Easter Egg Hot Chocolate Bombs

Make and decorate Easter Egg Hot Chocolate Bombs to put into your Easter baskets. Serve them with a mug of hot milk, water, or coffee, and watch as they dissolve into a delicious hot beverage.

Easter wouldn't be complete without chocolate Easter Eggs. This year, why not fill those chocolate eggs with hot chocolate mix and marshmallows?

Your entire family can work together to make and decorate these Easter Egg Hot Chocolate Bombs or you can make them and hide the chocolate eggs in your family's Easter baskets or package them to share as a hostess gift.

They look really festive and better yet, they melt into delicious hot chocolate when added to a mug of hot milk, water, or coffee.

In this tutorial, I will show you how to make:

• dark, milk or white chocolate Easter Egg Hot Chocolate Bombs drizzled with chocolate and decorated with sprinkles
• blue speckled robin's eggs made with light cocoa and light blue candy melts
• personalized chocolate eggs
• foil-wrapped chocolate eggs

Video

You can start by watching this video to see how to make the hollow chocolate eggs, fill them with hot cocoa mix & marshmallows, then decorate them for Easter.
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Chocolate

You can use pure chocolate that contains cocoa butter and needs to be melted and tempered (heated and cooled to specific temperatures) or you can use compound chocolate (also known as confectionery coating, candy melts, melting wafers, or almond bark) that contains palm kernel oil and only needs to be melted to make these chocolate Easter Eggs.

Below I'll give you a very brief overview of melting and tempering chocolate.

I suggest you read my detailed How To Make Hot Chocolate Bombs tutorial for more information regarding the best chocolate to use to make your hot chocolate bombs. 

Melting Chocolate in the Microwave

If you are using bars or blocks of chocolate, chop it into very small uniform-size pieces.

• Pour your chocolate into a microwave-safe bowl.
• Heat on high power for 30-second bursts of power, stirring after each, until about 75% of the chocolate pieces have melted.
• Then heat at high power for 15-second bursts of power until most of the chocolate has melted.
• Set the bowl aside for a minute or two then stir again. The residual heat in the bowl will help to melt the remaining pieces of chocolate.
• If needed, heat for an additional 15 seconds, and stir until melted.

Melt the chocolate on the stove using a double boiler.

• Alternatively, you can melt your chocolate in a double boiler set over low heat.
  • Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
  • Fill the bowl with chocolate and heat on low stirring often until melted.

If you are using compound chocolate (candy melts, almond bark, etc.) then you are ready to make your chocolate bomb Easter eggs. If you are using pure chocolate, you must follow the instructions for tempering your chocolate.

Tempering Pure Chocolate

If your chocolate contains cocoa butter, it MUST be tempered in order to harden properly. If it is not tempered, it will be too soft and will not come out of the egg molds and it will bloom (become spotty and streaky).

The instructions below are for tempering 16 ounces of chocolate (which is enough to make and decorate at least 10 hot chocolate bomb eggs).

Reserve 4 ounces of your chocolate to seed (temper) the melted chocolate. You may not need all 4 ounces depending on how hot you get the melted chocolate, but you may use it later when you retemper the chocolate.

• Melt 12 ounces of finely chopped dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F.
• Begin to cool the chocolate by stirring in about 2 ounces of chocolate. Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
• Check the temperature of the chocolate. Your goal is to get the chocolate to 88-91 °F for dark chocolate; 86-88°F for milk and 82-84°F for white.
• Continue to sprinkle in small amounts of the chocolate and stir to cool the bowl of chocolate until you reach the high end of the temperatures listed above.
• Once the chocolate reaches that temperate, remove any unmelted chocolate pieces and check the temper by dipping a metal spatula, spoon, or knife into the chocolate. Shake off any excess chocolate and set it aside for 3-5 minutes. If the chocolate has hardened and looks shiny, it is in temper.
• Check out my chocolate-making tips page for a more detailed tutorial on melting and tempering chocolate.
• During the process of making these chocolate eggs, you made need to retemper your chocolate.
  • If the chocolate goes below the tempering temperatures (example: below 88 degrees F for dark chocolate), you can carefully reheat it in the microwave or in the double boiler just until it reaches the higher temperature ( example: 91 degrees F for dark chocolate).
  • If needed start the entire tempering process over again. You will need more tempered chocolate to seed the melted chocolate.
  • Any chocolate that you pour onto parchment paper, can be remelted and tempered.

Buying Chocolate & Supplies

You can order everything you need to make these chocolate eggs from Amazon. I earn a small commission at NO extra cost to you when you use the affiliate links below.

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Egg Molds

You have four choices when it comes to molds to make your egg-shaped hot cocoa bombs.

• polycarbonate egg molds (my favorite!)
• imprinted polycarbonate egg molds with design
• hobby-grade plastic egg molds
• plastic 2-piece egg ornaments
• silicone egg molds

Other supplies you'll need to make your chocolate bombs:

• microwave-safe bowls or a double boiler
• silicone spatula
• offset metal spatula
• metal bench scraper (or use a putty knife that's only used for chocolate work)
• optional, food-use only paintbrush if you plan to use silicone molds
• food handling gloves are imperative when working with chocolate that you wear gloves so that you
• disposable pastry bags or parchment paper cones
• parchment paper or wax paper set on cookie sheets or cutting boards
• an instant-read thermometer is a must if you plan to temper pure chocolate (my favorite is a Themapen)

Making chocolate easter eggs using a polycarbonate mold.

• Fill the egg cavities in your mold completely with chocolate.
• Tap the mold a few times to allow air bubbles to come to the surface and pop.
• Turn the mold upside down over your bowl of chocolate and allow the excess chocolate to drip out.
• If the bowl is large enough you can completely invert the mold over top. If not, then move it over a piece of parchment paper.
• Tap the side of the mold a few times to encourage all of the excess chocolate to drip out of the mold.
• Use an offset spatula to scrape off the excess chocolate.
• Set the mold upright and use a metal bench scraper or putty knife to scrape over the mold to ensure all of the excess chocolate has been removed.
• If using pure chocolate, you can leave the chocolate to harden at room temperature, but to speed up the process, you can chill the chocolate eggs in the refrigerator for about 10 minutes.
• If you are using compound chocolate (candy melts, almond bark, etc.) then freeze the egg mold for about 5 minutes until the chocolate hardens. Don't chill in the freezer for too long or the chocolate eggshells may crack.
  • To check to see if your chocolate has retracted from the mold, look on the underside of the mold to see if the chocolate looks all one color.
  • If there are dark spots, that area of the chocolate has not hardened.
  • Chill a bit longer then try again.
• To remove the chocolate from the molds you can simply slide them out of the cavities or you can place a cutting board or cookie sheet on top of the mold, flip it over, and allow the chocolates to fall out.
• If the chocolates won't come out of the mold, place the mold back in the refrigerator for a few more minutes and try again.
• After waiting for a while for the chocolate to harden, if it just won't come out of the mold that means your chocolate was not in temper. You will have to wash the chocolate out of the mold using hot water and try tempering the chocolate again.

You will use the same fill, dump, empty, and scrape method when you make milk chocolate, white chocolate, or dark chocolate eggs.

Notes about thin (viscous) chocolate:

• If you use any really viscous (very fluid) chocolate, I suggest turning the mold upside down and setting it on parchment paper before chilling. Otherwise, the thin chocolate may slide down and pool in the bottom of the egg mold.
  • The chocolate will fall toward the edge of the mold, creating a flat lip which is actually quite helpful when sealing two halves together.
  • When you watch the video you will see that I do this when making the speckled blue robin egg.
• I also suggest you paint the second layer of chocolate into the mold (as I do when making the blue speckled eggs in the video) because the first shell will have retracted from the mold, so if you fill it with more chocolate and invert the mold, the chocolate eggs may fall out.
  • Plus, you may only need to brush more chocolate around the edge of the mold.

Tips for ensuring shiny chocolates.

• Make sure your molds are clean and dry before using them.
• I recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.

Using a plastic hobby-grade candy mold.

• Pour some chocolate into the egg cavity.
• Use a spoon or a food-use-only paintbrush to brush the chocolate up the sides of the mold.
• Make sure you fill in all of the light spots or holes with chocolate.
• Wipe off around the edge of each chocolate egg using a bench scraper.
• Chill in the fridge if using pure chocolate and in the freezer, if using compound chocolate (candy melts/almond bark) until the chocolate sets.

Cute Chocolate Eggs

I used this method to create all of these cute chocolate eggs.

Each of these eggs is filled with chocolate ganache (which also makes an amazing hot chocolate bomb filling) or peanut butter fudge.

You could easily turn any of these into Easter Bunny Hot Chocolate Bombs, Snowman Hot Chocolate Bombs, etc.

• Milk Chocolate Easter Egg Bunnies filled with my favorite peanut butter fudge
• Milk Chocolate Egg Turkeys filled with pumpkin ganache
• White Chocolate Egg Mice filled with cashew milk ganache
• White Chocolate Egg Snowmen filled with chocolate hazelnut coffee ganache
• Dark Chocolate Egg Penguin filled with
• Milk Chocolate Egg Bears filled with peanut butter buckeye filling

silicone mold

I did not have a silicone egg mold, but the technique pictured above in the half-sphere mold is the same.

• Fill the mold about ⅓ full with tempered pure chocolate or melted compound chocolate (candy melts, etc.)
• Use a paintbrush to brush the chocolate up the sides of the mold.
• If the chocolate pools in the bottom of the mold continue to brush it up around the sides until the edges are well coated.
• Chill pure chocolate in the refrigerator and candy melts (or any compound chocolate) in the freezer.
• Brush a second coat of chocolate around the edges and chill again.
• To remove from the mold, tug on the silicone mold right around the chocolate you want to remove and the chocolate will pop out.

Make speckled eggs using a plastic Easter egg ornament.

• Pull the two pieces of your plastic Easter egg ornament apart.
  • Make sure the molds have been washed and dried fully before using. I also recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.
• If you want to make speckled chocolate eggs using compound chocolate (candy melts), thin out some light cocoa candy melts using Wilton EZ Thin or Paramount Crystals.
  • You can also thin out pure chocolate using melted and tempered cocoa butter or you can create your speckles using colored cocoa butter.
• Dip a stiff bristle brush into the thinned chocolate then flick the chocolate into the mold creating speckles.
  • You'll need to clean and dry this brush often as you work.
• Pour chocolate into one half of the mold filling it completely.
  • I used light blue candy melts. I actually lightened the candy melts by stirring in some white candy melts, but you can leave them as they are if you want brighter blue robin eggs.
• Tap the mold a few times to remove air bubbles.
• Turn the mold upside down over your bowl of melted chocolate and use the end of your spatula to tap the mold allowing the excess chocolate to drip out.
• Use your metal spatula to scrape away any excess chocolate around the edges of the mold.
• Place the mold, open side down, onto a piece of parchment paper. This will allow the chocolate to cool towards the edge and not towards the bottom of the mold.
• Repeat filling the second half of the ornament mold.
• If using candy melts immediately place the chocolate eggshells into the freezer for 3-5 minutes. If you are using pure chocolate you can continue to fill your molds and allow your chocolate to harden at room temperature or you may place the chocolate in the refrigerator.
• If the layer of chocolate looks thin, paint on a second layer.

Add fillings.

• Fill half of your chocolate eggshells with powdered hot chocolate mix. See the recipes below.
  • The amount of filling you can use will be completely dependent on the size of the chocolate eggs.
  • I used a heaping tablespoon of hot cocoa mix to fill my chocolate eggs.
• Sprinkle on tiny dehydrated marshmallows or mini marshmallows.

Hot chocolate mix recipe:

Sift together

• 1 cup Dutch-processed cocoa powder
• 2 cups powdered sugar
• 2 teaspoons corn starch
• 1 teaspoon vanilla powder (optional)
• 2 ½ cups dry milk powder

Stir in

• 1 cup finely grated dark chocolate
  • You could skip the grated chocolate altogether (but I wouldn't) or use mini chocolate chips instead.

This recipe makes a large amount of hot cocoa mix. You can easily divide the recipe in half or fourths to make smaller batches.

White hot chocolate mix recipe:

• Grate 4 ounces of white chocolate into a bowl using the fine holes on a cheese grater.
• Sift 1 ¼ cups powdered sugar and 1 ½ cups powdered milk over top of the white chocolate.
• Stir together.
• Optional, stir in 1 teaspoon powdered vanilla. (I highly recommend it!)

More chocolate eggs:

You can find recipes to make some of my other popular Easter eggs using the links below.

• chocolate bark eggs and solid chocolate eggs
• peanut butter eggs
• caramel eggs
• coconut cream eggs
• marshmallow eggs
• chocolate truffle eggs
• chocolate raspberry eggs
• breakable chocolate eggs filled with candy

How to seal chocolate eggs.

NOTE: Whenever handling your chocolate eggs, I suggest you wear food handling gloves. They will keep your eggs clean from fingerprints.

• Heat a skillet on low heat for 20 to 30 seconds (just long enough to warm up the pan.)
• Pick up one of the empty chocolate eggshells and hold it with the open side down.
• Set it in the warm pan, and allow it to melt slightly.
• Lift the chocolate egg out of the pan then set it over one of the filled chocolate eggs, pressing the two halves together gently to seal them together.
• Repeat.
• Once the pan cools too much to melt the edges of your chocolates then clean the pan and reheat it. Do not heat the pan filled with any chocolate as it will burn.
• Watch the video to see how this is done.

Decorating your chocolate bomb eggs.

• Pipe a thin drizzle of chocolate over the top of the chocolate eggs then, if desired, immediately add sprinkles, edible glitter, nuts, cookie crumbs, or marshmallows.
• There are so many colorful Easter sprinkles available but you can use brightly colored nonpareils or jimmies too.

Personalizing chocolate eggs.

• Pour your chocolate into a squeeze bottle, a pastry bag, or a parchment paper cone, and pipe names onto the top of your chocolate eggs.
  • I love using microwave-safe CK Products SqueezeIt Bottles.
  • The entire bottle can be microwaved to reheat your chocolate as it cools, including the tip.
  • I use a toothpick to pick out any chocolate that has hardened in the tip then pop the entire bottle in the microwave for 10-15 seconds.
• I used a #3 pastry tip to pipe the chocolate letters onto my eggs and was only able to write 5 letters. You'll need to use a smaller tip if you want to add longer names to your eggs.

I know my personalized eggs could look better if I had better handwriting, LOL! I am not very skilled at piping letters using chocolate or frosting.

Get your Hatching Chick Egg cups, here.

Serving and storing your chocolate egg bombs.

• Place the eggs in a coffee mug and pour 6-8 ounces of steaming hot milk, boiling water, or hot coffee over top.
• Let the chocolate eggs melt, then stir until dissolved.
• Chocolate bombs filled with hot cocoa mix will stay fresh if stored at room temperature for up to 2 months.
• You can also choose to fill your egg-shaped hot chocolate bombs with chocolate ganache.
  • If you make ganache-filled hot chocolate bombs, they must be consumed within 2 weeks and can be store at room temperature.
• Chocolate will stay freshest if stored in an airtight container but these can definitely be stored in boxes or cellophane too.
• They look really cute set in a hardboiled egg holder and will make fun place settings at your Easter dinner table.

How to package hot chocolate bombs?

• Set your chocolate bombs into cupcake wrappers. This will give them a nice flat bottom so they do not roll around.
  • I like using pretty wave cupcake wrappers. They fit snuggly into a clamshell cupcake box or a cupcake box with an insert
• You can also wrap your chocolate bomb eggs using Easter Foil then package them in printed cellophane bags.
• I also thought the eggs looked really cute in mini paper Easter baskets.
  • I had some in my closet. They've probably been in my closet for many years so I wasn't able to find any online, but you can make cute Mini Paper Easter baskets yourself.

Chocolate Making Classes

If you'd like to learn more about the art of making chocolate, be sure to check out my online video chocolate making classes at The Sugar Academy.

Save 20% off any class using coupon code HUNGRYBLOG20.

Printable Recipe

5 from 1 vote

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Easter Egg Hot Chocolate Bombs

Prep Time

45 mins

Cook Time

0 mins

 

Fill hollow chocolate eggs with hot cocoa mix and marshmallows then decorate them for Easter. Serve them in a mug of hot milk, water, or coffee.

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate eggs, Easter eggs, hot chocolate bombs

Servings: 10

Author: Beth Klosterboer

Ingredients

• 16 ounces melted and tempered pure chocolate or melted compound chocolate (candy melts, almond bark, melting wafers)
• ¾ - 1 cup hot cocoa mix or chocolate ganache
• ⅓ cup tiny dehydrated marshmallows or mini marshmallows
• optional sprinkles, colored sugar, edible glitter, or other toppings

Instructions

1. If using a polycarbonate egg mold or a plastic Easter egg ornament mold, fill the mold with chocolate.

2. Tap the mold a few times to allow air bubbles to come to the surface and pop.
3. Invert the mold over a bowl of chocolate and tap the side of the mold allowing the excess chocolate to drain out of the cavities.
4. Scrape off the excess chocolate using a metal spatula or bench scraper to clean the edges of the chocolate.
5. If the chocolate is thick you can leave the molds upright to chill. If the chocolate is thin it's best to turn the mold upside down and set it on a parchment paper-lined baking sheet.

6. If using pure chocolate chill the chocolate eggs in the refrigerator until hardened, about 10 minutes. If using compound chocolate (candy melts) place the mold in the freezer for about 5 minutes until the chocolate hardens.

7. If using a silicone mold or plastic hobby-grade egg mold, fill about ⅓rd of a cavity with chocolate, and use a brush to paint the chocolate up the sides of the mold. Chill and if needed add a second coat of chocolate around the top edge.

8. Make a total of 20 chocolate eggshells and reserve the remaining chocolate for drizzling.

9. Fill 10 of the chocolate eggshells with 1-2 tablespoons of hot cocoa mix.

10. Sprinkle mini marshmallows over top.

11. Heat a skillet over low heat for 20-30 seconds.

12. Melt the top edge of one of the empty chocolate eggshells and place it over the top of a filled chocolate. Press gently to seal the two pieces together.

13. Drizzle chocolate over the top of your egg-shaped hot chocolate bombs and decorate with sprinkles or other fun toppings or personalize by piping names onto the top of the chocolate eggs.

Recipe Notes

• You will need approximately 1 ounce of chocolate to make a 2 ½ inch egg, but this can depend on the size of your egg molds and the thickness of your eggshells. 
• To serve the hot chocolate bombs fill a coffee mug halfway with steaming milk, boiling water, or hot coffee. Add the chocolate bomb then pour a little more hot liquid over top. Allow the chocolate to melt then stir into the liquid to create a delicious cup of hot chocolate.
• Store at room temperature in an airtight container for up to two months.

More Fun Hot Chocolate Bomb Recipe Ideas

Be sure to check out my How To Make Hot Chocolate Bomb post for lots of tips, tricks, and FAQs.

These heart-shaped hot chocolate bombs are perfect for Valentine's Day, a bridal shower or wedding, or a date night. They are also fun to make for your family to tell them you love them.

These Conversation Heart Hot Chocolate Bombs are filled with white hot chocolate and colored marshmallows and they make cups of colorful hot chocolate.

Football Hot Chocolate Bombs are fun to make and serve at a football game. They'll keep everyone warm at your tailgating party.

Speaking of keeping warm! These Boozy Hot Chocolate Bombs are perfect to serve on any cold day.

Did you make this Easter Egg Hot Cocoa Bomb recipe or do you just think they are really fun? Let me know by leaving a comment and rating the recipe below. If you love the recipe, please give it a 5-star rating.

I love making fun food for parties and special occasions and sharing my creative ideas with you.

If you make this recipe and share it online be sure to link back to this post.

Thanks and have a sweet day! -

Beth

• Author
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Beth Klosterboer

Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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