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Green Hot Cocoa Bombs

Turn your milk green with these delicious green hot cocoa bombs for St. Patrick’s Day or even Christmas!

We love hot chocolate and turning it green is a super fun way to enjoy holidays with the kids.

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If you’re looking for something a little more savory, you’ll love our green bagel recipe!

Hot Chocolate bombs make a great activity with kids and if you want to go all out, make these fun St. Patrick’s Day Leprechaun hats to wear while you make them!

Kids will love helping assemble the hot cocoa and marshmallows, get the melted candy just right, and the best part, turning milk green!

If you’re looking for something a little cooler, try our Shamrock Shake with (or without) alcohol.

Hot Chocolate Bombs Supply List

There are a few things you will need to have on hand if you don’t already. Below, I’ve listed a shopping list including a couple optional items with links to buy.

When you are done with green, how about pink? Our strawberries and cream cocoa bomb recipe is the sweetest!

Ingredients/Supplies you will need:

  • 2 Cups green candy melts
  • ½ Cup white candy melts (or white chocolate chips for the drizzle)
  • White Hot Chocolate Mix if you want green hot cocoa (approximately 1 tablespoon per bomb Ghirardelli is our fave) – or you can mix regular hot cocoa mix with powdered French Vanilla Coffee Creamer
  • Dehydrated Marshmallows (or regular mini marshmallows)
  • Half-sphere silicone candy mold
  • Candy melt warmer (optional – can also use microwave or double-boiler)

How to Make Hot Cocoa Bombs

Now to the fun part! It does take a little bit of time to create these treats, but it will be well worth it!

Green Hot Cocoa Bombs (1)

Get the family involved and make an afternoon of it!

Or if you don’t have time to make these just yet, be sure to check out my other St. Patrick’s Day snacks like these quick rainbow cereal bars or pot of gold donut holes!

Green Hot Cocoa Bombs in paper liners

Green Hot Cocoa Bombs

Andrea Updyke
Turn your milk green with these delicious green hot cocoa bombs for St. Patrick's Day made with candy melts and white hot chocolate!
5 from 1 vote

Be sure to check out my tips and tricks in the post. Scroll up to read!

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 45 minutes
Course St. Patrick’s Day
Cuisine American
Servings 3
Calories 613 kcal


  • 2 cup green candy melts
  • 3 TBSP White Hot Chocolate or regular hot chocolate and powdered French Vanilla Coffee Creamer
  • Mini Marshmallows optional


  • Place a plate in the freezer (this helps your hardened molds stay hardened)
  • Melt green candy melts in a microwaveable bowl on high for 30 seconds at a time (add a small amount of Crisco if needed to help with melting). 
  • Continue to warm chocolate in 30 second intervals stirring between each time. This may take 2-4 times. 
  • Use the back of the spoon or brush to coat the mold completely and wipe away any excess chocolate.
  • Freeze for 15-20 mins.
  • Carefully remove each half from the mold and set them on the now cold plate (this keeps them from melting) 
  • Spoon in hot cocoa mix and mini marshmallows
    green hot cocoa bombs ingredients
  • Connect the two ends together by either melting chocolate to serve as a glue (piping bag method) or place the top half onto a heated plate to lightly melt the edges and stick them together. (see notes)
  • Top with melted white chocolate drizzle
  • Secrets of success:
    Place the bomb on it’s side in the mug and pour piping hot (almost boiling) milk or water directly onto the seam.
    **Body heat melts chocolate quickly, so touch the bombs as little as possible once they are formed in the molds. 


Ways to connect your cocoa bomb: 
Hot Plate Method: Place a plate in the microwave for 2 minutes and remove. The plate
will hold the heat without the risk of burning yourself.
Piping Method: Use leftover melted chocolate. Add to a piping bag or small ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies)
If you use the piped chocolate method just remember if the chocolate is too hot it will burn a hole into your bomb, so watch your temperature. 
If you do not bring the chocolate all the way up the cavity your two halves will not connect. Make sure to take extra care to bring the melted chocolate all the way up all the sides. You should not be able to see the color of the inside of the molds, if you can your bomb wont be as sturdy. 
If cocoa bombs are being made in advance they can be frozen and stored. 

Important Note: Remember whatever you put inside the cocoa bomb will end up in your hot chocolate. All candy and sprinkles do not melt. While it is nice for presentation, be selective on what you put inside of your hot cocoa bombs. Some sprinkles may be a choking hazard to small children. 


Serving: 1gCalories: 613kcalCarbohydrates: 152gSodium: 72mgSugar: 98g

Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.

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