Cocoa bombs are a great twist on classic hot cocoa, and these white chocolate raspberry hot cocoa bombs take that twist even further. They give you everything you love about hot cocoa with white chocolate flair.
Hot cocoa is a favorite drink of so many people, especially on cold winter days. Sipping on a steaming mug of chocolatey goodness is the perfect way to relax when you’re deep into winter and just waiting on spring to come around the corner.
It warms you up and makes you think of days gone by – days when you were a kid and mom would bring you a nice mug of hot cocoa after a long day of playing in the snow. It’s magic in a mug, really.
Hot cocoa bombs take that flavor and cozy feel and box it up – ball it up, really, but you know what I mean – into a cute package that makes it as much fun to make that chocolatey goodness as it is to drink it.
Chocolate Raspberry Hot Cocoa Bombs
These white chocolate raspberry hot cocoa bombs that that delicious flavor and feel we love about this fantastic drink and give it a little twist. White chocolate and raspberry combine to create lighter-tasting cocoa and hits it with a splash of fruity goodness that pairs so perfectly with the chocolate.
They’re the perfect winter treat for you and your kids whether you’ve been out all day sledding, skiing, or making snowmen or you just want to stay in and watch movies with as a family. Either way, they make the perfect accompaniment to any winter day.
Although this recipe is relatively easy, you’ll still need several ingredients to make these tasty little hot cocoa treats. To make these hot cocoa bombs, you’ll need melting chocolate, white melting chocolate, hot cocoa mix, mini-marshmallows, fresh raspberries, hot milk, and silicone molds.
Making the Hot Cocoa Bombs
To begin, you’ll create two hollow chocolate sphere halves. Later, you’ll heat the edges of each to meld them together into one whole sphere. You’ll pack your spheres with all your delicious hot cocoa goodness, and they’ll be ready to go! Obviously, it’s a little more involved than that, but this is just an overview. Check out the recipe for the full rundown.
How Hot Cocoa Bombs Work
We see hot cocoa bombs all over the internet these days, but how do they actually work? If you don’t know, I’m here to explain it to you.
These bombs use a hollow chocolate shell that encapsulates all the delicious hot cocoa goodness that your bomb will contain. The hot cocoa mix along with any additions like mini-marshmallows are all inside that chocolate sphere.
To make enjoy hot cocoa bombs, simply place them in the bottom of a mug and fill the mug with hot chocolate or milk. We prefer milk, as it makes for a richer mug of hot cocoa.
What You Will Love About These Chocolate Raspberry Bombs
There’s so much to love about these chocolaty little balls of deliciousness. You’ll love these because:
- They’re delicious (obviously).
- They’re relatively easy to make.
- They are super cute.
- The chocolate sphere makes them extra rich.
- They make great gifts for almost any occasion.
Cocoa Bomb Variations
One of the best things about any hot cocoa bomb recipe is how versatile it is. These hot cocoa bombs can be made with a variety of chocolate and filling options, allowing you to create unique hot cocoa flavors perfect for any occasion.
For example, these chocolate raspberry bombs are perfect for Valentine’s Day. However, for Christmas, you might want to go with all white chocolate and peppermint for that classic Christmas vibe. There are so many possibilities!
Try Different Chocolate
This recipe calls for both chocolate and white chocolate, but you can use any kind of chocolate you like. Experiment with milk, semi-sweet, dark, or white chocolate for various flavor profiles to give your hot cocoa bombs a unique twist.
Try Different Cocoa Mixes
You can dramatically change the flavor of your bombs using different hot cocoa mixes. There are plenty of flavors to experiment with. You’ll find the standard chocolate varieties like traditional, dark, and white chocolates, but you can also try unique flavors like mint, caramel, and even English toffee cocoa mixes.
Try Different Fillings
Closely related to the mixes are the extras that you put in your hot cocoa bombs for fillings. Experiment with various additions for tasty results. For example, crushed peppermint would be lovely for Christmas. You could also try flavored mini-marshmallows, crushed toffee, or even crushed butterscotch. Get crazy!
Try Different Fruits
If you’re making a fruity hot cocoa bomb like this one, get creative with your fruit choices, as well. While we chose raspberry for this, strawberry works incredibly well with all varieties of chocolate. Coconut extract would be a nice addition to a white chocolate hot cocoa bomb, as well.
Get Crazy and Change It All
There’s nothing in the hot cocoa bomb rule book that says you can’t change the entire recipe to create something completely different. Make dark chocolate shells and fill them with dark chocolate cocoa mix and peppermint. Or try milk chocolate shells with an English toffee mix. The only limit is your creativity.
How to Serve Raspberry Chocolate Hot Cocoa Bombs
If you’re serving up a mug for yourself or a family member, it doesn’t get easier than these bombs. Just plop a bomb in the bottom of your mug and pour hot milk or water over the top, filling up the mug. The bomb will melt open, and you’ll just mix for a steaming mug of hot cocoa.
If you’re planning to make these cocoa bombs as gifts, there are a few ways you can package them. Consider wrapping each bomb individually in clear and colored cellophane with a tie at the top, then place them all in a tin or basket for a lovely presentation.
Another idea for gifting these bombs is to get a tin and line it with colored tissue paper. Then simply layer the hot cocoa bombs along the bottom, stacking as you go when you’ve covered the bottom of the tin.
What is the Best Chocolate for these Hot Chocolate Bombs
Most chocolate will work but you will get very different results. I always tell people to use their favorite chocolate. We love semi-sweet, dark, milk and white chocolate so make our cocoa bombs in all flavors.
As far as the brands go we happen to love Ghirardelli chocolate. It melts like velvet and always has the best flavor when it comes to baking. We have used the chips and the bars. But we have used Hershey’s and Nestle’s chips too.
Storing Raspberry Chocolate Hot Cocoa Bombs
You can store these raspberry chocolate hot cocoa bombs in an airtight container in a cool dry place for several weeks. To store them longer, keep them in the refrigerator. For even longer storage, keep them in the freezer in a freezer-safe airtight container or a heavy-duty freezer bag.
Frequently Asked Questions
Q: Can I make substitutions with this recipe?
A: Absolutely. That’s one of the best things about hot cocoa bombs. You can change up almost everything about them.
Q: Will any chocolate work?
A: Technically, you can use any chocolate, but we encourage you to opt for high-quality chocolate to ensure the best finished product.
Q: How long can I store hot cocoa bombs?
A: You can store your hot cocoa bombs in an airtight container in a cool, dry place for several weeks. For longer storage, refrigerate or freeze them.
Q: My hot cocoa powder is expired. Can I still use it?
A: That’s a big, fat no. Sorry. Most hot cocoa powders contain some sort of powdered milk or dairy, which can be dangerous if rancid.
Q: I want to use a differently shaped mold. Will that work?
A: You can use any shape you like, providing that it’s large enough to accommodate your hot cocoa powder and other extra touches like mini-marshmallows or candy pieces.
Try These Chocolate Raspberry Hot Cocoa Bombs
These chocolate raspberry hot cocoa bombs are the perfect treat on a cold winter day, and they’re easy enough to make that you can whip up a batch to keep on hand for whenever you and the family want to enjoy a warm, chocolaty mug.
They also make wonderful gifts for birthdays and cold-weather holidays, as well, and with so many ways to make these hot cocoa bombs your own, they’re a fun recipe to experiment with. Give these hot cocoa bombs a try, and we’re sure you’ll agree that you’ve found a new favorite cold-weather treat.
OTHER RECIPES YOU WILL LOVE:
Cocoa Bombs with White Chocolate and Raspberry
- 8 Ounces Chocolate – chips , bars
- 10 ounces of White Chocolate – chips, bars
- 2 packets of Hot Cocoa Mix – about 1 heaping teaspoon in each Cocoa bomb
- 1 cup of Mini Marshmallows – about 5 to each Cocoa Bomb
- One package of fresh Raspberries – rinsed and drained
- 6 cups of Hot Milk
- 1 set of Silicone Molds
- Melted White Chocolate to drizzle on top
- Hot Pink Food Coloring Gel
- Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy.
- Stir well, and spoon or ladle into 6 of the molds, making sure to coat the inside of the molds. Pour excess chocolate back into the bowl.
- Melt half of the White Chocolate in a microwave safe bowl, and stir well until smooth.
- Drop 2 or 3 drops of the hot Pink Food Coloring Gel into the melted White Chocolate, and stir to mix well.
- Pour the hot pink melted chocolate into the other 6 molds, and pour any excess back into the bowl, and place both the molds in the refrigerator, and let harden for 15 minutes.
- Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet. These will be the bottom parts, or half of the Cocoa bombs
- Place the pink balls across from the chocolate balls – the pink balls are the tops.
- Heat a non stick Skillet, on low, and place one of the chocolate half balls with the open side down, melting just the edges for a few seconds, remove, place on a cookie sheet, and fill the Ball with the powdered Cocoa, one Raspberry, and mini Marshmallows. Repeat, until all 6 Balls are done.
- Place the other half of the Chocolate balls (the pink tops) in the skillet, with the open side down, and melt just the edges of the ball.
- Remove from the Skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb. Hold in place a few seconds to make sure the top and bottom are melted together.
- When all the Cocoa Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set.
- Remove from the Refrigerator, and sit the cookie sheet on the counter.
- Place a little more of the White Chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts. Add the Hot Pink Food Coloring Gel, and stir well.
- Place the melted chocolate in a Pastry bag, and pipe the Hot Pink/White Chocolate over the Cocoa Bombs (see photo) and place one Raspberry on the top.
- Place one Hot Cocoa Bomb in the bottom of a large mug, and pour heated milk over the top.
- Cocoa Bomb will melt and bubble, and marshmallows will float to the top. Stir the powdered cocoa, and Enjoy!