Unicorn Hot Chocolate Bomb

5 from 3 votes

These unicorn hot chocolate bombs are so cute—covered with white chocolate, decorated with candy and marshmallows, and filled with hot cocoa mix. They can be made with white or dark chocolate and the decorating options are endless.

Prep Time1

Total Time1

Course: Drinks

Cuisine: American

Servings: people

Calories: 726kcal

Author: The Carefree Kitchen

Ingredients

1½ pounds chocolate white or dark, chopped
6 large marshmallows for ears
1/4 cup sprinkles
1 cup hot chocolate mix
1/2 cup mini marshmallows
2 tablespoons dark chocolate for eyes
6 Tootsie Rolls or Starburst for the horn

US Customary - Metric

Instructions

Tempering the Chocolate

Put a small pot of water on the stovetop and bring to a low simmer. Add 2/3 of the chocolate to a large metal or glass mixing bowl and place the bowl on top of the pot of simmering water.
Stir occasionally as the chocolate melts and keep a close eye on the heat level to make sure that none of the chocolate starts to burn. For white and milk chocolate, heat the chocolate to 113 degrees F, stirring frequently until you have no lumps, then set aside off the heat.
Take the 1/3 chocolate that you had set aside and "seed" it into the warm melted chocolate. Stir in about 1/3 of the remaining chocolate at a time, mixing until it has completely melted in. You need to bring the chocolate down to 79 degrees F.
Once your chocolate reaches 79 degrees F, you may still have a few lumps of unmelted chocolate. That is ok, because you need to now warm it up to 86-90 degrees F. You can set the bowl over the double boiler for a few seconds at a time, stirring on and off the heat.

Spread into Silicone Molds

Use the back of a spoon to spread the chocolate as evenly as possible inside the hot chocolate molds. Let it set in the fridge or a cool place for about 10 minutes.
Use a paintbrush and do the second coat of chocolate around the edges of the silicone mold.

Remove Chocolate From Molds

Refrigerate for about 10 minutes or until the chocolate is set. The chocolate will easily peel out of the silicone molds at this point. I like to use gloves at this point because your hands will slightly melt the chocolate and leave fingerprints or a dull mark on the outside of the hot chocolate bomb.

Seal a Hot Chocolate Bomb

Heat a small pan and place a sheet of parchment paper inside. Melt the lip of the chocolate dome to even out the seam and also melt a little chocolate so the other half for the dome will seal the ingredients inside.

Fill the Hot Chocolate Bomb

Add hot chocolate powder and any other sprinkles or marshallows you want.

Seal the edges

The melted edges of the dome will create a little pool of chocolate. Use a small crafting paintbrush to seal the edges.

Add Decorations (Unicorn Decorations)

Unwrap and a couple of Starburst. Place them on a plate and heat in the microwave for 8-10 seconds. Roll into about 4" pieces. Twist the two colors together and then cut in half. (this will make 2 unicorn horns) Continue to twist one end a little smaller and make the other end a little thicker with a blunt end. This will make adding it to the hot chocolate bomb a little easier.
Cut a large marshmallow at an angle. Adjust the angle to make a bigger or smaller ear. Dip the cut part of the ear in a sugar glitter for the inside of the unicorn ear.

Enjoy

Add your hot chocolate bomb to a mug and pour in some hot milk. The white chocolate unicorn hot chocolate bomb will melt and reveal some delicious and adorable little treats inside. Enjoy!

Video

Notes

Storing instructions: store the hot chocolate bombs at room temperature in a cool dark place for up to 2 months at room temperature, or up to 3 months in the freezer.

Nutrition