Irresistible Red Velvet Hot Chocolate Bombs
Indulge in delightful Red Velvet Hot Chocolate Bombs that melt into rich, creamy chocolate goodness — perfect for cozy evenings or festive gatherings.
Equipment
- Silicone Mold
- Microwave-safe bowl
- Heatproof Bowl
- Saucepan
Ingredients
Chocolate Shells
- 10 oz white chocolate high-quality, melted
- 2 tbsp unsweetened cocoa powder Dutch-process preferred
- 1.5 tsp buttermilk powder
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- red gel food coloring as needed for color
Ganache Filling
- 4 oz bittersweet chocolate 60–70% cacao, chopped
- ⅓ cup heavy cream
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
- 1 pinch salt
Filling & Decoration
- ⅓ cup dry hot cocoa mix
- ¼ cup mini marshmallows
- 2 tbsp crushed freeze-dried raspberries optional
- 2 oz white chocolate melted for drizzling
- festive sprinkles or edible glitter for decorating
Instructions
- Chop and measure all ingredients for smooth preparation. Gather silicone molds and utensils.
- Prepare ganache by pouring hot cream over bittersweet chocolate, then mix in butter, vanilla, and salt. Chill 30 minutes.
- Melt white chocolate, mix in cocoa powder, buttermilk powder, vanilla, salt, and red food coloring.
- Coat molds with melted chocolate, freeze 5 minutes. Add a second layer and freeze again for 10 minutes.
- Carefully unmold shells and fill with ganache, cocoa mix, and mini marshmallows.
- Seal halves by melting edges slightly, press together, and drizzle with melted chocolate. Decorate as desired.
- To serve, place one bomb in a mug and pour 8 oz hot milk over it. Stir until fully melted and enjoy.
Notes
Store in an airtight container for up to two weeks, or freeze for three months. Customize with different fillings or sprinkles for any holiday.