Easy DIY Holiday Gifts: Hot Chocolate Bombs
Merry, merry, everybody! Are you starting to feel calmness in reach again—the kind that allows frayed nerves to relax so you can embrace everything festive, if you choose? I can’t say I’m there yet, but I am having fun, certainly in the kitchen.
The other day I shared DIY bath bombs. I guess you could say I’ve been preparing for Christmas to be the bomb, because I’ve been pairing them with these hot chocolate bombs, and the truth is if I had to pick just one to make and gift, it’s not even a contest. Hands down, these have brought the most delight, even from the mere making.
Simple never tasted so decadent as in these heavenly hot chocolatetreats! The simple process belies the splendid festive elegance of the result. Plus, they’re so easy to customize, too. I packed these tempting rich bites with a a little wellness-boosting TLC, adding Ashwagndha and Ceylon Cinnamon into the homemade hot cocoa mix.
Also called Indian ginseng or winter cherry, adaptogenic powerhouse Ashwagandha has been used for centuries for its wide range of health benefits. Most commonly used to improve the body’s resilience to stress, Ashwagandha is known as a Rasayana, or rejuvenator in Ayurveda. An especially welcome gift during the busy holiday season for promoting stress relief alone, this exalted herb may also improve cognitive function, support strength and endurance, aid in mental clarity, and more. Ceylon Cinnamon is far more than a flavorful enhancement. In fact, this superfood in its own right is known to support healthy blood sugar levels and digestion.
Significant to success here is a good silicone mold and tempering your chocolate. Armed with those two keys, and you are good to go. Sealing your half spheres is simple, too—but you get a leg up by learning from my mistakes. One, you only need a little warmth to just melt the top of one half-sphere to seal. A pan on low heat, or still warm but with the burner off is perfect. Also, you don’t need much pressure to seal. Just gently press together and let it be. Finally, if you’re decorating with drizzle, be sure your melted chocolate is cooled enough, and that your drizzle is thin enough, so as not to effectively melt a hole in your bombs.
The mini marshmallows are more sugar than I’d like, but I have to say, perhaps the merriest part of these is seeing them pop out into the frothed milk as the balls melt. Feel free to mix and match your favorite supplements in these stunning little spheres, or go classic and simple–few ingredients are so generously welcoming as chocolate! These may well become a friends and family tradition at our house. Gift in bags, boxes, or mugs–and be sure to set some aside for yourself for the sweetest hugs in mugs as can be. xo
Merry, merry!
Hot Chocolate Bombs with supplements
For 6
1/2 cup unsweetened cocoa powder
1/4 Cup coconut sugar
½ Tablespoon ORGANIC INDIA Ashwagandha
1 Teaspoon ORGANIC INDIA Ceylon Cinnamon, optional
12 ounces high quality chocolate chips or chunks (more for decorating if desired)
Mini marshmallows (approximately 18-24)
Optional decorations, such as sprinkles, melted candy coating, or crushed peppermints
*For best results, use a silicone chocolate bomb mold.
Prepare your cocoa mix for filling: In a small bowl or jar, mix together the cocoa powder, coconut sugar, ORGANIC INDIA Ashwagandha, and ORGANIC INDIA Ceylon Cinnamon. Stir well to combine and set aside.
Next, temper your hot chocolate in a double boiler if possible. Alternatively , you can use a heat-safe mixing bowl on top of a pot of simmering water. Be careful not to let the water touch the bowl. You can also microwave the on defrost chocolate in 30-second increments until smooth and melted. With all these methods, stir frequently to evenly distribute the heat. Do not overheat.
When the chocolate has melted, add to your mold. Spoon approximately 1 tablespoon of chocolate into each half sphere and use a brush or the back of a spoon to coat up to the edges. Let cool at room temperature (about 30 minutes). If you notice any gaps or would like added thickness, you can add a second coat.
When the chocolate has cooled to room temperature, gently remove the half spheres from the mold. Fill half of these with 2 teaspoons to 1 tablespoon of hot cocoa mix. Top with 3 to 4 mini marshmallows.
To seal each sphere, gently warm the top of one of the unfilled half spheres on a warm plate or pan to slightly melt the chocolate. Carefully place on top of the other half filled with the cocoa mix.
If desired, drizzle or pipe extra melted chocolate or candy coating over the tops of the spheres, adding sprinkles or other decorations.