That’s So Dairy Free & Gluten Free Hot Chocolate Bombs
Hot chocolate bombs have been all the rage over social media platforms, so I thought I would hop on the bandwagon and attempt my own. I am not going to lie, I thought it would be a lot simpler than what it was. However, I have realized my errors and already have a plan for making them again after the holidays as I do not think hot chocolate bombs will go out of style during the Winter season.
I had this grand plan of decorating the hot chocolate bombs all cute and stuff but the sealing / connecting of the hot chocolate bombs was my downfall then the tool I was using to decorate them with, legitimately exploded on me and the hot chocolate bombs. Like I said, I thought it would be a lot simpler than it was, but these types of goodies are my favorite to make as I get to continue practicing and practicing until I get it “right”.
Please do not be discouraged by my first experience of making these as I am going to include the lessons learned and what I will / am going to do the next time I make them. Plus, there are really fun to enjoy no matter your age! I added a little flare to mine by adding a chocolate sprinkle rim to a mug and a chocolate graham cracker rim to another mug. Why two different ones? Well, it went along with the two different hot chocolate bombs I made; a “normal” and a s’more.
Of course you can create all kind of different hot chocolate bombs as the sky is the limit, but for my first attempt that is what I started with!
Equipment You Will Need:
A silicone mold – I utilized a Forno brand mold, which worked perfectly.
A small sized cake decorating tool – I utilized an angled flat brush, which worked perfectly.
A bowl or double boiler – I utilized a glass bowl that was wide enough to fit a rubber spatula in to stir
A glass measuring cup
A rubber spatula
A squeeze bottle or two
Your favorite mug - I am utilizing one of Little Things with Sam’s Winter Collection Mugs
Ingredients:
9 TBSP Cocoa Mix – I utilize Bare Life Cocoa
1.5 C Semi-Sweet Chocolate Chips – I utilize Enjoy Life Semi-Sweet Mini Chips
.5 C of Mini Marshmallows – I utilize Dandies
1 C of White Baking Chips – I utilized Pascha
6 oz of Dairy Free Milk – I utilize Califia Farms
1/4 C of Graham Crackers – I utilize Schar Cookie Honeygrams
Sprinkles of your choice
Directions:
Melt 1 C of the semi-sweet chocolate chips. Make sure your chocolate does not get hotter than 90 degrees Fahrenheit.
Tip for utilizing the microwave, only heat for one minute and take the rubber spatula to stir as this will help the rest of the chips melt. If you are not able to get the chocolate smooth, melt for 15 more seconds.
Fill the molds with the melted chocolate. You do not need a lot, maybe a TSP in each mold. Utilize the brush or another tool to spread the melted chocolate over the mold. Make sure the entire mold has a layer of melted chocolate.
Put the mold[s] in the fridge and let it sit for 5 minutes. Bring out the mold and do another layer of melted chocolate, so the spheres are nice and sturdy when done setting.
Put the mold[s] in the fridge for 20 minutes. Make sure the molds are able to sit in the fridge flatly.
While the mold[s] are in the fridge, place a freezer safe plate in the fridge for 10-15 minutes.
While the mold[s] are in the fridge and the plate is in the freezer, melt the rest of semi-sweet chocolate chips and melt the white baking chips. Also, smash up some of your graham crackers so they are in crumbles / smaller pieces.
Let both of the chocolates cool and put them each into a squeeze bottle.
Take the mold[s] out of the fridge, as well as the plate out of the freezer. Take the spheres out of the molds by pushing gently on the back of the mold and place the spheres on the plate that came out of the freezer.
Fill one of the spheres with a TBSP of cocoa mix and a few mini marshmallows. Take the squeeze bottle with the semi-sweet chocolate and add a line of chocolate around the sphere to then place the top of that sphere.
There should be chocolate coming over the edge, which you can take the brush and flush the chocolate into the sphere, so it is sealed.
Make sure your hands are cold for this part or the spheres will melt in your hands.
If you want to make the s’more version, add some crushed up graham cracker with the cocoa mix and mini marshmallows.
Be gentle with the spheres as well!
Place the built spheres back on the cold plate and decorate how you would like. I would use the squeeze bottle with the white chocolate to create a drizzle on top of the spheres and add sprinkles!
Once you are down building all of the spheres, let them set in the fridge for at least 10 minutes before you utilize them.
When the hot chocolate bombs are ready to utilize, heat up your dairy free milk so that is hot enough to break up the hot chocolate bomb when you pour it over it, put the hot chocolate mug in your favorite mug [I utilized a mug from Little Things with Sam – use code “Tayor10” for 10% off your order], pour the hot DF milk over the hot chocolate bomb [make sure OOH and AAH at what is happening in your mug] and stir!
Enjoy!
To make the chocolate sprinkle mug rim:
Utilize the leftover chocolate from making the sphere molds and place the top of the mug into the chocolate and turn the mug in the chocolate for it to get a good layer.
Place the top of the mug into the sprinkles.
If you want to make a s’more chocolate rim, mix some of the crushed graham cracker with the sprinkles.
Let the mug settle while you make the rest of the hot chocolate bombs.