VSN Gift Guide: Cannabis Hot Chocolate Bombs
Let’s face it: The winter holidays are paired best with one drink, and that drink is hot chocolate. Mayans drank the rich elixir as early as 500 BC, believing it to be a gift from the gods. The drink took a new turn in India when cannabis flower was added to it. It then became known as “Bhang” and was drunk to celebrate the Holi festival. Now, we suggest it as part of this year’s VSN Gift Guide to delight your friends and yourself.
Inspired by hot chocolate’s rich history, we share a reinvention of this beloved beverage that gives rise to a new holiday tradition: infused hot chocolate bombs. These delightful treats add an exciting twist to your hot chocolate experience, bringing together the warmth of tradition and the thrill of experimentation.
Imagine a perfect sphere of premium chocolate, scrumptious alone, but so delicious with the addition of enticing flavors like peppermint, caramel, or even exotic spices (The Denver Housewife presents more than 50 variations that work with this recipe). When dropped into a steaming mug of milk, the bomb dissolves, revealing a burst of flavors that dance on your taste buds. It’s not just a beverage; it’s an experience – a moment of indulgence that captures the spirit of the season.
The hot chocolate bomb is a marvelous way to spend a cold holiday night. With the inclusion of cannabis — by way of infusion — the treat soars to a higher level. Simply drop one bomb into coffee, milk, or chai; experience the melting; and feel the effects all night long.
Infused hot chocolate bombs aren’t just about satisfying your taste buds and lifting your spirits; they also make exceptional gifts. Picture a beautifully crafted box, adorned with festive ribbons and filled with an assortment of these flavor-packed delights. Whether you’re surprising a chocolate connoisseur, a tea lover, or someone with a sweet tooth, infused hot chocolate bombs are the perfect present. The thoughtful combination of flavors and the magical experience they offer make them a unique and memorable gift for friends, family, or colleagues.
These delightful treats aren’t limited to Christmas, Hanukkah, or Kwanzaa — or to Holi in spring — they make any occasion special. From cozy winter evenings by the fireplace to festive gatherings with loved ones, infused hot chocolate bombs add a touch of luxury and warmth to every moment. Indulge in the magic of infused hot chocolate bombs this holiday season – a fusion of tradition, innovation, and the perfect blend of flavors.
Infused Hot Chocolate Bombs
Ingredients
Bomb Body
*Depending on the size of your mold you’ll need approximately 3-4 oz of chocolate per bomb. We found that 4 oz is an ideal amount for spheres ~1.7 inches in diameter, but this may vary depending on your mold. This recipe yields about six bombs.
24 ounces semi-sweet chocolate melting wafers
1 silicon mold
Filling
5 oz mini marshmallows
10 tbsp dark chocolate melting wafers (55-60 percent cacao)
2 tbsp infused oil, butter, or ghee
2 tbsp high-quality cocoa powder (organic Dutch-processed is ideal)
2 tbsp granulated sugar
⅛ tsp salt
Directions
- You’ll need two large glass bowls, a plate, and a large saucepan or Dutch oven. Fill the vessel to a three-inch depth and heat it on the lowest setting. Place one of the glass bowls inside the pan.
- Spread the mini marshmallows on the plate.
- Melt chocolate in a double boiler or microwave. Heat gently until morsels are melted, stirring continuously.
- Pour approximately half the chocolate into the non-heated bowl. The remaining chocolate goes inside the bowl on the stove so that it can keep warm.)
Add infused oil, butter, or ghee to the chocolate in the non-heated bowl and stir. [We usually use LEVO’s infusion machine for our creations; sometimes we go old-school to decarboxylate and infuse the flower.]- 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.
- Combine the cocoa powder, sugar, and salt in a bowl.
- Carefully remove the half-bombs from the molds. Set aside.
- Turn the oven on to your lowest setting (usually around 225 F or so). Place an oven-safe plate inside for at least five minutes to warm it.
- Fill the other half of your bomb with 2 tsp cocoa powder mixture and as many marshmallows as you can fit (about 1-2 tsp worth).
- Using gloves or potholders, remove the plate from the oven. Press the top halves of each bomb against the plate to melt slightly.
- Place the infused bomb halves on top of the cocoa/marshmallow halves, pressing to seal.
- Refrigerate and cool until set, approximately one hour.
- If you see any holes here, fret not. Gently hold up a lighter near the sphere until the chocolate starts to melt. Using your finger, smooth the chocolate edge until the hole is properly sealed.
- Add a hot chocolate bomb to a cup of the hot milk of your choice. It’ll turn your ho-ho-ho into a high-high-high. Enjoy responsibly; sip slowly — savor it! — and do not drive. Keep any extras stored in the fridge for up to three days.
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