Hot Chocolate Bombs are the latest food trend taking off after TikTok exposure. My kids and I decided to try making them to see what all the fuss is about! We discovered that, while a little tricky, dairy-free hot chocolate bombs are a fun treat and a perfect homemade Christmas gift.
These Dairy-Free Hot Chocolate Bombs are Ready to Melt Down
We used Nestle Tollhouse Allergen Free Morsels in white chocolate and semi-sweet chocolate to make these dairy-free hot chocolate bombs. We filled them with Coconut Cloud Toasted Marshmallow Hot Cocoa Mix, which came with the little vegan marshmallows you see. For many more options, see our Dairy-Free Chocolate Chips Guide and Dairy-Free Hot Chocolate Guide.
Besides the ingredients, you will need a silicone mold for making circular domes. We used one six-cavity mold that makes 2-inch diameter chocolate cups. I’m sure having multiple molds would make for a faster process. However making two batches with one mold wasn’t difficult.
Kids can help paint the inside of the molds with melted chocolate and fill the hardened chocolate shells with hot chocolate mix, marshmallows, and other fillings. Putting the two shells together is the trickiest part. Some recipes suggest melting the edges on a hot plate, and some suggest briefly heating the shells in the microwave. We used the leftover melted chocolate to seal the two edges together. You have to make sure that the chocolate isn’t hot, or even warm. If it is, it will melt the chocolate shell. But if you wait until the chocolate is room temperature, it makes a good glue.
Even if the results aren’t picture perfect, the hot chocolate bombs are going to be melted in hot dairy-free milk! And they will still taste delicious.
Special Diet Notes: Dairy-Free Hot Chocolate Bombs
By ingredients this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-ree, nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian. Just be sure to use the dairy-free chocolate chips and dairy-free hot chocolate mix that suit your dietary needs.
- 4 to 5 ounces (1/2 to ⅔ cup) dairy-free chocolate chips
- 6 tablespoons dairy-free hot chocolate mix (homemade or store-bought)
- Mini marshmallows (vegan, if desired)
- Other fillings, if desired, such as crushed candy canes or sprinkles
- 1 cup hot dairy-free milk beverage or water (per bomb)
- Melt the chocolate according to Alisa's directions. This will keep it at a good melted temperature as you work.
- Paint the inside of the molds with a layer of chocolate using a pastry brush.
- Put the molds in the freezer for 5 minutes.
- Add a second layer of chocolate if needed, patching any holes.
- Put the molds in the freezer for 5 minutes.
- When the chocolate has hardened, remove the chocolate shells from the molds. Repeat if necessary.
- Place 1 Tablespoon of dairy-free hot chocolate mix in half of the chocolate cups. Top with a few marshmallows and other toppings if desired.
- When the melted chocolate has cooled to room temperature but is still liquid, use a thin layer of it as glue to attach two halves together. You could also use a hot plate or the microwave to attach the halves, as mentioned above.
- You can also use the cooled chocolate, or dairy-free frosting, to attach decorations to the top.
- Place a bomb in a mug. Slowly pour 1 cup of hot dairy-free milk beverage or water (depending on the mix you use) over it, then stir and enjoy.
For the hot chocolate bombs, I made them but in 2-3 days they started getting a cloudy finish to them, they lost their shine. How do I keep this from happening?
I usually don’t have this happen when using the melting technique linked to in the post. But if that is what you did and it still happened, then you might want to go the extra step and temper the chocolate. Here is a good tutorial for tempering -> https://www.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869
Even if you don’t temper, and it dulls, the chocolate quality is still there. Tempering just helps regulate the temperature to keep that shine and snap.
WHERE can I find egg substitutes? I have a 14 yr old grandson that has to be off all dairy for 6 months because of an eosinofil problem (white blood cells that are attacking his digestive system). How can I change some of his favorite recipes so he can eat them? Any help at this point would be welcoming. Thanks.
This recipe doesn’t call for anything that typically contains eggs, but you can substitute eggs in most recipes that use them with our Egg Substitute Guide here -> https://www.godairyfree.org/food-and-grocery/how-to-substitute-eggs-vegan