Vegan Hot Chocolate Bombs


🌿 FULL RECIPE🌿


Yields: 6

Prep time:15 minutes total time: 30 minutes

INGREDIENTS

24 ounces (680 g) vegan semi-sweet

1 cups (128 g) toppings of choice vegan marshmallows, peppermints, chocolate chips, candies

6 tablespoons (88 g) semi sweet cocoa powder or your favorite vegan hot cocoa

Vegan Marshmallows (optional)
1-2 teaspoons Javy Coffee Concentrate



Marshmallow Fluff

Liquid from 2 cans (24 oz) garbanzo beans

1/2 teaspoon cream of tartar

2 teaspoon vanilla extract

1 cup (128 g) white sugar (finely ground is best)

Equipment

Thermometer

2 1/2" silicon sphere Mold

INSTRUCTIONS

For Marshmallow Fluff

  1. The night before freeze the bean reserve. This will help it fluff up quicker and cut down on blending. Freeze then allow to thaw for about 10 minutes before blending.

  2. Add in the aquafaba and cream of tartar and blend with a stand or hand mixer on high speed until soft peaks start to form.

  3. Slowly blend in sugar and vanilla and beat for another 10-15 minute, or until stiff peaks form. The mixture will be thick enough that you can hold it upside down. If they are not thick keep mixing.
    When stiff peaks form, move to the freezer while preparing the chocolate bombs.

For Vegan Chocolate Bombs

  1. Finely chop your chocolate using a sharp knife.

  2. To double Boil the chocolate: Begin by putting plenty of water in the bottom of your double boiler over medium heat. I am just using a ceramic bowl over a pot. When the water is simmering , add the chocolate to the top and begin the melting process. The slower you melt, the shinier the chocolate. Stir constantly as the chips melt until you have a velvet smooth consistency.

To Microwave the Chocolate:

  1. Place the chocolate into a bowl and heat for 30 seconds

  2. Stir the chocolate, moving the chocolate that is on the outside, towards the center.

  3. Heat again for 15 seconds and stir again.

  4. Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º it will burn the chocolate and you may have to temper it. See notes*

  5. When the chocolate is melted and smooth, use a spoon to portion it out into the chocolate mold. Then, using the same small spoon to make sure that the chocolate coats the entire mold cup. Place in the freezer for 5 minutes then remove and add a second coat of chocolate over the first, paying special attention to building up the rim of the sphere.You want to have a decent 1/4" thick coating of chocolate in the mold. Freeze for 30 minutes.

  6. Set up your station by heating a small plate in the microwave.

  7. Then fill up a cup with boiling water and add in a metal spoon.

  8. When chocolate is firm stretch the edges of each cup so that the chocolate pulls away from the silicone. Then turn the mold over onto a towel or parchment paper and gently push on the top of the dome so that the chocolate bombs release from the mold.

  9. I find working with one at a time is helpful so release 2 half spheres and place the others back in the mold and freezer.

  10. Fill one of the halves and fill with 1 tablespoon of hot cocoa mix , the marshmallow fluff and your preferred filling. Press the other half on the warm plate for a couple seconds then press over the other half sphere gently to seal. Take the warm spoon and smooth over the edges to seal and blend.

  11. Roll in sprinkles , or chocolate pieces to finish the look.

For the best hot chocolate:

  1. Warm 3/4 cup of plant based milk. I am using almond milk but any plant based milk will work. Then drop in your chocolate bomb and slowly pour in the milk. Mix to combine then top with the aquafaba fluff. Sprinkle on your topping of choice and enjoy.

Pro Tips

*The most important thing you can do to prevent chocolate from seizing is to eliminate any chance of the chocolate coming into contact with water.

*Always make sure the bowls and utensils you are using are perfectly dry and avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your chocolate.

*Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. The best way to melt chocolate is in a double boiler, keeping the water hot (but not boiling), and using a candy or instant-read thermometer while melting the chocolate.

*Like seized chocolate, overheated chocolate can be rescued. First, you will want to cool the chocolate.Remove the bowl from the heat source, transfer the chocolate to a dry, cool bowl, and stir in a handful of solid chocolate chunks. Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate.


🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!