How to Make Hot Cocoa Bombs Shugary Sweets

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Freeze: Place the molds in the freezer for 10-15 minutes, or until chocolate is completely set. Fill the Molds: Once the chocolate is set, carefully remove the chocolate from the molds and place them on the prepared baking sheet. Flip half of the molds over, and fill each of them with the cocoa/marshmallow mixture.

How to Make Hot Cocoa Bombs Shugary Sweets

Gently pop the chocolate shells out of the mold. Fill 'em up. In one half of each hot cocoa bomb, add mini marshmallows and hot cocoa mix. Place a microwave-safe plate in the microwave and heat for about 90 seconds, then press the other half of your chocolate sphere on the hot plate to smooth and melt the edges.

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First melt the chocolate chips using the Instant Pot as a double boiler. Pour 2 cups of water and place the bowl with chocolate chips on the Instant Pot and turn on the saute mode. Keep stirring until the chips melt and then press cancel. Ingredients for hot chocolate bombs. Melt the chocolate chips in a bowl.

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Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb. Take one half of the chocolate bomb shell and position it on a cookie sheet. Fill with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows. Then add a pinch or two of crushed peppermint.

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STEP 2. Fill the molds. Pour up to 1 tablespoon of the melted chocolate into the well of the mold. Push the chocolate up the sides with a spoon to make sure it covers every surface of the mold. You can even tilt the mold slightly to see the insides to check that it's completely covered.

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As the edge starts to harden, spread some more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold. Move the mold to the refrigerator and let it sit for approximately 10 minutes. Crack the peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.

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Pour the shell. Put the mold in the freezer for 5 minutes to allow the chocolate to harden. If you missed any chocolate or it's too thin, just brush with additional melted chocolate and freeze once more to build a thicker shell. Gently pop the chocolate shells out of the mold. Stuff the shell.

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Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering. Lower the heat then place a large heat sustaining bowl, or the top of the double boiler, over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil.

How to Make Hot Cocoa Bombs Shugary Sweets

Add one hot chocolate bomb to a mug, then pour about 6oz (175ml) of warm milk over the cocoa bomb and the shell will start melting and releasing the mini marshmallows and brownie. Use a spoon to stir the hot chocolate until it's nice and creamy.

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Microwave the white chocolate melts at 50% power for 30 seconds. Flip the bag over and repeat, kneading the bag until smooth. You are going to cut a small tip into the corner of the bag - think.

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Instructions. In a microwave safe bowl, heat 1 cup chocolate at 50% power starting for 30 seconds intervals for 1 minute (2 times) stirring between. Then melt at 15 second intervals until mostly melted. Do not overheat, if there are a few lumps, just keep stirring until smooth.

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Stir and if all chips aren't melted, microwave again in 10 second intervals. 2. Fill Mold: Put 1 teaspoon of chocolate into each well of the mold, and use the back of a small spoon or pastry paint brush to cover the whole well. Set the mold aside for about 30 minutes at room temperature to allow it to set.

How to Make Hot Cocoa Bombs Shugary Sweets

Place chocolate mold in the fridge and let it sit for 10 minutes, or until chocolate has firmed up. Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up. Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell.

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Fill one of the candy cups with hot chocolate mix, top with 8-10 dried mini marshmallows and sprinkles. Melt the candy melts from your bowl again for 30 seconds in the microwave until soft. Dip the edges of an empty candy cup into the melted candy, then attach to the cup filled with hot chocolate mix. Use a butter knife or spoon to close the.

How to Make Hot Cocoa Bombs Shugary Sweets

Assembling Hot Chocolate Bombs. Fill half of the molds with 2-3 tablespoons of hot chocolate mix and 2 tablespoons of mini marshmallows. Microwave a microwave-safe plate for 90 seconds. One at a time, take one of the remaining chocolate halves and gently press and twist on the hot plate to melt and smooth the edges.

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First, place the melting chocolate wafers in a microwave-safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30-second increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating.