Hot Chocolate Mold Recipes
THREE PIECE MOLD HOT CHOCOLATE BOMBS
Have you ever wondered what the best mold is to make those trendy viral hot chocolate bombs? Check out the three piece mold! Perfect hot chocolate bomb shells with no tempering required.
Provided by Elizabeth Marek
Categories Dessert
Time 20m
Number Of Ingredients 34
Steps:
- Pour your desired chocolate into the bottom mold up to the line near the bottom.
- Place your insert inside and press down a little
- Place the top mold on and press down until the chocolate fills the entire sphere
- Put the hot chocolate bomb mold into the fridge to chill for 10-15 minutes or until the chocolate pulls away from the mold
- Remove the shells carefully from the mold and remove the insert from the shell
- Make all your shells at once before assembling your bombs
- Heat a ceramic plate in the microwave and heat on high for 1 minute until hot
- Place your first shell on the hot plate and melt the edge slightly
- Place your shell onto a small pinch bowl or cupcake pan to keep it in place
- Fill the shell with your desired cocoa mix, marshmallows or candies
- Heat the other half of your shell and place it on top of the filled shell
- Press together firmly for 5 seconds then wipe off the excess chocolate with a gloved finger
- Decorate the hot chocolate bomb as desired. See the the video in this blog for ideas!
Nutrition Facts : ServingSize 1 serving, Calories 97 kcal, Carbohydrate 20 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Sodium 136 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g
HOT CHOCOLATE BOMBS
These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. -Rashanda Cobbins, Taste of Home Food Editor
Provided by Taste of Home
Time 9h
Yield 6 chocolate bombs
Number Of Ingredients 6
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.
Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 10g protein.
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