Valentine's Heart Hot Chocolate Bomb

This post is a paid partnership with Whittard.

Although Valentine’s is a few weeks away, I wanted to show you how to make these sweet Valentine’s inspired pink heart hot chocolate bomb’s, filled with vegan-friendly marshmallows, chocolate chips and the most delicious cherry hot chocolate from Whittard.

Watch me make these chocolate bombs here.

They’re definitely a delicious flavour explosion. They’re so much fun to make and would make a great Valentine’s gift.

Hot chocolate bombs are still ‘exploding’ all over social media (pun intended) and I really wanted to experiment with a different shape this time. I picked up this silicone heart mould online and it worked a dream.

Check out my previous Hot Chocolate Bombs here.

This hot chocolate bomb contains the MOST DELICIOUS hot chocolate.

This is a paid post with Whittard. For more information about product placement and partnerships, check out my Disclosure Policy).

Whittard has just released this brand new Limited Edition Cherry Brownie Hot Chocolate , in perfect time for Valentine’s day. It’s flavoured like cherry brownies, it’s quite special, suitable for vegans and is gluten-free.

Once it’s gone, it’s gone so make sure to pick it up and try for yourself!

A marvellously moreish flavour fusion of buttery chocolate brownie and juicy cherry. It makes for a heavenly hot chocolate with the most luxurious and decadent flavour. I’ll be using this hot chocolate to create lots of hot chocolates over the next few weeks for me and my family!

Check it out on Whittard’s website here, you’ll want to give this a go!!!!

In order to make these Heart Hot Chocolate Bomb’s, you’ll need a few things:

A silicone heart mould
Food grade brushes
Dairy-free white chocolate (I used Sainsbury’s own Free From white chocolate)
Pink food gel
Vegan Marshmallows
Whittard Cherry Brownie Hot Chocolate
Edible silver glitter (optional)
Dairy-free milk to serve
Freeze-dried raspberries

All you’ll need to melt these delicious hearts of chocolatey goodness is some hot dairy-free milk. I like oat milk as it’s thicker and creamier, perfect for making the most luxurious drink! Almond and soya will work perfectly too!

Valentine’s calls for chocolate so why not go all out and treat yourself or your loved one/ones to these lovingly sweet chocolate bombs. Easy to make, and fun to melt!

You’ll LOVE them.

Preparation: 10 minutes

Freezing time: 10 minutes

Makes: 4 bombs

Level: Easy

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Ingredients for the chocolate bomb

150g of dairy-free white chocolate
Pink food gel
20g of dairy-free dark chocolate chips
Vegan marshmallows
Whittard Cherry Brownie Hot Chocolate

Decorations (optional)

Freeze-dried raspberries
Edible glitter

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Method (chocolate bombs)
1. Fill a small saucepan 3/4 full with water and place onto the hob over low/ medium heat.
Finely chop the white chocolate and place 3/4 of it into a heatproof bowl along with a tiny drop of pink food gel. Too much food gel can make the chocolate solidify, so be careful. If this does happen, add a tiny bit of coconut oil to loosen the mixture. White chocolate is always trickier to work with than dark chocolate so keep an eye on it.

Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.

You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.

2. Using a food-grade brush, brush a thin layer of tempered chocolate into silicone moulds then place into the freezer for 5 minutes.
Paint a second coat of chocolate over the first, making sure it’s thick and covers any gaps or holes. Pop into the freezer for 5 minutes.

3. Remove the chocolate hearts out of the moulds. They’ll be shiny and firm to touch and place them onto a clean work surface.
Fill half of the hearts with 2 teaspoons of Whittard Cherry Brownie Hot Chocolate powder, a small handful of mini vegan marshmallows and a couple of dairy-free dark chocolate chips.

4. Pipe or dip some melted chocolate around the rim of the chocolate hearts and attach the second heart on top, pressing together gently to seal in the fillings.

5. Add some of the melted chocolate into a piping bag, snip off the tip and drizzle in a zig-zag motion over half of the heart then decorate with a sprinkling of hot chocolate powder, freeze fried raspberries and a dusting of edible glitter (decorations are optional).

6. Place as much dairy-free milk into a saucepan as you like and bring to a low boil.

7. Pipe some of the melted chocolate around the rim of your serving glass and press on freeze-dried raspberries (optional).

8. Pour the hot dairy-free milk into heatproof mugs and drop in the chocolate bomb, watch it explode with marshmallows and hot chocolate powder.

Stir with a spoon to combine everything into a smooth drink. Enjoy!
Store the chocolate bombs in the fridge. Best used within a few days of making.