These vegan hot chocolate bombs are not only gorgeous but oh so good! They are rich and decadent and provide you with a perfect cup of vegan hot chocolate.
I’m a little slow to the game of hot cocoa bombs.
I’m going, to be honest, and say when they first started popping up on Instagram I told myself I wasn’t going to participate because the process looked a little stressful.
Then my common sense came in and said if someone else can do it I can do it too!
I already have an amazing vegan brown sugar hot chocolate recipe on the blog that makes a super tasty hot chocolate experience as is, so I thought what the heck let’s buy the molds and do it!
It actually isn’t that hard of a process and it went pretty quick, however, I do have some tips and tricks for you on how to not make some mistakes that I made my first go around.
This makes one delicious cup of hot cocoa your whole family will love.
These hot cocoa bombs are also great for a neighbor’s gift. You can decorate them, wrap them up and leave a little cute note with them with directions.
I’m also looking for fun neighbor gifts around Christmas time.
Recipe Q&A
Where do I buy the silicone molds?
I bought mine off of Amazon, but most craft stores have them in their baking aisle and some grocery stores might have them as well.
Can I use a store-bought hot cocoa mix?
Yes, if you have a favorite cocoa mix you can use it, just make sure that the amount of powder for one cup will fit in your mold.
What is the best vegan hot chocolate powder if I want to buy it instead?
- Starbucks has a vegan hot chocolate powder mix
- Target brand Good and Gather has a tasty one
- Swiss Miss Non-Dairy
Make sure to always read the labels as brands change their formula from time to time.
Are chocolate melts vegan?
No, they are not. Unfortunately, the candy melts come in all the cool colors and are perfect for melting down but they aren’t vegan.
What chocolate should I use?
I usually use semi-sweet chocolate chips from Enjoy Life, they make the BEST vegan chocolate chips. However, you can use your favorite vegan chocolate bar and chop them up or any other vegan chocolate chips.
Here are some topping ideas for vegan hot cocoa bombs;
- vegan mini marshmallows
- sprinkles
- candy canes
- vegan white chocolate
- crushed or mini Oreos
What do you need for these dairy-free hot chocolate bombs?
- vegan/ dairy-free chocolate chips
- non-dairy milk *only for when you’re making an actual cup of hot cocoa
- unsweetened cocoa powder
- brown sugar
- vegan marshmallows *optional
What tools do I need for making these vegan hot cocoa bombs?
- chocolate molds *I have only ever used silicone molds. You can use the typical half spheres or a different shape.
- food-grade brush or spoon
- pan
- cookie sheet
- piping bag *optional
How do I make these dairy-free hot chocolate bomb recipe?
Let’s start by making the hot chocolate mix.
Take a small bowl and combine the hot chocolate mix ingredients and stir, set aside.
Get your chocolate molds ready by just having them out.
Take a small bowl and melt your chocolate in the microwave for 30-second increments, then stir, then do it for another 30 seconds and stir.
It should be done at this point but if it needs more then put it in another 15 seconds, you don’t want it to fully melt it in the microwave you want to stir the mostly melted chocolate until it melts.
You can also do this with a double boiler on the stove or you can use a heat-safe glass and a pan if you don’t have the double boiler.
To do so-
Take a simmering pot and add water that’s tall enough to boil but not tall enough to hit the glass bowl. Boil the water and place the bowl sitting in the pan.
Put your chocolate in the bowl and stir, until melted, and remove from heat.
Now let’s start the layer of chocolate on the chocolate spheres.
Measure a tablespoon of chocolate and pour it into the mold.
Then take either a pastry brush (that’s what I prefer) or the back of a spoon.
Take your pastry brush and brush the chocolate in a decently thick layer covering the whole half sphere or whatever shape you’re using.
Make sure to try to make it even, if it seems too thin add more chocolate evenly. If it’s too thin the chocolate will break when you put the filling in.
Scrap off any excess chocolate so that you have nice straight spheres to connect.
Stick this in the freezer for about 5-10 minutes with either a plate or a cookie sheet.
So that the plate or cookie sheet stays cold.
It’s best if you have rubber gloves, but you can still do it without them just make sure your hands aren’t overly warm.
Pop the spheres out of the silicon mold and place half of them on a cupcake liner on the cold sheet pan or plate and the other half of the sphere just on the cold baking sheet or plate.
Take your hollow chocolate shell and place the hot chocolate mix, marshmallows, sprinkles, whatever you’re putting in them.
Heat a skillet or hot plate on low heat and take the empty sphere and place even pressure on the open part of the circle onto the skillet, let it melt a little bit so it will be like glue when you attach it to the other sphere.
Attach the two spheres one with the hollow side and one with the hot cocoa mix in it, making a ball. The melted chocolate should secure them together.
Place it back on the cooled cookie sheet in the cupcake liner.
Repeat with the remaining pieces and place in the fridge for a few minutes to set.
Now it’s time to decorate them.
You can drizzle chocolate, add marshmallows, sprinkles, candy canes. Whatever you want.
You can store these either at room temperature away from any heat or in the fridge.
If you want to gift them I would put them in little holiday plastic bags with a ribbon.
How do I make the hot cocoa bombs into hot cocoa?
You want hot dairy-free milk, whatever your favorite is.
Heat about 1 cup up for 1 minute and 30 seconds, then drop the hot cocoa bomb in the heated non-dairy milk and let it melt, once melted, stir and enjoy!
This is great for people with food allergies, something tasty, homemade dairy-free deliciousness are great gifts to give for the holiday season.
Want some more delicious vegan holiday treats?
Vegan Hot Chocolate Bombs
These vegan hot chocolate bombs are not only gorgeous but oh so good! They are rich and decadent and provide you with a perfect cup of vegan hot chocolate.
Ingredients
Chocolate Speheres
- 1 cup vegan chocolate chips
Hot chocolate mix
- 1/4 cup brown sugar
- 1/3 cup unsweetened cocoa powder
- pinch of salt
Topping/ filling
- vegan marshmallows
- sprinkles
- candy canes
- whatever you like in your hot cocoa
If making the hot chocolate
- 3 cups of your favorite vegan milk
Instructions
- Let's start by making the hot chocolate mix. Take a small bowl and combine the hot chocolate mix ingredients and stir, set aside.
- Get your chocolate molds ready by just having them out.
- Take a small bowl and melt your chocolate in the microwave for 30-second increments, then stir, then do it for another 30 seconds and stir. It should be done at this point but if it needs more then put it in another 15 seconds, you don't want it to fully melt it in the microwave you want to stir the mostly melted chocolate until it melts. You can also do this with a double boiler on the stove or you can use a heat-safe glass and a pan if you don't have the double boiler. To do so-Take a simmering pot and add water that's tall enough to boil but not tall enough to hit the glass bowl. Boil the water and place the bowl sitting in the pan. Put your chocolate in the bowl and stir, until melted, and remove from heat.
- Now let's start the layer of chocolate on the chocolate spheres. Place 1 TB of melted chocolate into each sphere (6 total). Now take either a pastry brush (that's what I prefer) or the back of a spoon. Take your pastry brush and brush the chocolate in a decently thick layer covering the whole half sphere or whatever shape you're using. Make sure to try to make it even, if it seems too thin add more chocolate evenly. Scrap off any excess chocolate so that you have nice straight spheres to connect.
- Stick this in the freezer for about 5-10 minutes with either a plate or a cookie sheet. So that the plate or cookie sheet stays cold.
- It's best if you have rubber gloves, but you can still do it without them just make sure your hands aren't overly warm. Pop the spheres out of the silicon mold and place half of them on a cupcake liner on the cold sheet pan or plate and the other half of the sphere just on the cold baking sheet or plate.Take your hollow chocolate shell and place the hot chocolate mix, marshmallows, sprinkles, whatever you're putting in them. Divide the amount of hot cocoa evenly between the three spheres. If you are using a hot cocoa mix just follow the directions of how much hot cocoa makes 1 cup.
- Heat a skillet or hot plate on low heat and take the empty sphere and place even pressure on the open part of the circle onto the skillet, let it melt a little bit so it will be like glue when you attach it to the other sphere. This happens really quick and if you hold it there too long the sphere will start to fall apart so really a little longer than a quick tap and be gentle with it. This will work like glue. Attach the two spheres one with the hollow side and one with the hot cocoa mix in it, making a ball. The melted chocolate should secure them together. Place it back in the freezer to cool it down again. Repeat with the remaining pieces and place in the fridge or freezer for a few minutes to set.
- Now it's time to decorate them. You can drizzle chocolate, add marshmallows, sprinkles, candy canes. Whatever you want. You can store these either at room temperature away from any heat or in the fridge.
- If you want to gift them I would put them in little holiday plastic bags with a ribbon.
- To make the actual hot chocolate with the ball-
- You want hot dairy-free milk, whatever your favorite is. Heat about 1 cup up for 1 minute and 30 seconds, then drop the hot cocoa bomb in the heated non-dairy milk and let it melt, once melted, stir and enjoy! This is great for people with food allergies, something tasty, homemade dairy-free deliciousness are great gifts to give for the holiday season.
Notes
If you have more recipe questions check out the recipe Q&A in the post.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 55mgCarbohydrates: 57gFiber: 5gSugar: 46gProtein: 4g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
