Hot Chocolate Bombs Recipe By Tasty Recipes

HOT CHOCOLATE BOMBS

Steps:

• Combine chocolate chips, cream, and sugar in a microwave-safe dish and microwave for 1 minute. Stir and continue to microwave at 30-second intervals until chocolate chips have melted. Mix in vanilla extract and salt. Stir until well incorporated. Cover bowl and refrigerate for a minimum of 2 hours.
• Scoop balls onto a parchment-lined baking sheet using a large cookie scoop. Freeze until solid, 8 hours to overnight.
• Shape frozen scoops into balls and roll in cocoa powder. Store in a freezer-safe container until ready to use.

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 BOMBS RECIPE BY TASTY

Steps:

• Put ½ tablespoon melted chocolate into each silicon sphere mold. Using the paintbrush, brush the chocolate up the mould and refrigerate for 5 minutes. Once solidified, repeat the above and refrigerate for 5 minutes.
• Pop the spheres out of the moulds and separate into half spheres - you should have 12 total.
• Pour 1 to 1 ½ tbsp hot chocolate mix and ⅓ cup mini marshmallows into 6 of the spheres.
• Heat a pan on high heat for 2 minutes. Then, take the pan off the heat and melt the rims of the other 6 spheres, one by one, allowing each to 'glue' or stick to a sphere containing hot chocolate mix. If needed, melt additional chocolate to cover up any rough edges.
• Melt white chocolate and drizzle some on each bomb to create a design.
• Serve in hot water or milk.

HOT CHOCOLATE BOMBS

Steps:

• Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they're all covered - don't worry about being too precise.
• Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
• Brush the second layer of chocolate in the moulds so they're evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
• Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
• To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.

S'MORES HOT COCOA BOMBS RECIPE BY TASTY

Steps:

• In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
• Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
• Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
• Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
• To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
• Enjoy!