Vegan Hot Chocolate Bombs

Hot chocolate bombs have become all the rage in the last year or so, and with good reason.

They’re extra chocolatey, packed with marshmallows, so fun the whole family can make them, they make great little gifts or table favors…what isn’t to love?!

Can’t have dairy? No worries! Vegan chocolate and marshmallows are pretty easy to find at most grocery stores these days. This recipe is so decadent you won’t even know it’s dairy-free!

Upon making these I felt a little intimidated, but once I got started, I realized they were not only easy to make, but really fun! This is the perfect baking activity for the holiday season.

Tips For Making This Recipe

This particular recipe can be a little tricky to pull off at first, so here are a couple of tips to ensure your vegan hot chocolate bombs turn out perfect.

Equipment

The first thing you’ll need is a circle silicone mold. A personal favorite of mine that’s pretty affordable as well is this particular mold. 

Hot Chocolate Powder

You can either buy a vegan hot chocolate powder or simply combine your sugar of choice with cocoa powder.

Temper Your Chocolate

To create that glossy shine on your chocolate bomb, you’ll have to temper your chocolate. It’s a lot less complicated than it sounds.

Here’s how to do so:

1. Create a double boiler by bringing some water in a pot to almost boiling. 
2. Add ⅔ of the chocolate chips to a mixing bowl, and place the bowl on top of the pot, and stir the chocolate chips until melted. Take the bowl off the pot.
3. Add in the remaining chocolate chips to the melted chocolate and stir until they are all melted. That’s it!

Now that you’ve tempered your chocolate, it’ll have that beautiful glossy shine and will be much less prone to melting when handled. I still recommend wearing gloves so you don’t transfer any fingerprints onto the chocolate. 

Decorating

You can decorate them with sprinkles, more marshmallows, rose petals, cacao nibs, candy cane—getting creative is the fun part!

Milk Options

I used oat milk in this recipe, it’s the creamiest in my opinion, but almond and coconut milk are also great options!

Storage

They will keep in an airtight container for up to 2-3 weeks, but if you are giving them as gifts, set them in decorative muffin cups wrapped in a plastic bag.

How To Make Vegan Hot Chocolate Bombs

Step 1

Make the hot chocolate powder by mixing the sugar and cocoa powder together in a bowl. Set aside. 

Temper the chocolate.

Step 2

Using a spoon, scoop 2 tablespoons of tempered chocolate in each of the silicone molds and brush it around until it’s all coated.

If you feel it’s too thin, place in the freezer for 2 minutes and paint on another layer of chocolate. 

Once all the molds are coated in chocolate, place them in the fridge until they are fully hardened. 

Step 3

Wearing gloves, gently remove the chocolate spheres from the molds and fill half of them with 2 tablespoons of the cocoa mix and enough marshmallows to fill to the top. 

Place a nonstick pan on low heat, take the other half of the sphere and melt it just enough, then place the 2 halves together until they are sealed.

Repeat until you have your six bombs. Then, place them in the fridge until they are set, about 5 minutes. Your bombs can be kept in an airtight container at room temperature for 2-3 weeks.

Using a piping bag or a spoon, drizzle the remaining tempered chocolate over the bomb and decorate with sprinkles, more marshmallows, or any topping of choice. 

Step 4

Place a bomb in a mug, and heat up your non-dairy milk of choice.

Step 5

Pour steaming milk over the bomb to melt it before stirring to fully incorporate the melted chocolate and cocoa powder.

Enjoy!

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