Butterbeer Hot Cocoa Bombs Recipe
If you’re a fan of books, movies, and all things magic, you need to make these Butterbeer hot cocoa bombs. All Harry Potter fans (Potterheads), it’s time to celebrate!
They’re perfect for showing your love for the series while filling your belly with an amazing flavor. Plus, they’re a lot of fun to make and the little ones can help, too. Let’s get started.
RELATED READING: Harry Potter Hot Cocoa Bombs
What You'll Find On This Page
Butterbeer Hot Cocoa Bombs
Here and Ruffles and Rain Boots, we’re all about an awesome Harry Potter recipe and other sweet treats. So it just makes sense to combine the two, creating this epic cocoa bomb recipe.
While I could literally make and have cocoa bombs every day, I’ve learned that having something this good just needs to be savored. So relax, take your time and enjoy these hot cocoa bombs.
You can whip up these adorable hot chocolate bombs for yourself or make an epic Harry Potter gift idea for family and friends. These would also be perfect for a Harry Potter movie marathon as well – but you better have a few on hand for that!
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Running low on time right now? I totally get it. If you need to come back to this delicious butterbeer cocoa bomb, save it to your fav Harry Potter idea pin board or share it with your family and friends on Facebook. It will be ready and saved for when you’re ready to begin.
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Tips for Making Butterbeer Cocoa Bombs
- If this is your first time making hot chocolate bombs, check out this beginner’s guide to hot cocoa bombs.
- Be sure that you coat the molds well with an even(ish) layer. If you don’t get a good layer of melted chocolate in the molds and up the sides, they are more likely to break when you’re taking them out.
- If you don’t have mini marshmallows on hand, these dehydrated marshmallows work VERY well. Another idea is to use flavored marshmallows.
- Sealing the two cocoa bomb halves together is very important, so many sure that you let the chocolate between the two have time to firm up.
RELATED READING: Nightmare Before Christmas Jack Hot Cocoa Bomb Recipe
How Do You Use a Hot Cocoa Bomb?
Now that you’ve made these mouth-watering hot cocoa bombs, you need to know the best way to use them, right?
I like to heat up about 8 ounces of milk and plop them right into the milk. They’ll start to melt a little, and as you stir, the mixture will pour out of the hot cocoa bombs into the milk.
You then just stir it up, sip, and enjoy. (or, if you’re like me, you add a few toppings of whipped cream and mini chocolate chips on top and THEN you stir and enjoy!)
Here is what you need to make Butterbeer hot chocolate bombs:
- White Candy Melts or White Chocolate Baking Chips
- Butterscotch Baking Chips
- White Hot Cocoa Mix
- Butterscotch Pudding
- Mini Marshmallows
- Coarse Sugar
- Coconut or avocado oil
Butterbeer Hot Chocolate Bomb Recipe and Instructions
Each step is detailed below, so it is easy to follow. Keep this page open while you are whipping up your Butterbeer Hot Cocoa Bombs Recipe. If you would like to work from a printable recipe, scroll down and select the print button.
Step 1: Mix the white-hot cocoa and butterscotch pudding together and set aside.
Step 2: Melt the butterscotch chips, the White Candy Melts or White Chocolate Baking Chips, and coconut or avocado oil in the microwave in 30-second increments. Stir until the chocolate is completely melted and smooth.
Step 3: Using a spoon, drop a spoonful of the melted chocolate mixture into each cavity of the silicone mold.
Step 4: Using the back of the spoon, coat each cavity of the mold completely. Freeze for 15 minutes.
Step 5: Carefully peel each chocolate cocoa bomb shell out of the silicone mold and set them on a chilled plate.
Step 6: There are 3 ways you can smooth out the edge on one side of the chocolate shell. If you’re new, let’s chat about this…
Ways to Seal Your Butterbeer Hot Chocolate Bombs:
Frying pan. Heat the frying pan on medium-high. Once heated, remove it from the heat. Carefully touch the rim of the sphere to the hot pan. Fill, if applicable, and immediately attach it to one of the bottom halves.
Hot Plate: Boil a large pot of water and add a small plate to it. Be sure to dry the plate fully before using it. If there is water on the plate, it could seize the chocolate.
Melted Chocolate: Use your leftover melted chocolate by adding it to a piping or small Ziploc bag. If using a Ziploc bag, cut a small hole in one corner. Fill if you have the cocoa mix, candies, etc. Squeeze the chocolate around the rim of the bottom shell and place the other on top. Smooth the chocolate out with the tip of your finger.
Step 7: Add the Butterbeer cocoa mix to each cocoa bomb.
Step 8: Once the shells are connected, melt colored candy melts, add them to a piping bag, and drizzle. If you like, sprinkle with some coarse sugar and/or marshmallows.
More Hot Cocoa Bomb Recipes
- Yummy Grinch Hot Cocoa Cups – These are fun and PERFECT for the holiday season!
- Starbucks Chai Mocha Hot Cocoa Bombs are a Fantastic Treat! – Save your money and make your own right at home!
- These Whoppers Hot Cocoa Bombs are a Malted Milk Ball Lover’s Dream! – If you’re a fan of candy, you can’t miss out on these!
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Butterbeer Hot Cocoa Bombs Recipe
These unbelievably delicious butterbeer hot cocoa bombs are an easy recipe to whip up and SO simple to make. Use the step by step tutorial to create Harry Potter perfection. Whether you're creating them as a gift for a Potterhead in your life or you're setting up a Harry Potter party, this food idea is a winner.
Ingredients
- 1 cup White Chocolate Melts
- 1 cup Butterscotch Chips
- 1/2 cup White Hot Chocolate Mix
- 1/2 cup Butterscotch Pudding
- Mini Marshmallows
- Coarse Sugar
- 1 teaspoon Coconut oil
Instructions
- Mix the dry hot cocoa and the butterscotch pudding together and set aside.
- Melt the butterscotch chips and white candy melts together along with the coconut oil in a microwave-safe bowl for 30 seconds. Stir after each increment and stir until smooth. Careful not to overheat.
- Put the mold onto a cookie sheet or other stable surface. Use the back of the spoon to spread out about a tablespoon of chocolate into the mold.
- Put the mold in the freezer for 15 minutes.
- Peel the half-spheres out of the mold - try not to touch them a lot, as the heat from your fingers can add fingerprints into the chocolate shell.
- The edges need to be smooth so that the two halves will stick together, so use a warm plate to heat up the edges (just microwave a plate or use a low-heat pan).
- Spoon 1 tablespoon of the hot cocoa mix in half of the spheres.
- Transfer the leftover melted chocolate into a piping bag. Pipe around the edges of the un-filled spheres and place onto the filled ones. Wipe away any excess chocolate to smooth it out.
- Drizzle excess melted chocolate on top and decorate with marshmallows or sugar. Psst: you can also use owl or wizard sprinkles!
Notes
There are 3 ways you can smooth out the edge on one side of the chocolate shell. If you're new, let's chat about this...
- Heat the frying pan on medium-high. Once heated, remove it from the heat. Carefully touch the rim of the sphere to the hot pan. Fill, if applicable, and immediately attach it to one of the bottom halves.
- Boil a large pot of water and add a small plate to it. Be sure to dry the plate fully before using it. If there is water on the plate, it could seize the chocolate.
- Use your leftover melted chocolate by adding it to a piping or small Ziploc bag. If using a Ziploc bag, cut a small hole in one corner. Fill if you have the cocoa mix, candies, etc. Squeeze the chocolate around the rim of the bottom shell and place the other on top. Smooth the chocolate out with the tip of your finger.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 373Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 196mgCarbohydrates: 55gFiber: 1gSugar: 49gProtein: 4g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
