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Dessert
Hot Cocoa Bombs (2 Ways)
10
minutes
minutes
20
minutes
minutes
30
minutes
minutes
Servings:
30
pieces
Author:
Alpa Jain
Hot cocoa bombs are a perfect gift for the Holidays, Christmas, Diwali, and other special occasions. Check out this recipe to make them 2 ways, with white chocolate and Indian milk masala powder, as well as hot cocoa mix and vegan marshmallows.
Equipment
Vitamix
(dry jar, or another blender)
Instant Pot 6 qt
Large bowl
(that fits on Instant Pot)
Hot cocoa bomb silicone molds
(2 inch size)
Ingredients
For Indian-style white chocolate bombs
▢
2
cup
Melting Chocolate
(about 11 oz., White)
▢
½
cup
Almonds
▢
½
cup
Pistachios
(unsalted, raw, shelled)
▢
½
cup
Cashews
(unsalted, not roasted)
▢
2
teaspoon
Saffron
▢
1
tablespoon
Cardamom powder
For hot cocoa bombs
▢
2
cup
Melting chocolate
(about 11 oz., milk or semi-sweet)
▢
½
cup
Hot cocoa powder
(Swiss Miss, more if needed)
▢
½
cup
Marshmallows
(vegan)
For double boiler
▢
2
cup
Water
Instructions
Filling for white chocolate bombs
In a saucepan add the almonds, cashews, and pistachios.
On low flame roast them for 4-5 minutes.
Transfer to a plate and let it cool down completely
Add all the nuts, cardamom powder, and saffron strands to the blender jar.
Blend on low speed until all the nuts are chopped into a semi-coarse powder.
Making chocolate bomb shells
Pour 2 cups of water in the instant pot liner.
Turn the saute mode on the normal setting.
In a large stainless steel or glass bowl, put the chocolate chips.
Place the bowl on the instant pot to make it work as a double boiler.
Mix with a spatula until all the chocolate chips have melted.
The melted chocolate should not have any lumps and should be glossy.
Put about a teaspoon of melted chocolate in the mold tray and spread it evenly with a small spoon.
Complete all the mold in the tray and put it in the fridge for about 10 minutes.
Carefully remove the chocolate shells.
Put the filling
For Indian style white chocolate bombs, fill half the number of the white chocolate shells with milk masala powder till ¾th capacity.
For hot cocoa bombs, fill half the number of the milk chocolate shells with hot cocoa powder and a few marshmallows.
Place a plate on the Instant Pot liner and heat it by turning the saute mode on, once warm, turn off the saute mode by pressing cancel.
For the remaining chocolate bomb shells, touch the rim onto the hot surface of the plate so it melts a bit.
Quickly put it on the filled half and make a hot chocolate bomb.
Place it in a tray and continue with remaining cocoa bombs.
Let them rest for 10 minutes.
Decorate
Fill some melting chocolate in a piping bag and decorate the chocolate bombs as desired.
How to use
In 1 cup of hot milk, drop the hot cocoa bomb, mix well and enjoy.
Nutrition
Serving:
1
piece
|
Calories:
171
kcal
(9%)
|
Carbohydrates:
16
g
(5%)
|
Protein:
3
g
(6%)
|
Fat:
11
g
(17%)
|
Saturated Fat:
7
g
(44%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
0.2
mg
|
Sodium:
28
mg
(1%)
|
Potassium:
207
mg
(6%)
|
Fiber:
2
g
(8%)
|
Sugar:
9
g
(10%)
|
Vitamin A:
11
IU
|
Vitamin C:
0.3
mg
|
Calcium:
83
mg
(8%)
|
Iron:
1
mg
(6%)