Pro Hot Chocolate Bombs (Print Version)
# Ingredients:
01 -
About a cup of tiny marshmallows.
02 -
6 tbsp powdered hot chocolate mix.
03 -
24 ounces of dark couverture chocolate, chopped.
# Instructions:
01 -
Break chocolate into small bits. Heat in the microwave for 30 seconds, then keep going with quick 15-second melts. Give it a stir every time until it's mostly liquid. Don't go over 90°F.
02 -
Coat clean molds with a light layer of chocolate. Chill for 5 minutes, then add a second layer around the edges. Chill again to harden.
03 -
Slightly warm the mold first. Pour chocolate in, tap to release air pockets, and dump out any extra. Let it sit for 5 minutes, then pop it in the freezer for another 5 to release.
04 -
Spoon hot cocoa powder and toss in some marshmallows into half of your chocolate shells.
05 -
Pipe a bit of melted chocolate along the rims, then gently press two halves together.
06 -
Smooth the seams with a gloved finger or roll them in sprinkles for a polished look.
# Notes:
01 -
Skip candy melts or chocolate chips; they won't work for this.
02 -
Keeping an eye on the temperature is super important.
03 -
Make sure to clean your molds well beforehand.