, then grab one of the “bottom” shells. Place the shell on the hot plate, edge side down, and gently move in a circular motion, melting and evening out the edges of the shell. Place the shell in a cupcake liner, edge side up. Fill the prepared bottom shell with hot cocoa mix, marshmallows, and a pinch or three of cotton candy (adjust to your tastes and however much will fit). Repeat this step for the remaining five “bottom” shells.
Step 8 – Clean off the plate and heat it again. Repeat the step of melting the edges of the six “top” shells, then place them on the bottom shells, gently pressing down to form a seal.
Step 9 – Let the finished bombs set for a few minutes.
Step 10 – Serve hot chocolate bombs immediately in mugs with steaming hot milk or water.
Cotton Candy Hot Chocolate Bombs
- In 2 small microwave-safe bowls, add a color of candy melt to each bowl and microwave for 30 seconds on 50% power, then stir. Continue to heat for 15 second intervals, mixing in between, until candy melts are smooth.
- Spoon about a little more than 1 tablespoon of each color candy melt the cavityies of the 2 molds (12 total). Use a spoon or a brush to coat melted candy chocolate along the sides and to gently swirl the colors, going all the way up to the rim and not leaving any exposed areas. NOTE: Try no to swirl more than 4-5 times as the colors will begin to blend.
- Transfer the baking sheet with both coated molds to the refrigerator and chill for 5 minutes.
- Remove tray with molds from the refrigerator and bring back to your work area. Check your remaining candy melts; if it's too firm, microwave for another 15 seconds, then stir well.
- Working on one cavity at a time, add more melted candy chocolate near the top rim of each cavity to reenforce the edges.
- Transfer baking sheet with finsihed molds to the freezer and freeze for 10 minutes.
- When ready to assemble, bring baking sheet with coated molds back to your work area. Put on food safety gloves and gently remove shells from molds. Divide shells two groups, so that 6 shells will be "bottoms" and 6 shells will be "tops."
- Microwave a microwave-safe plate for 90 seconds. Place one of the bottom shells on the hot plate, edge side down. Gently move shell in a circular pattern, lightly melting and evening out the edges. Place the bottom shell edge side up in a decorative cupcake liner, if desired. Repeat this step until all 6 of the bottom shells have edges that are slightly melted. Wipe excess melted candy chocolate off plate.
- Fill each bottom shell with 1 pkg of strawberry hot chocolate mix and top with marshmallows and a pinch of cotton candy. Use as much candy as you like for flavor (or however much might fit).
- Reheat the microwave-safe plate for 90 seconds, then place a top shell on the hot plate, edge side down. Like before, move it in a circular pattern to melt the edges, then place the top shell on a bottom shell, gently pressing them together so that the melted candy chocolate forms a seal. If needed, you can use a butter knife to smooth out the melted candy chocolate. Repeat this step until all hot chocolate bombs have been assembled.
- Let hot chocolate bombs set for at least 5 minutes.
- Enjoy hot chocolate bombs by placing them in mugs and pouring 8 ounces of steaming hot whole milk or water on top.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.