These cute Christmas hot chocolate bombs are made with dairy-free chocolate and are filled with homemade hot cocoa mix made with cocoa powder, coconut sugar, and coconut milk powder. This recipe is vegan and paleo friendly!
Hot cocoa bombs are chocolate molds filled with hot chocolate mix and mini marshmallows. They’re a yummy treat to have during the holidays are a great edible craft to make this holiday season.
How To Make Christmas Hot Chocolate Bombs
For this recipe you will need chocolate, marshmallows (I used vegan mini marshmallows), Christmas sprinkles (optional)cocoa powder, coconut milk powder and coconut sugar (or use your favorite cocoa mix) and a silicone mold made for making hot chocolate balls.
Melt the chocolate in a double boiler over warm, simmering water (not boiling). Once the chocolate melts, measure out a spoonful of melted chocolate and fill each silicon cavity with the melted chocolate. Use a pastry brush or the back of a spoon to spread the chocolate over the sides of the mold evenly. Repeat the process until each mold is covered with melted chocolate.
Place the molds in the freezer to set, about 20 minutes. While the molds are setting, make the hot cocoa mixture. Mix the cocoa powder, coconut milk powder and coconut sugar together in a small mixing bowl.
Then, once the molds are set, remove the chocolate from the silicon and fill half of the chocolate spheres with the hot cocoa powder and mini marshmallows. Take the other spheres, and place them seam side down on a warm pan to slightly melt the edges of the molds. Place the chocolate sphere on top of a filled chocolate bomb to seal the bomb shut. Repeat with the rest of the Christmas hot chocolate bombs. Return the bombs to the freezer to set and prepare the decorations.
Melt a few tablespoons of chocolate and drizzle it over the set Christmas hot chocolate bombs. Then, sprinkle the top of the bombs with Christmas sprinkles, candy canes, or your favorite edible decorations. Store the hot chocolate bombs in the refrigerator until ready to use.
How To Use Christmas Hot Chocolate Bombs
Place the hot chocolate bomb in the bottom of a mug (I suggest using a Christas mug) and top with hot water or a cup of hot milk. The chocolate will melt and the coco powder, coconut milk powder and coconut sugar will dissolve into the hot beverage and make creamy hot cocoa.
Recipe Tips
Chocolate chips: I tested this recipe with enjoy life semi-sweet chocolate chips, which are dairy-free and vegan. I also tested this recipe with keto chocolate chips, which was a disaster. The chocolate wouldn’t spread and did not set up properly.
Melting tip: I used the double boiler method for melting the chocolate, but you may melt the chocolate in the microwave. Melt the chocolate in a microwave-safe bowl in 30 second intervals. Stir the chocolate and once it’s melted, remove from the microwave and follow the instructions to create these yummy hot chocolate bombs!
Toppings: All of my Christmas decorations and toppings are vegan, I found them at Natural Groceries. If you need vegan or dairy free options, always check labels to make sure the items are in fact vegan or dairy-free. You would be surprised at how many products contain animal based ingredients (white sugar is one).
FAQ
es, dark chocolate, milk chocolate, and white chocolate work great in this recipe.
I purchased these hot chocolate bomb molds from amazon.
I keep my bombs in an airtight container in the refrigerator. If you leave them at room temperature for too long, they will soften melt.
Related Recipes:
PrintChristmas Hot Chocolate Bombs Recipe
Enjoy a delicious cup of hot cocoa with these Christmas hot chocolate bombs this winter season! Made with vegan and paleo friendly ingredients, these hot chocolate bombs are a sweet treat and are so much fun to make! These also make a great gift for the hot cocoa fan on your list.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 3/4 cup of melted chocolate
- 1/2 cup coconut milk powder
- 1/2 cup tablespoons coconut sugar
- 1/3 cup unsweetened cocoa powder
- Mini marshmallows (I used these vegan marshmallows)
- 3 tablespoons meted chocolate (for decorating)
Instructions
- Melt the chocolate in a double boiler over warm, simmering water (not boiling).
- Once the chocolate melts, measure out a spoonful of melted chocolate and fill each silicone sphere mold with the melted chocolate.
- Use a pastry brush or the back of a spoon to spread the chocolate over the sides of the mold evenly. Repeat the process until each mold is covered with melted chocolate.
- Place the molds in the freezer to set, about 20 minutes.
- While the molds are setting, make the hot cocoa mixture by mixing the cocoa powder, coconut milk powder and coconut sugar together in a small mixing bowl.
- Once the molds are set, remove the chocolate from the silicon and fill half of the chocolate spheres with the hot cocoa powder and mini marshmallows.
- Take the other spheres, and place them seam side down on a warm pan to slightly melt the edges of the molds. Place the chocolate sphere on top of a filled chocolate bomb to seal the bomb shut.
- Repeat with the rest of the Christmas hot chocolate bombs. Return the bombs to the freezer to set and prepare the decorations.
Decorating: Place the cool bombs on a piece of parchment paper. Melt a few tablespoons of chocolate and drizzle it over the set hot chocolate bombs. Then, sprinkle the top of the bombs with Christmas sprinkles, candy canes, or your favorite edible decorations. Store the hot chocolate bombs in the refrigerator until ready to use.
Notes
How to use: Place the hot chocolate bomb in the bottom of a mug (I suggest using a Christas mug) and top with hot water or a cup of hot milk. The chocolate will melt and the coco powder, coconut milk powder and coconut sugar will dissolve into the hot beverage and make creamy hot cocoa.
Nutrition Facts
- Serving Size: 1 bomb
- Calories: 372
- Sugar: 28.6g
- Fat: 22.1g
- Carbohydrates: 41g
- Fiber: 5.5g
- Protein: 4.3g
Janet
Those look terrific. I wish I could think of an alternative mold to use that I already have. I suppose ice cube trays are too small…?
Erin Higa
Hi Janet! In my experience, silicone molds are best for non-sticking, but you can also use ice cube trays. When you’re ready to use them, add a few to your mug.
Janet
Thanks for the reply. I have some silcone ice cube trays so I might give it a try!