HOT CHOCOLATE BOMBS RECIPE: HOW TO MAKE IT
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
Total Time 09 hours 00 minutes
Prep Time 09 hours 00 minutes
Cook Time 0 minutes
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, FatContent 34g fat (20g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 36g carbohydrate (29g sugars, FiberContent 4g fiber), ProteinContent 10g protein.
HOW TO MAKE HOT CHOCOLATE BOMBS — WITH OR WITHOUT A MO…
While holiday gift giving might be over for now, hot chocolate bombs are a kind of the perfect project for a Valentine's day at home, they make a sweet little gift to porch drop for friends. If you've got kids at home, they can help too!
Provided by Meghan Splawn
Categories Snack Dessert Sweets Beverage Breakfast Afternoon tea
Total Time 4200S
Prep Time 3600S
Cook Time 600S
Yield 6
Number Of Ingredients 5
Steps:
- Set up a double boiler. Fill a 4-quart pot halfway with water and set over medium-high heat. Find a heat proof bowl that fits securely on top of the pot without touching the water.
- Chop and temper the chocolate. If using bars, finely chop 12 ounces semisweet chocolate. Set 1/3 aside (about 4 ounces). Transfer the remaining 2/3 (8 ounces) to the bowl and fit over the double boiler. Melt the chocolate in the double boiler, stirring regularly with a silicone spatula to help with melting and keep it from getting too hot. Keep an eye on the chocolate temperature — it should never get too hot to touch but you can check this using a digital probe thermometer — do not exceed 100° F. Remove the bowl from the double boiler. Add the reserved chocolate in 3 increments, stirring until incorporated and melted after each addition. Continue mixing until the chocolate is between 88 and 91°F. You can check this with a digital probe thermometer or by touch — the chocolate should be about body temperature, so test on the back of your hand or wrist.
- Coat the molds with the tempered chocolate. Drop 1 tablespoon tempered chocolate into each well of 2 (6-count, 2-inch wide) half sphere silicone mold trays. Use a brush to spread the chocolate up the sides and over the edges of the molds by just a bit. Let sit at room temperature until the chocolate is hardened, 5 to 15 minutes. Brush the wells with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until completely hardened, 15 to 30 minutes.
- Fill half the spheres with cocoa and marshmallows. Place 1 tablespoon hot cocoa mix, 1 heaping tablespoon mini marshmallows, and 1/2 teaspoon sprinkles if desired into each of half of the wells (6).
- Paint or pipe a border of chocolate on the unfilled shells and assemble the bombs. Wearing nitrile or latex gloves, gently release the remaining 6 unfilled shells from their molds, but keep them resting in the well. Use a pastry brush or a small piping bag to coat their edges with tempered chocolate. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 and 91°F.) Top each marshmallow-filled shell with a coated, unfilled shell to form a sphere. Let sit at room temperature to harden and set, at least 15 minutes.
- Coat cupcake liners with chocolate. Drop 1 tablespoon tempered chocolate into each of 6 parchment paper cupcake liners. Use a brush to coat the bottom and sides of the liners with the chocolate. Let sit at room temperature until the chocolate is hardenened, 5 to 15 minutes. Brush the liners with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes.
- Fill with cocoa and marshmallows. Place 1 tablespoon hot cocoa mix, 1 heaping tablespoon mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner.
- Close the bombs with more chocolate. Drizzle 1 tablespoon tempered chocolate over the filling in each liner. Use the back of a small spoon to smooth the chocolate over the filling to completely enclose it. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 and 91°F.) Wearing nitrile or latex gloves, gently release the chocolate bombs from the liners.
- Drizzle with any remaining chocolate and add sprinkles (optional). Before storing, you can decoratively drizzle the bombs with any remaining chocolate and add sprinkles to garnish if desired. Use gloves when decorating or moving the cocoa bombs to prevent fingerprints.
- Serve the chocolate bombs. Heat 1 cup milk for each hot chocolate bomb gently on the stovetop or in the microwave for about 2 minutes until very hot, almost to a boil. Pour the hot milk into a large mug and gently add the bomb for the most dramatic explosion.
Nutrition Facts : SaturatedFatContent 13.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 82.2 g, SugarContent 70.4 g, ServingSize Serves 6, ProteinContent 12.5 g, FatContent 23.0 g, Calories 547 cal, SodiumContent 268.7 mg, FiberContent 4.4 g, CholesterolContent 0 mg
More about "bomb bombs hot chocolate recipes"
4 INGREDIENT KETO CHEESECAKE FAT BOMBS - KETOCONNECT - KET…
From ketoconnect.net
Reviews 4.6
Total Time 10 minutes
Category Dessert
Cuisine American
Calories 126 kcal per serving
- Store in a ziploc bag in the freezer for up to 2 weeks. Take them out 10 minutes before eating to allow them to soften a little bit.
HOW TO MAKE YOUR OWN HOT CHOCOLATE BOMBS | ALLRECIPES
From allrecipes.com
HOW TO MAKE A HOT COCOA BOMB - BETTYCROCKER.COM
From bettycrocker.com
20 HEAVENLY HOT CHOCOLATE RECIPES - THE SPRUCE EATS
From thespruceeats.com
KETO FAT BOMB RECIPES THAT DESTROY CRAVINGS AND KEEP YO…
From bulletproof.com
19 KETO FAT BOMBS RECIPES - MY KETO KITCHEN
From myketokitchen.com
EASY CHOCOLATE BISCUIT BOMBS - CRAZY FOR CRUST
From crazyforcrust.com
COCOA BOMBS
From cocoabombs.com
EASY HOMEMADE HOT CHOCOLATE MIX - HOW TO MAKE HOT COCOA …
From eatingonadime.com
EASY CHOCOLATE BISCUIT BOMBS - CRAZY FOR CRUST
From crazyforcrust.com
COCOA BOMBS
From cocoabombs.com
EASY HOMEMADE HOT CHOCOLATE MIX - HOW TO MAKE HOT COCOA …
From eatingonadime.com
FAKE TREATS, BEST BATH BOMBS, BATH BOMBS YARRA VALLEY, BATH …
From faketreats.com.au
LUSH FRESH HANDMADE COSMETICS | VEGETARIAN & CRUEL…
From lush.com
BAKING RECIPES - CAKES, CUPCAKES, COOKIES & MORE | WI…
From blog.wilton.com
CARAMEL APPLE PIE BOMBS - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
IRISH CAR BOMB CUPCAKES RECIPE - BROWN EYED BAKER
From browneyedbaker.com
OVER 40 KETO MONK FRUIT-SWEETENED RECIPES | REAL BALA…
From realbalanced.com
BEST BLOODY MARY BOMBS RECIPE-HOW TO MAKE BLOODY …
From delish.com
67 EASY NO-BAKE KETO DESSERTS (LOW CARB, MINIMAL INGREDIENT …
From ketopots.com
AUSTRALIAN DRIED FRUITS - SUNBEAM FOODS
From sunbeamfoods.com.au
50 DRINKS WITH MORE SUGAR THAN A HERSHEY'S BAR — EAT ... - EAT T…
From eatthis.com
HOW TO MAKE HOT CHOCOLATE BOMBS | REAL SIMPLE
From realsimple.com
HOW TO MAKE A HOT COCOA BOMB - BETTYCROCKER.COM
From bettycrocker.com
20+ BEST HOT CHOCOLATE BOMBS RECIPES PERFECT FOR GIFTING - JU…
From justforchirps.com
THE BEST 50 HOT COCOA BOMBS RECIPES - OH MY CREATIVE
From ohmy-creative.com
COZY UP WITH SIN-FREE KETO HOT CHOCOLATE BOMBS | BULLETPROOF
From bulletproof.com
SPRING HOT CHOCOLATE BOMBS - FRESH FLOWERS INSPIRED RECIPE
From steampoweredfamily.com
SIMPLE HOT CHOCOLATE BOMB RECIPE (THAT KIDS LOVE)
From savvymamalifestyle.com
HOT CHOCOLATE BOMB RECIPE (SUGAR FREE) - THE FOODIE AFFAIR
From thefoodieaffair.com
BAILEY'S HOT CHOCOLATE BOMBS (YUM!) | TROP ROCKIN
From troprockin.com
EASTER BUNNY HOT CHOCOLATE BOMB ⋆ SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
MARSHMALLOW BOMBS FOR HOT CHOCOLATE RECIPE? – SWEETAND…
From sweetandsara.com
HOT CHOCOLATE BOMBS RECIPE | EATINGWELL
From recipellc.portalseekers.homelinux.net
HOW TO MAKE VALENTINE'S DAY HOT CHOCOLATE BOMBS (RECIPE)
From kimandkalee.com
HOT CHOCOLATE BOMBS RECIPE | GHIRARDELLI
From ghirardelli.com