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Irresistible Pink Velvet Hot Chocolate Bombs

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A fun and festive twist on classic hot chocolate bombs featuring a pink velvet cake-flavored shell filled with creamy marshmallows and rich cocoa powder. Perfect for gifting or cozy winter treats.

Ingredients

Scale
  • 12 oz white chocolate chips or melts (preferably Ghirardelli)
  • 8 oz pink candy melts or white chocolate with pink gel food coloring
  • 1 tsp cream cheese powder or cream cheese-flavored extract
  • 1 cup mini marshmallows (about 50 g)
  • 1/2 cup unsweetened cocoa powder (about 45 g)
  • 1/4 cup granulated sugar (about 50 g)
  • 1/2 cup milk powder (about 50 g)
  • 1–2 tbsp pink sanding sugar or sprinkles (optional)
  • 1 tsp vegetable oil or coconut oil

Instructions

  1. Melt the pink candy melts or tinted white chocolate in a microwave-safe bowl in 20-second bursts, stirring well until smooth. Stir in 1 tsp vegetable oil for a glossy finish.
  2. Spoon about 1 tablespoon of melted pink chocolate into each half-sphere mold. Use a small spatula or paintbrush to coat the sides evenly. Chill in the fridge for 10 minutes to set.
  3. Apply a second coat of melted chocolate to each mold for a thicker shell. Chill again for 10 minutes.
  4. In a mixing bowl, whisk together cocoa powder, sugar, milk powder, and cream cheese powder or extract until combined. Gently stir in mini marshmallows.
  5. Carefully unmold the pink chocolate half-spheres, handling gently to avoid cracks.
  6. Warm a plate slightly in the microwave for about 10 seconds. Press the edge of one half-sphere on the warm plate to melt slightly, then quickly press it against another half to form a full sphere. Hold for 30 seconds to seal. Repeat for all bombs.
  7. Fill each assembled sphere with about 2 tablespoons of the cocoa marshmallow mixture using a small spoon.
  8. Seal the top of each bomb by repeating the melting and pressing technique to close the sphere.
  9. Decorate by drizzling leftover melted white chocolate or sprinkling pink sanding sugar on top while the chocolate is still soft. Chill for 10 minutes to set decorations.

Notes

Temper chocolate carefully using short microwave bursts to avoid seizing. Use silicone molds for easy unmolding. Chill chocolate shells between coats for sturdy shells. Seal halves with a warm plate to prevent cracking. Keep hands cool and dry when handling shells. If cracks appear, patch with melted chocolate.

Nutrition

Keywords: pink velvet hot chocolate bombs, hot chocolate bombs, pink velvet, hot cocoa, holiday treats, homemade hot chocolate bombs, festive drinks

Find it online: https://magnetmeal.com/irresistible-pink-velvet-hot-chocolate-bombs-recipe-easy-homemade-guide/