Chocolate Heart Bombs
By Laila ·
The easiest recipe for the cutest chocolate heart bombs! Filled with your favourites - cocoa mix, mini marshmallows, and sprinkles! Perfect anytime of the year. Made free from priority allergens.
These allergy free chocolate heart bombs are perfect to make year round, but are especially sweet for Valentine’s (or as I like to call it, Love Day!), birthdays, and any other special holiday you celebrate.
Let me show you how easy they are to make!
Finally got on the hot chocolate bomb train… only took me two years!
I saw the trend on Tik Tok and of course had to try it; except I never got around to making them… until now! I’m about to show you just how easy it is to make these amazing confectionary treats! No thermometers needed either!
And mine are shaped like hearts so.. you know, super cute! :D
what’s a chocolate heart bomb
You should know what a hot cocoa bomb is by now, but in the unlikely event you’ve never heard of it, it’s basically chocolate molded into a sphere (or heart!), which you then fill with cocoa mix, marshmallows, and anything else you can fit in there.
Then, when you pour the hot milk over the chocolate heart… it’s like magic! I love watching the heart melt and the cocoa get incorporated with the milk and marshmallows floating on top!
To make it extra decadent and chocolatey, make my perfect 2-minute healthy hot chocolate and pour that over the heart bomb. Yum!
It’s the easiest thing to make and the sweetest thing to gift! So you need to make it. Now.
what’s in it
I filled these cocoa heart bombs a couple different ways.
some were filled with cocoa mix (simple recipe below!) and mini marshmallows
and the rest were filled with just mini marshmallows
The amount of sugar I include in this recipe is just enough to give you a rich dark chocolate experience! It’s delicious!!
For those who prefer no added sugar, fill your heart bombs with cocoa and marshmallows, and once you pour the hot milk and melt the heart chocolate, add sweetener of choice (we love honey!) It’s perfect.
what’s NOT in it
These chocolate heart bombs are made free from priority allergens – except the marshmallows. The ones I used have soy in them (Dandie’s brand). If you can’t have marshmallows for any reason, omit them! Keep it classy with cocoa mix, and whatever else you can have (think crushed up cookies, maybe crushed up candies/candy canes!).
Whatever floats your boat… or mug ♡
You know the drill!
When you make this, come back and give your honest feedback and rating, so others can benefit from your experience. Comments help more than you know! So thanks in advance for taking the time to do that. ♡
Check out the video I made for you on my instagram page and have so much fun making these cute chocolate heart bombs!! Can’t wait to see your creations (don’t forget to tag me @nodairynocry)!
Until next time, my friends. xx
check out these equally sweet treats! Double chocolate cherry brookies. Chocolate peppermint thumbprint cookies. Perfectly baked chocolate donuts.
Recipe
Chocolate Heart Bombs
The easiest recipe for the cutest chocolate heart bombs! Filled with your favourites - cocoa mix, mini marshmallows, and sprinkles! Perfect anytime of the year. Made free from priority allergens.
- Prep
- 5 mins
- Serves
- 4 servings
Ingredients
chocolate hearts
cocoa powder mix
Instructions
cocoa powder mix
- 1In a small bowl, add cocoa powder and sugar (if using) and whisk well to combine. Set aside
chocolate heart bombs
- 1Place heart (or sphere) molds on a small baking tray and set aside.
- 2Place some water in a small pot (~ 1/2" of water from the bottom) on the stove on medium heat. Place a glass or metal bowl (big enough so it doesn't touch the bottom of the pan, and add 3/4 cup of the chocolate. Once water heats up, reduce to lowest low and allow the chocolate to melt. Using a spatula, stir from time to time to help melt the chocolate.
- 3Once chocolate has completely melted and is silky smooth, remove from the heat and place on a heat proof surface (counter top, cutting board, etc). Leave it for about 5-7 minutes. Then, add remaining 1/4 cup chocolate. Let it sit in the hot chocolate for another 2-3 minutes before stirring. Stir chocolate until completely silky smooth. This is the best way to attempt tempering your chocolate without using a thermometer!
- 4Using a tablespoon, scoop chocolate from the bowl and add it into each cavity mold. Then, using a pastry brush (if you have one, if not, don't worry use the same spoon for this step), gently brush the chocolate and cover the entire cavity, concentrating on covering all the top edges.
- 5Place in the freezer to set quickly. About 10 minutes, or until chocolate is no longer shiny.
- 6Remove from freezer, and repeat previous step (brushing on more chocolate), this time, working very quickly with the chocolate to ensure your chocolate doesn't harden on you (because it will set quickly since the chocolate in the mold is cold!) Concentrate again on getting the top edges and create thick enough border to make removal easy.
- 7Return to the freezer to set, this time around 5 minutes or so.
- 8Remove from the freezer, and gently remove each chocolate heart from the mold. Don't worry if some of them crack or have a tiny hole, see notes for tips!
- 9Your chocolate hearts are ready to be filled! Now, grab your cocoa mix and add 1 tablespoon for every heart bomb. Add marshmallows if you'd like, also 1 tablespoon per heart bomb (~7 minis).
- 10To seal heart halves together, warm a small pan on the stove then turn heat off. Working quickly, keep holding the heart and gently place it on the heated pan, quickly removing it so it doesn't continue to melt. And equally as quickly, seal your two heart halves together. Be gentle!! Don't push the hearts together or you'll risk them breaking, but be gentle when sealing. Run your finger over the sealed edges (if needed) to help completely seal the heart. Repeat with remaining hearts.
- 11To add sprinkles, use what's left of the melted chocolate and drizzle over each heart in any pattern you'd like, then add sprinkles!
to use hot chocolate heart bomb
- 1Heat milk of choice, making sure it's boiling hot. Place chocolate heart bomb in a mug, and when milk is ready, pour it over the heart and watch the magic unfold! Hearts will burst and reveal the cocoa mix and marshmallows inside! Stir well to mix and combine. Enjoy xx
Notes
I've used almond, coconut, and oat milk for my milk of choice (all unsweetened), and they all tasted great. My favourite was probably the coconut, although some might find it a bit too decadent. You might also find that oat milk is too sweet. If your chocolate heart breaks, don't sweat it! If it's a small break or crack, try to seal it with the extra melted chocolate. It'll fix your hearts and none would be the wiser since they'll be covered in sprinkles ;) To make this sugar free, which is how we have it at home, do the following: add 2 teaspoons of cocoa powder to the heart, and once you pour the hot milk over the heart bomb, add 2-3 teaspoons of honey (or desired amount). Stir and enjoy! This way you also get to control how sweet you like it. The amount of sugar in this recipe will give you a beautifully decadent dark chocolate taste. If you want it sweeter, feel free to add more sugar. Although trust me, the darkness is amazing!!! I like using a mix of both dark and semi sweet chocolate to balance out the overall sweetness. You can use either or, what whatever you have at home. Get creative! You can add and decorate whatever and however you like! Next time I'm going to crush up some graham crackers and add them inside the heart bomb to make s'mores bombs (YUM!), decorate the hearts with marshmallows, crushed cookies. Have fun with this recipe and don't worry if they don't turn out perfectly perfect. What matters is the experience of making it and drinking it! Remember to work quickly when using melted chocolate so it doesn't set while you're using it. If you find the chocolate is too hard/is annoying to spread, then warm it up again on the pot for a minute or so until it melts again. Wear food safe gloves when handling the chocolate hearts to avoid getting fingerprints all over them. Totally an optional step but just something to keep in mind in case you're thinking of gifting them. When I make them at home for us, I don't usually wear my gloves, but when I give them to friends, I always do. These keep very well in a lidded container at room temperature or in the fridge too. I tend to keep my chocolates in the fridge/freezer. Don't think it's necessary but that's what I do. Resting time: 15 mins Calories: 305 kcal
