HOT COCOA CHOCOLATE BOMB RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOW TO MAKE HOT CHOCOLATE BOMBS — WITH OR WITHOUT A MO…



How to Make Hot Chocolate Bombs — With or Without a Mo… image

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

12 ounces high-quality semi-sweet chocolate bars or chips, such as Ghirardelli
6 tablespoons hot cocoa mix
1 cup mini marshmallows
Sprinkles, for decorating (optional)
6 cups whole or 2% milk

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

HOW TO MAKE HOT CHOCOLATE BOMBS — WITH OR WITHOUT A MO…



How to Make Hot Chocolate Bombs — With or Without a Mo… image

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

12 ounces high-quality semi-sweet chocolate bars or chips, such as Ghirardelli
6 tablespoons hot cocoa mix
1 cup mini marshmallows
Sprinkles, for decorating (optional)
6 cups whole or 2% milk

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

20 HEAVENLY HOT CHOCOLATE RECIPES - THE SPRUCE EATS
Feb 09, 2022 · Milk, cream, sugar, and a combination of chocolate chips—dark or semisweet—and cocoa powder give this hot chocolate its rich, chocolatey flavor. If you're planning a party, it's easy to scale the recipe up for a larger crowd using a 6-quart or larger crockpot, and many foods go with hot chocolate.
From thespruceeats.com
See details


HOW TO MAKE YOUR OWN HOT CHOCOLATE BOMBS | ALLRECIPES
Use a spoon to dollop the melted chocolate into your molds, smoothing it around the edges until everything is covered. Set in the refrigerator for about 30 minutes, or until the chocolate is firm. Fill your mold three-fourths full with your hot cocoa mix and optional add-ins. Pour the remaining chocolate …
From allrecipes.com
See details


HOW TO MAKE A HOT COCOA BOMB - BETTYCROCKER.COM
Feb 10, 2021 · These chocolate spheres filled with hot chocolate mix and loads of marshmallows are as amazing to drink as they are to watch. Learn how to make these hot chocolate bombs with step-by-step instructions, keeping them easy to make and a whole lot simpler to pull off. Homemade hot chocolate …
From bettycrocker.com
See details


EASY HOMEMADE HOT CHOCOLATE MIX - HOW TO MAKE HOT COCOA …
Dec 06, 2019 · Homemade Hot Cocoa Drink: After you have created your homemade hot cocoa mix, all you have to do is mix 1-2 Tablespoons of the mix with a cup hot water. I add the amount of mix needed based on how chocolatey you want your cocoa. All you have to do is stir until the mix is thoroughly dissolved and then your hot chocolate …
From eatingonadime.com
See details


CREAMY HOT CHOCOLATE | ALLRECIPES
Great hot chocolate, but like other reviewers noted, use whole milk rather than water. For Mexican hot chocolate, add a tablespoon of cinnamon and 2 tablespoons of instant coffee. Gets …
From allrecipes.com
See details


HOW TO MAKE BROWNIES WITH COCOA POWDER - CHOCOLATE WIT…
Jan 06, 2021 · A while back, I shared a homemade brownie mix that is great to keep on hand, and the best made-from-scratch brownies are a popular reader favorite. They’re perfect for when you …
From chocolatewithgrace.com
See details


COCOA BOMBS
Welcome to Cocoa Bombs, home of the original hot chocolate bomb! We invented Cocoa Bombs as a fun alternative to ordinary hot chocolate powder mixes. View our shop and …
From cocoabombs.com
See details


KETO FAT BOMB RECIPES THAT DESTROY CRAVINGS AND KEEP YO…
Jan 15, 2021 · For a chewier take on chocolate fat bombs, this recipe from Real Balanced uses coconut flour and almond butter for a brownie-like bite. Best of all, each one is only 1.4 grams of net carbs. Raspberry Almond Chocolate Fat Bombs. This recipe from My PCOS Kitchen is basically a chocolate bar disguised as a fat bomb.
From bulletproof.com
See details


CHOCOLATE CUPCAKES RECIPE | MARTHA STEWART
Mar 08, 2011 · I was looking for a good chocolate cake recipe to make s'more cupcakes for an event. I tried a couple other recipes, and everyone agreed that this one was a clear winner. I baked them for 16 minutes, used natural cocoa …
From marthastewart.com
See details


HOW TO MAKE BROWNIES WITH COCOA POWDER - CHOCOLATE WIT…
Jan 06, 2021 · A while back, I shared a homemade brownie mix that is great to keep on hand, and the best made-from-scratch brownies are a popular reader favorite. They’re perfect for when you …
From chocolatewithgrace.com
See details


COCOA BOMBS
Welcome to Cocoa Bombs, home of the original hot chocolate bomb! We invented Cocoa Bombs as a fun alternative to ordinary hot chocolate powder mixes. View our shop and …
From cocoabombs.com
See details


KETO FAT BOMB RECIPES THAT DESTROY CRAVINGS AND KEEP YO…
Jan 15, 2021 · For a chewier take on chocolate fat bombs, this recipe from Real Balanced uses coconut flour and almond butter for a brownie-like bite. Best of all, each one is only 1.4 grams of net carbs. Raspberry Almond Chocolate Fat Bombs. This recipe from My PCOS Kitchen is basically a chocolate bar disguised as a fat bomb.
From bulletproof.com
See details


CHOCOLATE CUPCAKES RECIPE | MARTHA STEWART
Mar 08, 2011 · I was looking for a good chocolate cake recipe to make s'more cupcakes for an event. I tried a couple other recipes, and everyone agreed that this one was a clear winner. I baked them for 16 minutes, used natural cocoa …
From marthastewart.com
See details


10 BEST JAMESON IRISH WHISKEY CAKE RECIPES - YUMMLY
Apr 01, 2022 · bittersweet chocolate, butter, Valrhona Cocoa Powder, heavy cream and 10 more Chocolate Stout Cake with Baileys Truffle & Whiskey Glaze Rock Recipes all purpose flour, whipping cream, sugar, cocoa…
From yummly.com
See details


IRISH CAR BOMB CUPCAKES RECIPE - BROWN EYED BAKER
Mar 08, 2017 · 3) For the cocoa powder, a good tip is to advise people to spend up on it. Buying cheap cocoa powder actually has a pretty big impact on the flavor of the cake. The more expensive …
From browneyedbaker.com
See details


RUMCHATA CREAM LIQUEUR RECIPES | HAVE YOUR UNUSUAL
Ingredients. 2 parts RumChata Limón; 1 part New Amsterdam Red Berry; Instructions. Shake ingredients with ice and serve as a shot—or enjoy as a cocktail on the rocks.
From rumchata.com
See details


THE FOOD TIMELINE--BEVERAGES
Sep 14, 2011 · C. Recipe--19th century cocoa recipes (& related beverage, (hot) chocolate) are all over the map. The two most prevalent recipes employ chocolate scrapings (boil with milk/water) or chocolate shells (brew like coffee/tea). ... Early American recipes for "chocolate" confirm this hot …
From foodtimeline.org
See details


COCOA BOMBS
Welcome to Cocoa Bombs, home of the original hot chocolate bomb! We invented Cocoa Bombs as a fun alternative to ordinary hot chocolate powder mixes. View our shop and …
From cocoabombs.com
See details


KETO FAT BOMB RECIPES THAT DESTROY CRAVINGS AND KEEP YO…
Jan 15, 2021 · For a chewier take on chocolate fat bombs, this recipe from Real Balanced uses coconut flour and almond butter for a brownie-like bite. Best of all, each one is only 1.4 grams of net carbs. Raspberry Almond Chocolate Fat Bombs. This recipe from My PCOS Kitchen is basically a chocolate bar disguised as a fat bomb.
From bulletproof.com
See details


CHOCOLATE CUPCAKES RECIPE | MARTHA STEWART
Mar 08, 2011 · I was looking for a good chocolate cake recipe to make s'more cupcakes for an event. I tried a couple other recipes, and everyone agreed that this one was a clear winner. I baked them for 16 minutes, used natural cocoa …
From marthastewart.com
See details


10 BEST JAMESON IRISH WHISKEY CAKE RECIPES - YUMMLY
Apr 01, 2022 · bittersweet chocolate, butter, Valrhona Cocoa Powder, heavy cream and 10 more Chocolate Stout Cake with Baileys Truffle & Whiskey Glaze Rock Recipes all purpose flour, whipping cream, sugar, cocoa…
From yummly.com
See details


IRISH CAR BOMB CUPCAKES RECIPE - BROWN EYED BAKER
Mar 08, 2017 · 3) For the cocoa powder, a good tip is to advise people to spend up on it. Buying cheap cocoa powder actually has a pretty big impact on the flavor of the cake. The more expensive …
From browneyedbaker.com
See details


RUMCHATA CREAM LIQUEUR RECIPES | HAVE YOUR UNUSUAL
Ingredients. 2 parts RumChata Limón; 1 part New Amsterdam Red Berry; Instructions. Shake ingredients with ice and serve as a shot—or enjoy as a cocktail on the rocks.
From rumchata.com
See details


THE FOOD TIMELINE--BEVERAGES
Sep 14, 2011 · C. Recipe--19th century cocoa recipes (& related beverage, (hot) chocolate) are all over the map. The two most prevalent recipes employ chocolate scrapings (boil with milk/water) or chocolate shells (brew like coffee/tea). ... Early American recipes for "chocolate" confirm this hot …
From foodtimeline.org
See details