These white chocolate hot chocolate bombs are the cutest way to make a sweet, creamy and steamy mug of white hot chocolate! These white hot chocolate bombs are perfect for holiday gifts, too.
White chocolate hot cocoa bombs are the best way to warm the hearts of friends and family this winter, and they are so easy to make!
Table of Contents
- White Hot Chocolate Bombs
- Why You’ll Love White Hot Chocolate Bombs
- Ingredients and Substitutions
- How to Make
- Tips
- How to Use a White Hot Chocolate Bomb
- Serving Suggestions
- Frequently Asked Questions
- How to Store
- Dietary Considerations
- More Hot Chocolate Bombs
- White Chocolate Hot Chocolate Bombs
- Substitutions
- To Store
- How to Use Hot Chocolate Bombs
- Explore More
When I decided to hone my chocolate expertise to bring you this series about Hot Chocolate Bombs, I knew there would be so many fun variations to play with.
I’ve even got a cute Melting Snowman version of these and darling Gingerbread Men Dark Hot Chocolate Bombs… don’t miss them!
I’ve created a variety of flavor combination to share, and I spent hours perfecting the tutorials for you! You’ll find these inspired classics for so much fun in the winter months ahead:
- Hot Chocolate Bombs
- Peppermint Hot Chocolate Bombs
- Mexican Hot Chocolate Bombs
- Grinch Hot Chocolate Bombs
- Melting Snowman Hot Chocolate Bombs
White Hot Chocolate Bombs
Because I love white chocolate hot cocoa almost as much as I love traditional homemade hot chocolate, I knew I had to try my hand at a White Chocolate Hot Chocolate Bomb!
These hot cocoa bombs are the ultimate kind of holiday experience. They are perfect to make with kids, great for gifting, and so much fun to turn into a steamy mug of hot chocolate.
I’m breaking the process down for you step by step to make it simple and completely doable, even for a beginner! Join me to make this incredibly fun homemade holiday gift.
Why You’ll Love White Hot Chocolate Bombs
- So easy
- Make a beautiful gift
- So creamy, but not too rich
- Easy to decorate
Tools to Use
- Chocolate Sphere Mold – A 2.5 inch mold makes the perfect amount of chocolate for 1 cup of hot milk. 2 inches or larger is easier to fill with hot cocoa mix and marshmallows, too. You can use a truffle size in a pinch.
- Clear Glass Mugs – Clear glass mugs make it easy to watch the bomb melt before your eyes! These are the perfect diameter for a hot chocolate bomb. You can even wrap a bomb in a mug with cellophane for a charming handmade gift!
- Baking Sheet – It makes transferring them to and from the refrigerator or freezer easy, and makes a great surface to drip out the excess chocolate.
Ingredients and Substitutions
- White Chocolate – White melting wafers, chocolate chips or baking chocolate.
- Marshmallow Bits – So fun to fill hot chocolate bombs and add to the creamy consistency.
- White Hot Chocolate Mix – Store-bought or homemade white hot chocolate mix fills the bombs to add an extra dose of creamy white chocolate flavor.
How to Make
- Melt Chocolate – To begin, melt white chocolate in a small, microwave-safe bowl on 50% power in 15 second increments, stirring in between, until smooth.
- Fill Mold – Next, add a heaping spoonful of melted chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
- Eliminate Excess – Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
- Freeze to Set – Freeze 7 minutes.
- Remove mold from freezer. White chocolate side down, press gently on the top of each sphere to carefully remove onto your baking sheet.
- Warm Plate and Spoon – Meanwhile warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
- Fill – Remove from freezer and fill each of 3 spheres with a tablespoon of white hot chocolate mix and 2 tablespoons marshmallow bits.
- Seal – Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
- Decorate – Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly top with marshmallow bits, crushed peppermint or sprinkles.
- Set – To fully set, freeze five minutes or refrigerate 30 minutes and store at room temperature until ready to serve.
Tips
- Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the slider in the recipe card to increase servings.
- Read Instructions Thoroughly Before Starting – It’s actually so quick that it’s best to read the recipe first and be prepared.
- Don’t Overheat – White chocolate can burn, stir every 15 seconds until smooth.
How to Use a White Hot Chocolate Bomb
- To make a cup of hot chocolate, place one white hot chocolate bomb in a mug.
- Pour one cup of hot milk over bomb.
- Stir until incorporated and enjoy!
Serving Suggestions
- Top with homemade whipped cream
- Garnish with crushed peppermint or white chocolate shavings
Frequently Asked Questions
White hot chocolate tastes less like traditional chocolate, and more like vanilla. It’s just as creamy and dreamy as traditional hot chocolate, but with more of a sweet, fragrant vanilla flavoring.
White chocolate is traditionally made with sugar, cocoa butter, milk products, vanilla, and lecithin. If you want to get truly technical, white chocolate isn’t actually chocolate… it’s just a similar consistency, with a cute name with a gorgeous creamy color for a unique presentation!
Tempering is the process of gradually raising and lowering the temperature of melted chocolate (constantly stirring as you do so). While many hot chocolate bomb recipes require perfectly tempered chocolate, this one does not! It’s so easy!
How to Store
- Room Temperature – Store at room temperature for up to a month in an airtight container or a food safe cellophane bag. Store in a dark pantry.
- Refrigerator – White chocolate hot chocolate bombs can be temporarily refrigerated, but will cause condensation. Your pantry is preferable.
- Freezer – Don’t freeze your hot chocolate bombs. They are difficult to defrost, as the moisture changes texture and the “melting” experience once in a mug.
Dietary Considerations
- Gluten Free
- Vegetarian
- Nut Free
White Chocolate Hot Chocolate Bombs
Ingredients
- 8 ounces White Chocolate White melting wafers, chocolate chips or baking chocolate.
- 6 tablespoons Marshmallow Bits
- 3 tablespoons White Hot Chocolate Mix
Instructions
- Melt white chocolate in a small, microwave-safe bowl on 50% power in 15 second increments, stirring in between, until smooth.
- Add a heaping spoonful of melted chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
- Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
- Freeze 7 minutes.
- Remove mold from freezer. White chocolate side down, press gently on the top of each sphere to carefully remove onto your baking sheet.
- Meanwhile warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
- Remove from freezer and fill each of 3 spheres with a tablespoon of white hot chocolate mix and 2 tablespoons marshmallow bits.
- Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
- Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly top with marshmallow bits, crushed peppermint or sprinkles.
Tips
Substitutions
- Chocolate – Wafers, chocolate chips or baking chocolate. White, milk or dark chocolate.
- Marshmallow Bits – Found in packages of marshmallow lovers or in a shaker near the ice cream at your grocer.
To Store
Room Temperature – After you make them, hot chocolate bombs can be stored at room temperature for up to two weeks in an airtight container or a food safe cellophane gift bag. Make sure you’re storing them in a pantry or away from heat sources or sun.How to Use Hot Chocolate Bombs
- To make 1 cup of hot chocolate, place 1 hot chocolate bomb in a mug.
- Pour 1 cup of hot milk over bomb.
- Stir until well incorporated and enjoy!
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Does the milk look white after the white chocolate bomb melts?
Hi Callie,
While it’s a lighter shade than a traditional darker hot chocolate, it’s not as pure of a white as milk itself.
I hope that helps!
Enjoy,
Julie