Hot Chocolate Bombs Easy Rainbow White Chocolate Bomb Recipe Hot
Melt chocolate in a small, microwave-safe bowl in 15 second increments, stirring in between, until smooth. Add a heaping tablespoon of melted chocolate into molds. Spread using the back of a teaspoon until each cavity is completely covered. Invert onto a parchment lined baking sheet and lightly shake.
Hot Chocolate Bombs
Pour the shell. Put the mold in the freezer for 5 minutes to allow the chocolate to harden. If you missed any chocolate or it's too thin, just brush with additional melted chocolate and freeze once more to build a thicker shell. Gently pop the chocolate shells out of the mold. Stuff the shell.
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Gently remove the chocolate shells from the silicone molds and place in a muffin tin or other container to stabilize them. For each bomb, combine 2 Tablespoons of hot cocoa powder with 1 oz. of Irish Whiskey (or your spirit of choice) until you have a paste. Add this mixture to 6 of the shells.
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Use a paintbrush to brush the chocolate up the sides. Freeze the mold for 5-10 minutes just until the chocolate hardens. If needed, paint another layer of chocolate on the sides of the mold. Spoon in enough dehydrated marshmallows to cover the bottom of the mold. Sprinkle a heaping tablespoon of hot cocoa mix over top.
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Directions. Melt the chocolate chips in a glass bowl in the microwave, stirring at 15-second intervals until smooth. Drop a dollop of melted chocolate into the mold and using a spoon or basting brush, smooth around the inside of the mold until you have what looks like a little chocolate bowl. Repeat with as many other molds as you want to make.
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Microwave for 30 seconds and stir until chocolate is just melted and smooth. To fill the molds, add in a large spoonful of the melted chocolate and use the spoon to spread chocolate up the sides of the mold. Be sure to evenly coat the inside of molds and go to the brim on each. Scrape off any excess chocolate.
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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).
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Snip a small piece of the corner of the bag. Drizzle the colored chocolate over the top of the bombs to decorate and add sprinkles if desired. Allow the chocolate decorations to set in the fridge for about 1 hour. Chocolate bombs can then be exploded by pouring warm milk over the cocoa balls in a large mug. Enjoy!
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Available as a three-piece or six-piece set, these star-shaped hot chocolate bombs are a fun twist guaranteed to put a twinkle in your eye. Indulge in dark chocolate, salted caramel and sugar cookie hot cocoa bombs. The hardest part is having to share these Christmas chocolates! Shop Now. 6 / 11.
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Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. Fill with cocoa and marshmallows. Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner. Close the bombs with more chocolate.
Peppermint Mocha Hot Chocolate Truffle Bombs The Chunky Chef
A great fall or Thanksgiving hot chocolate bomb to serve up family, gift to loved ones, or sip and enjoy for yourself. Print Recipe. Pin Recipe. Prep Time 10 minutes mins. Total Time 40 minutes mins. Ingredients . 1x 2x 3x. 1 1/2 cup white candy melts; 1/4 cup orange candy melts.
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Melt the caramel candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth. Spoon the melted caramel candy into the inside of 12 (2-inch diameter) silicone sphere molds. Refrigerate for 5 minutes until the candy is set, and then repeat this process to thicken the candy spheres.
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Instructions. In a glass bowl, melt the chocolate in the microwave for 15 second bursts, stirring after each burst, until melted and smooth. Use a pastry brush to brush 12 semi-spheres with a thick layer of the melted chocolate. Place the molds in the freezer for 5 to 10 minutes to allow the chocolate to set.
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Directions. In two medium size 6 semi sphere silicone mold trays evenly divide the melted chocolate. Using the back of a spoon swirl the chocolate up the sides of each mold until evenly coated. Refrigerate for 15 minutes. If any weak areas appear, swirl with additional melted chocolate to avoid any cracks or breakage.
