I was asked by my friends at Organic Valley to create a recipe for Hot Chocolate Bombs. Now, I’ve seen these before all over Pinterest. I know what the gist is – you drop them in warm milk or pour it over the top and these chocolate bombs explode with hot chocolate mix inside, you stir it up, and you have a delicious hot chocolate.
Well, every single recipe I’ve ever seen has used a mold to create the bombs. You have to paint chocolate into two half dome molds, let them set, then glue them together with all the goodies inside. As a seasoned baker, even this seemed daunting to me. I thought that there has to be a better way! I expressed to Organic Valley that I would like to create an easier version of this winter treat, and they agreed!
So, guess what – my Easy Hot Chocolate Bombs recipe does not require any molds! Yes, you heard me, no molds needed. I make the hot chocolate filling easy to roll with your hands, even your kids can help out here, and then you just dip them in chocolate, a very similar process to a truffle. But, it’s a hot chocolate bomb that turns into amazing hot chocolate once you pour warm milk over the top! The best part about these hot chocolate bombs is you can freeze them, I have a bag in my freezer and just pull one out when I want a hot cocoa. Get the recipe below for my Easy Hot Chocolate Bombs.
Tips for making the best Hot Chocolate Bombs
• Make sure your butter is soft. When mixing the butter, powdered sugar, and cocoa together, if the butter is not soft it won’t mix together well. Also, stiff butter can make everything in your mixer go flying out haha. I like to remove butter from the fridge the day before or the morning of when I will use it. Letting it soften at room temperature is always the best. But, if you need to soften in the microwave, then only soften 1 stick for 10 seconds at a time. Anymore than that at once can melt small portions of the butter, which isn’t good.
• After you form your balls and they are in the freezer, when you remove them, you can form them again. If your filling is kinda sticky the firs time, once it’s chilled it is very easy to just reshape those balls if they were a little uneven.
• I like to use a fork to dip them because the excess chocolate can drip through the holes and back into the bowl.
• We want the chocolate to be hardened before drizzling the white chocolate on top. This is just for decoration and is purely optional! But, still if doing this step, it should go straight back into the freezer after the drizzle to harden completely as this will make it looks best. If the white chocolate sits on top and is hot, it starts to thin out as it melts. So that’s why it goes back into the freezer for a minute.
• These can also be stored in the freezer! I’ve made hot chocolate with them straight from the freezer as well.
• When making hot chocolate, make sure to mix/stir completely to get all the goodness of the bomb into your hot chocolate!
Easy Hot Chocolate Bombs
Filling1/4 cup (57 grams) Organic Valley Softened Butter, softened
142 grams (1 cup) organic powdered sugar, sifted
28 grams (1/3 cup) organic Dutch cocoa, sifted
1 tablespoon Organic Valley Whole Milk
4 ounces organic milk chocolate, chopped
2 ounces organic white chocolate, chopped
Line a baking sheet with parchment paper.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the butter, powdered sugar, cocoa power, and 1 tablespoon of milk on low until combined.
Using your hands, form the chocolate mixture into 12 balls, each about 1/2-inch to 3/4-inch in diameter, and place them on the prepared baking sheet. Place the baking sheet in the freezer until the balls harden, at least 15 minutes.
Using a double boiler and stirring frequently, gently melt the milk chocolate until smooth. Remove from heat.
Remove the chocolate balls from the freezer. Lifting with a fork (do not pierce) so the excess chocolate can drip off, dip the balls into the melted chocolate and place them back on the baking sheet.
Using a double boiler and stirring frequently, melt the white chocolate until smooth (note that white chocolate melts much faster than milk, so don’t leave it unattended). Using a spoon, drizzle the white chocolate over the tops of the chocolate chocolate covered balls.
Store in the fridge for up to 7 days or in the freezer for up to 2 months.
To serve: Add one hot chocolate bomb into a mug. Heat 1 cup of milk until it reaches 160°F on a drink thermometer (you don’t want to boil the milk). Pour hot milk over bomb (or drop bomb in) and stir to combine completely. Add whipped cream or marshmallows!
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!