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HOW TO MAKE HOT CHOCOLATE BOMBS
INGREDIENTS
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12 ounces high-quality semi-sweet chocolate bars or chips, such as Ghirardelli
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6 tablespoons hot cocoa mix
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1 cup mini marshmallows
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Sprinkles, for decorating (optional)
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6 cups whole or 2% milk
EQUIPMENT
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Chefs knife and cutting board
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Measuring cups and spoons
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Nostalgia Hot Chocolate Bomb Mold
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Digital probe thermometer
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Large heatproof bowl
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4-quart pot
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Pastry brush or small paint brush
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Small piping bag (optional)
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Muffin papers, for packaging (optional)
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Nitrile or Latex gloves
DIRECTIONS
Melt The Chocolate:
1.
2.
3.
Creating The Hot Chocolate Bombs Using Silicone Mold
1.
COAT THE SPHERE MOLDS USING THE MELTED CHOCOLATE. Drop 1 tablespoon
melted chocolate into half of the silicone sphere mold tray. Using a brush, spread the
chocolate up the sides and over the edges of the molds by just a bit. Let molds sit at
room temperature until the chocolate has hardened (5 to 15 minutes). Then reapeat
again; Brush the spehere molds with more melted chocolate (about 1 teaspoon each).
First, set up a double boiler. Fill a 4-quart pot halfway with water
and set over medium-high heat. Find a heat proof bowl that
fits securely on top of the pot without touching the water.
Next, set 1/3 of chocolate chips aside (about 4 ounces). Transfer
the remaining 2/3 (8 ounces) to the bowl and fit over the double
boiler. Melt the chocolate in the double boiler, stirring often
with a silicone spatula to help with melting. Keep an eye on the
chocolate temperature — it should not get too hot to touch,
you can check this using the digital probe thermometer .
Remove the bowl from the double boiler. Add the reserved
chocolate chips in 3 increments, stirring until fully melted after each
addition. Continue mixing until the chocolate is between 88 and
91°F. (You can check this using the digital probe thermometer)
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