Say hello to the FIRST Reindeer Hot Chocolate Bomb. I’m excited to have come up with this magical idea and share it with you all!
*No Reindeers were harmed in the making of these delicious chocolaty bombs* – haha!
Watch me make these Reindeer chocolate bombs HERE.
If you’ve been on the Internet, especially Instagram these past few weeks, you may have seen the new food trend, the Hot Chocolate Bomb.
A chocolate sphere filled with instant hot chocolate powder and marshmallows. I’ve even seen people add crushed candy canes inside the bombs too- delicious!
They’re definitely a delicious explosion. They’re so much fun to make and make great Christmas gifts.
In order to make these Reindeer Hot Chocolate bombs, you’ll need a few things:
-Dairy-free dark chocolate
–White confetti sprinkles (you can use dairy-free white chocolate drops as an alternative)
-Red fondant for the nose ( you can use white chocolate with vegan red food jel)
–Edible gold glitter (optional)
-Dairy-free milk to serve
All you’ll need to melt these delicious balls of chocolaty goodness is some hot dairy-free milk. I like oat milk as it’s thicker and creamier, perfect for making the most luxurious and festive drink! Almond and soya will work perfectly too!
Christmas calls for hot chocolate so why not go all out and treat yourself to these adorable chocolate bombs. Easy to make, and fun to melt!
You’ll love them.
Preparation: 10 minutes
Freezing time: 10 minutes
Makes: 4 bombs
- 150g of dairy-free dark chocolate
- 20g of red fondant (make sure it’s vegan)
- 8 White confetti sprinkles
- Dairy-free milk (enough for 4 mugs)
- Vegan Marshmallows
- Instant hot chocolate powder (make sure it’s vegan)
Method (chocolate bombs)
1. Fill a small saucepan 3/4 full with water and place onto the hob over low/ medium heat.
Finely chop the dark chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.
You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.
2. Place 2 tablespoons of the tempered chocolate into a piping bag fitted with a small round tip nozzle. You can also snip off the end of your piping bag.
3. On greaseproof paper, pipe mini antlers, a line of chocolate with two on either side of it.
4. Using a food-grade brush, brush a thin layer of tempered chocolate into silicone moulds then place into the freezer for 5 minutes.
Paint a second coat of chocolate over the first, making sure it’s thick and covers any gaps or holes. Pop into the freezer for 5 minutes.
5. Remove the chocolate spheres out of the moulds, they’ll be shiny and firm to touch and place them onto a clean work surface.
Fill half of the spheres with 2 teaspoons of instant hot chocolate powder and a small handful of mini vegan marshmallows.
6. Pipe some melted chocolate around the rim of the chocolate spheres and attach the second sphere on top, pressing together gently to seal in the fillings.
7. Roll a small ball of red fondant between your hands, add a dot of melted chocolate to the middle of the chocolate bomb, and press the fondant onto the chocolate to stick. This is for the nose.
8. Add two dots of melted chocolate on either side, just above the red nose and press on two white confetti sprinkles. If you don’t have white sprinkles, you can use white chocolate drops.
Add a dot of dark chocolate onto the sprinkles for the eyes.
9. Add some melted chocolate to the top of the bomb and press on the antlers. As seen in my video here.
You can decorate them with edible glitter, optional but it gives a nice, festive touch.
10. Place as much dairy-free milk into a saucepan as you like and bring to a low boil.
11. Pour the hot dairy-free milk into heatproof mugs and drop in the chocolate bomb, watch it explode with marshmallows and hot chocolate powder.
Stir with a spoon, or go all out and use a candy cane. It adds a peppermint flavour too!
Store the chocolate bombs in the fridge.
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