Why You’ll Love This Recipe
These vegan hot chocolate bombs are the ultimate winter treat! The chocolate shell is made from dairy-free chocolate, while the inside is filled with cocoa powder, sugar, and mini marshmallows, providing all the flavors of traditional hot cocoa—without any dairy. They’re easy to make, customizable, and perfect for gifting or enjoying by yourself. Plus, the fun “explosion” when the bomb dissolves in hot milk makes the whole experience even more enjoyable. Whether you’re vegan or not, these bombs will be a hit with everyone!
Ingredients
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1 1/2 cups dairy-free chocolate chips (or any dairy-free chocolate of your choice)
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2 tablespoons cocoa powder (unsweetened)
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2 tablespoons powdered sugar
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1/4 teaspoon vanilla extract
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1/2 cup mini vegan marshmallows (or your favorite dairy-free marshmallows)
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1/4 cup dairy-free milk (for drizzling the chocolate into the molds)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Melt the Chocolate: Place the dairy-free chocolate chips in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.
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Prepare the Molds: Use silicone molds for the best results. Using a spoon, pour a small amount of melted chocolate into each mold. Gently tilt and swirl the mold to evenly coat the inside with chocolate. You want the walls to be thick enough to hold the filling but not too thick to make them difficult to melt. Place the molds in the freezer for about 10-15 minutes to set.
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Add the Filling: Once the chocolate has set, mix the cocoa powder and powdered sugar together. Take one of the chocolate shells out of the mold and spoon about 1 tablespoon of the cocoa mixture into the center of the shell. Add 1-2 teaspoons of mini marshmallows on top of the cocoa mixture.
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Seal the Bombs: Gently melt the edge of the other half of the chocolate shell by placing it on a heated pan for a second. Then, carefully press the two halves together, sealing the bomb.
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Decorate (Optional): If desired, drizzle some extra melted chocolate over the top of the sealed hot chocolate bombs. You can also sprinkle some extra mini marshmallows, vegan sprinkles, or even a dash of cocoa powder for decoration.
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Let the Chocolate Set: Place the completed bombs in the freezer for another 10 minutes to fully set.
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Enjoy: To use, heat up your favorite plant-based milk (such as almond, oat, or soy milk) in a saucepan or microwave. Drop a hot chocolate bomb into the milk and watch as the chocolate shell melts and the marshmallows float to the top. Stir and enjoy!
Servings and Timing
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Servings: Makes 6-8 hot chocolate bombs (depending on mold size)
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Preparation time: 25 minutes
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Setting time: 30 minutes
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Total time: 55 minutes
Variations
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Flavor Add-ins: You can add different flavorings to the cocoa mixture, like a dash of cinnamon, a pinch of chili powder, or a drop of peppermint extract for a festive twist.
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Swirl it: Try adding crushed-up dairy-free peppermint candies or chocolate chips inside the bomb for an extra surprise!
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Caramel Flavored: Add a teaspoon of caramel extract to the cocoa mixture for a caramel-flavored hot chocolate bomb.
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Nutty: For added texture, include finely chopped nuts like almonds or hazelnuts in the bomb’s filling.
Storage/Reheating
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Storage: Store the hot chocolate bombs in an airtight container at room temperature for up to 2 weeks. Keep them away from heat or moisture to prevent the chocolate from melting.
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Freezing: You can also freeze the bombs to keep them fresh for longer. Just wrap them in wax paper or plastic wrap, and store them in a freezer-safe container. When ready to use, just thaw them at room temperature for about 30 minutes before placing them in your hot milk.
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Reheating: Since you are adding these bombs to hot milk, there is no need to reheat the bombs themselves. Just ensure your milk is heated to your preferred temperature before dropping in the bomb.
FAQs
Can I use regular chocolate instead of dairy-free chocolate?
Yes, you can substitute regular chocolate if you’re not following a vegan diet. However, this recipe is designed to be vegan-friendly, so dairy-free chocolate ensures it meets those requirements.
What kind of milk should I use with these hot chocolate bombs?
You can use any plant-based milk such as almond, oat, soy, or coconut milk. Choose your favorite variety based on flavor and creaminess.
Can I make these ahead of time?
Yes! You can make these hot chocolate bombs in advance and store them in an airtight container for up to two weeks, or freeze them for up to three months.
How do I prevent the chocolate from cracking?
Ensure the chocolate shell is thick enough and the two halves are properly sealed together. Let the chocolate set completely in the freezer before assembling the bombs.
Can I use non-dairy marshmallows in this recipe?
Yes, you can easily find vegan marshmallows at most grocery stores, and they will work perfectly in this recipe.
Can I add other fillings to the bombs?
Absolutely! You can add sprinkles, crushed candy canes, or even flavored extracts (like peppermint) for a fun twist on the classic recipe.
Are these hot chocolate bombs gluten-free?
Yes, as long as you use gluten-free marshmallows and chocolate (most brands are), these hot chocolate bombs will be gluten-free.
How do I make the chocolate shell thicker?
You can add an extra layer of chocolate to the molds to ensure the shell is thick enough. Just make sure to let each layer set before adding the next.
Can I make this recipe without molds?
Yes, you can use muffin tins or ice cube trays as a substitute for silicone molds, but silicone molds work best for easy removal and smooth, even shells.
How do I know when the chocolate has fully set?
The chocolate will feel firm and solid to the touch, and it should easily pop out of the mold without sticking. You can also check by gently pressing the sides of the shell—it should not leave any indentation.
Conclusion
Vegan hot chocolate bombs are a delightful and customizable treat for cold winter days. With rich dairy-free chocolate and the perfect amount of cocoa and marshmallow filling, they are a fun and indulgent way to enjoy a cozy cup of hot chocolate. Whether you make them as a gift or for yourself, they’re sure to bring a smile to your face and a warming feeling to your heart!
Print
Vegan Hot Chocolate Bombs
- Total Time: 55min
- Yield: Makes 6-8 hot chocolate bombs (depending on mold size)
Description
These Vegan Hot Chocolate Bombs are a fun and decadent way to enjoy hot cocoa without any dairy. Filled with dairy-free chocolate, cocoa powder, and mini marshmallows, these bombs create a rich and creamy beverage when dropped into hot plant-based milk. Perfect for gifting or enjoying on a chilly evening, these vegan treats are an indulgent yet easy-to-make dessert that everyone will love.
Ingredients
1 1/2 cups dairy-free chocolate chips (or any dairy-free chocolate of your choice)
2 tablespoons cocoa powder (unsweetened)
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1/2 cup mini vegan marshmallows (or your favorite dairy-free marshmallows)
1/4 cup dairy-free milk (for drizzling the chocolate into the molds)
Instructions
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Melt the Chocolate:
Place the dairy-free chocolate chips in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove. -
Prepare the Molds:
Use silicone molds for the best results. Using a spoon, pour a small amount of melted chocolate into each mold. Gently tilt and swirl the mold to evenly coat the inside with chocolate. You want the walls to be thick enough to hold the filling but not too thick to make them difficult to melt. Place the molds in the freezer for about 10-15 minutes to set. -
Add the Filling:
Once the chocolate has set, mix the cocoa powder and powdered sugar together. Take one of the chocolate shells out of the mold and spoon about 1 tablespoon of the cocoa mixture into the center of the shell. Add 1-2 teaspoons of mini marshmallows on top of the cocoa mixture. -
Seal the Bombs:
Gently melt the edge of the other half of the chocolate shell by placing it on a heated pan for a second. Then, carefully press the two halves together, sealing the bomb. -
Decorate (Optional):
If desired, drizzle some extra melted chocolate over the top of the sealed hot chocolate bombs. You can also sprinkle some extra mini marshmallows, vegan sprinkles, or even a dash of cocoa powder for decoration. -
Let the Chocolate Set:
Place the completed bombs in the freezer for another 10 minutes to fully set. -
Enjoy:
To use, heat up your favorite plant-based milk (such as almond, oat, or soy milk) in a saucepan or microwave. Drop a hot chocolate bomb into the milk and watch as the chocolate shell melts and the marshmallows float to the top. Stir and enjoy!
Notes
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Storage: Store the hot chocolate bombs in an airtight container at room temperature for up to 2 weeks.
-
Freezing: You can also freeze the bombs to keep them fresh for longer. Just wrap them in wax paper or plastic wrap, and store them in a freezer-safe container. When ready to use, just thaw them at room temperature for about 30 minutes before placing them in your hot milk.
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Texture: To avoid cracking, ensure the chocolate shell is thick enough and the two halves are properly sealed. Let the chocolate set completely before assembling the bombs.
- Prep Time: 25min
- Cook Time: 30min
- Category: Dessert
- Method: Freezing, Melting
- Cuisine: American
