4th of July Hot Chocolate Bombs are an impressive yet easy drink to serve up for the 4th of July! Patriotic, kid-friendly, and only requires a handful of simple ingredients- it doesn’t get easier than this!
Fourth of July Hot Chocolate Bombs are a festive twist on a popular treat, perfect for adding a patriotic flair to your Independence Day celebrations. The chocolate shell of the bomb will melt once it meets warm milk, creating a creamy, flavorful hot chocolate!
It sounds bizarre to drink hot chocolate during July, but there’s nothing quite like a warm and sweet cup of melty chocolate at the end of the day! Kids will love watching the colors melt away into the warm and steamy milk, and adults will love being able to sit back and relax with a warm cup of cocoa after a long day by the pool!
To complete your 4th of July festivities, make up my Red White and Blue Poke Cake to serve a crowd, or a batch of my Snowcone Oreo Truffles to impress your friends and family!
4th of July Hot Chocolate Bombs Ingredients
- Ingredients you need to make this recipe:
- Red, white, and blue candy melts – Candy melts are easy to melt and remelt without burning, making them ideal for making hot cocoa bombs as they will melt quickly in hot milk.
- White hot chocolate – I use Ghirardelli’s white hot chocolate mix from Amazon. It is rich and decadent, perfect for these cocoa bombs.
- Mini, red, white and blue baking chips – Walmart carries a variety of Yummalo baking chips mixes. The particular one I used was the red, white and blue mix. If these are not available at your walmart, you can use a variety of sprinkles.
- Mini marshmallows – Marshmallows are a MUST in all hot chocolate recipes, and this one is not excluded from that statement!
- Supplies you will need to make this recipe:
- Half sphere silicone mold – The mold I used is 2 ½” in diameter and almost 1 ¼” deep. There are only 6 half spheres in this mold so I simply did two batches to create 6 final cocoa bombs.
- Three, small, microwave safe bowls
- Small, microwave safe plate
How To Make 4th Of July Hot Chocolate Bombs
These hot chocolate bombs look extravagant and fancy, but they are much easier than you think they are to make, so have the kids hop in on this recipe.
Step one: Divide your candy melts by color into 3 microwave-safe bowls. Melt in the microwave in 30-second increments, stirring in between, until each color is fully melted.
Step two: Pour 1/2 tablespoon of each color into the bottom of each sphere mold. Use the back of a spoon or a toothpick to gently swirl the colors together, coating all sides of the sphere mold, being careful not to swirl too much. Over-swirling will result in a brown or purple color, which defeats the purpose of these festive bombs.
Step three: Allow the sphere molds to rest in the refrigerator or freezer for 10 minutes, or until fully hardened. After it is hardened, reinforce the top edges of the bombs by adding additional melted candy melts around the edge, and repeat the hardening process.
Step four: Gently remove the hardened shells from the mold. Place 1 tablespoon of cocoa mix into 1/2 of your shells, and top the cocoa mix with baking chips and sprinkles.
Step five: Warm a plate in the microwave for 45 seconds, and work one sphere at a time for the following steps.
Step six: Place an empty shell face down on the warm plate for a few seconds to melt the edge and create a binder for the shells to stick to. Once melted, gently line up and stick the empty shell to a filled shell, creating a full sphere. Run a clean finger around the seam to smooth the edge and remove any extra candy melts. Repeat with all hot chocolate bombs.
To assemble hot chocolate:
- Place a cocoa bomb into the bottom of a mug. Pour 6 oz of hot milk over it. Once the shell melts, stir with a spoon to emulsify. Serve and enjoy!
FAQs
Can I use a different flavor of hot chocolate?
Yes, you can use any flavor you like. The white hot chocolate will keep the color of the drink more festive, but you can use regular or dark chocolate if you’d prefer.
What if I can’t find colored candy melts, only white?
You can use white candy melts and add 2-3 drops of red or blue food coloring after melting. You can also use any color you like for year-round celebrations.
Storage Instructions
Store these bombs in an air-tight container or baggie for up to 2 weeks at room temperature, although I do recommend refrigerating them to keep them from melting in the summer heat.
4th of July Hot Chocolate Bombs
EQUIPMENT
- Half sphere silicone mold
INGREDIENTS
- ⅔ c red candy melts
- ⅔ c white candy melts
- ⅔ c blue candy melts
- 6 Tbs white hot chocolate
- Red white & blue mini baking chips
- Mini marshmallows
INSTRUCTIONS
- In three, small, microwave safe bowls, melts candy melts in 30 second increments, stirring in between. This should take 60-90 seconds. Spoon about ½ Tbs of each color into the bottom of each half sphere mold. Using the back of a spoon, gently swirl the colors together to create a marble effect. Do not swirl more than 5 times as the colors will start to mix and change to a purple/brown. When you do swirl, be sure you reach the bottom of the mold. Spread to coat the sides of each mold. Let set in the fridge or freezer for about 10 minutes or until hardened. Reinforce the top edges of each mold by adding a little of the remaining candy melt with the back of the spoon. Let set for a minute or until hardened.
- Gently remove from the silicone molds. In 6 of the empty halves, spoon 1 Tbs of the white hot chocolate. Top with mini baking chips and a few mini marshmallows.
- Warm a small, microwave safe plate for 45 seconds. Place an empty half sphere onto the plate for a few seconds to let the edge melt to create a “glue”. Once the edge is slightly melted, place onto the corresponding filled half and match the edge. Run a clean finger around the edge to remove any extra candy melt and smooth the edge. Repeat with the remaining halves until all of the bombs are assembled.
- To make hot cocoa, place a cocoa bomb into the bottom of a mug. Pour 6 oz of hot milk over it. Once the shell melts, stir with a spoon to emulsify. Serve and enjoy!
