Chinese New Year Hot Cocoa Bombs
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Celebrate the Chinese New Year of the Ox with these yummy Chinese New Year Hot Cocoa Bombs! The hot chocolate bombs are covered in edible gold glitter dust, drizzled with melted red candy, and topped with gold sprinkles.
I’ve got more delicious recipes for Chinese New Year for you to enjoy – right-click and open in a new tab so that you can read them after this one.
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Chinese New Year Hot Cocoa Bombs
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
We are loving hot cocoa bombs here on The Purple Pumpkin Blog, and if you combine that with our love for celebrating Chinese New Year you’ve got a winning combination!
These chocolate bombs are full of the colors of Chinese New Year with edible gold dust, gold sprinkles, and red candy drizzled on top. Simply add to a cup and pour hot milk over the top to make a delicious hot chocolate drink!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The full list of ingredients with measurements is found in the recipe card.
- Chocolate Melting Wafers – you can use dark or milk chocolate.
- Hot Chocolate Mix – use your favorite brand.
- Mini Marshmallows
- Edible Gold Glitter Dust – also known as Luster Dust.
- Red Candy Melts Wafers
- Chocolate Sphere Mold
- Gold Sprinkles – you can use whatever shaped sprinkles that you like.
- Food-Safe Paintbrush – to paint on the gold edible glitter luster dust.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes for Chinse New Year
Looking for more Chinese New Year recipe inspo? Check these recipes out next:
- Fried Wontons for Chinese New Year
- Buddha’s Delight – A Chinese Vegan Recipe
- Cantonese Spring Rolls with Pork & Shrimp
More Hot Cocoa Bombs
Want to make more Hot Cocoa Bombs? Try these next:
How Do I Make Chinese New Year Hot Cocoa Bombs?
Just check out the printable recipe card below with full ingredients, instructions, and demonstration photos.
Chinese New Year Hot Cocoa Bombs
Ingredients
- 10 oz 300g chocolate candy wafers
- 1 cup hot chocolate powder mix*
- 2 cups mini marshmallows
- Edible gold luster dust/glitter dust
- ½ cup red candy melting wafers
- Gold sprinkles
SUGGESTED PRODUCTS
Instructions
- Place a spherical mold(s) into the freezer while you are melting the chocolate.
- You can melt the chocolate by following the directions on the package to melt the chocolate in the microwave in a microwave-safe bowl OR you can set up a double boiler.
- Once the chocolate is melted, remove the mold(s) from the freezer and place on a small baking sheet.
- Add 1 tablespoon of the melted chocolate into the mold. Use your spoon to move the chocolate around the inside of the mold. Make sure that you apply the chocolate evenly.
- Repeat the process for the remainder of the molds. When you are done, lightly tap the mold(s) to get any air bubbles out.
- Place the mold(s) on the baking sheet back into the freezer and let the chocolate spheres set up for 10 – 15 minutes.
- Remove the chocolate bomb molds from the freezer and carefully remove the chocolate spheres from the mold.
There are three methods for melting the rim of each sphere to even them out and for attaching the top half-shell to the bottom one:
- Method 1: Pour some melted chocolate into a disposable piping bag, then pipe it around the edge of the bottom shell. Carefully place the top shell onto the bottom one and gently hold them in place for 30-60 seconds to allow the piped chocolate to harden and "glue" the pieces together.
- Method 2: Warm up a shallow frying pan on the stove. Place a piece of wax paper into the pan, and holding the top half-shell, rub gently on the wax paper until the edges start to melt a bit. Use this to then stick the top to the bottom, holding together until set
- Method 3: Heat a plate in the microwave for approximately 60 seconds. Remove from the microwave then place it directly onto the hot plate for 5 to 10 seconds. You just want the rim to gently melt.
- Whichever method you use, carefully pick up the bomb and make sure that there are no gaps around the middle of the chocolate bombs.
- Fill the molds with 1 tablespoon of the hot chocolate powder mix and top with mini marshmallows.
- Attach the top shell to the filled bottom shell using one of the desired methods above.
- Repeat the process until you’ve made all of the chocolate bombs.
- To decorate with edible gold dust, dip a paintbrush into the dust and paint as much or as little as you want onto the hot cocoa bomb.
- Melt ½ cup of the red wafers and either fill a squeeze bottle to drizzle the chocolate over the hot cocoa bombs, fill a disposable piping bag or plastic food bag with the corner snipped off or use a fork dipped into the melted candy and drizzle it over the bombs.
- Top with gold sprinkles.
- To use the bomb, place it in a large mug, pour warm milk over it, and stir until everything is mixed together.
- Enjoy and Kung Hei Fat Choy!
Notes
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
Why not have a cup of hot chocolate with dessert? You’ve made the hot cocoa bombs, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Easy Chinese Boiled Pork Dumplings
- Main Dish: Longevity Noodles for Chinese New Year
- Beverage: Ginger Peach Iced Tea Recipe
- Dessert: Hong Kong Egg Tarts
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!