Best Chocolate For Cocoa Bombs Recipes

BEST HOT CHOCOLATE BOMBS RECIPE (WITH OR WITHOUT ALCOHOL)

Steps:

• Place chocolate in a medium sized microwave safe bowl for 30 seconds. Remove and stir the chocolate for at least 1 minute. The residual heat from the warm chocolate will melt most of the other chocolate in the bowl. If needed, put back in microwave for 15 second intervals, stirring between each one.
• Pour about a teaspoon of melted chocolate into the mold. Assuming your mold is 2 inches. You'll need more chocolate if using 2 1/2 inch molds and even more chocolate for 3 inch molds. Use the back of the spoon to cover the entire half circle with chocolate, making sure to go all the way up the mold with chocolate. Place in fridge or freezer to harden. The chocolate hardens fairly quickly, so it should be ready for the second coat in less than 5 minutes.
• Repeat the process with a second coat of chocolate.
• Pull the mold out of freezer again and make sure it is fully hardened. Place a teaspoon or so of hot cocoa mix in each side of the mold. Or place hot cocoa mix in one side and extra marshmallows in the other. Honestly, try to get at least 1 1/2 to 2 teaspoons of mix inside each bomb or you may have to use two bombs per drink! Most mugs hold more than 1 cup of hot milk.
• Make sure you have melted chocolate to seal the bombs. Take one half of the bomb and quickly place it on top of the other half. If you need to you can warm a plate under hot water for a few minutes until almost too hot to handle. Then press chocolate half onto that dry, hot plate for a few seconds to harden and then press to seal on the other half.
• With a spoon full of melted chocolate, run it around the seam of the bomb. Use your finger to smooth it out and fill in any cracks from uneven edges. Add sprinkles or crushed candy bars to the wet chocolate and allow the seal to harden.
• Now for the fun part - time to use your hot chocolate bomb! Warm a glass of milk in the microwave or on the stove top. You want it hot, but not boiling.
• Place hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix. Stir to combine the loose hot cocoa and marshmallows. Allow to cool slightly and enjoy!

HOT CHOCOLATE COCOA BOMBS

Steps:

• Melting chocolate can be really tricky to work with. You first want to melt down your chocolate. Remember that melting chocolate should only be heated 30 seconds at a time, stirred, and then reheated until melted. If you over heat your chocolate, there is a point where it begins to re-harden and ruins the chocolate.
• Typically your chocolate will take 1.5-2 minutes to fully melt. You can also use a Wilton Chocolate melting machine. If your chocolate is too thick, add a tiny bit of shortening to the mixture and stir to thin.
• Fill out your chocolate mold. Make the chocolate thick enough that you cannot see the sides of the mold. In my own house, we just used our (clean) fingers because it was quicker to do before the chocolate hardened. You can, of course, use a pastry painting brush if you prefer.
• Once your mold has chocolate in all the semi-circles, put in freezer to firm up. This takes approximately 5 minutes, but I give it 10 to be sure everything is solid.
• Carefully pop chocolate half circles out of the mold.
• Now add marshmallows to your half circles. You can choose to add to one side or BOTH sides before sealing.

HOT CHOCOLATE BOMBS

Steps:

• Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.