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 minutes
Cook Time15 minutes
chilling time1 hour
Total Time1 hour 30 minutes
Course: beverage, Dessert
Cuisine: American, French
Keyword: chocolate bomb, cocoa powder, hot chocolate
Servings: 15


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


  • 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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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” 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, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, 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, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has 2 Comments


    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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