January 21, 2022 1 min read

These Cocoa Bombs, a new recipe from Brianna Gallo, the chef and creative force behind PLVNT, are filled with hot cocoa mix, mini chocolate chips, sprinkles, vegan mini marshmallows, all incased in a sphere of chocolate! And to send them truly over the top? Dropping them into a mug of Chocolate Pecan Milk from PKN!


  • 1 bag dairy-free semisweet chocolate chips
  • 2 cups cocoa powder
  • 1 cup organic cane sugar
  • Gelatin free mini marshmallows
  • Sprinkles
  • Mini dairy-free chocolate chips
  • PKN Chocolate Pecan Milk


  1. Melt your semisweet chocolate in the microwave in 30 second intervals, stirring in-between, until it’s completely melted.
  2. In a silicone sphere mold, add some sprinkles to half of them (for the top half), and then coat the inside of the mold and sides with melted chocolate. Place in the fridge for an hour to set.
  3. Remove your chocolate spheres from the molds. In the half that don’t have sprinkles on top, mix together your cocoa powder and cane sugar & fill them mostly full with that, then add some mini chocolate chips, more sprinkles, and mini marshmallows.
  4. Using some leftover melted chocolate, coat the rim of the top half sphere and glue it to the bottom half. Carefully place in the fridge for another hour to set.
  5. Boil your PKN Chocolate Pecan Milk and add it to a mug about 2/3 full.
  6. Carefully drop in your hot cocoa bomb & watch it magically melt! Stir frequently to help dissolve the chocolate, and top with more marshmallows or sprinkles if desired!

Download the recipe here.