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Green Hot Chocolate Bombs

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The hot cocoa bombs train is not slowing down over here. Make these green hot chocolate bombs for St. Patrick’s Day next.

With glittery gold and St. Patrick’s Day sprinkles, these fun melting treats are sure to please all the little leprechauns.

See how you can make your own St. Patrick’s Day hot chocolate bombs that dissolve into a green drink with rainbow marshmallows.

Mug of green hot chocolate with rainbow marshmallows sitting on a board next to green hot chocolate bombs and more marshmallows.

St. Patrick’s Day Hot Cocoa Bombs

Similar to the other bomb recipes, this one uses an Instant Pot egg bites mold that allows you to seal the bombs without fusing spheres together.

You can use other silicone molds, but this one is working well for us and seems to make sealing the candy a bit easier.

If you’re looking for a cute way to celebrate St. Patrick’s Day, these lucky leprechaun hot cocoa bombs are a great way to do so.

Glass mug of green hot cocoa on a board with cocoa bombs sitting next to it.

Lucky Hot Cocoa Bombs Ingredients

(Measurements are in the recipe card below.)

  • Green candy melts
  • White chocolate chips
  • Rainbow dehydrated marshmallows
  • Hot chocolate mix
  • Edible glitter
  • St. Patrick’s Day sprinkles

Green Cocoa Bombs Directions

Melt the green candy melts in a microwave-safe bowl by heating at 50% power for 60 seconds. Stir well and repeat until they are completely melted.

Melted green chocolate being spooned into a mold for cocoa bombs.

Spoon a dollop of the melted green candy into an egg cup. Drag the spoon up to evenly coat the sides of the mold. Repeat, filling 4-5 additional slots in the mold. You will not use all the chocolate. Freeze the mold for 15 minutes.

Remove the mold from the freezer and fill each section with 1 tablespoon of hot chocolate. Add the dehydrated rainbow marshmallows to fill the bombs.

Filling mold with marshmallows and sealing it with green chocolate for cocoa bombs.

If necessary, reheat the remaining green chocolate until soft. Spoon a dollop on top of each mold and spread evenly to coat. Make sure to completely seal the bombs. Freeze for another 15 minutes.

Remove the mold from the freezer and gently pull the chocolate away from the mold before inverting the mold and peeling it away from the cup. Place the bomb round side up on a piece of wax paper.

Green cocoa bomb on waxed paper to drizzle white candy topping.

Add the white chocolate chips to a resealable sandwich bag and microwave for 30 seconds at 50% power and knead the bag. Repeat until the chocolate is completely melted. Snip the tip of the bag and drizzle on top of the bombs.

Topping a green hot chocolate bomb with St. Patrick's Day sprinkles.

Top with the St. Patrick’s Day sprinkles right away. Let them stand to harden.

Holding edible gold glitter spray above St. Patrick's Day hot cocoa bombs.

Spray edible gold glitter to the bottom edges of the bombs.

Green candy sitting on a glass after being sprayed with edible gold glitter spray.

To use the green hot chocolate bombs, add one to a mug and pour hot milk over the top.

Dropping a leprechaun hot chocolate bomb into a glass.
St. Patrick's day cocoa bomb in a glass mug.

Mix well until all the candies are melted and the hot chocolate mix is dissolved.

Pouring hot milk over a green cocoa bomb in a glass mug.
Stirring green hot chocolate with rainbow marshmallows.

Top with additional marshmallows if desired.

Green hot chocolate with rainbow marshmallows in a glass mug.
Three green hot chocolate bombs sitting on a board.

DIY Green Hot Chocolate Bombs Recipe Notes and FAQ

Where do you buy edible gold glitter spray?

This Wilton edible gold glitter spray was found at Walmart. You can also order it from Amazon. There’s a link in the recipe card.

Clear mug with green hot cocoa topped with rainbow marshmallows sitting on a board next to hot cocoa bombs.

How many cocoa bombs does this make?

You should get 4-5 bombs out of this recipe. For some reason, this one makes more bombs than the previous recipes. You may find as you get better at coating the molds, you will use less chocolate.

Green chocolate bombs sitting on a board with rainbow marshmallows and St. Patrick's Day decorations.

How do you store hot chocolate bombs?

Store your hot cocoa bombs in an airtight container and keep them in a cool and dry place. Keep them in the freezer or fridge if you live in a warmer climate. For best results, use the balls within two weeks.

Mug filled with green hot chocolate with rainbow marshmallows next to cocoa bombs and sprinkles.
Yield: 4 pieces

Green Hot Chocolate Bombs

Green chocolate bombs sitting on a board with rainbow marshmallows and St. Patrick's Day decorations.

Green hot chocolate bombs to make for St. Patrick's day.

Prep Time 20 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 package, 11 oz, green candy melts
  • 2 tablespoons white chocolate chips
  • rainbow dehydrated marshmallows
  • 5 tablespoons hot chocolate, divided
  • edible glitter
  • St. Patrick's Day sprinkles

Instructions

  1. Add candy melts to a microwave-safe bowl and heat at 50% power for 60 seconds. Stir well. Repeat until completely melted. 
  2. Spoon a dollop of green candy melts into an egg cup. Drag the spoon up the sides of the cup to evenly coat. Repeat, filling 4-5 additional cups. You will not use all the chocolate. Freeze mold for 15 minutes. 
  3. Remove from freezer and fill each mold with 1 tablespoon hot chocolate and fill with marshmallows. If necessary, reheat the remaining green candy until soft. Spoon a dollop on top of each mold and spread evenly to coat. Freeze for 15 minutes. 
  4. Remove from freezer and pull chocolate away from mold before inverting the mold and peeling it away from the cup. Place round side up on a piece of wax paper. 
  5. Add white chocolate chips to a resealable sandwich bag and microwave for 30 seconds at 50% power and knead. Repeat until completely melted. Snip the tip of the bag and drizzle on top of the bombs. Top immediately with sprinkles. Let stand to harden. 
  6. Spray edible glitter onto the bottom edges of the bombs. 
  7. To use: Add bomb to a mug and pour hot milk over top. Mix well until all candy and hot cocoa is melted and dissolved. Add additional marshmallows if desired. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 358Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 51mgCarbohydrates: 84gFiber: 0gSugar: 56gProtein: 1g

Nutrition facts are an estimate only.

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