Vegan Hot Chocolate Bombs.
Learn to make vegan hot chocolate bombs and enjoy a cup of the best hot cocoa this winter! These treats are so fun to make for a special occasion.
Ingredients
For the chocolate shells:
- 9 ounces vegan chocolate bars A little more or less is okay - I used three Pascha chocolate bars.
For the hot cocoa powder:
- 5 Tablespoons unsweetened cocoa powder
- 4 Tablespoons organic cane sugar
For the filling and decoration:
- ¼ cup vegan white chocolate chips optional, for decoration
- ½ cup dairy free chocolate chips
- ½ cup vegan mini marshmallows
Instructions
To temper the chocolate:
- Finely chop the chocolate bars with a sharp knife. Set aside.
- Place some water in the bottom of a double boiler or another pan. Bring to a simmer.
- Place ⅔ of the chopped chocolate in the double boiler insert, or use a metal bowl if you don't have a double boiler. Don't let the bowl touch the simmering water. Clip a candy thermometer to the pan or bowl.
- Stir the chocolate with a rubber spatula until it's melted, keeping an eye on the temperature. Don't let the temperature get higher than 120 degrees F for dark chocolate, and 105 degrees F for milk chocolate.
- Remove the bowl (or upper bowl) from the heat. Wipe off any water on the outside of the bowl or pan.
- Add the remaining ⅓ of chocolate a little at a time, stirring to melt, then adding a little more chocolate and stirring some more.
- Allow the chocolate to cool to 82 degrees F. Once it reaches this temperature, place it back over simmering water.
- If you are using dark chocolate, reheat to about 88 to 91 degrees F. For milk chocolate, reheat to 85 to 87 degrees F. Note: This recipe uses less chocolate than is typically recommended for tempering chocolate. The temperature will go up and down quickly because the amount is smaller.
Make the chocolate shells:
- This recipe makes 6 hot chocolate bombs, so you will need two silicone sphere molds. The molds I used had cavities that were 2 inches across.
- Spoon some melted chocolate into each cavity of the silicone mold, and use a spoon to spread it around evenly. Make sure you get a fair amount of chocolate in each half of the spheres - you don't want the chocolate bombs to be too thin.
- Place the silicone molds in the refrigerator to cool for about 10 minutes.
Make the hot cocoa mix:
- Put the unsweetened cocoa powder and the organic cane sugar in a jar and stir to combine.
Assemble the hot chocolate bombs:
- Very gently remove the cooled chocolate from the silicone candy molds by peeling the mold away from the chocolate shells. Set the chocolate shells on a cookie sheet or plate.
- Place a heaping tablespoon of hot cocoa mix into 6 of the chocolate shells. Put a few mini marshmallows on the hot cocoa mix.
- Place the ½ cup of chocolate chips and the ¼ cup of white chocolate chips in small microwave safe bowls. Microwave these one at a time to melt. Start with 30 seconds, then stir and microwave in 10 second intervals. Be careful with the white chocolate chips as they burn really easily.
- Dip the empty halves of the spheres into the melted chocolate chips. Place onto the halves that contain the hot cocoa mix. Hold in place for a few seconds so that it adheres.
- Drizzle the hot chocolate bombs with melted chocolate and melted white chocolate. Place each completed chocolate bomb in a cupcake wrapper on a plate. Refrigerate for a few minutes to let the chocolate drizzle cool.
To serve:
- Place one hot chocolate bomb in a mug, and slowly pour steamed non-dairy milk over the top. Stir well and enjoy!
Notes
Store these in the refrigerator in an airtight container. They should stay fresh for about a week.
If you don't want to temper the chocolate, you can get away with skipping this. Just melt the chocolate in the way that you prefer. The chocolate may not have as smooth or shiny of a surface though, but if you're short on time and going to serve this immediately, it doesn't matter too much.
Be aware of what size silicone molds you get. If you go larger or smaller than I recommend, you will need more or less chocolate. If you have extra chocolate, no big deal, you can spoon it into another candy mold (think candy hearts), or even just drop it onto some waxed paper in circles to make simple chocolate drops.
Nutrition
Calories: 395kcalCarbohydrates: 52gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 2mgSodium: 13mgPotassium: 170mgFiber: 5gSugar: 40gCalcium: 85mgIron: 5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!