Hot Chocolate Bombs Without a Mold
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This recipe for Hot Chocolate Bombs without a mold is a simple and easy way to make this fun winter recipe. These hot chocolate bombs are quick, easy, don't require a mold and you still get the whole hot chocolate bomb experience!
If you love hot chocolate, try some of my other favorite hot cocoa recipes like my Dark Hot Chocolate, Easy Peppermint Hot Chocolate, or Boozy Pumpkin Spice Hot Chocolate.
Table of Contents
What are hot chocolate bombs?
Hot chocolate bombs are made up of the exact ingredients that are in hot chocolate. So, that is mainly sugar and chocolate of some kind. While some hot chocolate is made with chocolate, some is made with cocoa — hot chocolate bombs can have chocolate, cocoa, or both. Traditionally hot chocolate bombs are chocolate spheres that are filled with hot cocoa mix and possibly marshmallows. When you drop the “bomb” into a hot cup of milk, it melts and you stir it up to create hot chocolate. You have to melt chocolate, then paint chocolate into two half dome molds, let them set, then glue them together with all the goodies inside.
As a seasoned baker, even this seemed daunting to me. I knew that there has to be a better way! So that is why I created this recipe for Hot Chocolate Bombs without a mold! This recipe comes together so easily compared to the traditional method, and you still get the whole hot chocolate bomb experience!
Why You'll Love This Recipe
No Mold: This recipe for Hot Chocolate Bombs does not require a mold! This makes it so much quicker and easier than any other recipe.
Easy AF: These Hot Chocolate Bombs without a mold are easy AF! My method is similar to creating a candy truffle.
Kids Can Help: Your kids can help with this recipe, they can roll the balls and also help dip them in the chocolate.
It's an Experience: While this is a simple recipe for Hot Chocolate Bombs without a mold, you still get the full hot chocolate bomb experience once they are made. Drop the bomb into a hot cup of milk and stir it up for a delicious hot chocolate!
Ingredients
- Butter: I use Organic Valley Salted Butter, this brings flavor to these bombs!
- Powdered Sugar: You'll need organic powdered sugar. While traditional hot chocolate is made with cane sugar for sweetener, I use powdered sugar here as it helps create these balls that are easily formed with your hands. And it melts incredibly easy once the bomb is in the milk.
- Cocoa Powder: I use organic Dutch cocoa powder, which is the best for hot chocolate as it provides a sweet and rich flavor.
- Chocolate: You can coat these in organic dark chocolate or organic milk chocolate, your choice. I have made these both ways and they are both delicious, just depend son preference.
- White Chocolate: You can add a drizzle of organic white chocolate on top. This is optional, but it makes the look pretty.
- Milk: You'll need organic whole milk for the bombs themself and for making hot chocolate. Organic Valley Grassmilk is my favorite! But, you can also use coconut milk, almond milk, or oat milk if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you could use a hand mixer if you prefer.
- Sheet Pan: You'll need a sheet pan to let the bombs set after coating in chocolate.
- Parchment Paper: I use parchment paper so the coated bombs can easily be removed. My favorite nontoxic parchment paper is Kana.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the butter, powdered sugar, cocoa power, and 1 tablespoon of milk on low until combined.
Using your hands, form the chocolate mixture into 12 balls, each about ½-inch to ¾-inch in diameter, and place them on the prepared baking sheet. Place the baking sheet in the freezer until the balls harden, at least 15 minutes.
Step 3
Using a double boiler and stirring frequently, gently melt the dark (or milk) chocolate until smooth. Remove from heat. (Alternatively, you can microwave the chocolate in 30 second intervals, stirring between each one to prevent burning, until melted completely).
Step 4
Remove the chocolate balls from the freezer. Lifting with a fork (do not pierce) so the excess chocolate can drip off, dip the balls into the melted chocolate and place them back on the baking sheet.
Step 5
Using a double boiler and stirring frequently, melt the white chocolate (if using) until smooth (note that white chocolate melts much faster than milk, so don't leave it unattended). Using a spoon, drizzle the white chocolate over the tops of the chocolate chocolate covered balls. If you're not doing white chocolate, you can drizzle leftover milk or dark chocolate over the bombs.
How to Serve
Add one hot chocolate bomb into a mug. Heat 1 cup of milk until it reaches 160°F on a drink thermometer (you don't want to boil the milk). Pour hot milk over bomb (or drop bomb in) and stir to combine completely. Add whipped cream or marshmallows!
Baker's Tips
- Make sure your butter is soft. When mixing the butter, powdered sugar, and cocoa together, if the butter is not soft it won't mix together well. Also, stiff butter can make everything in your mixer go flying out haha. I like to remove butter from the fridge the day before or the morning of when I will use it. Letting it soften at room temperature is always the best. But, if you need to soften in the microwave, then only soften 1 stick for 10 seconds at a time. Anymore than that at once can melt small portions of the butter, which isn't good.
- After you form your balls and they are in the freezer, when you remove them, you can form them again. If your filling is kinda sticky the first time, once it's chilled it is very easy to just reshape those balls if they were a little uneven.
- I like to use a fork (like a spoon) to dip them because the excess chocolate can drip through the holes and back into the bowl.
- The white chocolate drizzle is totally optional, you can skip this step if you want.
- The chocolate should be hardened before drizzling the white chocolate on top. This is just for decoration and is purely optional! But, still if doing this step, it should go straight back into the freezer after the drizzle to harden completely as this will make it looks best. If the white chocolate sits on top and is hot, it starts to thin out as it melts. So that's why it goes back into the freezer for a minute.
- These can also be stored in the freezer! I've made hot chocolate with them straight from the freezer as well.
- When making hot chocolate, make sure to mix/stir completely to get all the goodness of the bomb into your hot chocolate!
FAQ's
Hot chocolate bombs are made up of chocolate and sugar. These ingredients dissolve when added into hot milk, thus creating a hot chocolate that you can drink immediately!
You heat milk and drop the hot chocolate bomb into the warm milk or pour warm milk over the bomb. That's where the bomb analogy comes into play, as it blows up (or dissolves) into the hot milk as you stir and it it creates a hot chocolate right before your eyes. Then, you drink and enjoy the hot chocolate.
Store in the fridge for up to 7 days. Or you can also store in an airtight container in the freezer for up to 2 months.
Yes, you can use vegan butter, vegan milk of your choice, dark chocolate in place of milk, and vegan white chocolate.
Craving More?
Hot Chocolate Bombs Without a Mold
Ingredients
Filling
- 57 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 28 grams Dutch cocoa powder (sifted)
- 1 tablespoon milk
Coating
- 170 grams mini dark chocolate chips (or milk chocolate)
- 57 grams white chocolate (optional)
Instructions
- Line a baking sheet with parchment paper.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the butter, powdered sugar, cocoa power, and 1 tablespoon of milk on low until combined.
- Using your hands, form the chocolate mixture into 12 balls, each about ½-inch to ¾-inch in diameter, and place them on the prepared baking sheet. Place the baking sheet in the freezer until the balls harden, at least 15 minutes.
- Using a double boiler and stirring frequently, gently melt the dark (or milk) chocolate until smooth. Remove from heat. (Alternatively, you can microwave the chocolate in 30 second intervals, stirring between each one to prevent burning, until melted completely).
- Remove the chocolate balls from the freezer. Lifting with a fork (do not pierce) so the excess chocolate can drip off, dip the balls into the melted chocolate and place them back on the baking sheet.
- Using a double boiler and stirring frequently, melt the white chocolate (if using) until smooth (note that white chocolate melts much faster than milk, so don't leave it unattended). Using a spoon, drizzle the white chocolate over the tops of the chocolate chocolate covered balls. If you're not doing white chocolate, you can drizzle leftover milk or dark chocolate over the bombs.
- Store in the fridge for up to 7 days or in the freezer for up to 2 months.
- To serve: Add one hot chocolate bomb into a mug. Heat 1 cup of milk until it reaches 160°F on a drink thermometer (you don't want to boil the milk). Pour hot milk over bomb (or drop bomb in) and stir to combine completely. Add whipped cream or marshmallows!
Video
Notes
Nutrition
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