Hot cocoa bombs are a delightful and fun way to enjoy a warm cup of cocoa. These treats are not only perfect for cozying up on a cold day but also make great gifts. Below is a detailed recipe for making your own hot cocoa bombs at home using Ghirardelli vegan chocolate melting wafers, which come in milk, dark, or white chocolate.
Ingredients
- Chocolate:
- 10 oz Ghirardelli vegan milk, dark, or white chocolate melting wafers
- Filling:
- 6 tablespoons vegan hot cocoa mix
- 1 cup vegan mini marshmallows
- For Serving:
- 6 cups hot plant-based milk (such as almond, soy, oat, or coconut milk)
Instructions
1. Make the Chocolate Mold
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate according to the package instructions. Stir until smooth.
- Prepare the Mold:
- Place the silicone mold on a cookie sheet or jelly roll pan.
- Spoon about ½-1 tablespoon of melted chocolate into each mold well. Using the back of the spoon, push the chocolate up the sides to coat evenly.
- Freeze:
- Freeze the mold on the baking sheet for about 10 minutes.
- Check and reinforce any thin areas with a bit more chocolate. Return to the freezer for 5 minutes.
- Release the Chocolate Halves:
- Remove from the freezer, and gently press and peel back the silicone mold to release the chocolate halves.
2. Assemble the Cocoa Bombs
- Melt the Edges:
- Warm a small skillet or plate until just hot to touch. Place one chocolate half, rounded side up, to melt the edges slightly.
- Fill the Bombs:
- Place this half on a cookie sheet, fill with 1 tablespoon hot cocoa mix and about 10-12 mini marshmallows.
- Seal the Bombs:
- Warm the other chocolate half and then place it on the filled half. The melted edges will fuse together.
- Decorate with additional melted chocolate if desired.
Serving
- To Serve:
- Place a hot cocoa bomb in a mug.
- Pour 1 cup of hot plant-based milk over the bomb.
- Stir well to dissolve the chocolate and mix the cocoa.
Additional Tips
- Storage:
- Store the hot cocoa bombs in an airtight container at room temperature for up to 2 weeks.
- Decorating:
- Get creative with your decorations! You can drizzle melted chocolate, add sprinkles, or even use edible glitter to make your hot cocoa bombs extra festive.
Conclusion
Making vegan hot cocoa bombs at home is a fun and rewarding experience. These treats are not only delicious but also customizable to your preferences. Enjoy your homemade hot cocoa bombs with your favorite plant-based milk for a cozy and indulgent treat.
Hot Cocoa Bombs
- Total Time: 35 minutes
Description
The enchanting Hot Cocoa Bombs are a delightful winter treat that combines the rich, silky smoothness of Ghirardelli chocolate with the light, fluffy texture of marshmallows. This heartwarming beverage transforms a simple cup of hot milk into an irresistible, decadent chocolate experience, making it the perfect indulgence for chilly evenings.
Ingredients
10 oz Ghirardelli milk, dark, or white chocolate melting wafers
6 tablespoons hot cocoa mix
1 cup mini marshmallows
For serving:
6 cups hot milk
Instructions
Make the Chocolate Mold:
In a microwave-safe bowl, melt the chocolate according to the package instructions. Stir until smooth.
Place the silicone mold on a cookie sheet or jelly roll pan.
Spoon about ½-1 tablespoon of melted chocolate into each mold well. Using the back of the spoon, push the chocolate up the sides to coat evenly.
Freeze the mold on the baking sheet for about 10 minutes.
Check and reinforce any thin areas with a bit more chocolate. Return to the freezer for 5 minutes.
Remove from the freezer, and gently press and peel back the silicone mold to release the chocolate halves.
Warm a small skillet or plate until just hot to touch. Place one chocolate half, rounded side up, to melt the edges slightly.
Place this half on a cookie sheet, fill with 1 tablespoon hot cocoa mix and about 10-12 mini marshmallows.
Warm the other chocolate half and then place it on the filled half. The melted edges will fuse together.
- Prep Time: 20 minutes