![]() Now for the best part of your cocoa bomb journey. Decorate by drizzling with extra chocolate and dipping in toppings like sugar crystals or sprinkles. Your hot cocoa bombs should look as magical on the outside as they are on the inside. Fill half of the half spheres about 3/4 of the way with your favorite hot chocolate mix and marshmallows.Īttach an empty half with a full half to form a sphere! Do this with all of your spheres until you have all the hot cocoa bombs you could ever dream of.Next, melt the edges of the half spheres by warming a plate and setting the half spheres upside down on the warm plate. First portion out your hot cocoa mix and marshmallows so they're ready. Be careful with this step, you don't want to break those spheres! Take the molds out of the freezer and pop the chocolate half circles out of it. This will allow the chocolate to take shape and make those beautiful spheres that you're after. Place the bottom of an empty sphere on the plate to lightly melt chocolate. Seal Warm a plate or bowl in the microwave or with boiling water and dry. Pop the molds into the freezer for 10 minutes to set. Fill Fill 3 spheres with a tablespoon of hot chocolate mix and 2 tablespoons marshmallow bits, miniature marshmallows to each, along with any optional additions. (Expert tip: Make sure the top of the edges is as thick as the chocolate in the bottom of the mold!) This helps keep your bombs consistent and strong. Repeat the process again making sure to pay close attention to the sides. Then move the mold to the refrigerator for 5 minutes to harden. Then use the back of the spoon to push and coat the chocolate up the sides of each mold. Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate, shake off any excess chocolate, and set it aside for 3-5 minutes, until hardened. Fill the molds by using the spoon or basting brush to fill all along the edges of the half-circle mold. Spoon some of the melted chocolate into the silicone mold. Once the chocolate reaches that temperate, remove any unmelted chocolate pieces.(For tips on how to melt chocolate, learn more here.) 20 minutes Jump to Recipe By: Julie Blanner 85 Comments Updated: 12/18/20 This post may contain affiliate links. Place one of the empty domes onto the hot pan, letting the edges melt on the parchment paper for a few seconds. Here we go.Ĭut your chocolate as finely as you can, so you don't have any big chunks (You'll thank us later for this tip), and then melt the chocolate either in the microwave or on the stove until it is a smooth, glossy liquid. When the cookie sheet is warm pull it out of the oven and place a piece of parchment paper on it. You're all set and ready to mix up some magic. Marshmallows and other flavors of your choice (peppermint, sprinkles, etc.).Dunk it and allow the sweet 'submarine' to melt into the steaming milk, then drink away and enjoy the chocolate slurry at the bottom of the cup. Serve that in a mug along with a piece of dark chocolate. Chocolate (of your choice-milk, dark, white. For this recipe, youll hold off on the chocolate and simply warm milk, sugar, and vanilla.Get prepared, get inspired, and make sure you have the following tools at hand to pull off these delicious hot cocoa bombs.
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