DIY hot chocolate bombs! 4 recipes, from super simple to OMG
To Make Homemade Hot Chocolate Bombs. STOVETOP: Create a double boiler by setting a bowl over a pot of boiling water. Place 6 ounces chopped semi-sweet baking chocolate, (or 1 cup chocolate chips) into the top bowl. Stir often until chocolate is melted. MICROWAVE: Place chocolate in a microwave safe bowl.
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Ingredients.75 cup semisweet chocolate chips (recommended: Ghiradelli).75 cup dry red wine.5 cup milk.5 cup half and half 2 tbsp sugar (optional) Pinch of salt.5 tsp vanilla extract Orange peel.
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Lightly heat the bottom of a cake or sheet pan by placing on a stovetop burner or using a kitchen torch. Place a sphere, round side up, on the warm surface until it just begins to melt. Place spheres on a platter and fill with 2 tablespoons cocoa mix and 10 - 12 mini marshmallows.
*Angelo's Hot Chocolate Bombs* Angelos Italian Bakery & Market
Or 86-88°F for milk and 82-84°F for white. Once the chocolate reaches that temperate, remove any unmelted chocolate pieces. Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate, shake off any excess chocolate, and set it aside for 3-5 minutes, until hardened.
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Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering. Lower the heat then place a large heat sustaining bowl, or the top of the double boiler, over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil.
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Instructions. Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds. Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes. Remove molds from refrigerator, and carefully.
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Chill in fridge at least 10 mins or until they easily pop out. On one half, sprinkle in the cocoa mix and load on some marshmallows. Use some of the extra melted chocolate to brush on the edges and seal the two halves together. (OR use a hot plate, and rub edge of the empty half of chocolate onto the plate to slightly melt.
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Make a double boiler by placing a heat proof bowl on top of a small pot. Fill the pot with just an inch or two of water, making sure the bowl does not touch the water. Turn the heat on to low. Add 2/3 of chopped chocolate to the bowl and stir, while the steam from the simmering water melts the chocolate.
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Return the pan to the freeze for another 5-10 mintues until fully set. Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm. Carefully stretch the molds with your hands to loosen the chocolate. Add 1 tablespoon of cocoa mix to 6 of the halves and add 5-6 mini-marshmallows.
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Bring to a simmer. Place the Bailey's Chocolate Chips in a heat-proof bowl and pour the hot Bailey's over the baking chips. Allow to sit for one minute before whisking the chips until melted and smooth. Place the mixture in the fridge to harden, about 2-3 hours. Meanwhile, prepare the hot chocolate bomb spheres.
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Melt the chocolate, then place about 2 tablespoons into each mold. Using a spoon or pastry brush, distribute the chocolate so it coats the inside of each mold evenly. Place in the freezer for 5 minutes, and then add a second coat of chocolate to each mold. Place back into the freezer for another 5 minutes.
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Step 1: Melt the chocolate wafers in the microwave until fully melted with no lumps. Step 2: Add the melted chocolate to the silicone mold. Pop in the freezer. Step 3: Take out of the freezer and start adding in the ingredients. Seal the boozy hot chocolate bombs on top of one another.
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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.
Salted Caramel Hot Chocolate Bombs Homemade Hooplah
Put chopped chocolate or chocolate chips in a microwave safe bowl with the cream. Microwave on high for 2 minutes.*. Let the bowl sit for a minute and then begin to stir the mixture together. Keep stirring until the mixture is smooth and glossy, and all the chocolate has melted. Stir in the vanilla.
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Set up a double boiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water. Chop up your semisweet chocolate and melt it in the double boiler until just melted, stirring occasionally.
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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.
