Chocolate Bomb Food

HOW TO MAKE HOMEMADE HOT CHOCOLATE BOMBS FOR THE MOST DECADENT DRINK EVER

Steps:

• Melt the chocolate in the microwave in 15- to 20-second intervals, stirring in between. Stop the heating process before the chocolate is fully melted to avoid burning. Stir until fully combined and smooth, allowing the residual heat to melt the remaining morsels.
• Using a semi-sphere silicone mold, line the sides with a thin-but-sturdy layer of melted chocolate. Place the mold in the freezer for 5 to 10 minutes to allow the chocolate to set.
• Once solid, carefully remove the spheres from the mold and transfer them to a working surface. Fill half of the spheres with the toppings of your choice-we used hot cocoa powder and mini marshmallows, but sprinkles also work well.
• Run a plate under hot water until it's warm to the touch and gently place the open edges of the remaining, empty semi-spheres overtop until they begin to melt slightly. Cover the hot chocolate-filled halves with an empty, semi-melted half to seal the chocolate globe.
• If you're feeling extra festive, garnish the top of the finished hot chocolate bomb with melted white chocolate, gold dust, crushed peppermint candy, or colorful sprinkles for an award-worthy presentation. Chill in the freezer for 5 to 10 minutes until it's completely set before serving.

HOT CHOCOLATE BOMBS

Steps:

• Melt the chocolate in a glass bowl in the microwave. Use 15 second bursts, stirring in between until everything is smooth and pourable. It will take about 1-2 minutes.
• Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges.
• Place the molds into the freezer for 5-10 minutes or in the fridge for 30 minutes to set. A couple of minutes into them setting, take them out and brush/spoon extra chocolate on the top edges to make it thicker. Let set completely, then carefully pop the chocolate dome out of the mold and set aside on a cold plate.
• Microwave an empty plate for 30 seconds to 1 minute, until warm, but not hot. Take one chocolate dome and place it on the plate for a couple of seconds to melt the edges. Working quickly, flip it around and add 1 tablespoon hot cocoa powder and mini marshmallows and any other add-ins you want.
• Take another dome and melt its edge on the warm plate. Join the two domes together into a sphere and hold until sealed. Let set in the fridge or freezer while you make the rest of your spheres.
• To serve: Put into a mug, pour on warm milk (or hot chocolate!) and watch the magic! Stir everything up and enjoy.

RIPPLED CHOCOLATE BOMBE

Steps:

• Preheat the oven to 160C/Gas 3/fan oven 140C. Grease a 1.7 litre/3 pint stainless steel mixing bowl and line the base (approx 9cm/31⁄2in) with a circle of greaseproof paper.
• Break the chocolate into pieces in a heatproof bowl. Add 25g/1oz of the butter and stand the bowl over a pan of gently simmering water until the chocolate has melted (or melt it in the microwave). Stir until smooth.
• Put the remaining butter in a separate bowl with the sugar, eggs, flour, baking powder and 85g/3oz of the almonds. Beat together for 2-3 minutes until smooth and creamy. Spoon 350g/12oz of this mixture into another bowl and stir in the cocoa powder and milk. Stir the remaining almonds and the vanilla extract into the remaining plain cake mixture.
• Spread a little of the vanilla mixture in the base of the bowl. Top with a spoonful of the cocoa mixture, then a little of the chocolate sauce, taking care not to let the chocolate sauce get near the edge of the bowl or it will burn during baking. Continue to alternate the three mixtures in the bowl, placing large spoonfuls in at random and spreading them slightly to mix up the colours. Level the surface, then swirl a skewer or the end of a teaspoon through the mixture, two or three times, to ripple the colours together. Don't overmix or the colours will lose their definition.
• Bake for 1 hour 30 minutes to 1 hour 40 minutes until the cake is risen and the surface feels firm to the touch. To check that the cake is done, pierce the light part of the cake with a skewer - it should come out clean. Leave to cool in the bowl, then loosen the edges and invert the cake on to a flat serving plate.
• Make the chocolate cream. Heat the cream in a small heavybased saucepan until hot and beginning to bubble round the edges. Add the chocolate pieces and remove from the heat, stirring gently. Pour into a bowl and leave until the chocolate has melted. Chill for about 30 minutes, stirring occasionally until the mixture just holds its shape when beaten.
• Using a palette knife, swirl the chocolate cream over the top and sides of the cake. Slice the candied fruits and use to decorate the top of the cake. Keep in a cool place (not the fridge) until ready to serve. This is a luxurious dessert, so serve thin slivers with a dollop of crème fraîche to cut through the richness.

HOT CHOCOLATE BOMBS

Steps:

• Finely chop your chocolate using a sharp chefs knife
• Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Make sure your molds are clean by polishing them with a paper towel
• Paint a thin layer of chocolate into the molds and refrigerate for 5 minutes
• Paint a second coat of chocolate over the first, paying special attention to building up the rim of the sphere. Refrigerate for 5 minutes.
• Take your chocolate out of the molds and fill with 1 tablespoon of hot cocoa mix and marshmallows
• Pipe some melted chocolate around the rim and attach the second sphere on top. Pressing gently to seal.
• Use a gloved hand to wipe away the excess chocolate or simply roll the chocolate sphere in some sprinkles to finish the look.
• Chop your chocolate finely with a sharp chefs knife
• Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
• Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
• Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
• Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
• Scrape off the excess chocolate from the top of the mold back into the bowl.
• Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
• Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
• The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
• Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
• Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
• Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
• Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!

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.

CHOCOLATE BOMB

Steps:

• Coating:
• 1 (12-ounce) package chocolate chips, (2 cups) dark, semisweet or mini semisweet chocolate chips
• 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil)
• Optional toppings: whipped cream lightly sweetened with honey and a light dusting unsweetened cocoa powder, for garnish
• Chill a medium mixing bowl in the refrigerator. Meanwhile, place the cold water in a small bowl, sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside. In the chilled bowl, combine the cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat the cream mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined. Spoon chocolate mousse into decorative molds, dessert dishes or martini glasses. Refrigerate the molds for 1 to 2 hours.
• Cover a sheet pan with waxed paper. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, add very warm water (100 to 110 degrees F) to 1-inch depth. Carefully place bowl with chocolate into bowl of water. The water should come halfway up side of chocolate bowl. Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. Do not get water into the bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl. Remove the filling from molds and place on the waxed paper lined sheet pan. Pour chocolate mixture over the filling, and remove excess chocolate from around the filling. Refrigerate coated bombs for 1 to 2 hours before serving. Garnish, as desired.

HOT CHOCOLATE BOMBS

Steps:

• Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

DEATH BY CHOCOLATE BOMBE

Steps:

• Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
• WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
• Bring cream to a boil; remove from heat.
• Add white chocolate and butter; stir until melted.
• Blend in egg yolks.
• Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
• Fold into chocolate mixture; pour into prepared bowl.
• Freeze 30 minutes.
• DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
• Freeze until set, at least 8 hours.
• Unmould onto serving plate, remove plastic wrap.