Toblerone Hot Chocolate Bomb Food

TOBLERONE HOT CHOCOLATE BOMB

Steps:

• Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
• Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
• Place the chocolate filled bomb molds into the freezer for 5 minutes.
• Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
• Fill 6 of the molds with 1 tbsp hot chocolate mix, 1 triangle of Toblerone candy and 6-8 mini marshmallows.
• Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch. Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. Alternatively, you can pipe a little chocolate on the rim's edge.
• Using a piping bag or a fork, place a tsp of the remaining chocolate candy melts on top of the assembled hot cocoa bombs then immediately follow by placing an additional triangle piece of Toblerone candy bar on this chocolate dab.
• Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you're ready to use.

TOBLERONE CHOCOLATE FROSTING

Steps:

• Over low heat melt Toblerone bars with cream until chocolate is melted.
• In a separate bowl cream butter until fluffy.
• Add confectioner sugar until mixture is fluffy.
• Pour chocolate mixture in sugar/butter until well blended.
• If mixture is too soft, add more confectioners sugar.
• This makes enough frosting for a 8 inch layer cake.

TOBLERONE CHOCOLATE MOUSSE

Steps:

• Melt chocolate in a microwave safe bowl in the microwave. Melt in 30 second intervals and stir after each 30 seconds, even if it does not look like it needs it, give it a stir.
• Place cream in a large bowl and beat until thick and well beaten. Do not under beat as you need the weight of the thick cream to ensure a good mousse.
• Place 2 spoonfuls of cream into the melted chocolate, stir until incorporated.
• Pour all the chocolate mixture into the cream and gently fold through.
• Place spoonfuls into 6 small bowls or champagne glasses.
• Refrigerate for a minimum of 1 hour.
• Top with a little extra cream and an additional toblerone triangle on each serving.

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.