These Strawberry Hot Cocoa Bombs are so pretty and delicious they are a wonderful idea for a thoughtful and indulgent Valentine’s gift. A box of these will really show that special someone how much you care.
We have included affiliate links to valuable products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Strawberry 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 understand the steps and timings involved.
It’s February, so that means it’s time for all things pink and Valentine’s Day related.
This year, I thought I would share with you my recipe for Strawberry Hot Cocoa Bombs. They are perfect for a fun and festive Valentine’s Day treat!
So grab some pink candy melts and follow me into the tips and instructions on how to make hot cocoa bombs. (They’re really quite simple to make!)
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 linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Pink Candy Melts
- White Candy Melts
- Strawberry Nesquik
- Mini Marshmallows
- Valentine’s Sprinkles
- Silicone Hot Cocoa Bomb Mold (2.5-inch)
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. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Hot Cocoa Bomb Recipes
Want to make more hot cocoa bombs? Here are some recipes to try:
- Valentine’s Day Hot Cocoa Bombs
- Mickey & Minnie Hot Cocoa Bombs for Disney Lovers!
- Snowflake Hot Cocoa Bombs Filled with White Hot Chocolate Mix
More Valentine’s Day Recipes
Looking for more Valentine’s Day treats to make? Check these recipes out next:
- Sweet Love Valentines Day Cupcakes
- Last Minute Valentine’s Day Cookies
- Valentine’s Day Popcorn! Cupid’s Popcorn Mix
Melting Tips for Candy Melts
You can melt candy melts/candy wafers in the microwave or a double boiler, or if you plan on making lots of candy covered treats in the future, I recommend investing in a Wilton candy melting pot as treat-making life is then so much easier!
If you use the Wilton Candy Melting Pot, you can check out Wilton’s demo video on YouTube which is really helpful. They also give tips on how to melt candy melts in the microwave, as well as using the double boiler method.
The two most important things are
- Do not overheat – use an even melting temperature
- Do not add water – it makes the candy seize up and become unusable. Make sure the equipment used is completely dry, and avoid using utensils that retain moisture like a wooden spoon.
If you find that the candy is too thick, add vegetable shortening or (solid) coconut oil in 1 teaspoon increments, up to 1 tablespoon, and stir well.
Another reminder – do not add water. The very first time I used candy melts I managed to get water in the bowl and it was ruined. Learn from my mistakes! Additionally, do not use vegetable oil, butter, milk, or any other liquids as this will also make the candy seize up.
If you are using your microwave, test melt a small amount of candy melts first, to see how it works. You may need to adjust the temperature and time to suit your machine. Heat in 15-30 second increments, stirring the candy melts each time. They may not look melted, but they might have started melting from the inside. Stirring helps to distribute the heat.
Hot Cocoa Bomb Making Tips
Hot cocoa bombs are a lot easier to make than you might think. The very first time I made them I thought I would fail, but I couldn’t believe how easy it actually was! Here are my tips for success!
- Place a plate in the freezer before you start making the outer shells (half-spheres). Place the shells onto the cold plate when assembling the cocoa bombs to help keep them cool.
- Work quickly, but steadily when forming the half-spheres. I find using the back of a measuring spoon helps to spread the melted candy (or chocolate) evenly around the mold.
- You may want to add a second layer of melted candy after the first layer has set. This is absolutely fine to do, and I often add a second layer to make sure the bombs are sturdy – they will still melt when the time comes!
- Carefully peel the silicone mold away to pop out the spheres. If you are worried about other ones breaking, you could always cut your mold into individual spheres. As you become more experienced and skills you’ll find that it is not as tricky as you might think.
- Before filling your cocoa bombs, you will want to make sure the edges are even so that when you seal them together they adhere well without any gaps.
- My preferred method is to place a small plate in the microwave for 30-60 seconds until warm and then rubbing the candy shell over the plate to gently melt the edges.
- You can also heat up a shallow pan on the stove, place a piece of wax paper into the pan, rub the candy sphere on that to gently melt.
- Follow the directions on the package of hot chocolate mix to see how much you need to make a mug of hot chocolate, and place that inside the bomb. 1-2 tablespoons should probably be enough, and will fit intside the cocoa bombs.
- To attach the top half-sphere to the bottom, gently melt it again and place carefully onto the filled sphere, holding in place until it sets. If you find there are any gaps, use a little melted candy to seal up the hole. You could also pipe melted cany around the edge to stick the two halves together.
How Do I Make Strawberry Hot Cocoa Bombs?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 8 oz (225g) Pink Candy Melts
- 1/3 cup White Candy Melts
- 12 Tbsp Nesquik Strawberry Mix
- ½ cup Mini Marshmallows
- Valentine's Sprinkles
- Place a large plate in the freezer - this will help to keep the chocolate shells stay cool when assembling.
- Place the pink candy melts into a microwave-safe bowl and melt in the microwave according to the package directions.
- Add a tablespoon of melted candy in one cavity of a medium/large (2.5") hot cocoa bomb/dome mold, using a spoon (or a pastry brush) to cover the entire cavity with melted candy, making sure to get all the way up the sides. Do this until all 12 cavities in both of the molds are covered in pink candy.
- Place in the freezer for 5-10 minutes. Take the molds back out and coat only where you can see through the mold. If you cannot see through the mold you do not need to add more. You want the bomb to stay together but not be too thick. If you add more melted candy, place the molds back in the freezer for another 10 minutes.
- Remove and carefully pop out each half of the bombs. Place on the chilled plate.
- 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.
- Before filling the hot cocoa bombs, use one of the methods above to gently melt the edges of each dome to even them out.
- Add 2 tablespoons of the strawberry mix to 6 half-bombs, and add a few marshmallows to each too. You could also add some sprinkles if you wish.
- Gently melt the top half as above and place one on top of each filled half. This will seal them together evenly. Use your finger to gently rub any melted candy to fill in any gaps. You want a firm seal without holes.
- Melt the white candy melts in the microwave as directed on the package.
- Transfer to a squeeze bottle or piping bag with the tip cut off.
- Drizzle the pink hot cocoa bombs with the melted white candy, and finish off with some Valentine's sprinkles.
- Leave to dry and then serve by placing in a mug and pouring hot milk over to melt the pink bomb. Stir well and enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 36gFiber: 0gSugar: 27gProtein: 0g
This site uses Nutritionix to provide estimated 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 Special Dinner!
You’ve made the hot drink to have with dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Spicy Chicken Satay Recipe with a Peanut Dipping Sauce
- Soup: Fragrant Thai Coconut Shrimp Soup with Garlic and Ginger
- Salad: Asian Cabbage Salad with Warm Spicy Peanut Dressing
- Main Dish: 5-Ingredient Pineapple Beef Stir-Fry (15-Minute Recipe!)
- Side Dish: Quick & Easy Shrimp Fried Rice Recipe
- Beverage: Jasmine Iced Tea
- Dessert: Classic Peanut Butter Cookies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.