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hot chocolate bombs topped with drizzled chocolate and sprinkles/ crushed peppermint all sitting on a baking sheet

Hot Chocolate Bombs


  • Author: Brita Britnell
  • Total Time: 45 minutes
  • Yield: 6 large bombs 1x
  • Diet: Vegan

Description

These Homemade Hot Chocolate Bombs are so easy to make and such a fun cold weather treat!


Ingredients

Scale
  • 9 ounces of good quality dark chocolate (you can also use milk chocolate- I like to use a vegan dark chocolate around 65%)
  • 6 tablespoons of hot chocolate mix of choice*
  • Marshmallows of choice (about 1/2 cup)

Instructions

  1. Melt the chocolate: Add your dark chocolate to a large bowl and microwave for 30 seconds (not more!). Give a stir and continue to microwave in 15 second intervals, stirring thoroughly each time, until fully melted. Doing this in short spurts and stirring in between will temper the chocolate and give the outsides a nice shinny look + help the chocolate not melt immediately upon being touched.
  2. Using a SPOON to spread the chocolate: Once melted, pour a scoopful of the chocolate into each mold cup and work it up around the edges. I push everything up and around the edges, making sure to come all the way up (you want it to *just* about spill over the sides). Then I spoon the chocolate around the bottom to ensure that there are no holes in mold at all and everything is covered. THEN I go up around the edges again since the chocolate kind of falls down a bit. Once more make sure that the whole mold is covered, adding a little extra chocolate as needed. Once all of the molds are covered in chocolate, place them in the fridge to set for at least 30 minutes (or the freezer for 10 minutes).
  3. Using a BRUSH to spread the chocolate: Instead of a spoon, you can also use a brush/ pastry brush to spread the chocolate. To do this, brush a thin layer of chocolate inside of the molds, ensuring to come all of the way up the sides. Place in the freezer for 5 minutes or until the chocolate is fully set. Remove and brush another layer of chocolate into each mold. Place back in the fridge to set for 30 minutes or the freezer for 10.
  4. Remove molds and fill: gently remove the chocolate rounds from the molds. To avoid getting finger prints all over the molds, consider wearing clean and dry rubber cloves. Fill HALF of the molds each with 1 tablespoon of hot chocolate mix and a handful of mini marshmallows (I put about 6 in each).
  5. Seal bombs together: Heal a skillet so that it’s hot to the touch and then remove from the heat. Gently place an empty chocolate cup (open side down) into the skillet for just a SECOND or long enough to very slightly melt the chocolate around the rim. Quickly and gently place the chocolate cup on top of another cup thats filled with the hot chocolate ingredients. Press gently on the top to seal and set aside. Continue until all of the bombs are sealed.
  6. Decorate: this is optional but to make them a little prettier, take additional melted chocolate and drizzle it over the top. Sprinkle on crushed peppermint, sprinkles etc. Place all of the bombs on a clean plate/ baking tray and chill in the fridge for 10 minutes or until all of the chocolate on top is full set.
  7. To serve: Pour 1/2 cup HOT milk of choice into a mug large enough to fit your bomb. Place the bomb into the hot milk and pour additional HOT milk on top until the cup is nearly full. If the bomb doesn’t pop open, give it a little stir and everything will be released!
  8. ENJOY! While these bombs can be left out at room temperature for a while, I recommend storing them in the fridge.

Notes

*I found a dairy free powdered hot chocolate mix at Target but anything works. You can also make your own!

  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: drink
  • Method: molds
  • Cuisine: american

Keywords: vegan hot chocolate bombs, hot chocolate bombs, homemade hot chocolate bombs