Easy Chocolate Cocoa Bombs

Easy Chocolate Cocoa Bombs

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Chocolate Cocoa Bombs

Chocolate Cocoa Bombs have well, absolutely exploded this holiday season. I adore the idea, but cannot believe anyone would want to go to the trouble of tempering chocolate, painting a mold — and then filling it with instant cocoa mix? Instead, how about a super easy chocolate truffle that simply melts in hot milk? No tempering or molds needed — and it works, too.? (Tik Tok is filled with videos of Chocolate Cocoa Bomb Duds….) Read on for my recipe for a simple-to-make rich and indulgent Chocolate Cocoa Bombs.

Chocolate Cocoa Bombs

WW-friendly Chocolate Truffles

As many of you may know, I follow Weight Watchers and have made the commitment to share recipes here that are part of my lifestyle changes. One of my subtle dietary adaptations has been switching to unsweetened soy milk, especially in my morning coffee. While I am still an omnivore, I am very aware that moving towards a plant-forward diet is for both my health and the health of the planet.

Chocolate Cocoa Bombs

Unsweetened Soy Milk Ganache

The basis of these Chocolate Cocoa Bombs is essentially a chocolate truffle. No tempering chocolate or molds are needed. My Chocolate Cocoa Bombs are easy, simply, and quick!

For these Chocolate Cocoa Bombs I use unsweetened soy milk. Typically, ganache is made with heavy cream. To give you an idea of the difference 1 cup of heavy cream contains 40 blue points and is 469 calories. Silk unsweetened soy milk is 2 points and a mere 80 calories. The final cup of cocoa comes in around 8 points, so it’s still indulgent, but that’s quite a difference.

Chocolate Cocoa Bombs

Vegan Dessert Recipes

I recently hosted a my weekly Instagram cookbook giveaway and Facebook Live
with Fran Costigan, the Queen of Vegan desserts. Fran is a classically French-trained pastry chef – and that means lots of cream and butter. She switched to a vegan diet for health reasons, but took her pastry techniques with her.? As her bio states, “her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol.”

Chocolate Cocoa Bombs

Plant-Forward Chocolate Truffles

I had only ever had? cream-based ganache until Fran showed me her plant-based version. (If you want to make certain these Chocolate Cocoa Bombs are vegan, not simply plant-forward, you will need to search out both vegan chocolate and marshmallows. Don’t worry, they are not hard to find!)

Chocolate Cocoa Bombs

Thanks so much for reading. I really hope you give my Chocolate Cocoa Bombs a try. If you make them please tag me on social! Best wishes to you and your family stay safe and well this holiday season. Merry Christmas and Happy Holidays.

Bon Appétit, Y’all!

Virginia Willis

PS Need more chocolate in your life? ?? Check out? this post for all about bean to bar chocolate.

Chocolate Cocoa Bombs

Chocolate Cocoa Bombs

Makes about 15
Prep Time15 mins
Cook Time15 mins
chilling time1 hr
Total Time1 hr 30 mins
Course: beverage, Dessert
Cuisine: American, French
Keyword: chocolate bomb, cocoa powder, hot chocolate
Servings: 15
Author: Virginia Willis

Ingredients

  • 1 10 ounce bag chocolate chips
  • 1 cup unsweetened Soy milk
  • 2 cups mini marshmallows
  • Cocoa powder sugar, and sprinkles, for

Instructions

  • Place the chips in a medium heatproof bowl. Heat the soy milk in a small saucepan. Pour the heated milk over the chips. Without stirring, cover with a plate and let stand undisturbed for about 5 minutes. Stir until smooth and creamy. Add marshmallows and stir to combine. Pour molten chocolate into a shallow baking dish so that the chocolate ganache is about 1-inch thick. Place in the refrigerator until set, about 1 hour.
  • Once the ganache is chilled, using an ice cream scoop or a spoon, scoop the ganache into the cocoa, sugar, or sprinkles. Roll to coat.
  • When ready to serve, place the Chocolate Cocoa Bomb in a cup. Heat about 1 cup of soy milk in small saucepan. Pour the heated milk over the Chocolate Cocoa Bomb. Stir to combine. Serve immediately.

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Copyright ? 2020 Virginia Willis Culinary Enterprises, Inc.

 

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.www.bwclxs.com.

This Post Has 2 Comments

  1. KATHLEEN PERRY

    You da bomb! ??

  2. Amy Alexander

    Hey Virginia. I had the pleasure of meeting you at Columbus Cooks, Columbus Ga cooking demonstration many years ago. I’m so thankful for all your cooking talents and continued teaching. Cooking at home has been a life long journey and I wanted to personally thank you for all your help, blogs and recipes over the years. I especially love your passion for learning and teaching. Be safe and be healthy, Amy

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