Start the day right this St. Patrick’s Day with your very own edible pot of gold! These pot of gold white chocolate bombs are a special way to celebrate St. Patrick’s Day this March. Perfect for a quiet moment to yourself or something special for the kiddos to enjoy too. They are super cute and absolutely delicious!

These Hot Cocoa Bombs with Lucky Charms are so good! Learn How to Make Pot of Gold White Chocolate Bomb for St. Patrick's Day or for a Spring Treat, Serve up White Chocolate Hot Chocolate Bombs and St. Patrick's Day Hot Chocolate Bombs to your friends and family

Pot of Gold White Chocolate Bombs

Hot chocolate bombs are visually satisfying and delicious. Plus, this St. Patrick’s Day hot chocolate bomb is filled with colorful marshmallows, edible gold, and decadent white chocolate.

Keep reading to get the recipe so you can make your own decadent white chocolate hot cocoa bombs. You don’t want to miss these magical pot of gold white chocolate bombs!

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Lucky Charms Hot Cocoa Bombs

What White Hot Chocolate Tastes Like

White chocolate hot chocolate bombs taste like creamy vanilla. These pot of gold white chocolate bombs are smooth and decadent like milk chocolate, but with a creamy vanilla flavor. If you’re not a fan of milk chocolate or dark chocolate, you’re going to want to try these white chocolate hot chocolate bombs.

Did you know white chocolate isn’t actually chocolate? White chocolate is made with sugar, cocoa butter, milk, vanilla and lecithin. If you think cocoa is bitter or has too strong a flavor, you might want to try white chocolate instead.

Supplies You’ll Need For White Chocolate Bombs

These pot of gold white chocolate bombs look like you spent all day in the kitchen, but they’re super easy! Keep reading to discover what you’ll need to make your very own St. Patrick’s Day hot chocolate bombs this March.

Ingredients & Supplies

Silicone mold
Mini Marshmallows
Piping bags or a way to drizzle chocolate on top
1 cup of quality melting white chocolate wafers, divided.
Mini dehydrated marshmallows, about 1.5 tablespoons per ball plus more for the top.
Optional: EDIBLE gold leaf

A hot chocolate mix is not needed because of the quality of this chocolate. We also prefer its smooth and rich taste and texture vs having the powder style mix in them.

St. Patrick’s Day Hot Cocoa Bombs

How To Make Pot of Gold White Chocolate Bombs

Ready to create your own lucky celebration for St. Patrick’s Day? These delicious St. Patrick’s Day hot chocolate bombs are the perfect way to treat yourself this year! Save some for the kids to enjoy after school for a fun treat they’ll swear is full of leprechaun magic.

Keep in mind that these white chocolate hot chocolate bombs will need time to chill in the freezer, so you might want to make them early in the morning or the night before. It all depends on when you want to add a little Irish luck to your St. Patrick’s Day celebrations.

Instructions How to Make St. Patrick’s Day Hot Chocolate Balls

Start with a clean and dry silicone mold on a tray or plate to help keep level when moving it.

Pour the chocolate into each well and use a spoon or spatula to evenly spread the white chocolate right up to the edges.

Place the tray in the freezer for about 5-10 minutes.

Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, especially around the top edges of the circle, you need this part to be just thick enough that it won’t chip off when removed from the mold.

Return to the freezer for 5 more minutes.

Remove the circles from the mold and set them onto the chilled tray from the freezer. Then gently melt the edges of the circles on a hot plate so you’ll have a smoother seam between the two halves. Repeat with the other 5 circles.

Add the marshmallows to half of the cups, try to add enough for it to be slightly mounded up but not so many that it will make it hard to top with the second cup and get a clean seal.

White Chocolate Hot Chocolate Bombs

Heat the edges of the empty cups again, one at a time, and set them onto one of the filled cups.

When all of the bombs are filled and sealed together you can melt the chocolate to drizzle on top. I used the same chocolate that was used for the cups, make sure your chocolate has a little bit of cocoa butter, this will help with a smooth drizzle.

Melt the chocolate and drizzle over the tops and then immediately add the marshmallows.

Hot Cocoa Bombs

To add the edible gold leaf you’ll want to carefully use a pair of clean tweezers, food-safe paintbrushes, or something else that you’re able to do fine detail work with. Add a few tiny drops of water to the areas you would like to add the gold leaf to, this will be what helps keep the gold in place otherwise it will blow off as soon as the bombs are moved.

Be careful not to add too much moisture to the marshmallows. Because they are dehydrated they would start to dissolve. Carefully pull a small piece of the gold leaf off the sheet and use the tweezers or paintbrushes to set it in place.

This exact gold leaf held up perfectly fine at room temp, the fridge and freezer and going back and forth a bunch between them.

Set the finished Pot of Gold White Chocolate Bomb back in the fridge or freezer for a few minutes to help the chocolate drizzle harden. I set the bombs back into the mold so they wouldn’t roll around.

White Hot Chocolate Balls

Heat milk to around 140 degrees Fahrenheit and carefully pour over the top of the bomb and then stir until smooth. Or store at room temperature in an airtight container, room temperature will be fine as long as it isn’t too hot or humid. (The colder the bombs are the longer it will take for them to melt and open up).

How To Store Hot Chocolate Bombs

There’s no reason you can’t enjoy these pot of gold hot chocolate bombs right away. In fact, you might not be able to resist! If your will power is stronger than mine and you’re planning on saving these St. Patrick’s Day hot chocolate bombs for later, you’ll need to store them properly.

Hot chocolate bombs should be stored in an airtight container. These little pots of white chocolate gold can melt if they get too warm, so it’s best to keep them somewhere cool. If your kitchen gets warm during the day, you might want to store them in the refrigerator.

In the fridge, these pot of gold white chocolate bombs will last up to 5 days. That means you can enjoy these decadent treats all week long!

White Chocolate Bomb

Planning to share?

These white chocolate bombs make an excellent gift! Share the luck by wrapping your hot chocolate bombs in cellophane and tying them with a green curling ribbon for a beautiful St. Patrick’s Day gift. Then, your friends can enjoy the luck of the Irish with these pot of gold white chocolate bombs too!

St. Patrick’s Day Hot Chocolate Bombs Recipe

Pot of Gold White Chocolate Bomb

The Best St. Patrick's Day Pot of gold white chocolate bomb

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 45

Servings

Ingredients

Silicone mold
Mini Marshmallows
Piping bags or a way to drizzle chocolate on top
1 cup of quality melting white chocolate wafers divided.
Mini dehydrated marshmallows about 1.5 tablespoons per ball plus more for the top.
Optional: EDIBLE gold leaf

Instructions

Start with a clean and dry silicone mold on a tray or plate to help keep level when moving it.
Pour the chocolate into each well and use a spoon or spatula to evenly spread the white chocolate right up to the edges.
Place the tray in the freezer for about 5-10 minutes.
Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, especially around the top edges of the circle, you need this part to be just thick enough that it won’t chip off when removed from the mold.
Return to the freezer for 5 more minutes.
Remove the circles from the mold and set them onto the chilled tray from the freezer. Then gently melt the edges of the circles on a hot plate so you’ll have a smoother seam between the two halves. Repeat with the other 5 circles.
Add the marshmallows to half of the cups, try to add enough for it to be slightly mounded up but not so many that it will make it hard to top with the second cup and get a clean seal.
Heat the edges of the empty cups again, one at a time, and set them onto one of the filled cups.
When all of the bombs are filled and sealed together you can melt the chocolate to drizzle on top. I used the same chocolate that was used for the cups, make sure your chocolate has a little bit of cocoa butter, this will help with a smooth drizzle.
Melt the chocolate and drizzle over the tops and then immediately add the marshmallows.
Set the finished bombs back in the fridge or freezer for a few minutes to help the chocolate drizzle harden. I set the bombs back into the mold so they wouldn’t roll around.
To add the edible gold leaf you’ll want to carefully use a pair of clean tweezers, food-safe paintbrushes, or something else that you’re able to do fine detail work with. Add a few tiny drops of water to the areas you would like to add the gold leaf to, this will be what helps keep the gold in place otherwise it will blow off as soon as the bombs are moved. Be careful not to add too much moisture to the marshmallows. Because they are dehydrated they would start to dissolve. Carefully pull a small piece of the gold leaf off the sheet and use the tweezers or paintbrushes to set it in place. This exact gold leaf held up perfectly fine at room temp, the fridge and freezer and going back and forth a bunch between them.

Notes

A hot chocolate mix is not needed because of the quality of this chocolate. We also prefer its smooth and rich taste and texture vs having the powder style mix in them.

Tried this recipe?Let us know how it was!