Hot Chocolate Bombs (Print Version)
# Ingredients:
01 -
6 cups milk to serve.
02 -
18-24 small marshmallows.
03 -
1/4 cup cocoa powder mix.
04 -
Sprinkles, if you like.
05 -
12 oz of semi-sweet chocolate.
# Instructions:
01 -
Heat 8 oz of chocolate in a double boiler until it hits 100°F. Take it off the heat and stir the rest of the chocolate to bring the temp down to 88-91°F.
02 -
Coat molds or liners with the chocolate using a brush. Let it dry, then add a second layer. Make sure it’s fully set.
03 -
Stuff half of the chocolate shells with the cocoa mix, marshmallows, and sprinkles.
04 -
Brush a bit of chocolate on the edges, then stick halves together. If using cupcake liners, cover the tops with more chocolate.
05 -
Drizzle some chocolate on top or sprinkle with decorations, if you'd like. To avoid smudges, wear gloves.
06 -
Drop one into a mug of super hot milk. Let it melt and stir well.
# Notes:
01 -
Keeping the chocolate at the right temperature is key.
02 -
You can swap out molds and use cupcake liners.
03 -
Use gloves when touching the finished product.