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Easter Hot Cocoa Bombs

This Easter Hot Cocoa Bomb recipe is a fun new take on the classic chocolate for Easter. They're shaped like eggs and bunnies and so good.
Course Desserts, Drinks
Cuisine American
Prep Time 15 minutes
Servings 6 Servings
Author Rob


  • 12 Ounces of  milk chocolate melting chocolate - Chips bars or Almond Bark
  • 2 packets of hot cocoa mix with mini marshmallows - about 1 heaping teaspoon in each Cocoa bomb
  • 6 cups of Hot Milk 
  • small skillet - heated
  • 1 set of Silicone Molds


  • Begin by melting chocolate in a microwave safe dish for around 1 minute, (if using almond bark you will only need about a minute of so) if melted remove from the microwave. If using Ghirardelli chocolate you may need longer but make sure not to burn chocolate.
  • Fill each mold, bunny and egg shape, with chocolate, set in the refrigerator for 30 minutes to set up.
  • Carefully remove chocolate from molds and set aside.
  • Gather hot cocoa mix and set aside. Heat a small skillet on the stove, melt the edge of one bunny or egg  mold and then fill with hot chocolate.
  • Melt the edge of another bunny or egg mold and then seal it to the other cocoa filled mold. Repeat.
  • Place a couple cocoa bombs in your mug, pour hot milk over the top, stir and top with whipped cream and sprinkles.
  • Makes 12 small bombs. 2 bombs per serving.