These Hot Cocoa Truffle Bombs are just as impressive as the other version. Plus tastier, richer, chocolatier, and cozier – we’re talking warm hug and cable knit blanket kind of cozy.
Last holiday season, I could have qualified for an episode of Nailed It when I tried to make the cute hot chocolate bombs that, when placed in a mug with hot milk or water, magically melt and reveal marshmallows and hot cocoa mix. Simply stir and sip. Remember those?
That version is super fun but requires some skills and patience for candy making, both of which I’m a little short. I can however melt, stir, and dip when it comes to candy making, which is why I love truffles so much. Have you ever tried making them?
How To Make Hot Cocoa Truffle Bombs
- Melt chocolate with cream and flavorings (check).
- Stir (check).
- Roll them and dip in cocoa powder, nuts, crushed candy, coconut, whatever you’d like (check).
These are so easy and elegant for the holidays, and I discovered by accident, they also make the perfect hot chocolate bomb, without fail and without expert candy making skills.
Imagine the warmest hug, the coziest cable knit blanket, a crackling fire—that’s how you’ll feel when you take a sip of these rich, dark, chocolatey cups of cocoa, which can be flavored with your favorite extract or liquor. Rolling them in crushed peppermint candies, chocolate shavings, or traditional unsweetened cocoa turns them into a perfect way to celebrate the cold weather months ahead.
Once they’re all rolled and coated, pop them into mini cupcake liners, place in a pretty box, and give as gifts during the holiday season. They will certainly bring joy to all!
Will Chocolate Chips Work?
Chocolate chips, along with some of the candy-aisle chocolate bars, contain small amounts of additives that delay melting. Great for other things, not ideal for this.
To get that smooth, creamy quick melt in the hot milk we’re after, baking chocolate is the best for this recipe. Some of the baking chocolates are unsweetened, so be sure to double check that the label says 60% cocoa, or close to it, and semi-sweet or bittersweet.
How Do I Create Different Cocoa Bomb Flavors?
Because of the heavy cream in the ganache, which makes the hot cocoa truffle bombs rich and fudgy, you never have to worry about “ruining” the melted chocolate or experiencing it seizing up if water, dry ingredients, or alcohol hits it. The cream brings everything together into one glorious flavor bomb.
Below are some suggested flavors and measurements. Simply substitute the vanilla extract:
- Peppermint: ½ tsp.
- Almond: 1 tsp.
- Ground cinnamon: 2 tsp.
- Nutmeg: ¼ tsp.
- Instant coffee: ½ tsp.
- Orange liquor: 1 Tbsp.
- Raspberry liquor: 1 Tbsp.
- Irish Cream: 1 Tbsp.
- Rum: 1 Tbsp.
Hot Cocoa Truffle Bombs Recipe
These Hot Cocoa Truffle Bombs are just as impressive as the other version. Plus tastier, richer, chocolatier, and cozier – we’re talking warm hug and cable knit blanket kind of cozy.
- Prep Time: 10 minutes
- Chill Time: 3 hours
- Cook Time: 1 minute
- Total Time: 3 hours 11 minutes
- Yield: 4 servings 1x
- Category: Drink
- Method: Microwave
- Cuisine: American
Ingredients
- 4 oz. bar semi-sweet, 60% cacao chocolate, finely chopped
- ¼ cup + 2 Tbsp. heavy cream
- 2 tsp. vanilla extract
- ¼ tsp. salt
- ¼ cup unsweetened cocoa for dusting
- 3 cups scalding hot milk, cream, or half-and-half
Instructions
- Make the ganache. In a microwave-safe, medium glass bowl, stir together chocolate, cream, butter, vanilla, and salt. Microwave on high, 45 seconds.
- Remove bowl from microwave. Cover with plastic wrap, let sit 3 minutes.
- Remove plastic wrap. Using a spatula, stir, scraping down sides of bowl as needed, until ingredients are well combined and smooth.
- Cover bowl with plastic wrap, transfer to refrigerator. Chill until ganache is firm but pliable, about 3 hours, up to overnight.
- Divide ganache into four equal portions. Working quickly with gloved hands, roll each portion into a ball*, place on parchment-lined sheet pan.
- In a gallon-sized plastic zipper bag add cocoa. Transfer ganache balls to bag. Seal tightly; gently shake to coat.
- To make hot cocoa, place one hot cocoa truffle bomb in an 8-oz. mug; add 3/4 cup of the scalding hot milk, cream, or half-and-half. Let stand 30 seconds, stir until dissolved. Top with favorite hot chocolate toppings. Repeat for additional cups of hot chocolate.
Notes
*When rolling, if the ganache becomes too warm to handle, pop it into the freezer for 5 or 10 minutes to firm up.
- Chocolate chips are not recommended for this recipe as they often contain ingredients that prevent the chocolate from easily melting.
- A double boiler (bain Marie) method can also be used for heating ingredients together.
- Store at room temperature up to 7 days, in the refrigerator up to 2 weeks, or in the freezer up to two months. Bring to room temperature before using.
This post originally appeared in February and was revised and republished in December 2022.
this is a question, not a comment. I will be trying to make these diabetic friendly. so, the 60%cacao would be great but no can do… what happens when I add 100% cacao and is there a preferred non sugar (non honey, non agave, non coconut sugar too) sweetener… erythritol? Purcane? Allulose? stevia? I am sure that you can give me a reason! or two!
Great question, Sherri. I haven’t tested this using alternative sweeteners, but predict that as long as the sweetener is added to the finely chopped, unsweetened chocolate, cream, vanilla, and salt before being heated in the microwave, the recipe will still be successful. I’m unsure of the amount that should be added, and you may need to add more cream than the recipe calls for since the chocolate would be 100% cocoa. If you try this with a different sweetener, please let me know how it turns out for you.