White Hot Chocolate Bombs get a makeover with adorable unicorn sprinkles. Easy to adapt for any celebration!
If you are looking for more hot chocolate bombs, check out my recipe for adorable snowman hot chocolate bombs. Perfect for a cozy winter day!
White Hot Chocolate Bombs with Sprinkles
Makes 8-10 Hot Cocoa Bombs
Ingredients:
1 – 30oz of Ghirardelli white Chocolate melting wafers
1 Tbsp Hot Chocolate Per Bomb (about 2 cups)
Mini Marshmallows
Sprinkles
6 Sphere Silicon Mould
Directions:
1. Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth.
2. Spread the chocolate up the sides of the mould until every bit of the mould is covered.
3. Let the moulds sit for about 5 minutes & re-spread any of the chocolate that sank to the bottom of the moulds.
4. Place the moulds in the refrigerator for about 30-45 minutes.
5. Once set, carefully remove the chocolate spheres from the mould.
6. Fill the half of the spheres with the hot cocoa powder, sprinkles & marshmallows.
7. Place a glass plate in the microwave for one minute.
8. Remove the plate and immediately place each chocolate sphere on the hot place to heat the edges.
9. Place each heated sphere on each filled sphere.
10. Use the remaining melted chocolate to draw lines back and forth over the the bomb.
11. Sprinkle away before the chocolate hardens!
White Hot Chocolate Bombs with Sprinkles
Ingredients
- 1 - 30 oz of Ghirardelli white Chocolate melting wafers
- 1 Tbsp Hot Chocolate Per Bomb
- Mini Marshmallows
- Sprinkles
- 6 Sphere Silicon Mould
Instructions
- Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth.
- Spread the melted chocolate up the sides of the mould until every bit of the mould is covered.
- Let the moulds sit for about 5 minutes & re-spread any of the chocolate that sank to the bottom of the moulds.
- Place the moulds in the refrigerator for about 30-45 minutes.
- Once set, carefully remove the chocolate spheres from the mould.
- Fill half of the spheres with the hot cocoa powder, sprinkles & marshmallows.
- Place a glass plate in the microwave for one minute.
- Remove the plate and immediately place each chocolate sphere on the hot place to heat the edges.
- Place each heated sphere on each filled sphere.
- Use the remaining melted chocolate to draw lines back and forth over the the bomb.
- Sprinkle away before the chocolate hardens!
Nutrition Information:
Yield:
10Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.