Red Velvet Hot Cocoa Bomb

We’ve used red candy melts to make these beautiful red velvet hot cocoa bombs. Cocoa bombs are an awesome edible gift idea for your sweetheart on Valentine’s Day or a fun recipe to make with the kids on a snow day.

woman holding red velvet cocoa bomb over mug

Why this recipe works

Hot cocoa bombs are really easy to make. There’s no need to be an experienced baker here! You essentially coat a mold with your candy melts or chocolate, pop into the refrigerator to harden, then remove them from the mold and fill with cocoa mix and any add-ins you’d like. Talk about a fun way to enjoy a cup of hot chocolate while watching your cocoa bomb dissipate inside a mug of warm milk! It’s satisfying to say the least.

Red velvet is perfect for Valentine’s Day especially when you throw in a few red heart sprinkles! You could certainly make these for Christmas as well by adding red and green sprinkles instead.

red velvet cocoa bombs in paper liners on plate

Ingredients you will need

ingredients for making red velvet hot cocoa bombs — Get all measurements, ingredients, and instructions in the printable version at the end of this post.

How to Make Red Velvet Hot Cocoa Bombs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Melt the red candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
Spoon the melted red candy into the wells of silicone sphere molds (12 wells total).
Refrigerate until the candy is set, about 5 minutes, and then repeat this process to thicken the candy spheres.
Refrigerate again until the candy is set, about 5 minutes, and then gently remove the candy from the molds.
To each of 6 candy half spheres, add the following: 1 tablespoon hot cocoa, 5 mini marshmallows, and 1/4 teaspoon heart sprinkles.
Heat a pan until warm and then remove it from the heat. To seal the hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge. Carefully pick up the half sphere with the slightly melted edge and place it on top of a sphere filled with hot cocoa, mini marshmallows, and heart sprinkles. Run your finger along the outside to smooth it out. Repeat this process until you have 6 hot cocoa bombs.
To decorate the hot cocoa bombs, place them on a tray or piece of wax paper.
Melt the white candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth. Pour the melted white candy into a small zip-top plastic bag and cut off one tiny corner.
Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle. If desired, top with sprinkles before the melted white candy sets.
To serve, add a hot cocoa bomb to a mug. Pour in 8 to 10 ounces of hot milk, stir, and serve.

Frequently Asked Questions

How should I store cocoa bombs?

As with any candy or chocolate, it’s best to keep these in a cool, dark place, away from heat and direct sunlight. You can store them in the refrigerator if you will have them for longer than a few days.

Do you have suggestions for packaging?

These red velvet hot cocoa bombs are already so pretty on their own, that placing them into a simple white paper liner will dress them up enough. If you are giving them out individually, place the paper lined bomb into a cellophane bag and tie with a pretty ribbon.

Red velvet hot cocoa bombs are a simple yet pretty way to add a pop of color to the classic hot chocolate bomb recipe! Top with a drizzle of white chocolate and mini heart sprinkles for a festive way to enjoy hot cocoa.

P.S. If you’re a coffee/espresso fan try these Marbled Mocha Hot Cocoa Bombs.

More Red Velvet Recipes

woman holding paper lined red velvet cocoa bomb

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Red Velvet Hot Cocoa Bombs

Making hot cocoa bombs is fun and easy, and they make great gifts. Red Velvet Hot Cocoa Bombs are perfect for Valentine’s Day or Christmas due to their festive colors!

5 from 7 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save It

Course: Desserts

Cuisine: American

Servings: bombs

Calories: 160

Author: Amanda Davis

Ingredients

Things You’ll Need

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Silicone sphere molds
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Double boiler

Before You Begin

If you don’t have a double boiler you can boil water in a pan with a lid upside down then put a bowl on top of the lid, this will work the same as a double boiler. We prefer this method for melting but you can melt the candy in the microwave if you like. Just do it in short increments, stirring often so as not to scorch them.

Instructions

Melt the red candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
Spoon the melted red candy into the wells of silicone sphere molds (12 wells total).
Refrigerate until the candy is set, about 5 minutes, and then repeat this process to thicken the candy spheres.
Refrigerate again until the candy is set, about 5 minutes, and then gently remove the candy from the molds.
To each of 6 candy half spheres, add the following: 1 tablespoon hot cocoa, 5 mini marshmallows, and 1/4 teaspoon red heart sprinkles.
Heat a pan until warm and then remove it from the heat. To seal the hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge. Carefully pick up the half sphere with the slightly melted edge and place it on top of a sphere filled with hot cocoa, mini marshmallows, and red heart sprinkles. Run your finger along the outside to smooth it out. Repeat this process until you have 6 hot cocoa bombs.
To decorate the hot cocoa bombs, place them on a tray or piece of wax paper.
Melt the white candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth. Pour the melted white candy into a small zip-top plastic bag and cut off one tiny corner.
Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle. If desired, top with sprinkles before the melted white candy sets.
To serve, add a hot cocoa bomb to a mug. Pour in 8 to 10 ounces of hot milk, stir, and serve.

Nutrition

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!