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Butterbeer Hot Cocoa Bomb

Butterbeer Hot Cocoa Bomb

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Harry Potter inspired butterbeer hot cocoa bomb is filled with white cocoa and butterscotch mix to make a delicious butterbeer-inspired hot chocolate drink. Add harry potter house color marshmallows for added fun.

Butterbeer hot cocoa is a creamy and delicious hot chocolate drink filled with butterscotch flavor. This hot cocoa bomb combines white chocolate and butterscotch for the shell, white cocoa mix and butterscotch pudding for the filling, and Harry Potter house color marshmallows. Enjoy this hot cup of butterscotch cocoa while watching your favorite potter movie.

Check out my Tips and Tricks for Making Hot Chocolate bombs!

Butterbeer Hot Cocoa Bombs

Butter beer hot cocoa bombs are a creamy and delicious drink inspired by Harry Potter. Watch these hot chocolate bombs explore with a colorful marshmallow for your favorite Harry Potter house. You could also make them surprise house colors and have friends or family see what color house they get.

What is Butterbeer

Butterbeer is a drink from the Harry Potter movies that has a butterscotch and cream soda taste. You can get hot or cold butterbeer at Universal studios, but we decided to turn it into a hot cocoa bomb.

Butterbeer hot cocoa is a butterscotch hot chocolate with a butterscotch vanilla shell.

How to Make Harry Potter House Colored Marshmallows

The Harry Potter houses come in 4 colors – red, yellow, green, and blue. To make the colorful marshmallows, you will use the same white chocolate that you’ll use for your shells. I made my marshmallows before making the hot cocoa bomb shells.

Stick a toothpick into the marshmallow and dunk it into the melted white chocolate.

Then you’ll roll the marshmallow around in sanding sugar. I got my sanding sugar from Walmart and it came in a container with all 4 colors that I needed.

I did try to make the marshmallows with the melted butterscotch, but the colors didn’t show up well. White chocolate is going to give you the best coloring for these colorful marshmallows.

white chocolate on the left and butterscotch on the right.

How to Make Butterbeer Cocoa Mix

To make butterbeer hot cocoa mix you will mix equal parts of butterscotch pudding mix and white hot chocolate mix together. Simple and easy!

If you want to give butterbeer a spiced taste you can add a generous pinch of brown sugar and a little bit of pumpkin spice. Pumpkin spice seasoning doesn’t have pumpkin, just spices like cinnamon, nutmeg, ginger, and cloves. It would be the perfect addition to this drink.

How to Make Butterbeer Hot Cocoa Bombs

Now that your colorful marshmallows and butterbeer hot cocoa mix are made let’s get started on making our butterscotch swirl shells and putting out butterbeer hot cocoa bombs together.

Here is what you’ll need to make your butterbeer hot cocoa bombs

Here’s How to Make your Butterbeer Hot Cocoa Bombs

First, you are going to melt your white chocolate wafers per the package directions. I start mine at 30 seconds, stir, and then do 10-second intervals until fully melted. Make sure to stir in between. To make things easier you can use a chocolate melting pot.

To melt the butterscotch chips you are going to melt them the same way you do the white chocolate wafers, but it melts really thick because baking chips have a coating on them to prevent them from fully melting. So you are going to need to thin this out. I did this by adding some white chocolate wafers to the butterscotch chips until it got to a consistency I liked, but you can also do this with paramount crystals.

Once your wafers and chips are melted add a spoonful of each to your sphere mold.

Use a toothpick and swirl the 2 together. Don’t fully mix them.

Then you are going to swirl the chocolate around the sphere. To do this turn the sphere to the side and rotate it so the chocolate rolls around it. You’ll want the chocolate to come to the edge of the mold. I do this 2 times and then dump out the excess. You can dump the excess into the melted butterscotch. You don’t want to do this to the white chocolate because it will change colors, but the butterscotch will stay the same.

I place my spheres into a baking tin while I do the rest of the molds.

Once you are done with all your molds you are doing this to repeat these steps to add a second coat of chocolate. By the time I got done with my last mold my first one was hard, so start with the first one you did and work your way to the last one.

Make sure to dump any excess chocolate back into your bowl.

On a parchment paper-lined baking sheet placed your spheres onto the baking sheet. You’ll want them facing down. This helps to make sure the edges are coated properly.

how-to-swirl-hot-cocoa-bomb-mold-2

Place in the fridge for 5-10 minutes for the chocolate to harden.

Once your chocolate has set you can remove them from the silicone molds.

Fill half of your cocoa bombs with 1 tablespoon of the cocoa mixture and 1 colorful marshmallow or you can use 8-10 mini marshmallows. You can even add house colored sprinkles inside the cocoa bombs.

Heat a plate in the microwave for about 2 minutes, make sure it’s microwave safe. Another option is using a candle warmer lined with parchment paper. I love this method if you’re making a lot of cocoa bombs.

Place the sphere onto the plate for a few seconds until the edges start to melt and then place it on top of the sphere with cocoa and marshmallows.

Wipe any excess chocolate off with a spoon or your finger.

If you find you have any gaps or holes you can try to fill them in with some of the melted chocolate from the sides.

Now time to drizzle!

I flip my muffin tin over and place my cocoa bombs between the muffin cups. This holds them steady for drizzling.

Use your same melted chocolate and drizzle some over the cocoa bombs. I use a drizzling spoon for this. If your chocolate has hardened you’ll need to melt it again.

Once your butterbeer hot cocoa bombs have been drizzled add the Harry Potter sprinkles on top. Do this before the drizzle dries.

Store these in an airtight container until ready to enjoy.

To enjoy your hot cocoa bomb you’ll add your hot cocoa bomb to a mug and pour 2 cups of hot milk over it. Once it has exploded give it a good stir and enjoy.

butterbeer hot cocoa bomb

Harry Potter Butterbeer Hot Cocoa Bomb

Yield: 6 Hot Cocoa Bombs
Prep Time: 30 minutes
Cook Time: 5 minutes
Chill Time: 5 minutes
Total Time: 40 minutes

A creamy and delicious butterscotch hot cocoa bomb.

Ingredients

  • 8oz White Chocolate Melts
  • 8oz Butterscotch Chips
  • 6 Marshmallows
  • Sanding Sugar
  • 4 tbsp White Hot Chocolate Mix
  • 4 tbsp Butterscotch Pudding
  • Harry Potter Sprinkles
  • Paramount Crystals

Instructions

  1. To make the Butterbeer Cocoa Mix
  2. Mix together equal parts of white hot chocolate mix and butterscotch pudding mix. You will need 1 tablespoon of mix per cocoa bomb.
  3. To make the Colorful Marshmallows
  4. Stick a toothpick into the marshmallow.
  5. Dunk the marshmallow into melted white chocolate and coat the bottom and sides.
  6. Roll the chocolate covered marshmallow into sanding sugar and fully coat it.
  7. Let the chocolate set until hard, You can place them in the fridge for 5-10 minutes to speed this process along.
  8. How to Make Butterbeer Hot Cocoa Bombs
  9. First, you are going to melt your white chocolate wafers per the package directions. I start mine at 30 seconds, stir, and then do 10-second intervals until fully melted. Make sure to stir in between. To make things easier you can use a chocolate melting pot.
  10. To melt the butterscotch chips you are going to melt them the same way you do the white chocolate wafers, but it melts really thick because baking chips have a coating on them to prevent them from fully melting. So you are going to need to thin this out. I did this by adding some white chocolate wafers to the butterscotch chips until it got to a consistency I liked, but you can also do this with paramount crystals.
  11. Once your wafers and chips are melted add a spoonful of each to your sphere mold.
  12. Use a toothpick and swirl the 2 together. Don’t fully mix them.
  13. Then you are going to swirl the chocolate around the sphere. To do this turn the sphere to the side and rotate it so the chocolate rolls around it. You’ll want the chocolate to come to the edge of the mold. I do this 2 times and then dump out the excess. You can dump the excess into the melted butterscotch. You don’t want to do this to the white chocolate because it will change colors, but the butterscotch will stay the same.
  14. I place my spheres into a baking tin while I do the rest of the molds.
  15. Once you are done with all your molds you are doing this to repeat these steps to add a second coat of chocolate. By the time I got done with my last mold my first one was hard, so start with the first one you did and work your way to the last one.
  16. Make sure to dump any excess chocolate back into your bowl.
  17. On a parchment paper-lined baking sheet placed your spheres onto the baking sheet. You’ll want them facing down. This helps to make sure the edges are coated properly.
  18. Place in the fridge for 5-10 minutes for the chocolate to harden.
  19. Once your chocolate has set you can remove them from the silicone molds.
  20. Fill half of your cocoa bombs with 1 tablespoon of the cocoa mixture and 1 colorful marshmallow or you can use 8-10 mini marshmallows. You can even add house colored sprinkles inside the cocoa bombs.
  21. Heat a plate in the microwave for about 2 minutes, make sure it’s microwave safe. Another option is using a candle warmer lined with parchment paper. I love this method if you’re making a lot of cocoa bombs.
  22. Place the sphere onto the plate for a few seconds until the edges start to melt and then place it on top of the sphere with cocoa and marshmallows.
  23. Wipe any excess chocolate off with a spoon or your finger.
  24. If you find you have any gaps or holes you can try to fill them in with some of the melted chocolate from the sides.
  25. Now time to drizzle!
  26. I flip my muffin tin over and place my cocoa bombs between the muffin cups. This holds them steady for drizzling.
  27. Use your same melted chocolate and drizzle some over the cocoa bombs. I use a drizzling spoon for this. If your chocolate has hardened you’ll need to melt it again.
  28. Once your butterbeer hot cocoa bombs have been drizzled add the Harry Potter sprinkles on top. Do this before the drizzle dries.
  29. Store these in an airtight container until ready to enjoy.
  30. To enjoy your hot cocoa bomb you’ll add your hot cocoa bomb to a mug and pour 2 cups of hot milk over it. Once it has exploded give it a good stir and enjoy.

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