Carolyn J. Braden • 3 Minute Read
How to Make Dark Chocolate Orange Creamsicle Bombs
Another easy chocolate dessert recipe that comes together in 30 minutes or less, is no-bake, only created with 4 ingredients and is delicious! Inspired by my husband who loves orange creamsicle, this marshmallow and orange chocolate bomb brings together citrus and chocolate together in a beautiful, yummy and refreshing way. Read on to learn how to make them.
The orange peel makes the flavor delicious!
My Sweet Inspiration
I’ve made my husband many orange creamsicle dessert concoctions over the years. Creamscicle flavor is basically vanilla and orange, making it a very refreshing, creamy and fruity treat. One orange creamsicle cake creation I made for my husband’s birthday one year went very badly when the recipe I used had an error in the icing butter amounts. I’ll never forget adding all the butter it called for, thinking it wasn’t right, and then ending up with a buttery sugary mess.
I made lemons into lemonade (or oranges into orange juice), scooped out half the butter/sugar, and made my own icing version. The overall orange creamsicle cake ended up being delicious and my husband loved it. If you want to try a creamsicle, you can buy frozen creamsicle popsicles at most grocery stores (like these Good Humor ice cream bars from Walmart) or try this Creamsicle Smoothie recipe via Food Network.
My orange cream dip for fruit is AMAZING and you can get the easy recipe here on my website.
The finished dark chocolate orange creamsicle bombs
For this dark chocolate bomb creation, I married my husband’s love of orange creamsicle and my love of chocolate. I’ve always loved chocolate covered oranges, and feeling orangy-vibes in the summer of 2025, I experimented with this new flavor combination and it worked. I also have made chocolate strawberry marshmallow bombs, and you can get that recipe here or below on my YouTube channel @carolynjbraden:
Why Fruit?
I started adding more fresh fruit to my diet in an effort to cut back my sugar intake over the past year. It worked as I lowered my cholesterol (my primary goal for the change) and lost over 15 lbs. in the process. I started adding Kencko fruit smoothies into my diet and fell in love with them. You can get them here at Walmart.
When I started cutting artificial sugars, I drank these when a sweet tooth hit and amazingly enough, over time, I didn’t miss the super sweetness of lots of sugar anymore. I also love their chocolate protein smoothies too. I blend mine in a BlendJet with water or Califa Farms 3-ingredient almond milk and a little ice. Read more about my love of the smoothies here in my article.
The marshmallow creme provides the vanilla needs for the orange creamsicle
Why Chocolate?
While I love fresh fruit and fruit smoothies, I still have a sweet tooth I must indulge every day. One piece of chocolate a day will not hurt anyone, unless it’s restricted medically from one’s diet. I made these dark chocolate orange treats without any added sugars so you can feel a little less guilty when you indulge in one. The dark chocolate actually has some health benefits and you can read about that here via the Cleveland Clinic.
How Can I Alter this Recipe?
No, you do not have to add the orange peel. You can make these bombs with marshmallow cream only or try another fruit peel like lemon or lime or even fresh fruit chunks. Like many recipes, I play around with flavors a lot, so I know you can too.
The ingredients I used
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The Dark Chocolate Orange Creamsicle Bombs Recipe
Now for the recipe! Here’s what you need. Just an FYI…the vanilla in the marshmallow creme gives this recipe the “creamsicle” flavor along with the orange peel.
If you buy anything from Temu (some of their silicone molds have great prices!), use code afe55197 or my link here for 30% off (for new app users). Links below link out to Walmart, Amazon or Temu.
Yield: 10 -12 bombs
Time: 30 minutes to make
Tools:
Two 6 or one 12 Cavity Silicone Mold (The rounded molds I used are from Target and Amazon…sometimes the shape is called a “fat bomb” mold. You can optionally use parchment muffin liners placed in a muffin tin if you don’t have the mold which will give you more of a traditional peanut butter cup shape or you can use another shaped mold if you have one)
Small baking tray (I used a small metal one I got at TJ Maxx to place the mold on as one of my molds was very flexible and needed stability)
Fine grater (or a lemon zester)
Ingredients:
6 ounces semi-sweet dark chocolate (I used Theo Orange Dark Chocolate bars, which comes in three-ounce bars and I used two bars for this recipe, you do not have to use orange flavored chocolate to get similar results to mine)
1 Teaspoon Coconut Oil (I used this organic unrefined version from Whole Foods)
Zest of one orange (you probably won’t use it all)
10-12 Teaspoons Marshmallow Cream (I got mine at Whole Foods/Amazon and my 6.3 oz jar was plenty)
Optional: Apricot luster dust for food (Amazon) and a food-safe paint brush
Note: I stored my finished bombs in a sealed container in the refrigerator for about 6 days and they were still delicious.
Grating the orange peel
How-To:
Place your mold onto the baking tray and set aside. If using parchment muffin liners and a muffin tin, place 10 muffin liners into your muffin tray and set aside.
The orange chocolate I used
Zest your orange by using a grater or zester to scrape the peel of the orange. Set aside.
Adding coconut oil to help the chocolate pour easier
Place your chocolate in a glass measuring cup with the 1 teaspoon coconut oil and place in the microwave. Melt the chocolate in 30 second increments on 50% power. Stir using a spatula or spoon in between the time increments and keep going until it’s melted and creamy. Do this slowly so you don’t burn the chocolate. You could alternatively use a double boiler method to melt the chocolate.
I melted mine in a microwave at 50% power in 30 second increments
Pour about 1/2 tablespoon of chocolate into 10 mold cavities. Lift the tray up and move the tray around to “swirl” the chocolate around in the cavity to coat it COMPLETELY…all the way to the top. Place in the freezer for 10 minutes or until the chocolate is hardened.
Spooning in the chocolate
Next, top each chocolate layer with 1 teaspoon of marshmallow cream and smooth down with a small spatula.
Swirling the chocolate
Add in about 1/8-1/4 teaspoon of orange peel, pushing it into the marshmallow cream a bit. If this filling combination protrudes out the top of the bomb, remove some as it won’t seal properly in the next steps.
Adding the marshmallow creme
I heated my chocolate a bit longer when I got to this point to make sure it was still very “melty”. Pour about a tablespoon or so of the chocolate on top of each marshmallow/orange peel filling, using up the rest of the chocolate.
Adding the orange peel
I did not worry about them being perfectly smooth….I just made sure each cavity was covered in chocolate until all the chocolate was used up. I tapped the tray on the counter to settle the chocolate, which made them all flatten and smooth.
Topping off the bombs
Freeze for 10-15 minutes more and then you should be able to pop them out of the molds.
If using muffin liners, I suggested parchment due to the fact that they should cleanly be able to be removed from each bomb after freezing.
The apricot colored luster dust on the candy
I placed a brush into the luster dust to “splatter” some on the top of each bomb. You don’t have to do this…it just makes them look a bit fancier.
I stored mine in a sealed container in the refrigerator to keep them fresh and firm (we live in south Florida and everything melts here…even in the winter sometimes!). We tested them and they were exactly how I imagined…delicious!
If you tried these, leave us a comment below or share you own favorite dessert idea!
If you loved this article, we know you’ll love this one too: How to Make Chocolate Peanut Butter Crunch Bombs
Carolyn J. Braden is the owner of Carolyn’s Blooming Creations is a regular contributor and editor for CBC. She has been featured in numerous media publications such as InStyle Magazine, on HGTV, on Bustle.com, and more. She is the author of the books Georgia McMasters in Amethyst Lake Cemetery, How To Be Yourself: 3 Ways To Help You Being You, and the illustrator for the children’s book Bridging Connections. She is a former classroom teacher that now dedicates her life to educating others on how to live their most healthy, creative and happy life. Learn more about her visiting our About Us page.