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These strawberry white hot chocolate bombs make a fun and festive treat for Valentine’s Day! Throw them in a mug of warm milk and watch the magic happen.
As a kid, I used to love strawberry milk! I’m not sure if it’s as popular these days, but Nesquik strawberry milk is a nostalgic flavor for me.
So of course, I filled these white chocolate shells with strawberry milk powder. The end result was a warm cup of delicious childhood memories.
If strawberry milk is not your thing, no problem! Simply replace it with white hot chocolate powder and you’ll have a delicious cup of (pink) white hot chocolate!
What is a hot chocolate bomb?
A hot chocolate bomb, or hot cocoa bomb, is hot chocolate mix (along with marshmallows, sprinkles and other fillings) encased in a chocolate shell. When it is dropped in hot milk, the chocolate melts and the filling is exposed. Stir it all together and it makes hot chocolate!
Strawberry White Hot Chocolate Bombs Are:
- a festive Valentine’s Day treat
- great to give as gifts
- fun for kids to decorate
- a fun twist on classic hot chocolate
What’s the best way to melt white chocolate?
White chocolate needs to be melted slowly, over low heat. If it gets too hot too quickly, it will “seize up” and become very grainy.
The best way to heat it is in a double boiler, where the bowl does not touch the water.
Can I add regular food coloring to white chocolate?
No, you cannot using regular food coloring with white chocolate. Regular food coloring is water based, and if any water gets into your white chocolate, it will seize up (become hard and grainy).
Make sure to use oil based food coloring when adding it to your white chocolate, and you won’t have any problems.
How do I make strawberry white hot chocolate bombs?
Ingredients:
- 1 cup of good quality white chocolate chips (like Ghirardelli)
- pink oil based food coloring
- 4 tablespoons of Nesquik strawberry milk powder
- Valentine’s sprinkles
Supplies:
- silicone heart mold (This is the one I used. You can use any one you want, just make sure the finished product will fit in a mug.)
Step 1: Fill a pot with water (a little less than half full) and place it over medium heat. Once it begins to simmer, turn the heat down to low. Place a heat proof bowl on top of the pot (the bowl should be just big enough to sit on top of the pot, and should not touch the water). Add the white chocolate chips to the bowl and stir continuously until the white chocolate melts and turns silky. Remove the bowl from the pot as soon as everything is completely melted, as you don’t want it to overheat. Overheating the white chocolate will cause it to seize up and turn grainy.
If you don’t have the right set-up to create a double boiler as explained above, you can melt the white chocolate in the microwave. Place the white chocolate chips and coconut oil in a microwave-safe bowl. Change the heat setting on your microwave to 50%. Then, place the bowl in the microwave and heat in 30-second intervals, stirring between each interval. Continue this process until the chocolate is melted. Be careful not to overheat it.
Step 2: Add pink oil based food coloring until you reach your desired color. Keep in mind that adding too much coloring may alter the flavor of the chocolate.
Step 3: Add a little bit of chocolate to a cavity of your heart mold. Using a spoon or a brush, coat the entire cavity, making sure to get all crevices. Also make sure to coat all the way up to the edge (going over the edge is better than not reaching the edge).
The chocolate will have a tendency to puddle at the bottom. If this becomes a problem, let the chocolate cool down slightly, which will cause it to thicken. Then, continue to evenly coat the entire cavity. Repeat until all of the heart cavities are coated.
Step 4: Place the heart mold in the freezer for 10 minutes to allow the white chocolate to harden. Then, gently remove each heart.
Step 5: Either heat a pan over the stove, or heat a plate in a microwave until it is warm enough to melt the chocolate. Quickly touch the back of one of the hearts to the hot plate or pan so that it melts slightly.
Then, set it down and add a tablespoon of strawberry milk powder and a some sprinkles to it. Quickly touch the back of a second heart to the hot plate or pan. Once its edges are melted, place it on top of the first heart and press down gently. Then, use your finger to smooth out the seam. Repeat with the other hearts.
Step 6: Decorate the bombs by drizzling the extra white chocolate over the hearts and pour sprinkles over it (optional).
When you’re ready to use them, simply drop one in a mug of hot milk, and watch it dissolve. Give it a good stir, and you’ll have a delicious drink! I like to top mine with whipped cream and sprinkles.
How do you store hot chocolate bombs?
Store your strawberry white chocolate bombs in an airtight container in a cool, dry place for up to two weeks.
If you live in a warm climate, you can store them in the refrigerator instead. Make sure to bring them to room temperature before adding them to warm milk, or they might not fully melt.
Try these other Valentine’s recipes and crafts!
Valentine’s Strawberry White Hot Chocolate Bombs
Equipment
Ingredients
- 1 cup good quality white chocolate chips such as Ghirardelli
- pink oil based food coloring
- 4 tablespoons Nesquik strawberry milk powder
- Valentine's sprinkles
Instructions
- Fill a pot with water (a little less than half full) and place it over medium heat. Once it begins to simmer, turn the heat down to low. Place a heat proof bowl on top of the pot (the bowl should be just big enough to sit on top of the pot, and should not touch the water). Add the white chocolate chips to the bowl and stir continuously until the white chocolate melts and turns silky. Remove the bowl from the pot as soon as everything is completely melted, as you don’t want it to overheat. Overheating the white chocolate will cause it to seize up and turn grainy.If you don’t have the right set-up to create a double boiler as explained above, you can melt the white chocolate in the microwave. Place the white chocolate chips and coconut oil in a microwave-safe bowl. Change the heat setting on your microwave to 50%. Then, place the bowl in the microwave and heat in 30-second intervals, stirring between each interval. Continue this process until the chocolate is melted. Be careful not to overheat it.
- Add pink oil based food coloring until you reach your desired color. Keep in mind that adding too much coloring may alter the flavor of the chocolate.
- Add a little bit of chocolate to a cavity of your heart mold. Using a spoon or a brush, coat the entire cavity, making sure to get all crevices. Also make sure to coat all the way up to the edge (going over the edge is better than not reaching the edge). The chocolate will have a tendency to puddle at the bottom. If this becomes a problem, let the chocolate cool down slightly, which will cause it to thicken. Then, continue to evenly coat the entire cavity. Repeat until all of the heart cavities are coated.
- Place the heart mold in the freezer for 10 minutes to allow the white chocolate to harden. Then, gently remove each heart.
- Either heat a pan over the stove, or heat a plate in a microwave until it is warm enough to melt the chocolate. Quickly touch the back of one of the hearts to the hot plate or pan so that it melts slightly. Then, set it down and add a tablespoon of strawberry milk powder and a some sprinkles to it. Quickly touch the back of a second heart to the hot plate or pan. Once its edges are melted, place it on top of the first heart and press down gently. Then, use your finger to smooth out the seam. Repeat with the other hearts.
- Decorate the bombs by drizzling the extra white chocolate over the hearts and pour sprinkles over it (optional).
- When you’re ready to use them, simply drop one in a mug of hot milk, and watch it dissolve. Give it a good stir, and you’ll have a delicious drink! I like to top mine with whipped cream and sprinkles.
Notes
- I used this silicone heart mold. You can use any one you want, just make sure the finished product will fit in a mug.
- If strawberry milk is not your thing, no problem! Simply replace it with white hot chocolate powder and you’ll have a delicious cup of (pink) white hot chocolate!
- Store your strawberry white chocolate bombs in an airtight container in a cool, dry place for up to two weeks.
- If you live in a warm climate, you can store them in the refrigerator instead. Make sure to bring them to room temperature before adding them to warm milk, or they might not fully melt.
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