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vegan hot chocolate bombs

Vegan Hot Chocolate Bombs

Your hot chocolate will never be the same! These Vegan Hot Chocolate Bombs are a fun and exciting way to enjoy a deliciously creamy winter drink.
Course Vegan Dessert Recipes, Vegan Drinks
Cuisine American
Diet Vegan
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 3 bombs
Calories 373kcal
Author Holly


  • 1 cup vegan chocolate chips

Hot Cocoa Filling

  • 3 Tablespoons granulated sugar
  • 3 Tablespoons cacao powder
  • teaspoon sea salt
  • ¼ cup mini vegan marshmallows (optional)

Optional Toppings

  • Sprinkles of decorating sugar
  • Extra chocolate for drizzling
  • A dusting of cocoa powder
  • Cacao nibs
  • vegan marshmallows


  • In a microwave-safe bowl, melt the chocolate chips in 30-second intervals until smooth.
  • Place one Tablesppon of the melted chocolate in the center of each mold. Use a pastry brush or spoon to swirl the chocolate around the mold to cover all sides.
  • Transfer the mold to the freezer for 3 minutes.
  • Remove the mold from the freezer and repeat the same process. Continue to fill the molds one tablespoon at a time, freezing for 3 minutes between each layer until all the chocolate has been used. Once all the chocolate has been used, freeze for 15 minutes.
  • Carefully remove the spheres from the mold cavities and set aside.
  • In a small bowl, combine the sugar, cacao powder, and sea salt. Divide the mixture and the marshmallows between 3 of the sphere halves.
  • Warm a plate in the microwave for 30-45 seconds until hot. Place the unfilled sphere halves on the warm plate, allowing the edges to melt for about 5 seconds.
  • Carefully sandwich the filled and unfilled spheres together. If desired, add a bit of melted chocolate to a piping bag and go around the center of each bomb to create a tighter seal.
  • Drizzle with additional chocolate if desired and top with optional toppings.


To make hot chocolate with vegan hot chocolate bombs:

Place the hot chocolate bomb in a glass or a mug. Pour hot or warm plant-milk over the top of the hot chocolate bomb. You want to be sure it is pretty warm so everything melts and dissolves properly. Stir everything together and enjoy!

Temper the chocolate to make sure you get that glossy shine.

If you're just making these vegan hot chocolate bombs for your family, maybe you don't care about them not being perfect, but if you're gifting these out, that extra special touch of a high-gloss shine will be super impressive.
To temper the chocolate, you will need to finely chop the chocolate. Place ⅔ of the chocolate in a double boiler, making sure the bottom of the bowl doesn't touch the water. Using a thermometer, stir and bring the chocolate to 120°F.
Once melted, remove from heat. Stir in the remaining ⅓ of the chocolate in a little at a time. Keep stirring and allow the chocolate to cool to 82°.
Place back on the heat and bring back to 88-92° and then remove from heat.
The chocolate is now tempered and you can add it to the molds.

Wear kitchen gloves to avoid fingerprints.

You definitely don't want to ruin your glossy tempered chocolate when popping the chocolate out of the molds or pressing them together. Be sure to use kitchen gloves to avoid getting fingerprints all over your chocolate speres.

Choose quality chocolate

I know the recipe says to use chocolate chips, and for ease that's still what I recommend, but another way to really take these bombs up a notch is to use real quality chocolate. Look for a chocolate bar that is at least 60% or more cocoa, has cocoa butter, and sugar. This will give you a chocolate that will melt easily when adding hot milk but also allowing it to harden in the mold.


Serving: 1hot chocolate bomb | Calories: 373kcal | Carbohydrates: 55g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 77mg | Fiber: 6g | Sugar: 43g | Calcium: 85mg | Iron: 5mg