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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


  1. 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.

  2. Fill each mold, bunny and egg shape, with chocolate, set in the refrigerator for 30 minutes to set up.

  3. Carefully remove chocolate from molds and set aside.

  4. 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.

  5. Melt the edge of another bunny or egg mold and then seal it to the other cocoa filled mold. Repeat.

  6. Place a couple cocoa bombs in your mug, pour hot milk over the top, stir and top with whipped cream and sprinkles.

  7. Makes 12 small bombs. 2 bombs per serving.