Hot Chocolate Balls Recipes

CHOCOLATE BALLS

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

MEXICAN HOT CHOCOLATE BALLS

Steps:

• Preheat oven to 325°F.
• Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
• Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
• Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
• Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
• Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.

HOT CHOCOLATE BALLS WITH MARSHMALLOWS (COCOA BOMB RECIPE + VIDEO)

Steps:

• Place the melting chocolate wafers in a microwave safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30 seconds increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating. *This helps to "temper" the chocolate so that it stays shiny, and does not turn cloudy, after it has dried.
• Use the paint brush to paint a layer of chocolate into the sphere molds. Be generous with the first layer, but make sure the chocolate doesn't pool in the bottom. Refrigerate until the chocolate spheres have hardened. Then repeat with a second layer of chocolate. Refrigerate again until hard. *Depending on how thick you layer the melted chocolate, you may want to add a third layer. Shoot for spheres that are 1/8th inch thick.
• Meanwhile set out another small mixing bowl. Add the cocoa mix, ground cinnamon, and salt. Mix well.
• Once the chocolate spheres have hardened, carefully remove them from their molds. You can flip the molds over and use them to stabilize the half-spheres if needed. Use a tablespoon to scoop approximately 3 tablespoons of cocoa mix into six of the half-spheres. Place 10-12 mini marshmallows on top of the cocoa mix.
• Scoop the rest of the melted chocolate into a piping bag. Place the sprinkles on a shallow plate for rolling. One at a time, pipe a line of chocolate around the filled half-spheres. Use an empty sphere to top it before the chocolate has time to dry.
• Allow the completed hot chocolate balls to dry for about one minute, then carefully roll the messy chocolate line in sprinkles to decorate. Set aside and allow them to dry the rest of the way. Repeat with the remaining balls. *If needed use the paintbrush to brush extra chocolate around the line so it is wet when you roll the balls.

HOT CHOCOLATE BALLS

Steps:

• Microwave chocolate, cream and salt in a large bowl, stirring occasionally until smooth- about 2 minutes.
• Refrigerate until firm- about 2 hours. Roll 3 TBS chilled chocolate mixture into ten 2 " balls. Individually wrap balls in saran wrap and transfer balls to a large Ziploc.
• Freeze.
• To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low fat milk in a large mug. Microwave, stirring occasionally until smooth and hot- about 2 minutes.
• You can also use vanilla soy milk if you like that.

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.

HOT CHOCOLATE CAKE BALLS

Steps:

• In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.