Vegan Hot Chocolate Bombs

Prep Time: 45 Minutes
Yield: 4 Hot Chocolate Bombs



  • Candy Thermometer
  • Hot Cocoa Bomb Sphere Mold
  • Food-Safe Paintbrush or Small Spoon


  • Melt two thirds of the chocolate in the top of a double boiler over medium high heat until it reaches 105ºF.
  • Remove the bowl from the double boiler and stir in the remaining third of the chocolate.
  • Continue to stir until the chocolate cools to 85ºF.
  • Pour the melted chocolate into the sphere cavities.
  • With a food-safe paintbrush or small spoon coat the entire sphere mold with chocolate. Make sure you get the sides well.
  • Chill in the refrigerator for 10 minutes.
  • Gently remove the chocolate spheres from the mold.
  • Place a sphere in a cupcake liner or tin and fill with a scoop of vegan hot cocoa mix, marshmallows, and sprinkles.
  • With a warm pan or plate, melt the other chocolate sphere rim every so slightly.
  • Place the two chocolate spheres together and press gently to set.
  • Top with a drizzle of extra melted chocolate and festive sprinkles if desired.
  • To serve, place the hot cocoa bomb in a large mug and pour very hot vegan milk over top. Stir to melt the hot cocoa bomb and watch it “explode.” Enjoy!

Note: Make your own hot cocoa mix by combining 1 cup of Pascha 100% Natural organic Cocoa Powder and 1 cup of organic coconut or cane sugar in a blender until smooth. Hot cocoa bombs can be stored in an airtight container for up to 2 weeks.

Recipe, photos and reel credit @cakedbykatie
Music credit - Breeze by MBB