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close up of finished pink valentine hot chocolate bombs square

Pink Valentine Hot Chocolate Bombs Recipe

Brittany Bly
These Hot Chocolate Bombs are pink perfection and perfect for Valentine's Day!
Prep Time 1 hr
Cook Time 5 mins
Total Time 1 hr 5 mins
Course desserts
Servings 6 bombs

Ingredients
  

  • Pink Melting Chocolate
  • White Melting Chocolate
  • Hot Chocolate Mix Ghirardelli if you want fancy; Swiss Miss if you want to keep it simple
  • Mini Marshmallows
  • Sprinkles Pearls, Hearts & All Your Favorites

Instructions
 

  • Place 2/3 of your pink melting chocolate in a microwaveable bowl.  Microwave for 30 second intervals, and then stir thoroughly and completely.  Repeat this procedure until the chocolate is completely melted and smooth.  Do not overheat. Add dry chocolate to your liquid chocolate a few pieces at a time and stir it until it's melted. Continue to add dry chocolate until no more will melt.
  • Use a basting brush to coat the inside of the sphere. Try to cover the entire sphere thoroughly and evenly. Don't miss the edges because that's where the bombs will hold together. Let the chocolate inside the mold set and add a second and third layer. You may need to reheat your chocolate to add all 3 layers. Once all your layers have been added, let your bomb shells set on the counter for a few hours or set in the fridge for around 20 minutes.
  • Once your bomb shells are completely set, gently and carefully remove them from the molds. Use even pressure along all sides of the mold.
  • Add 2 tablespoons of hot chocolate mix and 4-5 mini marshmallows to one of the spheres. Set aside.
  • Place a ceramic heat safe plate on the stove on the lowest setting for approximately 2-3 minutes.  It will be warm to touch but not hot.
  • Place an empty bomb shell face down onto the plate and swirl it around to soften the edge, and start to liquify the chocolate. Do not leave the bomb there too long! Now press the two spheres together gently. Smooth the edges as needed and afterward, set the bombs aside to finish setting.
  • In a fresh bowl or container, melt a small amount of white chocolate, following the same method as above. Add the melted chocolate to a piping bag or squeeze bottle and drizzle on top of the chocolate bomb.  Before the chocolate sets, add your sprinkles. Once the white chocolate is set, shake the bomb to remove any excess sprinkles.
  • To use your Pink Valentine Hot Chocolate Bombs, warm 8 ounces of your favorite milk or non-dairy alternative on the stovetop or in the microwave. Place your chocolate bomb in the milk and stir it thoroughly until melted. It should just take a few seconds.
  • Store your Pink Valentine Hot Chocolate Bombs in the fridge for up to 4 weeks.
Keyword dessert recipes, hot chocolate, hot chocolate bombs, hot cocoa bombs, pink chocolate, valentines dessert ideas, valentines desserts