Discover an easy method to make hot chocolate balls, offering a rich, creamy, and intensely chocolatey flavor using uncomplicated ingredients. This recipe is an easy no bake recipe for kids and is gluten-free, making it perfect for the winter season.
Winter in Wisconsin can be bone-chilling, with abundant snowfall and frequent subzero temperatures. If you’re accustomed to wintry climates, you understand the unparalleled joy of returning indoors to prepare a comforting, piping-hot cup of hot chocolate. These uncomplicated hot coco balls are prepared beforehand, individually wrapped in wax paper, and frozen.
Crafting these delightful treats in advance is a simple process. They’re conveniently prepared in the microwave and then stored in the freezer, ensuring a quick and easy hot chocolate fix whenever needed. You might also enjoy our Pink Hot Chocolate recipe.
Substitution Ideas
- Use your favorite flavored extract for a variety of flavors
- Swap white chocolate for dark, or use milk chocolate
- Wrap the hot chocolate bombs in wax paper or gift wrap for teacher gifts
How To Make Hot Cocoa Balls for Hot Chocolate
1. Mixing the Ingredients:
In a medium-sized microwaveable bowl, combine all the ingredients required for the hot chocolate bombs. Stir the mixture thoroughly to ensure the ingredients are well combined.
2. Melting the Chocolate:
Heat the mixture in the microwave in 30-second intervals. Stir after each interval until the chocolate is completely melted. It’s crucial not to overcook the mixture, as this might cause the chocolate to burn or seize.
3. Refrigeration:
Once the chocolate is melted, cover the bowl with plastic wrap and refrigerate it for at least 2 hours. This helps the mixture solidify and become easier to handle.
4. Preparing the Baking Sheet:
Line a baking sheet with wax paper or a silicone baking mat to prevent the chocolate balls from sticking. This will be used to place the formed chocolate balls before freezing.
5. Scooping and Freezing:
Using a small scoop or spoon, portion out the chocolate mixture onto the prepared baking sheet. Once scooped, place the baking sheet into the freezer for approximately 30 minutes. The goal is to allow the chocolate balls to cool and firm up.
6. Shaping the Chocolate Balls:
After the freezing period, the chocolate scoops should be firm enough to handle. Roll each scoop of chocolate into a smooth ball using your hands. Place these formed balls into a Ziploc bag or a storage container with a lid, and return them to the freezer until you’re ready to use them.
7. Serving the Hot Chocolate:
When you’re ready to serve the hot chocolate bombs, place one ball into a microwave-safe mug and add 1 cup of milk. Heat this combination in the microwave for 1-2 minutes. Once heated, stir the mixture well to ensure the chocolate bomb has fully dissolved into the milk. Enjoy the delicious hot chocolate!
Quick tip: Watch that mug in the microwave! Overheating milk leads to a messy disaster (yep, been there a couple of times!).
Once the mug’s out (especially if there are little ones around), stir the homemade hot chocolate mix well and enjoy it to the last sip!
Oh, and by the way, these hot chocolate bombs are so tasty; you might just snack on them straight up!
Recipe Tips and Tricks
Flavor Variations:
- Experiment with different extracts (peppermint, vanilla) or spices (cinnamon, nutmeg).
- Try various types of chocolate (dark, milk, white) for diverse flavors.
Storage and Presentation:
- Individually wrap chocolate balls in wax paper to prevent sticking.
- Decorate with sprinkles or crushed candy for an appealing look.
Serving Tips:
- Use alternatives like almond milk or coffee as a liquid base.
- Package hot chocolate bombs for a thoughtful gift.
Customization:
- Adjust sweetness by varying sugar quantity or using alternative sweeteners.
- Add surprise elements like marshmallows or crushed candies inside the chocolate balls.
FAQ
Absolutely! You can experiment with different types of chocolate, flavors, and additional ingredients like peppermint, caramel, or various extracts to create unique flavor profiles.
Place a hot chocolate bomb in a mug, pour hot milk or water over it, and watch it melt. Stir until fully dissolved for a delightful hot chocolate.
Yes, you can make hot chocolate bombs in advance and freeze them until you’re ready to use. This makes them a great make-ahead treat for various occasions.
Yes, you can use alternatives like almond milk, coconut milk, or even coffee to create unique and flavorful hot chocolates with the bombs.
Storage Instructions
To store hot cocoa balls, place them in an airtight container or individually wrap them in wax paper or plastic wrap before placing them in a sealed container. Ensure the container has a tight-fitting lid to prevent exposure to moisture or air. Store the container in the freezer, as freezing keeps the cocoa balls fresh for an extended period, typically lasting several weeks. To prevent them from sticking together, create some space between the chocolate balls in the container. For easy identification, consider labeling the container with the date of preparation.
Hot Drink Recipes:
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Hot Chocolate Balls Recipe
Ingredients
- 12 oz. semi-sweet chocolate chips ✅
- 1/2 pint heavy whipping cream
- 1 tbsp. granulated sugar
- 1/2 – 1 tsp. almond extract ✅
- Powdered sugar optional
Instructions
- ⭐️Melt the chocolate. In a medium-sized microwaveable bowl, add all of the ingredients then stir. Heat in 30-second increments until the chocolate is melted. Do not overcook. Cover the bowl with plastic wrap and refrigerate for 2 hours.12 oz. semi-sweet chocolate chips, 1/2 pint heavy whipping cream, 1 tbsp. granulated sugar, 1/2 – 1 tsp. almond extract
- Scoop the chocolate into balls. Prepare a baking sheet with wax paper or a silicone baking mat. With a small scoop or spoon, scoop the chocolate mixture on to the baking sheet. Place the baking sheet into the freezer for 30 minutes or until the balls are cool enough to roll in your hands.
- Roll into balls. Roll each scoop of chocolate into a ball. Dust with powdered sugar if desired. Wrap individually in wax paper or place into a Ziploc bag or storage container with a lid and freeze until you're ready to use.Powdered sugar
- ⭐️Serve. To serve, place 1 hot chocolate bomb into a microwave safe mug with 1 cup of milk or water. Heat for 1 -2 minutes then stir and serve.
Video
Notes
Nutrition
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Kari says
These are genius! So delicious and simple for kids to make.
Regina White says
These came out really nice. The kids will love them!! thank you for sharing.
Monica Moniot says
Could I use my electric Chocolate melter instead of the micro? Could these be kept in a fridge if used within a couple of weeks? I would love to send some to the office workers at the company my husband works for.
Jodi Danen, RDN says
Hi Monica! You can use the chocolate melter. I like to freeze the hot chocolate bombs so that might be the way to go if you’re holding them for a few weeks.