St. Patrick’s Day Rainbow Hot Cocoa Bombs

Rainbow Hot Cocoa Bombs – These rainbow hot cocoa bombs are easy to put together and perfect for St. Patrick’s Day or a rainbow themed party.

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St. Patrick’s Day is coming up which means it’s time to pull out all things, green, rainbows and shamrocks. After sharing my Andes mint hot cocoa bombs last month, I thought it would be fun to put together a St. Patrick’s Day version. Obviously, these don’t have to be made and used around St. Patrick’s Day. You could also use them for a rainbow themed party!

Here’s what you’ll need to make your own St. Patrick’s Day Rainbow Hot Cocoa Bombs:

• silicone half dome mold (I used the 2 1/2″ molds)
• chocolate of your choice**
• hot cocoa (I love all flavors of Stephen’s Hot Cocoa)
• dehydrated marshmallows
• gold sprinkles
• white candy melts
• rainbow stripe candy (such as Airhead’s Extreme or similar)
• microwavable glass bowl (for melting candy melts)
• spoon

*NOTE* For these hot cocoa bombs, I decided to try out almond bark. It melts quite a bit faster than real chocolate and still maintains the shine. Although, keep in mind that it doesn’t have as rich of a chocolate flavor because it’s not actually chocolate.

**I went more into depth in my Andes mint chocolate hot cocoa bomb post about the different kinds of chocolate you can use to make the bomb molds. If you are using white, milk, semisweet or dark chocolate, I highly recommend hopping over to that post for more information about tempering, etc.

How to Make Rainbow Hot Cocoa Bombs

First, melt your chocolate in the microwave. (Refer to my Andes Mint hot cocoa bomb post for details about different types of chocolate.)

Once the chocolate is melted, use a spoon to scoop some chocolate into the mold. I found that it worked well to start with a heaping tablespoon first and then add more as needed. I used a regular metal teaspoon to scoop the chocolate into the molds and then used the back of the spoon to push it up the sides. Go all the way to the top of the mold. It’s not a problem to go a little over the top.

*PRO TIP* If you are using almond bark, I recommend letting it cool a little before spooning it into the molds. This is because almond bark is runnier and it will slide down the sides of the mold, leading to thin walls of chocolate.

Next, put the mold(s) in the fridge for 15-20 minutes. They are ready to come out when the chocolate is solid. Check for any spots that look thin and add more chocolate as needed. Put back in the fridge if necessary.

To release the chocolate from the molds, gently pull the mold away from the sides of the chocolate so it’s separated all the way around. Then push on the bottom of the mold to pop it the rest of the way out. Repeat until all the chocolate is out.

Heat a pan on the stove on the lowest heat. Then turn it off. Pick up one chocolate half and place it on the pan for a second or two to smooth out the edges. Repeat with all halves.

To fill the hot cocoa bombs

Use a tablespoon to scoop the hot cocoa mix into one of the domes. Then add dehydrated marshmallows and gold sprinkles.

To seal the bomb, put one empty dome on the hot pan for a second or two and then place it carefully on top of the filled dome. You can then use your finger to gently wipe any excess chocolate around the seam.

*PRO TIP* Place the bombs in the fridge until you are ready to decorate them.

To decorate the hot cocoa bombs

Follow the directions on the bag to melt the candy wafers in a small bowl in the microwave, stirring until smooth. Using a small spoon, add a little bit of the melted wafers about 1/2″ to 3/4″ to the left or right of center.

Take your piece of rainbow candy and stick one end in the melts. Keeping one hand on the rainbow candy, use the other hand to add a few marshmallow “clouds”.

Hold the rainbow in place as you add a little more of the melted wafers to the other side of center, sticking the end in. Add some gold sprinkles before the candy melts hard too much. Place in the fridge to let set.

And there you have it! Rainbow hot cocoa bombs to be used for St. Patrick’s Day, a party or anything else you want.

To use them, heat 1 1/2 cups milk and pour over the top of the hot cocoa bomb, then stir to mix. You may need to add a little more hot cocoa mix and marshmallows depending on your personal preferences and the type of chocolate you used.

For more St. Patrick’s Day themed hot cocoa bombs, check out these great posts from some of my friends!

White Hot Cocoa Bombs with a Rainbow Surprise | Justine | Little Dove

St. Patrick’s Day Hot Cocoa Bombs | Aileen | Aileen Cooks

St. Patrick’s Themed Hot Cocoa Bombs | Ku’uipo | Ku’uipo Vea