Similar to the fizzing, fragrant fun of a bath bomb that fades fast upon contact with temperate water, hot chocolate bombs capture the whimsy of warm winter comforts. These chocolate globes contain hot cocoa mix and marshmallows inside a hardened chocolate shell that dissolve when added to hot milk or a no-dairy milk alternative. Fanciful and festive for the children and kids at heart, there's something mesmerizing about watching a big ball of chocolate fade into a mug of steaming milk, turning everything into a fudgy river with bobbing marshmallows. 

Of course you can buy hot chocolate bombs in stores and online, but then the list of ingredients isn't in your control and, since many of us are staying home more and looking for new creative outlets, you might want to take the extra time to make these yourself. Once you get the technique down, you can assembly-line these and make several at a time; store any unused hot chocolate bombs in an airtight container in the pantry or cabinet out of the sun and away from heat for up to two weeks. 

Hot Chocolate Bomb Recipe

Time: 45 minutes

Servings: 5 

Recipe makes 5 hot chocolate bombs.

Ingredients

• 300g dark chocolate bar (we used 70%)
• 2 1/2 scoops Primal Kitchen Chocolate Primal Fuel
• 2 Tbsp. cacao powder
• 2 Tbsp. Swerve or coconut sugar (or sweetener of choice)
• 2 Tbsp. mini chocolate chips
• Pinch of vanilla powder (optional)
• 5 large marshmallows (make your own, or use a clean variety like Smashmallow), each cut into 5 pieces
• 5 cups of your favorite milk (we used coconut milk)
• 5-10 Sweet Lorens Cookies, chocolate chip or fudgy brownie, if desired, for serving

Instructions

• Prepare the cookies according to the package instructions, if using.
• Next, temper the chocolate. Tempered chocolate is key for making hot chocolate bombs that are shiny and strong enough to be released from molds.

Here’s how to temper chocolate:

1. Set up a double boiler by filling a pot with a few inches of water and heating it over medium heat.
2. Chop the chocolate. Pour 2/3 of the chopped chocolate into a heat-safe bowl set over a pot of simmering water. Stir the chocolate frequently.
3. When the chocolate is nearly melted, use a food thermometer to check the temperature of the thickest part of the melting chocolate. Remove the bowl from the heat when the thermometer reads 115 degrees.
4. Immediately begin sprinkling some of the remaining chopped chocolate in the bowl (set on the counter), and stir. Continue to stir and slowly add in the remaining chocolate.
5. Once the temperature of the melted chocolate reads 80 degrees, place the bowl back on top of the hot pot and continue stirring. Once the chocolate reaches 88-90 degrees, remove it from the heat. Now the chocolate is tempered.

How to Make Hot Chocolate Bombs

• Use a 2 1/2-inch diameter silicone mold and a food-safe brush (we used a silicone one) to brush the chocolate in an even layer in the inside of the molds. You will need to brush chocolate on 10 molds total for this recipe. Place the mold in the fridge for 5 minutes.

• Take the mold out of the fridge and repeat brushing the chocolate in the molds, really focusing on forming a nice thick layer at the top rim of the molds. Place the molds back in the fridge for a few minutes.
• Brush the molds once more with the chocolate. Refrigerate again for 5 minutes or so until the chocolate is firm. When the chocolate is firm, carefully remove the chocolate semi-spheres from the mold.
• In a bowl, combine the Primal Fuel, cacao powder, sweetener, and vanilla powder, if using. Evenly distribute the chocolate powder mixture in 5 of the chocolate semi-spheres. Sprinkle the mini chocolate chips in along with 5 marshmallows pieces per bomb. 

• Heat a small skillet over low heat. Once hot, carefully pick up one of the empty chocolate semi-spheres so the hollow side is facing down. Gently press the sphere rim onto the pan so the outer rim begins to melt slightly. Pick up the chocolate semi-sphere and press it on top of one of the filled semi-spheres. This will adhere both chocolate halves together to create a spherical hot chocolate bomb.
• Repeat with the remaining semi-spheres until you have 5 complete hot chocolate bombs.

• Heat the milk in a saucepan until hot. Pour the milk into mugs. Carefully drop your hot chocolate bomb into the mug.
• As the chocolate melts, it will release the hot cocoa mix that is inside. Stir the mixture together with a spoon to create a smooth hot chocolate. Top with extra marshmallows, if desired. Serve the hot cocoa with your favorite Sweet Lorens cookie.

Nutrition info (per serving):

Calories: 582

Carbs: 62 grams

Net Carbs: 53 grams

Fat: 34 grams

Protein: 13 grams

Nutrition info calculated using Cronometer. Nutrition info includes 1 hot chocolate bomb made with Swerve and 1 large Smashmallow toasted vanilla marshmallow, and 1 cup of unsweetened coconut milk. Nutrition info not included for cookies. 

Bombs away! Hot chocolate in 1...

2...

3! 

You might also like these other hot chocolate and coffee recipes:

• Mexican Hot Chocolate
• Whipped Hot Cocoa
• Collagen-Infused Cocoa with Primal Marshmallows 
• Snickerdoodle Caramel Coffee
• Toasted Marshmallow Dalgona Coffee
• Keto Caramel Macchiato

Hot Chocolate Bombs

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Category

Desserts, Whey Protein Powder, Beverages

Servings

5

Prep Time

45 minutes

Calories

582

Hot chocolate bombs capture the whimsy of warm winter comforts. These chocolate globes contain hot cocoa mix and marshmallows inside a hardened chocolate shell that dissolve when added to hot milk or a no-dairy milk alternative. Learn how to make your own, customizable hot chocolate bombs at home.

Author:

Primal Kitchen

Ingredients

• 300g dark chocolate bar (we used 70%)

• 2 1/2 scoops Primal Kitchen Chocolate Primal Fuel

  Add To Cart

• 2 Tbsp. cacao powder

• 2 Tbsp. Swerve or coconut sugar (or sweetener of choice)

• 2 Tbsp. mini chocolate chips

• Pinch of vanilla powder (optional)

• 5 large marshmallows (make your own, or use a clean variety like Smashmallow), each cut into 5 pieces

• 5 cups of your favorite milk (we used coconut milk)

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Directions

1. Tempered chocolate is key for making hot chocolate bombs that are shiny and strong enough to be released from molds.

Here’s how to temper chocolate:

1. Set up a double boiler by filling a pot with a few inches of water and heating it over medium heat.

2. Chop the chocolate. Pour 2/3 of the chopped chocolate into a heat-safe bowl set over a pot of simmering water. Stir the chocolate frequently.

3. When the chocolate is nearly melted, use a food thermometer to check the temperature of the thickest part of the melting chocolate. Remove the bowl from the heat when the thermometer reads 115 degrees.

4. Immediately begin sprinkling some of the remaining chopped chocolate in the bowl (set on the counter), and stir. Continue to stir and slowly add in the remaining chocolate.

5. Once the temperature of the melted chocolate reads 80 degrees, place the bowl back on top of the hot pot and continue stirring. Once the chocolate reaches 88-90 degrees, remove it from the heat. Now the chocolate is tempered.

How to Make Hot Chocolate Bombs

1. Use a 2 1/2-inch diameter silicone mold and a food-safe brush (we used a silicone one) to brush the chocolate in an even layer in the inside of the molds. You will need to brush chocolate on 10 molds total for this recipe. Place the mold in the fridge for 5 minutes.

2. Take the mold out of the fridge and repeat brushing the chocolate in the molds, really focusing on forming a nice thick layer at the top rim of the molds. Place the molds back in the fridge for a few minutes.

3. Brush the molds once more with the chocolate. Refrigerate again for 5 minutes or so until the chocolate is firm. When the chocolate is firm, carefully remove the chocolate semi-spheres from the mold.

4. In a bowl, combine the Primal Fuel, cacao powder, sweetener, and vanilla powder, if using. Evenly distribute the chocolate powder mixture in 5 of the chocolate semi-spheres. Sprinkle the mini chocolate chips in along with 5 marshmallows pieces per bomb.

5. Heat a small skillet over low heat. Once hot, carefully pick up one of the empty chocolate semi-spheres so the hollow side is facing down. Gently press the sphere rim onto the pan so the outer rim begins to melt slightly. Pick up the chocolate semi-sphere and press it on top of one of the filled semi-spheres. This will adhere both chocolate halves together to create a spherical hot chocolate bomb.

6. Repeat with the remaining semi-spheres until you have 5 complete hot chocolate bombs.

7. Heat the milk in a saucepan until hot. Pour the milk into mugs. Carefully drop your hot chocolate bomb into the mug.

8. As the chocolate melts, it will release the hot cocoa mix that is inside. Stir the mixture together with a spoon to create a smooth hot chocolate. Top with extra marshmallows, if desired. Serve the hot cocoa with your favorite Sweet Lorens cookie.

Nutrition

Calories 582, Carbs 62 grams, Fat 34 grams, Protein 13 grams