COOL CHOCOLATE MOLDS RECIPES
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.
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.
HOT CHOCOLATE RECIPES | ALLRECIPES
This is a really basic white hot chocolate that can be spiked with coffee liqueur or served by itself, and topped with whipped cream and pumpkin pie spice or cinnamon. I make the hot chocolate in …
From allrecipes.com
From allrecipes.com
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BEST MELTING CHOCOLATE FOR MOLDS - MAKE A DELICIOUS CHOC…
Oct 11, 2020 · So, depending on your needs, you should choose the chocolate type wisely. Today, we will look at the perfect chocolate for molds which can help to make delicious chocolate recipes. Why Melting Chocolate for Molds? The melting chocolates explicitly made for molds …
From tapcibo.com
From tapcibo.com
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Jan 28, 2022 · The Best Jello Molds Recipes on Yummly | Caramel Coconut Jello Mold, Rainbow Jello Mold, Orange Jello Mold ... Strawberry and Chocolate Jello Mold Pint Sized Baker. sugar, water, strawberries, water, gelatin powder, gelatin powder and 7 more ... cool …
From yummly.com
From yummly.com
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SIMPLE CHOCOLATE COATING | RECIPES - HERSHEYLAND
** If chocolate mixture cools below 84°F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84° and 88°F. Chocolate Candy In Molds: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds…
From hersheyland.com
From hersheyland.com
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BEST CHOCOLATE FOR COCOA BOMBS RECIPES
Pour about a teaspoon of melted chocolate into the mold. Assuming your mold is 2 inches. You'll need more chocolate if using 2 1/2 inch molds and even more chocolate for 3 inch molds. Use the back of the spoon to cover the entire half circle with chocolate, making sure to go all the way up the mold with chocolate…
From tfrecipes.com
From tfrecipes.com
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EASY VEGAN CHOCOLATE | MINIMALIST BAKER RECIPES
Feb 13, 2016 · Make this chocolate for Valentine’s Day and beyond. I’ve been making a batch and keeping some in the freezer for an after-dinner treat. The mini molds make them the perfect size for …
From minimalistbaker.com
From minimalistbaker.com
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RECIPES - HOMEMADE RECIPES | WILTON
Find the best recipes for making amazing desserts and meals online at Wilton! Browse dessert recipes for all occasions and treat types. Wilton provides easy-to-follow online instructions and all the …
From wilton.com
From wilton.com
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HOW TO COLOR WHITE CHOCOLATE OR CANDY MELTS & PAINT ...
If you color pure white chocolate you must keep it tempered in order to paint it into the candy molds, so the electric skillet method won’t work well. If you do decide to use pure white chocolate, there is another alternative to coloring the actual white chocolate. Instead, you can paint your molds …
From hungryhappenings.com
From hungryhappenings.com
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HOW TO USE A CHOCOLATE MOLD | BLOG - CONFECTIONERY HOUSE
Chocolate molds need to be clean, dry, and polished before each use! We recommend polishing the cavities of your chocolate molds between uses with a dry paper towel. If the cavities of the mold are dull your homemade chocolates will lack shine. To clean plastic molds use warm (not hot) soapy water and a soft cloth. Dry molds …
From confectioneryhouse.com
From confectioneryhouse.com
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WHITE CHOCOLATE BUTTERCREAM FROSTING | MY CAKE SCHOOL
This White Chocolate Buttercream Frosting has an amazing white chocolate flavor. The recipe is simple to make, creamy, pipes perfectly, and develops a slight crust which makes it perfect for smoothing. We love this recipe with our White Chocolate …
From mycakeschool.com
From mycakeschool.com
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HOW TO MAKE CHOCOLATE — CHOCOLATE ALCHEMY
the chocolate's smooth and no longer feels grainy. Pour it into molds, or whatever final holding device you're using. Clean up for as long as it takes go get all the chocolate off the Melanger and you're done. The molds need to cool for a few hours before the chocolate …
From chocolatealchemy.com
From chocolatealchemy.com
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HOW TO MAKE EDIBLES: 9 DELICIOUS RECIPES FOR CANNABIS ...
Sep 21, 2020 · Grease two molds with butter. Put the corn syrup, sugar, and water in a pan, stir, and heat until the mixture is united. Heat to a temperature of 270°F (130°C). Add the remaining butter, salt, and honey, and heat to 300°F (150°C). Pour the mixture into molds and let cool for 5 minutes. Once cool …
From xpressgrass.com
From xpressgrass.com
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HOT CHOCOLATE RECIPES | ALLRECIPES
This is a really basic white hot chocolate that can be spiked with coffee liqueur or served by itself, and topped with whipped cream and pumpkin pie spice or cinnamon. I make the hot chocolate in …
From allrecipes.com
From allrecipes.com
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HOT CHOCOLATE BOMBS - TASTES OF HOMEMADE
Nov 14, 2020 · Four – Once all the molds are filled, pop the tray in the freezer for 5-10 minutes so the chocolate can firm up. Then repeat the filling, brushing and freezing one more time. On the second coat of chocolate fill and brush one mold at a time otherwise the cold chocolate will set the melted chocolate …
From tastesofhomemade.com
From tastesofhomemade.com
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CHOCOLATE YULE LOG - ALLRECIPES
I made it gluten free, there's only 2 tbs of flour so it was an easy substitution with GF flour from trader joes. The ganache was good but maybe to much dark chocolate for me, I might mix some semi-sweet in with it next time. Also I made gingerbread cake which was a disaster- it felt apart bc I put it in little molds.
From allrecipes.com
From allrecipes.com
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Aug 23, 2020 · Can you make chocolate in silicone molds. Yes. You can make chocolate, chocolate cups, and peanut butter cups. Can silicone molds be used in the oven. Yes, you can use silicone molds in the oven safely. Silicone molds …
From kitchenfoliage.com
From kitchenfoliage.com
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Jun 07, 2021 · 36 Homemade Ice Cream Recipes to Keep You Cool This Summer. Dana Meredith. Lisa Kaminski Updated ... This super simple chocolate ice cream is the perfect treat at a moments notice. ... a spiced and nutty frozen custard in cone molds…
From tasteofhome.com
From tasteofhome.com
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CHOCOLATE RASPBERRY STICKS - BUTTER WITH A SIDE OF …
Dec 06, 2017 · Chocolate Raspberry Sticks are a delicious jellied raspberry filling dipped in melted chocolate! You can normally find boxes of Sweets chocolate raspberry sticks in the …
From butterwithasideofbread.com
From butterwithasideofbread.com
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HOW TO MAKE MOLDED CHOCOLATE CANDIES - THE SPRUCE EATS
Mar 25, 2020 · Once set, spoon or pipe the ganache into your molds, filling each cavity 3/4 full. Tap the molds on the counter to release any air bubbles. Refrigerate the molds to firm up the ganache, for about 30 to 45 minutes. It needs to be firm enough so that when you put warm melted chocolate …
From thespruceeats.com
From thespruceeats.com
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