WHAT TO ADD TO HOT CHOCOLATE 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.

MEXICAN HOT CHOCOLATE RECIPE: HOW TO MAKE IT

Mexican Hot Chocolate Recipe: How to Make It image

This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup baking cocoa
2 tablespoons brown sugar
1 cup boiling water
1/4 teaspoon ground cinnamon
Dash ground cloves or nutmeg
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream
Whole cinnamon sticks

Steps:

In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

Nutrition Facts : Calories 156 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 18g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

More about "what to add to hot chocolate recipes"

MEXICAN HOT CHOCOLATE RECIPE: HOW TO MAKE IT

This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Cuisine North America, Mexican
Calories 156 calories per serving

In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

See details

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
From tasteofhome.com
Total Time 09 hours 00 minutes
Calories 619 calories per serving

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.

See details

MEXICAN HOT CHOCOLATE RECIPE: HOW TO MAKE IT

In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

See details

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