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On St. Patrick’s Day, we’re all a little Irish, right? My son has declared “I just want St. Patrick’s Day to be over so we can have Easter!” And, honestly, I get it, kid. But instead of doing the ‘catch a leprechaun’ activities that seem to leave my kids unimpressed, I’ll wow them in other ways. Specifically, through their bellies. And this twist on hot cocoa bombs is sure to delight them. So I’ll share with you these St Patrick’s Day Hot Cocoa Bombs recipe!
WHY THE INSTANT POT?
If you’ve been following my blog for a while you’ll know that I’m basically obsessed with pressure cooking and one-pot cooking in the Instant Pot. It’s just… easy. And, when food is made in a pressure cooker, it is 100 times more flavorful.
What you’ll need
I used my Instant Pot, but it’s not necessary. Any double-boiler situation will work. I just prefer using my pressure cooker for everything. The other items are super easy finds. Here’s what you’ll need:
- 24 ounces of green candy melts, 2 ounces reserved
- 7 Tablespoons of hot cocoa powder with miniature marshmallows
- 2 blocks (4 ounces) of white Almond Bark
- 42 Lucky Charms Marshmallows
Your kids will totally love this (and you will, too!). You’ll get major mom points, for sure! PS. the Lucky Charms marshmallows (which you can find here) are a game changer. Don’t skip them.
Full St Patrick’s Day Hot Cocoa Bombs Recipe Details
St. Patrick’s Day Hot Cocoa Bombs
Ingredients
- 24 ounces of green candy melts, 2 ounces reserved
- 7 Tablespoons of hot cocoa powder with miniature marshmallows
- 2 blocks (4 ounces) of white Almond Bark
- 42 Lucky Charms Marshmallows
Instructions
INGREDIENTS -
STEP 1 -
Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.
STEP 2 -
Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.
STEP 3 -
Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that chocolate is completely coating the mold on the inside. Place in the freezer for about five minutes.
STEP 4 -
Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and mini marshmallows per mold.
STEP 5 -
Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.
STEP 6 -
Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.
STEP 7 -
In another medium sized bowl, melt your almond bark chocolate and 2 oz candy melts in the Instant Pot as a double broiler.
STEP 8 -
With a spoon, drizzle your melted almond bark mixture over the bombs. Immediately add your Lucky Charm marshmallows before the chocolate hardens.
STEP 9 -
Place one or two bombs in your favorite mug and pour hot milk over it to melt the chocolate releasing the hot cocoa and marshmallows.
STEP 10 -
Stir with a spoon and enjoy!
PIN FOR LATER
I like adding cocoa bombs to my chocolate drinks. These are so cute. I will be proud to make a few batches and giveaway some.
These are totally in the spirit of St Patrick’s Day and so much fun! Can’t wait to try!
these are adorable and I bet so tasty! I never use my instapot this way-my bad. Love this idea
The kids had SO MUCH have with these little bombs. Recommend to anyone with young children for a fun activity to do at home.
Thanks for the idea. I would do this for St. Patrick’s say.