Everything about this Butterbeer Hot Cocoa Bomb Recipe is perfection. The buttery marshmallows, the butterscotch shell. It’s so awesome, the Leaky Cauldron is serving them. LOL!
What is a Hot Chocolate Bomb?
For any muggle that hasn’t heard yet, hot chocolate bombs (their wizarding name is ‘hot cocoa bombs’) are a chocolate (or butterscotch, in this case) shell filled with some hot chocolate mix, mini marshmallows, and anything other yummies you might want to put inside. You drop them in a mug and top with hot milk to make a fun cup of hot cocoa to drink. They can make epic custom gifts or a fun winter treats for yourself. And, I hear, they’re the most popular drink for every witch and wizard on Diagon Alley. Just sayin’.
And, just so you know, there are alternatives to hot cocoa bombs if you’d prefer, like these fun Harry Potter hot cocoa shots. Same idea, different execution and they are “regular” hot cocoa – not butterbeer flavored.
What is Butterbeer Made Of?
Typically, butterbeer recipes are a combination of four ingredients including cream soda, butterscotch, whipped cream, and some sugar or sometimes even vanilla ice cream for a frozen butterbeer. Some recipes for butterbeer even call for alcohol (like my butterbeer cocktail). And they’re sometimes topped with butterscotch syrup or caramel syrup.
Buuuut, that’s all a bit difficult to put into a butterbeer hot cocoa recipe, honestly.
So, I simply attacked the taste from a cocoa perspective to come up with my own twist. I’m pretty sure any graduate of Hogwarts can appreciate that. LOL!
What is Butterbeer Foam Made Of?
Usually the foam in any homemade butterbeer recipe is just heavy whipping cream (just literally whipped heavy cream with sugar in it) – nothing fancy. Honestly, for anyone getting their butterbeer at Universal Studio’s Harry Potter theme park, that’s what you’re getting on your mug, too.
In my hot cocoa bomb, though, you’ll find that the foam has been turned on its head and any Hogsmeade visitor will be a fan. I took some popcorn-flavored marshmallows and use those for the foam – it adds a fantastic buttery fragrance and flavor to the whole experience without adding any butter extract or any other “weird” ingredients.
How to Make Hot Cocoa Bombs
Because I really love chocolate bombs, I thought I’d show you what it takes to make a very generic, basic hot cocoa bomb. But, if you want the Butterbeer Hot Cocoa Bomb recipe, scroll on down to the bottom to get the spell!
Ingredients to Make Hot Cocoa Bombs
Even though we wizards are making butterbeer cocoa bombs here, I thought I’d share a basic hot cocoa bomb recipe:
- Chocolate Candy Melts (any flavor will work)
- Hot Cocoa Powder (again, any flavor works great)
- Marshmallows (mini marshmallows are my preferred because you can get so many more in the bomb)
And that’s seriously it! If you get creative, you can make a ton of different flavors (like salted caramel, cinnamon, or mint, or anything really) – and you can whip them up fast for any occasion including birthday parties, Harry Potter movie marathon and more.
I also recommend using those silicone molds because you can make shiny, pretty hot chocolate bombs easy with them. There’s more about molds a little later in our discussion, but this is my story and I’m sticking to it. LOL!
How to Make Hot Chocolate Bombs (Step-by-Step Basic Hot Cocoa Bomb Instructions)
You don’t need any spells from the Three Broomsticks to make cocoa bombs. Making them is VERY easy. In about 15-20 minutes, even with the decorations on top, I can make a set of 3. Once you get the hang of it, making a batch of these goes super fast. Here’s the basic hot cocoa bomb method I use:
- Microwave the candy melts or chocolate or whatever in a microwave-safe bowl in 30-second intervals until it’s completely melted, smooth and shiny (and as I said, before, if it seizes, add some olive oil)
- Pop approximately 1 tablespoons of the melted chocolate into your half-sphere molds and coat the whole mold shape. Note, I am not a fan of using a pastry brush to get the chocolate on the mold – I just use my spoon, it’s easier, faster, and one less thing to wash later.
- Place the filled mold into the freezer for 3-5 minutes.
- Remove the mold, then remove the chocolate half-spheres. Note, to avoid fingerprints on the shells, you can wear gloves, but I found that if I work quickly, I don’t have any problem.
- Warm a plate, then rub the rough, open edge of each chocolate shell on the hot plate to melt the edge and make an even surface.
- Fill half of the chocolate shells with 1 tablespoons of hot cocoa mix and a bunch of mini marshmallows.
- Re-warm the open side of each of the un-filled chocolate shells and joint them with a filled chocolate cup sealing the seams together.
- Decorate your finished chocolate spheres with sprinkles or pipe on a drizzle fo fun!
You can store your bombs in an airtight container at room temperature. Or in the fridge – but be aware that this could cause your chocolate to get cloudy.
What chocolate is best for making hot chocolate bombs?
If you can find them, I recommend using candy melts. No matter what kind of cocoa bomb (white chocolate, milk chocolate, or dark chocolate) you’re making, whether it’s Harry Potter themed or not, candy melts are perfect because they’re already colored, there are a ton of flavor options, and you they’re super easy to work with.
If you can’t find candy melts in the flavor you want (I couldn’t find butterscotch ones the day I decided to make these butterbeer cocoa bombs), any chocolate will work. But, again, if you can find candy melts, they were literally made for molding chocolate, so they’d work best.
For this butterbeer cocoa bomb recipe, I ended up using butterscotch chips. And you can see in the video above that I had a little trouble with it seizing, so I just added a bit of olive oil to get it to the right consistency – then I was on my way!
Do I have to temper my chocolate?
If you can find the candy melts I recommend, no. And to be honest, I have never once tempered my chocolate, even when using chocolate chips or butterscotch chips.
But, if you’re using almond bark or candy bars to make cocoa bombs, you probably will want to temper your chocolate. Otherwise you run the risk of the chocolate shells being awfully brittle and falling apart when you demold them.
What mold is best for making hot chocolate bombs?
It really depends on the number of hot cocoa bombs you’re making and whatever shape you want them to be. Using a silicone mold, like I show in the video, you can make a ton of bombs fast, but you’re limited on shape – and, if you’re buying several, these molds could cost more than acrylic.
The acrylic molds, on the other hand, in my experience, don’t as easily peel away from the chocolate. So, if the chocolate is not thick or gets a little brittle, you’ll end up with more broken shells than if you used a silicone mold.
How to Use Hot Cocoa Bombs
Using a hot cocoa bomb is not a “trick”. But my favorite way to use them is:
- Place your hot cocoa bomb into a mug.
- Heat your milk in a second cup – getting it nice and hot.
- Pour the hot milk over the cocoa bomb and let it “explode”.
Butterbeer Hot Cocoa Bomb Recipe for Harry Potter Fans
Now, because this is an excellent resource all about chocolate bombs as well as being a great way to enjoy a Harry Potter butterbeer recipe for chilly evenings, and because you’re definitely going to want to keep up with this recipe for the Butterbeer Hot Cocoa Bombs, be sure to pin it to your favorite beverages board on Pinterest so you can find it again fast!
Fast and easy to make this fun Butterbeer Hot Cocoa Bomb Recipe makes a yummy cup of hot chocolate in a cute container!
- In a microwave-safe bowl, heat the butterscotch chips until completely melted and smooth.
- Place 1 tbsp of melted chips into the half-sphere molds, coating the mold in an even but thick coat. Reserve the remaining melted chips.
- Place the molds into the freezer to set for 3-5 minutes.
- Once hardened, remove the molds from the freezer, then remove the butterscotch cups from the mold.
- If the edges are not even, heat a plate in the microwave for 30-45 seconds until hot to the touch, then place the open edge of the cups onto the plate and rub them in a circle until the edge of the cup is smooth and even.
- Fill half of the butterscotch cups with 1 tbsp of butterscotch hot cocoa mix and 5-10 popcorn marshmallows.
- To seal the cocoa bombs closed, heat a plate in the microwave for 30-45 seconds until hot to the touch, then place the open edge of the un-filled cups onto the plate and rub them in a circle until the edge of the cup is warm and melty. Immediately place this melted-edge cup on top of a filled cup, sealing the two edges together. Repeat sealing all of the hot cocoa bombs closed.
- Drizzle some of the reserved melted chocolate on top of a hot cocoa bomb, then place a popcorn marshmallow on top. Repeat with the remaining hot cocoa bombs.
- Allow the butterscotch to set, then enjoy!
Amount Per Serving: Calories: 330Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 208mgCarbohydrates: 59gFiber: 0gSugar: 53gProtein: 1g