Vegan Hot Chocolate Bombs

5 from 4 votes

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!

Prep Time20

Cook Time0

Set40

Total Time1

Course: Dessert, Drinks

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 308kcal

Author: Alison Corey

Equipment

Ingredients

1 cup vegan dark chocolate
½ cup cacao bits
1 cup vegan marshmallows
¼ cup cocoa powder
½ cup coconut sugar

Instructions

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 tablespoon of cacao bits. Top with marshmallows.If you want your ball to be super chocolatey you can place in 1 teaspoon of cocoa powder and 1 tablespoon 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.

Notes

Tips for Making Vegan Hot Chocolate Bombs

Use high-quality chocolate for the best flavor and smooth texture.

Tempering chocolate is essential for a shiny finish and a smooth melt.

Use a brush or spoon to spread the chocolate up the sides of the mold, creating a sturdy shell. You may want to create a few layers of chocolate to make it thicker.

Ensure the chocolate shell is thick enough to hold its shape but not too thick so it becomes difficult to break when hot milk is added.

Allow the chocolate shells to fully set and harden by placing them in the refrigerator for at least 30 minutes.
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 each in a clear plastic bag with a bit of tissue paper tied with a pretty ribbon! If you want to make it extra special, place it in a holiday mug and give it as a gift!
Hot chocolate bombs keep for several weeks if stored in a cool, dry place.

Nutrition