![]() STEP 4: Heat a small skillet over medium heat until just warm.Depending on the size of your silicone molds, there may be some cocoa mix left over. STEP 3: Fill half the chocolate cups with DIY hot cocoa mix.Transfer empty cups to a mini baking tray. Carefully remove the chocolate cups from the molds. Once chocolate has set, put on a pair of kitchen gloves to avoid getting fingerprints on the exterior of the cocoa bombs. STEP 2: Put molds in the freezer 10 minutes, or until chocolate has hardened.Place the molds on a baking tray for stability. With a pastry brush or small spoon, spread chocolate around the mold in a thick even layer. Add a few tablespoons melted chocolate to each well of the 2 molds. STEP 1: Melt chocolate candy coating according to package instructions.For gorgeous hot chocolate bombs the molds must be very clean. Any speck or residue on the molds will cause blemishes on the candy. RECIPE PREP: Wash 2 silicone molds with warm soapy water. ![]() In a medium mixing bowl, combine ingredients for DIY hot cocoa mix: powdered sugar, cocoa powder, pinch of salt, very-finely-chopped chocolate, crushed candy canes, mini marshmallows. Candy Canes: Sub with hard peppermint starlight candy and/or soft peppermint candy.Just chop them into small pieces or tiny cubes. Mini Marshmallows: You can use regular mini marshmallows, Jet-Puffed Bits vanilla marshmallows, or freeze-dried (dehydrated) mini marshmallows.They’re easy to use with no tempering required. For a similar result, use Ghirardelli Dark Chocolate Melting Wafers. Chocolate Candy Coating: This ingredient melts smoothly and doesn’t need to be tempered.It’s worth the cost to achieve the best-tasting DIY hot chocolate bombs. Premium Chocolate Bar: A great option is Trader Joe’s “Pound Plus” dark chocolate bar, or a high-end block of chocolate.One cup granulated sugar yields about 2 cups powdered sugar. ![]() Process sugar in a blender or food processor until fine and fluffy.
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