![]() ![]() Step 5 Add 2 teaspoons of hot chocolate mix into each cup.Let sit for 15 minutes to harden slightly. Pick up each up and rotate in a circular motion so that the chocolate comes 1/2-inch up the sides of each cup. Step 4 Spoon about 2 teaspoons of chocolate into the bottom of each regular muffin cup.Remove the bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and mixture is smooth (return bowl to saucepan, if needed). Heat the chocolate, stirring occasionally with a dry rubber spatula, until chocolate is mostly smooth and melted, 6 to 8 minutes. Place the bowl of chocolate over the saucepan of water. The bowl should sit on top of the pan without its bottom touching the water. Place the chopped chocolate and coconut oil in a dry, heatproof glass or ceramic bowl that is slightly larger than the saucepan. Step 2 Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat.Step 1 Line a baking sheet or 12-cup muffin tin with 12 regular-size paper muffin liners.Milk makes for a rich and creamy mug of cocoa, but the hot chocolate mix contains some dried milk powder so hot water is perfectly fine to use as well! When you're ready to serve in a Christmas mug, use either milk or water that has been heated to a near boil. Sprinkle with colorful sprinkles to match the season, crushed peppermint candy, or even peanut butter or butterscotch chips for a twist on flavor.ĭo you have to use milk for hot chocolate bombs? However, there is plenty of room for creativity with decorating! Before topping with the marshmallow, drizzle white chocolate over top. More chocolate is drizzled to cover the cocoa mix to enclose, and while the chocolate on top is still soft, a marshmallow is pressed into the top.Ī large marshmallow makes a fun garnish and is the perfect accompaniment to the hot cocoa when mixed with hot milk. Once the chocolate cools and hardens slightly, hot chocolate mix is sprinkled inside. For this easy version, semi-sweet chocolate is melted then drizzled into paper cupcake liners. All of this is enough to intimidate even a seasoned pastry chef! This recipe takes the hot chocolate trend and makes it easy: If you can melt chocolate, you can make an easy hot chocolate bomb!Ī hot chocolate bomb is made of a thin chocolate shell, which is filled with hot cocoa mix and mini marshmallows. Recipes usually include tempering chocolate, require special silicone molds, and even include a step of painting the chocolate in order to make an ultra-thin, outer shell. But to make a hot chocolate bomb from scratch is no small feat. There is no shortage of places to buy a hot chocolate bomb and now they are even tailored to holidays like Thanksgiving and Halloween. Stir in the hot cocoa mix to enjoy.In recent years, hot chocolate bombs have taken social media by storm as the confection of Christmas. Drop in the hot chocolate bomb, and watch the chocolate melt. When you're ready to enjoy, heat a mug of milk.Add sprinkles to the tops, then freeze for 5 minutes. Remove the bombs from the freezer and drizzle the remaining melted chocolate over the tops of the hot chocolate bombs.Return to the freezer for another 5 minutes. Remove the bombs from the freezer and, using a pastry brush or silicone brush, brush on melted chocolate to cover any holes.Return the hot chocolate bombs to the freezer for at least 5 minutes.Repeat with all hot chocolate bombs until each one is closed. Working quickly, add the empty chocolate halves to the filled chocolate halves, closing up the seams.Carefully rub empty chocolate halves, seam side down, on a warmed plate.Heat a small plate in the microwave for 1 minute, until it's warm.Add a few marshmallows to the top of the hot cocoa mix.Add a few tablespoons of hot cocoa mix to ½ of the chocolate spheres.Carefully remove the chocolate from the molds.Return to the freezer for at least 5 minutes. Remove the mold from the freezer and touch up any spots that are thin enough to see through with more melted chocolate.Place the mold in the freezer for at least 5 minutes. Using the back of a spoon, thinly coat chocolate along inside of silicone hot chocolate bomb molds.Remove from microwave and stir again - the chocolate should be melted. Return to the microwave and heat for 30 seconds. In a small bowl, pour in the chocolate chips. ![]()
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