Hot Cocoa Bombs-Green Tea, Chocolate Mocha, and White Chocolate Peppermint (Vegan Adaptable)


The most joyful way to have hot chocolate has got to be in the form of the adorable and super giftable Cocoa bomb! When I saw Cocoa bombs start popping up all over the Internet last year I couldn’t wait to try them and now I’m hooked! Hot milk is poured over a pretty decorated chocolate sphere encasing cocoa powder and marshmallows until the shell bursts apart revealing the yummy contents, then stirred and voila! Hot chocolate! These are so easy to put together and decorate and you can customize them a million different ways produce all kinds of fun flavor combinations! Really the only special equipment you need is a silicone 2 or 3 inch sphere mold, the rest is all fun and easy stuff you probably have in your baking pantry already. Another cool thing is that these can be made with non-dairy chocolate and ingredients as well and I’ve included ingredients for both so no one is left out! This is such a fun project to do with kids and adults alike and makes the most fantastic gift! Check out these quick videos (link coming soon!) for a visual overview on creating these cute little Cocoa Bombs. 

In general, the only fillings required for a cocoa bomb is pre-made cocoa mix and mini marshmallows and if you prefer your can certainly leave it at that. The three flavors I chose for these cocoa Bombs are Chocolate Mocha, Green Tea Raspberry, and White Chocolate Peppermint which I chose to make from scratch rather than using a pre-made mix (this allows more options to keep the fillings non-dairy if needed.) But feel free to create your own and simplify these with instant cocoa and marshmallows if you prefer.

Whatever flavors/ingredients you decide on you will need the following:

  • 2-3 inch size chocolate sphere molds-I like the flexible silicone molds especially for this which you can purchase on Amazon for under $10
  • Chocolate chips or chopped chocolate (I like ghiradelli brand especially) but you’re can use any brand and your choice of milk, dark, white, semi-sweet, or vegan (you can also use candy melts but the flavor is not as good as the higher quality chocolate.)
  • Hot cocoa mix or you can use cocoa powders of your choice, see my recipes below
  • Mini Marshmallows
  • Regular or plant based milk of choice 

Directions:

  1. Melt the chocolate in a pan over lowest heat heat sitting constantly until melted and then remove immediately from heat. Or you can microwave for 30 second intervals, stirring in between to melt.
  2. Once melted, spread the chocolate into the molds using the back of a spoon spreading all the way up the sides and evenly around the sphere at the top. Make sure it’s fully covering the bottom and sides and thick enough so that there a no thin or patchy parts, otherwise the spheres could break when you remove them from the molds. Once all of your molds are covered, let them harden completely. This happens very quickly even at room temperature but I like to put them in the fridge about 15 minutes to ensure they are completely hardened before removing.
  3. Remove the chocolate from the molds gently and place in parchment or waxed paper. The silicone molds are very flexible allowing you to bend the edges back to remove the molds. If you’re using the hard plastic molds you will want to turn them upside down on a baking sheet or wax paper and tap lightly to release the chocolate. Heat a small skillet or saucepan on low, and place one half of the chocolate sphere, inside edges down, onto the warm pan briefly (not more than a couple of seconds) and twist to help the inside edge melt evenly all the way around. Do the same thing with the other half so that the inside edges are slightly melted and rough uneven edges are smoothed out. Working quickly, spoon filling into the “bottom half” of one of the spheres and then quickly place the other half sphere on top, gently pressing and twisting edges of melted chocolate to seal and form a ball. Place on wax or parchment paper and let cool a few minutes so that the two halves harden together completely. 
  4. To decorate, melt a small additional amount of white or dark chocolate. Put it in a ziplock bag, snip the end off, and drizzle over the bombs. Finish with sprinkles or other complimentary garnishes that go with your fillings such as those in my versions below.
  5. When ready for the bomb show, place in a wide mug and very slowly drizzle hot steamed milk of your choice over the bombs until they burst apart, then stir to fully incorporate the melting chocolate shell into the milk and cocoa and enjoy!

Here are instructions for the fillings and toppings I used to make assortment of chocolate mocha, green tea raspberry and white chocolate peppermint cocoa bombs:

Chocolate Mocha (Makes 4 Bombs)

  • 1 tablespoon dark cocoa powder 
  • 1 tablespoon espresso powder
  • 1 tablespoon sugar of choice (white granulated, raw sugar, etc.)
  • 2 tablespoons mini marshmallows 
  • (Use 1/2 cup  semisweet or dark chocolate for spheres and additional chocolate for melted drizzle and chocolate shavings on top. 

Green Tea & Raspberry (Makes 4 Bombs) 

For green tea white chocolate filling:

  • 1/4 cup cream or full fat coconut milk 
  • 1 tablespoon matcha green tea powder, divided 
  • 1/2 cup regular or vegan white chocolate chips

For the rest of the cocoa bomb filling:

  • 1 tablespoon pure vanilla powder or 1 tablespoon vegan vanilla cocoa powder
  • 2 tablespoons crushed freeze dried raspberries
  • 2 tablespoons mini marshmallows, divided
  • Use 1/2 cup additional vegan or regular white chocolate for spheres and mix in 1/2 of the matcha as desired to swirl in green or make completely green bombs. And white chocolate drizzle on top, and approximately 1 additional tablespoon of crushed freeze dried raspberries for sprinkling

For Green Tea White Chocolate Filling:

Combine cream and 1/2 tablespoon  matcha in saucepan and whisk to combine. Scald cream over medium heat, remove from heat and pour over 1/2 cup regular or vegan white chocolate chips. Stir after one minute until thick and combined then refrigerate until form. Scoop small balls of the green tea white chocolate into cocoa bombs with the rest of the ingredients.

White Chocolate Peppermint Snowman Bombs (Makes 4 Bombs)

For Filling:

  • 1 tablespoon pure vanilla powder or 1 tablespoon vegan vanilla cocoa powder
  • 2 tablespoons crushed peppermint candies
  • 2 tablespoons mini marshmallows, divided

For Snowman Decorations:

  • 1/4 white vegan, regular white chocolate chips tinted orange, or orange candy melts 
  • Black edible writing pen or chocolate  
  • Sparkly white sanding sugar, optional

Instructions:

After adding the filling to the bombs and sealing them, use an edible black writing pen to draw larger dots for the snowman eyes on the front if the bomb and smaller dots for the smile leaving a space in between for the nose. You can use small chocolate balls in place of the edible pen, if desired and adhere them with tiny dabs of melted white chocolate. To make the nose melt the tiniest amount of orange candy wafers, dip a toothpick to scoop a very tiny amount of the melted orange mixture into the toothpick. Dab a small for the nose between the snowman’s eyes and mouth and use the toothpick to drag and draw it a sideways triangle. Add more melted white chocolate to the top and sides of the snowman’s face and sprinkle with the sparkly white sanding sugar to cover. Let dry a few minutes and he’s ready for the hot tub!

If you don’t want to make the snowman just drizzle a bit of white chocolate on the top of the bomb and sprinkle with more crushed peppermint and they will look super pretty just like that!

Click here to register for our free monthly newsletter with updates on our latest recipes, tips, info on upcoming live cooking demos, and member only access to all recipes on Torte and Eat!

Leave a Reply

Your email address will not be published.