Hot Cocoa Bombs Baked Broiled and Basted
Step 2. In a medium bowl, combine mini marshmallows, 1/4 cup mini morsels, hot chocolate mix and sprinkles. Remove molds from the refrigerator and then gently remove chocolate half spheres from molds, being careful not to have wet hands. Place half spheres on a sheet of parchment or clean work surface. Fill 6 of the half spheres with the.
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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.
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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.
Reeses_HC_bomb_small
In a nonstick skillet on medium-low heat, place half sphere flat side down on skillet surface for about 1 second, and remove immediately to clean up edges. Lay each sphere half open side-up on a tray or baking sheet. Scoop 3 tablespoons of cocoa filling into three of the halves. Add 1 tablespoon of peanut butter chips and 1 mini peanut butter.
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Warm a glass of milk in the microwave or on the stovetop. You want it hot, but not boiling. Place the hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix. Stir to combine the loose hot cocoa and marshmallows.
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Place the cup in the freezer for 7-9 minutes, allowing the chocolate to set. Remove the cups from the freezer. Add 1 tbsp hot chocolate mix to the cup. Add more melted chocolate on top of the hot cocoa mix, swirling as you go, filling the cup 3/4 full. Return the cups to the freezer to harden for 18-25 minutes.
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Step 2: Melt and Fill. Place the chocolate in a microwave-safe bowl, and microwave until the chocolate is melted. Spoon the chocolate into the bottom and sides of the paper cup, by dripping it around the sides and bottom, and smooth it over with a spoon.
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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.
Hot Cocoa Bombs Baked Broiled and Basted
Assembling Hot Cocoa Bombs. Flip over three of the molds to be filled. Fill each of the 3 halves with 2 tablespoons of hot cocoa mix, 1 tablespoon of crushed peppermint candies, and 5-6 mini marshmallows. Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to.
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Step 6: Seal the Cocoa Bombs. Then take the other half of the shell and melt the edges in the frying pan. Immediately place this shell on top of the filled half to make a complete sphere. Gently press along the sides where the two halves join to clean up the seal and remove any excess melted white chocolate.
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Preheat a small skillet over medium heat and remove. Gently place the chocolate cups, top side down, onto the skillet to even the top and smooth the chocolate. This only takes a few seconds. Set aside to harden. Place about 2 scoops of hot cocoa powder into the chocolate cups and place a candy cane in the cup.
Peanut Butter Cup Hot Chocolate Bombs
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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Place the cup in the freezer for 7-9 minutes to set. Once set, add 1 tbsp hot chocolate mix to the cup. If you are adding any other special ingredients, add them now. Add more melted chocolate on top of that filling it 3/4 full. Return to freezer to harden for 18-25 minutes.
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TO SERVE: Heat 8-10 ounces (10-12 ounces for the coffee bombs) of hot water or hot milk heated to 160-170 F. Drop in the bomb and watch it "explode!" Then stir so that the contents are evenly melted. The chocolate will settle on the bottom as the drink cools, so continue to stir occasionally as you enjoy your drink.
Valentine's Hot Cocoa Bombs Recipe Shugary Sweets
Melt the chocolate. Fill the molds using the back of a spoon to cover it completely. Let cool and remove the spheres from the molds. Fill one half with cocoa, chips or candies and marshmallows. Dip the empty half of the sphere into melted chocolate and attach to the filled sphere and seal.
DIY Hot Chocolate Bomb Cups
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.
