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–+ servings
two candy bomb halves filled with Laffy Taffy candy
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5 from 2 votes

Breakable Candy Bombs

Chocolate molds filled with candy and treats that are fun to break open! Breakable candy bombs are perfect for party favors and gifts!
Course Dessert
Cuisine American
Keyword bomb, breakable, candy bomb, chocolate bomb, white chocolate
Prep Time 10 minutes
Cook Time 5 minutes
chill 45 minutes
Total Time 1 hour
Servings 3 candy bombs
Calories 350kcal

Ingredients

  • 12 ounces white chocolate chips or melting chocolate wafers (1 1/2 cups)
  • extra melting chocolate for drizzling
  • chocolate mold
  • candy

Instructions

  • Melt white chocolate chips in microwave-safe bowl for 30 seconds. Stir. Continue to microwave in 15-second intervals until white chocolate is melted and smooth.
    DO NOT overheat the white chocolate.
  • Add a spoonful of white chocolate into 6 chocolate mold cavities. Smooth chocolate up the sides of each mold with a spoon. Add more white chocolate as necessary to coat the inside of each mold.
    Let the white chocolate sit for a few minutes in the mold. Check to see if there are any areas that need to be covered again, then smooth out the sides with a spoon. This will help ensure that the sides and center of the mold are evenly coated with white chocolate.
    There will be a little extra white chocolate leftover in the bowl. Save this to use for drizzling over finished candy bombs or filling in seams or weak spots later.
    spoon smoothing out melted white chocolate in chocolate mold
  • Refrigerate white chocolate for at least 30 minutes or until completely set. Gently remove from the mold.
    hands pulling candy shell out of chocolate mold
  • You will need a hot bowl or plate. Press one of the empty white chocolate cups against the hot plate to slightly melt the rim.
    Hands pressing chocolate sphere against warm plate to seal edge
  • Fill chocolate cup with candy.
    measuring spoon of candy nerds
  • Press another chocolate cup against the hot plate to slightly melt the rim. Place this chocoalte cup over the one filled with candy.
    hands adding top sphere to candy bomb
  • Drizzle colored melting chocolate over candy bombs (I used white and yellow).
    white breakable candy bomb with colored melting chocolate drizzled on top
  • Add sprinkles. Let set until chocoalte is firm. Placing candy bombs in the refrigerator will speed up this process.
    candy bomb drizzled with melting chocolate and sprinkles
  • Hit with a small hammer or mallet to break candy bombs open. Candy bombs break really easily along the seam.
    small wooden mallet and candy bomb

Video

Notes

Tips:
DO NOT overheat the white chocolate chips. Chocolate can be melted in a double boiler in the microwave.
The key to success is making sure the white chocolate has time to really set up in the refrigerator. If the chocolate is soft (AT ALL) it will stretch and break.
Like any other chocolate project, if you handle the chocolate too much the heat from your hands will cause it to soften. If you find this to be the case while you are smoothing out edges and seams in the chocolate molds, just place the molds back in the refrigerator for 5 minutes or so.
You can use a hot spoon to smooth out the center seam. If your seam doesn't match up perfectly, you can pipe a small amount of the reserved melted white chocolate along the seam. Refrigerate to allow the seam to harden, then run a hot spoon around the seam to smooth it out a bit. 
Hot chocolate bombs should be stored in an airtight container or in a cellophane gift. Storing them in a pantry or on a counter is fine as long as they are not near a heat source or window.

Nutrition

Calories: 350kcal