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Pot of Gold White Chocolate Bomb

The Best St. Patrick's Day Pot of gold white chocolate bomb
Prep Time 5 mins
Cook Time 25 mins
Total Time 45 mins
Servings 3


  • 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


  • 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.


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).
  • 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.