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Mickey Mouse Hot Chocolate Bombs

These Mickey Mouse Hot Chocolate Bombs are fun, easy, and yummy for all ages! Just add warm milk and watch it explode into a cozy mug of chocolate goodness.
Prep Time20 mins
Cook Time5 mins
10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 167kcal


  • Round silicone mold
  • Piping bag



  • Melt almond bark in a microwaveable bowl.
  • Stir every 30 seconds to avoid overcooking the chocolate.
  • Place a spoonful of chocolate in the middle of the silicone mold.
  • Use the back of the spoon to spread evenly around the circle mold.
  • Be sure to cover all the way up and around the edges.
  • Coat the mold twice. This will help avoid breakage.
  • Allow to dry completely.
  • Melt more of the almond bark.
  • Count out 2 large marshmallows (or the ears) per chocolate bomb.
  • Cover the marshmallows with the melted almond bark.
  • Dry them on wax paper.
  • Demold the chocolate bombs and place on wax paper.
  • Place the red candy melt in the microwave.
  • Stir every 30 seconds until completely melted. Be careful not to overcook.
  • Place the red candy met in a piping bag.
  • Draw a line as straight as possible down the middle of the chocolate circle.
  • Fill in one of the circles completely with the red candy melt.
  • Let the red dry completely.
  • Place the yellow candy melt in the microwave.
  • Stir every 30 seconds until completely melted. Be careful not to overcook.
  • Place the yellow candy met in a piping bag.
  • Then add the yellow candy melt for his buttons.
  • Using a skillet, melt down the sides of the chocolate circle.
  • Add the hot chocolate mix and mini marshmallows to one side.
  • Place both ends together while the melted chocolate is still hot, sealing them together to make a ball.
  • Once the chocolate bomb is completely dry, melt the bottom part of the chocolate covered marshmallows.
  • Place 2 on either side of the bomb to make Mickey’s ears.
  • Hold them down for at least 30 seconds to ensure they stay in place.
  • Dry completely before using.
  • Place in a mug and pour warm milk over the same spot to watch it explode.
  • Enjoy!


  • Fingers leave fingerprints. Use gloves to prevent this.
  • The chocolate needs to be completely hard before making the bombs.
  • Chocolate melts easily. Store in an airtight container to avoid melting from happening.
HOW MUCH MILK TO POUR OVER HOT COCOA BOMBS: 1 cup to 1 ½ cups of milk. You can use any kind of milk – 2%, whole milk, soy milk, etc. The less milk you add, the richer your drink will be. You can even use water, but it will not be as creamy. 


Calories: 167kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 3mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1IU | Calcium: 2mg | Iron: 1mg