Christmas Hot Chocolate Bombs

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Brush the second layer of chocolate into the mold. Make sure the chocolate is thick enough throughout so it will be able to hold its shape when unmold. Place the mold into the fridge and let the chocolate set for 15 minutes. After set, carefully remove semi sphere chocolates from the mould.

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Freeze the mold for 15 minutes. Remove spheres from the freezer and mold. Heat a small pan over low heat. Place a handful of marshmallows and candy into one side of candy shells and set aside. Place the other color sphere onto the hot pan to gently melt and press the spheres together. Set aside to harden.

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Place in the freezer for ten minutes. Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and about 4 marshmallows. Add more melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for 10 minutes.

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Use a pastry brush or the back of a spoon to spread the chocolate over the sides of the mold evenly. Repeat the process until each mold is covered with melted chocolate. Place the molds in the freezer to set, about 20 minutes. While the molds are setting, make the hot cocoa mixture. Mix the cocoa powder, coconut milk powder and coconut sugar.

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How to make this hot chocolate bombs recipe. Step 1: Over a double boiler or in the microwave, melt the chocolate. Use a basting or pastry brush and spread a thin layer of chocolate over the tree shaped silicone mold - cover the bottom of the mold and the sides of the mold. Step 2: Chill in the freezer for 10 minutes until set.

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Place the molds in the refrigerator for 15-20 minutes to set. To a separate, small mixing bowl, add the sugar and cocoa powder and whisk to combine to make your hot cocoa mixture. Once the chocolate has set, carefully remove the half spheres from the molds and place them face-up on a plate.

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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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Temper the chocolate - Option 1: double boiler method. Melt about 2/3 of the chocolate in a double boiler, stirring frequently. The water should be on a simmer and not boiling hard. Once the chocolate reaches 120°F (dark chocolate) or 105°F (milk chocolate), remove the bowl from heat and set it on a dish towel.

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Step 1: Reheat the remaining melted red candy in the microwave again. Heat in 20-second increments until fully melted. Scoop the melted candy into a pastry bag or Ziploc bag. Step 2: If using a Ziploc bag, cut off a small piece of a bottom corner to use just like a piping bag.

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Melt the red and green chocolate according to the package instructions, then place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate. Sprinkle remaining sprinkles over the top of the bombs. Allow the chocolate decorations to set before using, around 1 hour.

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Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.

Christmas Themed Hot Chocolate Bomb Flavors » The Denver Housewife

Step. 2 Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chopped chocolate and coconut oil in a dry, heatproof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.

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Heat a small nonstick skillet over very low heat, working with one half sphere, hold the rim on the heat for a few seconds until the chocolate starts to melt. Working quickly fill the sphere half with about 1 Tbsp of hot chocolate mix, 1/2 tsp graham cracker crumbs, and 4-6 mini marshmallows. Heat a second sphere and then press the two edges.

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5. Peppermint Hot Chocolate Bombs. Photo from midgetmomma.com. These hot chocolate bombs with peppermint make the most festive hot chocolate presents around, with all of that candy cane goodness! 6. Hot Chocolate Bombs with Marshmallows. Photo from ifyougiveablondeakitchen.com.

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Heat a small plate in the microwave for about 15-20 seconds or until warm to the touch. Chill hands again and dry. Carefully lift a chocolate sphere (these will be the "lids") and place gently on the warm plate for just a second or two until the bottom becomes melty. Quickly place on top of a cocoa-filled sphere half.

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Seal Two Pieces of Chocolate. To get the two pieces to stay together, place an empty plate in the microwave and warm it up for about 30-45 seconds. Take one of the cocoa bombs and press it onto the warm plate until it is slightly melted. This will create a chocolate "glue" to seal the chocolate bombs.