Infused Hot Chocolate Bombs
Let’s face it: Christmas is a holiday that’s best paired with one drink, and that drink is hot chocolate.
Hot chocolate, of course, is a legendary drink. Mayans drank the rich elixir as earthly as 500 BC, believing it to be a gift from the gods. The drink took a new turn in India when flower was added to it. It then became known as “Bhang” and was drunk to celebrate the Holi festival.
Inspired by hot chocolate’s rich history, we created a new hot chocolate tradition for you to celebrate: infused chocolate bombs.
Before you get started with this recipe for infused hot chocolate bombs, let's make sure you have the right tools!
- LĒVO II Infusion Machine
- Power Pod (add a second Power Pod for increased potency)
- Herb Block Tray (for storing your infused butter or ghee)
- Ghee Clarified Butter or MCT Oil
- Herb Press (to squeeze out every last drop of your infusion)
Infused Hot Chocolate Bombs
Simply drop one into a glass of warm milk, watch it melt, and feel the effects all night long.
- *Depending on the size of your mold you’ll need approximately 3-4 oz of chocolate per bomb. We found 4 oz is an ideal amount for spheres ~1.7 inches in diameter, but this may vary depending on your mold.
24 oz semi sweet chocolate morsels - we like to use Ghiradelli’s dark melting wafers to save us the trouble of tempering chocolate
1 silicon mold
5 oz mini marshmallows
10 tbsp dark chocolate (55-60% cacao)
2 tbsp LEVO infused oil, butter or ghee
2 tbsp high quality cocoa powder (organic Dutch processed is ideal)
2 tbsp granulated sugar
⅛ tsp salt
1 cup milk of choice per bomb
For The Bomb Body
For The Filling
Get out two large glass bowls, a plate, and a pan. Put some water in the pan and heat it up on low. Place one of the bowls in the pan.
Spread marshmallows on the plate.
Melt chocolate in a double boiler or in the microwave. (Heat gently until morsels are melted, stirring continuously.)
Pour approximately half the chocolate into a bowl. (Pour the remaining chocolate inside the bowl on the stove to keep warm.)
Add infused oil, butter or ghee to the bowl (not on the stove) and stir.
Pour the chocolate and infused oil mixture over the marshmallows. Refrigerate for at least one hour or until set.
Working quickly, pour approximately 2 tbsp of the melted chocolate into each half of your spheres. Swirl chocolate around to evenly coat. Refrigerate for 1-2 hours til set.
Mix together cocoa powder, sugar, and salt in a bowl.
Carefully remove ½ bombs from molds. Set aside.
Turn the oven on to your lowest setting (usually around 225F or so). Place an oven safe plate into the oven to warm for at least 5 minutes.
Fill the other half of your bombe with 2 tsp cocoa mix and as many marshmallows as you can fit (about 1-2 tsp worth).
Remove plate from oven with gloves. Press the top halves of each bomb against the plate to melt slightly.
Place infused bomb halves on top of cocoa/marshmallow halves, pressing to seal.
Refrigerate and cool until set, 1 hour.
If you see any holes here fret not. Gently hold up a lighter near sphere until chocolate melts. Smooth chocolate edge with your finger until properly sealed.
Add your hot chocolate bombs to hot milk and enjoy! Keep stored in the fridge for up to 3 days.
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