Easy Hot Chocolate Bombs

Name: Easy Hot Chocolate Bombs
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 4 tablespoons [Organic Valley® Salted Butter], softened; 1 cup sifted organic powdered sugar; 1/3 cup organic Dutch cocoa powder, sifted; 1 tablespoon plus 1 cup [Organic Valley® Whole Milk], divided; 4 ounces organic milk chocolate, chopped; 2 ounces organic white chocolate, chopped; [Whipped cream], chocolate shavings, or marshmallows for serving

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Hot milk being poured over a hot chocolate bomb in a glass mug.

Most hot chocolate bomb recipes require candy molds and lots of fussy steps. This easy recipe is much faster and family friendly—kids can help roll and dip the bombs. A fun and elevated way to enjoy hot chocolate! Serve with marshmallows or homemade whipped cream.

Featured in:Unicorn Hot Chocolate and 5 Other Legendary Hot Chocolate Recipes

25 min Prep5 min Cook30 min Total

25 min Prep•5 min Cook•30 min Total

12 Servings

25 min Prep5 min Cook30 min Total

25 min Prep•5 min Cook•30 min Total

12 Servings

Featured in:

Unicorn Hot Chocolate and 5 Other Legendary Hot Chocolate Recipes

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Ingredients

1 cup sifted organic powdered sugar

⅓ cup organic Dutch cocoa powder, sifted

4 ounces organic milk chocolate, chopped

2 ounces organic white chocolate, chopped

Whipped cream, chocolate shavings, or marshmallows for serving

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Directions

Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the butter, powdered sugar, cocoa powder 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 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 milk chocolate until smooth. Remove from heat.

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 until smooth (note that white chocolate melts faster than dark, so don’t leave it unattended). Using a spoon, drizzle the white chocolate over the tops of the milk chocolate covered balls, or make fun designs! Store in the fridge for up to 7 days.