Today on The Inspiration Edit we are sharing this amazing and simple Unicorn hot Cocoa Bombs recipe. When my daughter asked me how to make hot cocoa bombs I couldn't wait to try it out with her and we had such a great time creating our very own fun cocoa bombs.
It's really easy to make these unicorn cocoa bombs and a lot of fun for kids too!
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💖 Why This Recipe Works
- Easy to make: The easy unicorn cocoa bombs recipe is simple, fun, and perfect for beginners!
- Magical & colorful: Melts into a swirl of pastel cocoa and marshmallow magic.
- Kid-approved: A fun treat for little unicorn lovers to enjoy and help make!
What Are Hot Cocoa Bombs
Cocoa bombs are a new and popular chocolate treat that you can pop into your hot chocolate and watch melt. Cocoa bombs are usually made from melting chocolate and can have special decorations on the outside as well as treats such as marshmallows on the inside.
This Unicorn Cocoa Bombs recipe makes 4-8 Hot Cocoa Bombs.
⭐ Star Ingredients
- 2 Silicone Sphere Molds - found on amazon
- 1 package of wilton unicorn cupcake icing toppers
- 1 bag of unicorn baking mix
- 1 bag of white ghirardelli melting chocolate wafers
- 1 C mini marshmallows
- 1 small skillet over very low heat
- 1 disposable piping bag
- 1 container of Rose sprinkles
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Switch the shell: Not vibin’ with white chocolate? Go milk or dark for a classic hot cocoa feel.
- Magic in the middle: Toss in crushed peppermint, mini marshmallows, or rainbow sprinkles for an extra pop when it melts.
- Dairy-free delight: Use dairy-free chocolate chips + vegan mallows for a plant-based treat.
- Color party: Add pastel food coloring to the melted chocolate—think pink, lilac, mint—to amp up the unicorn vibes.
- Flavor blast: Mix in a pinch of cinnamon or flavored cocoa (like hazelnut or salted caramel) for a fun twist.
🔪 How to Make Hot Chocolate Cocoa Bombs
Melt the white melt in a large bowl in increments of 45 seconds.
Using a spoon, spoon some white chocolate into 3 molds and coat the entire mold.
Dump extra chocolate back into the bowl.
Place the coated molds into the fridge for 5-10 minutes.
Remove from the fridge and gently peel the silicone mold back away from the hardened shell.
Carefully place the mold onto the cookie sheet.
Repeat steps again that way you have another set of shells created.
Once the shells are made, place onto a cookie sheet.
Place the small pot onto the stove over low heat.
Once the pan is warm to the touch, melt the edges to smooth.
Using a cupcake pan, flip it upside down that way the bottom of the pan can be used to hold the cocoa bomb in place.
Place the bottom cocoa bombshell in between two cupcake cavity.
Spoon in 1 tablespoon of the unicorn baking mix.
Next add a small handful of mini marshmallow into the shell.
Melt the edge of the top shell and quickly place onto the bottom one to seal it closed.
Melt any remaining white chocolate and scoop into the piping bag.
Cut the tip off the piping bag and pipe a small dollop onto the bottom of the unicorn horn.
Place and hold the unicorn horn onto the top center of the cocoa bomb.
Repeat step with the unicorn ears and eyes.
Pipe a dollop of the white chocolate onto the back of the rose and place in between the horn and ears.
Enjoy!
👩🍳 Expert Tips
- Use a silicone mold, so the chocolate pops out easy-peasy—no cracks, no stress.
- Chill between layers. Popping it in the freezer for 5–10 minutes between coats helps the chocolate set fast and smooth.
- Want it extra magical? Toss in rainbow mini marshmallows or edible glitter for that wow when it melts!
💭 FAQs
To keep your unicorn cocoa bombs fresh, store them in an airtight container at room temperature for up to two weeks. Avoid refrigerating, as moisture can affect the chocolate's texture and appearance.
Yes, you can use regular chocolate, but melting wafers are recommended for their smooth melting and ease of use. If using regular chocolate, ensure it's tempered properly to achieve a glossy finish and prevent blooming.
Unicorn-themed decorations, such as Wilton unicorn cupcake icing toppers and unicorn baking mixes, are available at most craft stores, baking supply shops, and online retailers. These decorations add a whimsical touch to your cocoa bombs.
While silicone sphere molds are ideal for creating uniform cocoa bombs, you can use other mold shapes or even small bowls lined with plastic wrap as alternatives. Ensure the molds are freezer-safe and can release the chocolate easily.
💖 Serving Suggestions
These are my favorite treats to serve with unicorn cocoa bombs:
- Rainbow sugar cookies (because more sprinkles = more fun)
- Bright fruit skewers with berries and melon
- Mini pastel-glazed donuts that are almost too cute to eat
🍜 More Party Treats
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below! Alternatively, bookmark it in your browser or save to Pinterest.
Easy Unicorn Cocoa Bombs Recipe
Equipment
- 2 Silicone Sphere Molds
- 1 Disposable Piping Bag
- 1 Small Skillet Over Very Low Heat
Ingredients
- 1 Package Wilton Unicorn CCupcake Icing Toppers
- 1 Bag Unicorn Baking Mix
- 1 White Ghirardelli Melting Chocolate Wafers
- 1 Cup Mini Marshmallows
- 1 Container Rose Sprinkles
Instructions
- Melt the white chocolate in a large bowl in increments of 45 seconds.
- Using a spoon, spoon some white chocolate into 3 molds and coat the entire mold. Dump extra chocolate back into the bowl. Place the coated molds into the fridge for 5-10 minutes.
- Remove from the fridge and gently peel the silicone mold back away from the hardened shell. Carefully place the mold onto the cookie sheet.
- Repeat the steps again that way you have another set of shells created. Once the shells are made, place them onto a cookie sheet.
- Place the small pot onto the stove over low heat. Once the pan is warm to the touch, melt the edges to smooth. Using a cupcake pan, flip it upside down so that the bottom of the pan can be used to hold the cocoa bomb in place.
- Place the bottom cocoa bombshell in between two cupcakes cavity. Spoon in 1 tbsp. of the unicorn baking mix.
- Next, add a small handful of mini marshmallows into the shell. Melt the edge of the top shell and quickly place onto the bottom one to seal it closed. Mel
- Melt any remaining white chocolate and scoop into the piping bag.
- Cut the tip off the piping bag and pipe a small dollop onto the bottom of the unicorn horn. Place and hold the unicorn horn onto the top center of the cocoa bomb. Repeat step with the unicorn ears and eyes.
- Pipe a dollop of the white chocolate onto the back of the rose and place in between the horn and ears. Enjoy!
Notes
- Use a silicone mold, so the chocolate pops out easy-peasy—no cracks, no stress.
- Chill between layers. Popping it in the freezer for 5–10 minutes between coats helps the chocolate set fast and smooth.
- Want it extra magical? Toss in rainbow mini marshmallows or edible glitter for that wow when it melts!
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