Best Hot Chocolate Bombs Recipe With Or Without Alcohol Food

HOT CHOCOLATE BOMBS

Steps:

• Combine chocolate chips, cream, and sugar in a microwave-safe dish and microwave for 1 minute. Stir and continue to microwave at 30-second intervals until chocolate chips have melted. Mix in vanilla extract and salt. Stir until well incorporated. Cover bowl and refrigerate for a minimum of 2 hours.
• Scoop balls onto a parchment-lined baking sheet using a large cookie scoop. Freeze until solid, 8 hours to overnight.
• Shape frozen scoops into balls and roll in cocoa powder. Store in a freezer-safe container until ready to use.

BEST HOT CHOCOLATE BOMBS RECIPE (WITH OR WITHOUT ALCOHOL)

Steps:

• Place chocolate in a medium sized microwave safe bowl for 30 seconds. Remove and stir the chocolate for at least 1 minute. The residual heat from the warm chocolate will melt most of the other chocolate in the bowl. If needed, put back in microwave for 15 second intervals, stirring between each one.
• Pour about a teaspoon of melted chocolate into the mold. Assuming your mold is 2 inches. You'll need more chocolate if using 2 1/2 inch molds and even more chocolate for 3 inch molds. Use the back of the spoon to cover the entire half circle with chocolate, making sure to go all the way up the mold with chocolate. Place in fridge or freezer to harden. The chocolate hardens fairly quickly, so it should be ready for the second coat in less than 5 minutes.
• Repeat the process with a second coat of chocolate.
• Pull the mold out of freezer again and make sure it is fully hardened. Place a teaspoon or so of hot cocoa mix in each side of the mold. Or place hot cocoa mix in one side and extra marshmallows in the other. Honestly, try to get at least 1 1/2 to 2 teaspoons of mix inside each bomb or you may have to use two bombs per drink! Most mugs hold more than 1 cup of hot milk.
• Make sure you have melted chocolate to seal the bombs. Take one half of the bomb and quickly place it on top of the other half. If you need to you can warm a plate under hot water for a few minutes until almost too hot to handle. Then press chocolate half onto that dry, hot plate for a few seconds to harden and then press to seal on the other half.
• With a spoon full of melted chocolate, run it around the seam of the bomb. Use your finger to smooth it out and fill in any cracks from uneven edges. Add sprinkles or crushed candy bars to the wet chocolate and allow the seal to harden.
• Now for the fun part - time to use your hot chocolate bomb! Warm a glass of milk in the microwave or on the stove top. You want it hot, but not boiling.
• Place hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix. Stir to combine the loose hot cocoa and marshmallows. Allow to cool slightly and enjoy!

HOT CHOCOLATE BOMBS

Steps:

• Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they're all covered - don't worry about being too precise.
• Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
• Brush the second layer of chocolate in the moulds so they're evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
• Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
• To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.