CHOCOLATE MOUSSE MOLD RECIPES

Name: Hot Chocolate Bombs
Prep time: 9 h
Total time: 9 h
Yield: 6 chocolate bombs
Ingredients: 22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped; 1/2 cup baking cocoa; 1/2 cup nonfat dry milk powder; 1/4 cup confectioners' sugar; 6 tablespoons vanilla marshmallow bits (not miniature marshmallows); Optional: sprinkles, colored sanding sugar, melted candy melts

HOT CHOCOLATE BOMBS RECIPE: HOW TO MAKE IT

Hot Chocolate Bombs Recipe: How to Make It image

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

Ingredients

22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
1/2 cup baking cocoa
1/2 cup nonfat dry milk powder
1/4 cup confectioners' sugar
6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
Optional: sprinkles, colored sanding sugar, melted candy melts

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.

HOT CHOCOLATE BOMBS RECIPE: HOW TO MAKE IT

Hot Chocolate Bombs Recipe: How to Make It image

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

Ingredients

22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
1/2 cup baking cocoa
1/2 cup nonfat dry milk powder
1/4 cup confectioners' sugar
6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
Optional: sprinkles, colored sanding sugar, melted candy melts

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.

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