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Red Velvet Hot Chocolate Bombs

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These red velvet hot chocolate bombs feature a vibrant red velvet chocolate shell filled with a molten dark chocolate ganache and hot cocoa mix. When dropped into hot milk, they burst open for a decadent, creamy, and dramatic treat perfect for cozy nights or gifting.

Ingredients

Scale
  • 10 oz high-quality white chocolate
  • 2 tbsp unsweetened cocoa powder (Dutch-process preferred)
  • 1 1/2 tsp buttermilk powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • Red gel food coloring (as needed for color)
  • 4 oz bittersweet chocolate (60-70% cacao, chopped)
  • 1/3 cup heavy cream
  • 1 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1/3 cup dry hot cocoa mix
  • 1/4 cup mini marshmallows
  • Optional: 2 tbsp crushed freeze-dried raspberries
  • 2 oz white chocolate, melted (for drizzling)
  • Festive sprinkles, edible glitter, or extra cocoa powder (for decorating)

Instructions

  1. Make the Ganache Center: Place bittersweet chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chocolate, let sit 2 minutes, then add butter, vanilla, and salt. Stir until smooth and glossy. Spoon ganache into a piping bag or zip-top bag and chill for 20-30 minutes until thickened but pipeable.
  2. Prepare the Red Velvet Chocolate Shells: Chop white chocolate and melt in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Sift in cocoa powder and buttermilk powder, stir to combine. Add vanilla, salt, and enough red gel food coloring for a deep red hue. Spoon a generous tablespoon of melted chocolate into each cavity of a silicone mold, coating evenly. Chill molds in freezer for 5 minutes, add a second layer, then freeze for another 10 minutes until set.
  3. Fill the Shells: Carefully unmold chocolate shells and set on a cold baking sheet. Pipe a swirl of cooled ganache into half the shells (about 1 tsp per shell). Add 2 tsp hot cocoa mix and a few mini marshmallows on top. Optionally, sprinkle in crushed freeze-dried raspberries.
  4. Seal and Decorate: Warm a small plate in the microwave for 30 seconds. Press an empty shell half, edge-side down, onto the plate to melt slightly, then quickly press onto a filled half to seal. Repeat with remaining shells. Use extra melted chocolate as needed to seal gaps. Drizzle with melted white chocolate and decorate with sprinkles or edible glitter. Let set for 10 minutes.
  5. Serve: Place a bomb in a mug (10-12 oz), pour 8 oz steaming milk over the top, and stir well as the shell melts and the ganache center oozes out.

Notes

Use high-quality white chocolate for best results. If buttermilk powder is unavailable, substitute with extra vanilla. For dairy-free, use coconut-based chocolate and cream. Store bombs in an airtight container at room temperature or in the fridge for up to a week. For gifting, wrap individually in cellophane. If shells crack, remelt and try again. Kids can help with assembly and decorating.

Nutrition

Keywords: red velvet, hot chocolate bombs, ganache, holiday dessert, edible gift, cocoa, marshmallows, chocolate, Christmas, Valentine's Day

Find it online: https://norasfoods.com/red-velvet-hot-chocolate-bombs-recipe-easy-molten-ganache-treat/