These vegan hot chocolate bombs have a dark chocolate shell filled with vegan marshmallows, cacao nibs, and cocoa powder. Pour hot almond milk over top and watch it melt into a simply decadent hot cocoa experience!
When winter approaches I enjoy indulging in a warm cup of hot chocolate. There’s something so cozy about sitting near the fire, watching a holiday movie, and sipping on a cup of hot cocoa!
Usually, I whip up a cup of my vegan hot chocolate, but this year I thought I’d give these super trendy vegan hot chocolate bombs a try!
First I had to do a test run! When all went smoothly I decided these would make an adorable gift to wrap up and give to friends and neighbors for the holidays!
These hot cocoa bombs are made with all vegan ingredients. From the rich dark chocolate to the marshmallows, it’s totally possible to enjoy this decadent treat if you follow a vegan lifestyle!
- 👩🍳 Why This Recipe Works
- ☕️ Recipe Ingredients and Notes
- 📖 Variations and Substitutions
- 📋 Step by Step Instructions
- ❓ Recipe FAQS
- 🤷🏻♀️ What molds are best for hot chocolate bombs?
- 👷♀️How do you assemble the chocolate bombs?
- ❄️ How to Store and Keep
- 🍫 More vegan chocolate recipes!
- Vegan Hot Chocolate Bombs
👩🍳 Why This Recipe Works
- Makes a beautiful holiday gift!
- 100% vegan and dairy-free
- Creates a rich, smooth, decadent hot chocolate!
- Easy and fun to make!
☕️ Recipe Ingredients and Notes
Vegan Dark Chocolate: Use a high-quality vegan dark chocolate. I prefer chocolate that is 70% cocoa. You need chocolate that has cocoa butter which helps it melt.
Vegan Marshmallows: You can find vegan marshmallows at most grocery stores. I like the Trader Joe’s brand and the Dandies brand. Dandies also make a peppermint marshmallow which makes a nice finish!
Cocoa Powder and Coconut Sugar: These are not necessary, but if you like a little extra chocolate and sweetness add 1 tsp of cocoa powder, and 1 tbsp of coconut sugar.
📖 Variations and Substitutions
Use Hot Cocoa Mix: Instead of adding the cocoa nibs to the center of the hot chocolate bomb, you can add a vegan-friendly cocoa mix, or make your own cocoa mix by combining 1 tablespoon of cacao powder with 2 teaspoons of coconut sugar.
📋 Step by Step Instructions
Step 1: Temper the chocolate using the double boiler method. See below for tempering instructions.
Step 2: Brush the chocolate into the silicone molds. If your chocolate goes on thick you can just do one coat. If you feel it is too thin, you can do two coats, placing in the fridge for 10 minutes in-between.
Step 3: Pop the half spheres out of the chocolate molds. Even out the half circles on a warm pan so that the tops are not ragged. Do this carefully so you don’t melt the whole sphere. This should only take a couple of seconds.
Step 4: On the inside of one-half of the spheres spoon 1 tablespoon of cacao nibs. Top with vegan marshmallows. If you want your ball to be super chocolatey you can place 1 tsp of cocoa powder and 1 tbsp of coconut sugar as well.
Step 5: Warm the other half of the sphere so that the edges are a bit melty and place it immediately onto the other half of the sphere. Press gently and place back into the freezer for 5 minutes to set. If you are not in a rush, this can be done in the fridge as well.
Step 6: With the leftover melted chocolate, place it in a pastry bag, and drizzle on top of the balls. Allow setting. Add colored festive sprinkles at this time if you wish!
Step 7: When you are ready to serve place the ball in a mug.
Pour hot plant-based milk on top and watch the marshmallows pop out! Almond milk is delicious, but you can use any coconut milk or another type of plant-based milk.
❓ Recipe FAQS
It is best to use high-quality vegan chocolate with minimal added ingredients. You want to find something that is 60% or more cocoa, with cocoa butter and sugar. This allows the chocolate to melt, and harden.
I prefer chocolate bars over chocolate chips for this recipe. I do not use chocolate melts, as they are difficult to find vegan.
Tempering chocolate basically means that you are controlling the heat of the melted chocolate. It gives the chocolate bombs a glossy and smooth look.
While it’s not always necessary if you’re in a hurry, and just making them for yourself, it is important if you want that smooth and glossy look.
Tempered chocolate will have a snap when broken apart. Slowly heating and cooling the chocolate while you stir it puts it into a temper.
If using silicone molds, the best way to mold the spheres is to use a small decorating brush to paint the chocolate into the molds. It’s less messy and creates a more even finish.
The tempering directions below are for vegan dark chocolate. Slightly different temperatures are necessary if you are using milk chocolate.
Step 1: Finely chop chocolate.
Step 2: Place ⅔ of the chocolate in a double boiler. Make sure the bottom of the bowl does not touch the hot water. Place a thermometer in the chocolate, and stir.
Step 3: Bring the chocolate to 120 F.
Step 4: When the chocolate has melted. Remove it from the heat. Stir in the remaining ⅓ of the chocolate a little at a time. Continue stirring. Allow the chocolate to cool to 82 F.
Step 5: Place it back on the heat source. Reheat to 88 F to 92 F. Remove the bowl from the heat once the desired temperature is achieved.
Step 6: Add to molds.
When you’re ready to use your vegan hot chocolate bomb, place it on the bottom of a mug. Pour hot almond milk or other plant milk of choice over top. Allow the chocolate to melt, and watch the marshmallows pop out and float to the top! Stir to combine all of the ingredients, and enjoy!
🤷🏻♀️ What molds are best for hot chocolate bombs?
Silicone Molds-I prefer silicone molds. That is what I used for this recipe. They are much easier to work with, and the chocolate easily pops out without any fear of breakage. Silicone molds are also slightly less expensive than acrylic molds.
They come in a variety of sizes. I prefer to use the 2 ½ inch molds. They are just the right size! If you make your balls too big, the chocolate will be overpowering. Too small, and it won’t be enough to get a nice decadent chocolate finish.
Acrylic Molds-Another option is to use acrylic molds. These are thought to create a shinier, glossier finish for your chocolates. However, they take a bit more work! They’re not as easy to pop out. Plus, instead of painting the chocolate into the molds, you have to pour the chocolate into the molds and then pour the extra out. It’s a bit of a messy process.
In conclusion, I prefer silicone molds!
👷♀️How do you assemble the chocolate bombs?
Once the chocolate spheres have set, and you’ve popped them out, flip the silicone molds over, and place the spheres in between the molds. That will hold them in place so that you can fill the center with marshmallows, cocoa nibs, cocoa powder, and coconut sugar.
Slightly melt one half of the sphere on a warm pan and place on top of the other side. Allow the chocolate to set.
❄️ How to Store and Keep
Store your hot chocolate bombs in a box or container surrounded by tissue paper. This keeps the chocolates from wobbling around in the box and possibly breaking.
If you’re giving this as a gift, I recommend placing one in a clear plastic bag with a bit of tissue paper tied with a pretty ribbon! Attach instructions on how to use a tag. If you want to make it extra special, place it in a holiday mug, and give it as a gift!
Hot chocolate bombs will keep for several weeks if stored in a cool dry place.
Vegan Hot Chocolate Bombs
- 1 cup vegan dark chocolate
- ½ cup cacao bits
- 1 cup vegan marshmallows
- ¼ cup cocoa powder
- ½ cup coconut sugar
- Melt the chocolate chips or chocolate bar until melted. Brush the chocolate into the molds. If you chocolate goes on thick you can just do one coat. If you feel it is too thin, you can do two coats, placing in the fridge for 10 minutes in-between.
- Pop out of the chocolate from the molds. Even out the half circle on a warm pan so that the tops are not ragged. Do this carefully so you don’t melt the whole sphere. This should only take a couple seconds.
- In one side of the sphere, place in 1 tbsp of cacao bits. Top with marshmallows.If you want your ball to be super chocolatey you can place in 1 tsp of cocoa powder and 1 tbsp of sugar as well.
- Warm the other half of the sphere so that the edges are a bit melty and place it immediately onto the other half of the sphere. Press gently and place back into the freezer for 5 minutes to set. If you are not in a rush, this can be done in the fridge as well.
- You should have a bit of chocolate left over, drizzle that on top of the balls and let set.
- When you are ready to serve place the ball in a mug and pour hot plant based milk on top and watch the marshmallows pop out! Almond milk is delicious, but you can use any plant based milk.