Effortless Hot Chocolate Bombs (Print Version)
# Ingredients:
01 -
1 cup of small marshmallows.
02 -
6 tablespoons of cocoa powder mix.
03 -
24 ounces of dark couverture chocolate.
# Instructions:
01 -
Cut the chocolate into small bits. Heat for 30 seconds in the microwave, then stir. Keep microwaving in 15-second intervals until nearly melted. Don’t let it exceed 90°F.
02 -
Add a thin layer of chocolate to clean molds. Stick them in the fridge for about 5 minutes. Paint a second layer, focusing on the sides, and chill again.
03 -
Warm the mold slightly. Pour chocolate in, tap to release air bubbles, and flip to drain extras. Let it rest 5 minutes, then freeze for 5 minutes to pop them out.
04 -
Drop some mini marshmallows and cocoa mix into half of the chocolate shells.
05 -
Put melted chocolate along the rims. Hold two pieces together gently until joined.
06 -
Smooth out the edges with a gloved hand or give them a roll in sprinkles to cover the seam.
# Notes:
01 -
Avoid candy melts or chocolate chips.
02 -
Keeping proper temperature is key.
03 -
Make sure molds are spotless.