Name: Harry Potter Butterbeer Hot Cocoa Bomb
Prep time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 8oz White Chocolate Melts; 8oz Butterscotch Chips; 8 tbsp White Hot Chocolate Mix; 8 tbsp Butterscotch Pudding; Mini Marshmallows; Coarse Sugar; Coconut oil or paramount crystals

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These Harry Potter Butterbeer Cocoa Bombs will transport you to the magical world of Hogwarts. Butterscotch and white chocolate flavors make these hot cocoa bombs irresistible. Plus, they’re easy to make and store in the freezer for a month! This winter, cozy up with a mug of butterbeer cocoa.

While I am a big fan of my homemade Hot Butterbeer recipe, I’ll admit it can be a little overwhelming, as it’s SOOO rich and takes a lot of prep. It’s also hard to make a lot of it if you have many guests, and you really can’t make it ahead of time. While it’s absolutely delicious and totally worth the effort for a few people, it’s got a few drawbacks for sure.

That’s why these Butterbeer Hot Cocoa Bombs are a great alternative. This recipe is enough to make eight bombs, which is double the servings of the butterbeer recipe, and these can be made ahead and frozen until you’re ready for them.

What’s even better is that it’s simple to double or triple the recipe and make more if you are having a party, or you can just make one batch at a time and add more when you have time.

Honestly, though, I just make these as a fun treat for snow days. They are great for those really cold winter days when the boys come in freezing cold looking for something hot to drink to warm them up. Just throw one of these in a cup, pour over some hot milk, and watch the magic happen.

Yum.

You will probably want a good silicone mold for these, but if you have a better idea, feel free to do it. I’ve seen some very clever people make cocoa bombs with all sorts of random things, including small bowls, muffin tins and even balloons! I’m always astounded and people’s ingenuity. But I highly recommend the molds.

Ingredients

8oz White Chocolate Melts
8oz Butterscotch Chips
8 tbsp White Hot Chocolate Mix
8 tbsp Butterscotch Pudding
Mini Marshmallows
Coarse Sugar
Coconut oil or paramount crystals

Instructions

To begin, make the butterbeer cocoa mix. Mix together the white hot chocolate mix with the butterscotch pudding mix, then set aside. I recommend using a fine mesh sieve to remove clumps and to make sure that both ingredients are mixed together well.

Next, you need to melt together the butterscotch chips and candy melts, along with 1 tsp of coconut oil (or paramount crystals) in 30 second increments. Stir between each time you microwave them.

When you see it is mostly melted, return to the microwave for 15 seconds, then stir until all lumps are gone and chocolate is smooth.

Working one at a time, use a spoon to drop a small amount of the chocolate mixture into each silicone mold. Using the back of the spoon, coat the molds completely. Make sure the top edges of the molds are especially well coated.

Freeze the molds for about 15 minutes until they are completely firm. Remove from the freezer, then carefully peel them from the mold. If doing a lot at once, you can set them on a cold plate to make sure they stay firm.

Using a hot plate or hot knife, make sure that one side rim of each cocoa bomb is flat. Then fill it with 1 tablespoon of the hot chocolate mix and a few marshmallows.

Sealing the Cocoa Bombs

There are several ways to attach the two sides of a cocoa bomb together. Since we have already flattened the rim of the first side, we need to make sure we do the same to the second side. Then we simple attach the two sides together. Here are the three ways I recommend.

Frying Pan Method

Heat a frying pan, then remove it from heat. Hold the sphere and carefully set the rim onto the pan to melt the edge flat, then immediately attach it to the other half of the sphere. The two sides should attach easily by the melted chocolate.

Hot Plate Method

Boil a pot of hot water, then add a small plate to it. The plate will hold heat without burning you. Just be sure to dry the plate thoroughly so it doesn’t seize the chocolate. Then, use it in the same way as you would the frying pan.

Piping Melted Chocolate

Use some of the leftover chocolate. Then use a piping bag or small Ziploc bag. Cut a small hole at the end, and squeeze chocolate around the rim of the bottom sphere, then immediately attach the top half. Use your finger to smooth any excess chocolate, then add sprinkles if you feel like it. You can also simply add some melted chocolate with a knife or spoon if piping isn’t your forte.

Once the two halves are connected, decorate with leftover chocolate, marshmallows and/or coarse sugar.

And it’s as easy as that. The only things that takes a lot of time is waiting for the chocolate to set up in the freezer. The rest goes pretty quickly. These turn out really pretty, and they taste incredible. Once you actually pour the hot milk over them, the white chocolate and butterscotch pudding form this incredibly creamy and delicious drink that is sweet and warm and delicious.

And no, it doesn’t turn into actual pudding in your cup. There is too much milk and too little pudding mix for that to happen. Instead, it is just a slightly – and I do mean slightly – thicker and creamier cocoa that anyone would love. The description my kids use is “hot milkshake.”

Whether you want it for a Harry Potter party or you are just looking for a butterscotch hot cocoa recipe, this one is a banger. It’s got everything you would want in a sweet and creamy hot chocolate. I hope you’ll give it a try.

And check out my Baileys Hot Chocolate Bombs for another great winter warmer.

Don’t forget to pin it and share it with a friend. I know you’ll love it.

Harry Potter Butterbeer Hot Cocoa Bomb

Yield: 8 servings

Prep Time: 15 minutes

Additional Time: 20 minutes

Total Time: 35 minutes

These Harry Potter Butterbeer Cocoa Bombs will transport you to the magical world of Hogwarts. Butterscotch and white chocolate flavors make these hot cocoa bombs irresistible. Plus, they're easy to make and store in the freezer for a month! This winter, cozy up with a mug of butterbeer cocoa.

Ingredients

8oz White Chocolate Melts
8oz Butterscotch Chips
8 tbsp White Hot Chocolate Mix
8 tbsp Butterscotch Pudding
Mini Marshmallows
Coarse Sugar
Coconut oil or paramount crystals

Instructions

Mix together the white hot chocolate mix with the butterscotch pudding mix, then set aside. Use a fine mesh sieve to remove clumps and to make sure that both ingredients are mixed together well.
Melt together the butterscotch chips and candy melts, along with 1 tsp of coconut oil (or paramount crystals) in 30 second increments. Stir between each time you microwave them.
When you see it is mostly melted, return to the microwave for 15 seconds, then stir until all lumps are gone and chocolate is smooth.
Working one at a time, use a spoon to drop a small amount of the chocolate mixture into each silicone mold. Coat the molds completely.
Freeze the molds for about 15 minutes until they are completely firm. Remove from the freezer, then carefully peel them from the mold.
Using a hot plate or hot knife, make sure that one side rim of each cocoa bomb is flat. Then fill it with 1 tablespoon of the hot chocolate mix and a few marshmallows.
Connect the two halves by whatever method you please (see notes).
Once the two halves are connected, decorate with leftover chocolate, marshmallows and/or coarse sugar.