These groovy green Grinch Hot Cocoa Bombs will make a festive cup of hot chocolate — just add hot milk and stir! Kids will love the bright colors and the surprise inside each one! A unique holiday recipe that’s as much fun to make as they are to drink!
Grinch Hot Cocoa Bombs
Hot chocolate bombs are all the rage this year — we couldn’t help but to try them out!
The Grinch is one of our family’s Christmas movies (all of the versions!) so we have a few inspired treats already on the blog.
These Grinch Hot Chocolate Bombs are made with bright green chocolate and even have a red candy heart on top. They’re so cute and festive! Who could be grumpy with one of these in their mug??
What You Need to Make Grinch Chocolate Bombs
I’ve provided this quick list of shop-able ingredients for your convenience; disclosure policy here. A free printable copy of this recipe, with full ingredient amounts, is available at the bottom of the post.
- Green candy melts — You can also use white chocolate melting wafers and green food coloring to create melted green chocolate.
- Hot cocoa powder — We used mint hot cocoa for this recipe, but feel free to use any flavor you like!
- Red heart sprinkles — I like these heart sprinkles because they dissolve, so you don’t have a surprise piece of candy in the cocoa. However, you can also use red candy melts to draw a heart on top of your cocoa bombs instead.
- Mini marshmallows — We used white because that’s what we had at home, but it would be fun to get Christmas colored marshmallows too!
- Festive sprinkles — These are optional, but add a colorful touch.
Kitchen Tools Used
- Semi sphere chocolate molds — They may also be searchable as hot chocolate bomb molds
- Microwave safe mixing bowls
- Frosting decorating bag — For piping melted chocolate
- Saucepan — for heating the milk
How to Make Grinch Hot Chocolate Bombs
Use a damp paper towel or clean kitchen towel to wipe the inside of your silicone molds. This gets rid of any dust, etc. so your chocolate bombs will be nice and shiny when done.
Pour green candy melts into a microwave safe bowl and heat in 30 second intervals. Stir between heatings and continue until candy is smooth and melted.
TIP: We used about a pound of green candy melts for this recipe.
Scoop about a Tablespoon of melted green chocolate into each half sphere mold. Use the back of a spoon to spread the melted candy up the sides of the mold, so that it is fully coated. Do this slowly so the chocolate will start to set as you work.
Place the molds into the fridge for about 10 minutes to harden the chocolate. You may want to add a second coat of chocolate if the molds have thin spots or seem flimsy at all. You want a nice, sturdy shell.
Carefully remove the shells from the molds and place on your workspace, open side facing up. Set half of the shells aside, as they will form the top halves of our cocoa bombs.
Fill your bottom halves with a Tablespoon of cocoa mix, sprinkles, and mini marshmallows.
How To Seal Your Hot Chocolate Bombs
There are a couple different ways you cans seal the cocoa bombs.
- Heat a saucepan that is halfway filled with water so that the pan becomes hot (but not necessarily hot enough to boil). Carefully hold a cocoa bomb shell so that the edge touches the pan and begins to melt. Place the shell on top of a bottom cocoa bomb (that is already filled with cocoa mix and marshmallows). Hold in place until the chocolate hardens.
- Scoop melted green candy melts into a piping bag. Pipe melted chocolate along the top edge of your cocoa bomb. Place the top shell on top of your filled bottom shell and hold in place until the chocolate sets.
Pipe melted green chocolate on top of your cocoa bombs. We did stripes, but feel free to get creative! While the chocolate is still wet, press a red heart sprinkle on top of each chocolate bomb and allow it time to set in place.
How to Serve
Place your Grinch cocoa bomb in the bottom of an empty mug.
Heat milk using a saucepan until steaming, but not boiling. Pour the hot milk into mug on top of the chocolate bomb.
The chocolate will immediately begin to melt and the marshmallows and sprinkles will “explode” into the drink! Stir to mix thoroughly.
Be sure that the hot cocoa is not too hot to drink before serving.
More of our favorite Grinch inspired recipes:
Grinch Hot Chocolate Bomb Recipe (Printable Copy)
If you liked this recipe, please rate it! We’d love to hear what you think!
Grinch Hot Chocolate Bombs
- Silicone half sphere molds
- Microwave safe bowls
- 1 pound green candy melts
- 2 cups Mint chocolate hot cocoa powder
- 2 cups Mini Marshmallows
- 8-10 Red candy hearts or sprinkles
- Festive sprinkles optional
- Wipe the inside of the silicone molds.
- Pour green candy melts into a microwave safe bowl and heat in 30 second intervals. Stir between each interval, until smooth and melted.
- Scoop a spoonful of melted green chocolate into each half sphere mold. Use the back of a spoon to spread the chocolate up the sides of the mold, until fully coated. Repeat with each mold.
- Place the molds in the fridge for 10 minutes to harden the shells.
- If the shells have thin spots, add another coat of melted green candy and chill again.
- When the shells feel sturdy, carefully remove from molds and place on a cookie sheet.
- Add a Tablespoon of hot cocoa mix, a pinch of sprinkles, and mini marshmallows to the bottom half of the chocolate bombs. Make sure you leave half of your semi-spheres empty, as they will be the top of the bombs.
- Seal the bombs by holding the edge of the half-spheres against a hot pan (filled with water so it doesn't scorch). You can also scoop melted green chocolate into a piping bag with a fine tip, and pipe melted chocolate between the two halves of the sphere.
- Carefully place the top shell onto the bottom and hold in place until the melted chocolate hardens.
- Drizzle melted green chocolate on top of each cocoa bomb and place a red heart candy or sprinkle in the middle of each one.
- To Serve, place one chocolate bomb in a mug and pour hot milk on top. Stir to mix.
Pin our Grinch Cocoa Bombs on Pinterest:
You might also like: