Hot chocolate bombs have taken the holiday season by storm, and these Frozen Strawberry Hot Chocolate Bombs put a delicious twist on the trend! These delightful treats are made with white chocolate shells filled with strawberry powder and mini marshmallows, creating a fun, festive pink hot chocolate when melted in warm milk. Perfect for holiday gatherings or as a thoughtful homemade gift, these strawberry hot chocolate bombs offer a sweet, fruity alternative to traditional hot chocolate.
Ingredients:
For the Hot Chocolate Bomb Shells:
- 1 1/2 cups white chocolate chips (or white chocolate melting wafers)
- 1/4 teaspoon coconut oil (optional, for smoother melting)
- Silicone chocolate mold (sphere-shaped, 2-inch diameter)
For the Filling:
- 1/2 cup strawberry milk powder (or freeze-dried strawberry powder)
- 1/2 cup mini marshmallows
- 1 tablespoon powdered sugar (optional, for added sweetness)
- Edible glitter or sprinkles (optional, for decoration)
For Serving:
- 1 1/2 cups hot milk (whole milk, almond milk, or any milk of your choice) per bomb
Preparation:
Step 1: Melt the White Chocolate
- In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each round until smooth and fully melted. If desired, stir in 1/4 teaspoon of coconut oil to thin the chocolate and make it easier to work with.
- Be careful not to overheat the chocolate, as white chocolate can burn easily.
Step 2: Coat the Molds
- Using a small spoon or a food-safe paintbrush, coat the inside of each cavity of the silicone mold with the melted white chocolate. Make sure the chocolate covers the sides and bottom evenly, but not too thickly.
- Place the mold in the refrigerator for 5-10 minutes to allow the chocolate to harden.
- Once the first layer is firm, apply a second thin layer of chocolate to ensure the spheres are sturdy and won’t break easily. Chill in the fridge again until fully set.
Step 3: Prepare the Filling
- In a small bowl, mix the strawberry milk powder and powdered sugar (if using). This creates the base for the strawberry hot chocolate.
- Gather mini marshmallows, as they will be added along with the strawberry powder.
Step 4: Assemble the Hot Chocolate Bombs
- Carefully remove the chocolate shells from the silicone mold by gently pressing on the underside of the mold until the spheres pop out.
- Fill half of the chocolate shells with 1 tablespoon of the strawberry powder mixture and a few mini marshmallows.
Step 5: Seal the Bombs
- Warm a plate in the microwave for 30 seconds. Take an empty chocolate shell and gently press its open edge against the warm plate for a few seconds to slightly melt the edges.
- Quickly place the melted edge on top of a filled shell to seal the two halves together, forming a complete sphere.
- Run your finger or a spoon around the seam to smooth any excess chocolate. If needed, add a bit of extra melted chocolate to the seam to ensure the bomb is sealed tightly.
Step 6: Decorate
- Optional: Drizzle some melted white chocolate over the top of the sealed bombs and sprinkle with edible glitter, crushed freeze-dried strawberries, or festive sprinkles for a decorative touch. Let the decorations set in the refrigerator for a few minutes.
Step 7: Serve
- To serve, place one strawberry hot chocolate bomb in a mug. Slowly pour 1 1/2 cups of hot milk over the bomb and watch as it melts, releasing the strawberry powder and marshmallows into the milk.
- Stir well until the strawberry powder is fully dissolved and enjoy your pink strawberry-flavored hot chocolate.
Cooking Notes:
- Chocolate Melting Tip: If your white chocolate is too thick after melting, adding a small amount of coconut oil can make it more fluid and easier to spread in the molds.
- Storage: Store the hot chocolate bombs in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Avoid placing them near heat sources, as the chocolate shells can melt easily.
Serving Suggestions:
- Pair these Frozen Strawberry Hot Chocolate Bombs with holiday cookies, such as sugar cookies or shortbread, for a festive treat.
- Add a dollop of whipped cream or marshmallow fluff on top of your strawberry hot chocolate for an extra indulgent touch.
- You can also get creative by adding other fillings inside the bombs, such as crushed peppermint, chocolate chips, or even a tiny surprise treat for kids.
Tips:
- Customization: To make these bombs even more festive, you can dye the white chocolate with food-safe pink or red coloring. Simply add a few drops of oil-based food coloring to the melted chocolate before applying it to the molds.
- Freeze-Dried Strawberries: For a more intense strawberry flavor, substitute the strawberry milk powder with crushed freeze-dried strawberries. Blend them into a fine powder and use as a natural, fruit-flavored alternative.
- Gifting: These bombs make excellent holiday gifts! Wrap each bomb individually in plastic wrap or a small gift bag, tie with a ribbon, and include instructions for melting.
Prep Time:
- 20 minutes
Chill Time:
- 20 minutes
Total Time:
- 40 minutes
Nutritional Information (per bomb, excluding milk):
- Calories: 150 kcal
- Protein: 2g
- Sodium: 45mg
Frozen Strawberry Hot Chocolate Bombs Recipe
- Total Time: 40 minutes
Ingredients
Scale
For the Hot Chocolate Bomb Shells:
- 1 1/2 cups white chocolate chips (or white chocolate melting wafers)
- 1/4 teaspoon coconut oil (optional, for smoother melting)
- Silicone chocolate mold (sphere-shaped, 2-inch diameter)
For the Filling:
- 1/2 cup strawberry milk powder (or freeze-dried strawberry powder)
- 1/2 cup mini marshmallows
- 1 tablespoon powdered sugar (optional, for added sweetness)
- Edible glitter or sprinkles (optional, for decoration)
For Serving:
- 1 1/2 cups hot milk (whole milk, almond milk, or any milk of your choice) per bomb
Instructions
Step 1: Melt the White Chocolate
- In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each round until smooth and fully melted. If desired, stir in 1/4 teaspoon of coconut oil to thin the chocolate and make it easier to work with.
- Be careful not to overheat the chocolate, as white chocolate can burn easily.
Step 2: Coat the Molds
- Using a small spoon or a food-safe paintbrush, coat the inside of each cavity of the silicone mold with the melted white chocolate. Make sure the chocolate covers the sides and bottom evenly, but not too thickly.
- Place the mold in the refrigerator for 5-10 minutes to allow the chocolate to harden.
- Once the first layer is firm, apply a second thin layer of chocolate to ensure the spheres are sturdy and won’t break easily. Chill in the fridge again until fully set.
Step 3: Prepare the Filling
- In a small bowl, mix the strawberry milk powder and powdered sugar (if using). This creates the base for the strawberry hot chocolate.
- Gather mini marshmallows, as they will be added along with the strawberry powder.
Step 4: Assemble the Hot Chocolate Bombs
- Carefully remove the chocolate shells from the silicone mold by gently pressing on the underside of the mold until the spheres pop out.
- Fill half of the chocolate shells with 1 tablespoon of the strawberry powder mixture and a few mini marshmallows.
Step 5: Seal the Bombs
- Warm a plate in the microwave for 30 seconds. Take an empty chocolate shell and gently press its open edge against the warm plate for a few seconds to slightly melt the edges.
- Quickly place the melted edge on top of a filled shell to seal the two halves together, forming a complete sphere.
- Run your finger or a spoon around the seam to smooth any excess chocolate. If needed, add a bit of extra melted chocolate to the seam to ensure the bomb is sealed tightly.
Step 6: Decorate
- Optional: Drizzle some melted white chocolate over the top of the sealed bombs and sprinkle with edible glitter, crushed freeze-dried strawberries, or festive sprinkles for a decorative touch. Let the decorations set in the refrigerator for a few minutes.
Step 7: Serve
- To serve, place one strawberry hot chocolate bomb in a mug. Slowly pour 1 1/2 cups of hot milk over the bomb and watch as it melts, releasing the strawberry powder and marshmallows into the milk.
- Stir well until the strawberry powder is fully dissolved and enjoy your pink strawberry-flavored hot chocolate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 150 kcal
- Sodium: 45mg
- Protein: 2g