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Freeze: Place the molds in the freezer for 10-15 minutes, or until chocolate is completely set. Fill the Molds: Once the chocolate is set, carefully remove the chocolate from the molds and place them on the prepared baking sheet. Flip half of the molds over, and fill each of them with the cocoa/marshmallow mixture.
How to Make Hot Cocoa Bombs Shugary Sweets
Assembling Hot Chocolate Bombs. Fill half of the molds with 2-3 tablespoons of hot chocolate mix and 2 tablespoons of mini marshmallows. Microwave a microwave-safe plate for 90 seconds. One at a time, take one of the remaining chocolate halves and gently press and twist on the hot plate to melt and smooth the edges.
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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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Hot cocoa bombs turn ordinary hot chocolate into a delicious drink experience that is whimsical and fun! Chocolate spheres stuffed with hot chocolate powder + mini marshmallows melt away to create the season's favorite hot drink!. Fill half of the molds with 1 tablespoons of hot cocoa mix and mini marshmallows. Remelt the remaining.
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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. 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.
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Place the melted rim on top of the semi-sphere filled with cocoa mix and marshmallows and press until attached. Continue this process until you have 6 cocoa bombs. Melt the white chocolate in a microwave safe bowl, stirring every 30 seconds. Transfer to a plastic baggie and cut off the corner.
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Add one hot chocolate bomb to a mug, then pour about 6oz (175ml) of warm milk over the cocoa bomb and the shell will start melting and releasing the mini marshmallows and brownie. Use a spoon to stir the hot chocolate until it's nice and creamy.
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Keep your mini hot cocoa bombs fresh in a large 26 oz. wide mouth, glass pantry jar. Use cupcake boxes to create gifts for friends and family. Package individually in a small decorative bucket wrapped in cellophane for party or wedding favors. Use a half dozen paper egg carton as gift packaging.
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STEP 2. Fill the molds. Pour up to 1 tablespoon of the melted chocolate into the well of the mold. Push the chocolate up the sides with a spoon to make sure it covers every surface of the mold. You can even tilt the mold slightly to see the insides to check that it's completely covered.
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First melt the chocolate chips using the Instant Pot as a double boiler. Pour 2 cups of water and place the bowl with chocolate chips on the Instant Pot and turn on the saute mode. Keep stirring until the chips melt and then press cancel. Ingredients for hot chocolate bombs. Melt the chocolate chips in a bowl.
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Place chocolate mold in the fridge and let it sit for 10 minutes, or until chocolate has firmed up. Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up. Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell.
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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. In a microwave safe bowl, heat 1 cup chocolate at 50% power starting for 30 seconds intervals for 1 minute (2 times) stirring between. Then melt at 15 second intervals until mostly melted. Do not overheat, if there are a few lumps, just keep stirring until smooth.
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Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb. Take one half of the chocolate bomb shell and position it on a cookie sheet. Fill with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows. Then add a pinch or two of crushed peppermint.
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Gently pop the chocolate shells out of the mold. Fill 'em up. In one half of each hot cocoa bomb, add mini marshmallows and hot cocoa mix. Place a microwave-safe plate in the microwave and heat for about 90 seconds, then press the other half of your chocolate sphere on the hot plate to smooth and melt the edges.
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As the edge starts to harden, spread some more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold. Move the mold to the refrigerator and let it sit for approximately 10 minutes. Crack the peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.
