Prepare as directed above.įlavor #9- Cinnamon Roll: Use white chocolate chips and white chocolate hot chocolate mix. Add 1/8 tsp ground cinnamon, 1/8 tsp ground ginger, and 1/8 tsp total of equal parts ground allspice and ground cloves inside the bomb. Decorate with additional melted peanut butter chips.įlavor #8- Gingerbread: Use milk chocolate chips and milk chocolate hot chocolate mix. Add 2 tbsp peanut butter chips inside the bomb. Prepare as directed above.įlavor #7- Peanut Butter Cup: Use milk chocolate chips and milk chocolate hot chocolate mix. Add ¼ tsp ground cinnamon and ¼ tsp chili powder inside the bomb. Prepare as directed above.įlavor #6- Mexican: Use milk chocolate chips and milk chocolate hot chocolate mix. Add ¼ tsp ground cinnamon and 1/8 tsp Old Bay seasoning inside the bomb. Decorate with additional melted butterscotch chips.įlavor #5- Old Bay Cinnamon: Use milk chocolate chips and milk chocolate hot chocolate mix. Add 1 tbsp butterscotch chips inside the bomb. Prepare as directed above.įlavor #4- Butterscotch: Use milk chocolate chips and milk chocolate hot chocolate mix. Add 1 tbsp finely crushed candy canes inside the bomb. Drizzle bomb with more dark chocolate, and finish with a pinch of flaky salt (like Maldon salt ).įlavor # 3- Peppermint Mocha: Use milk chocolate chips and milk chocolate hot chocolate mix. Prepare as directed above.įlavor # 2- Salted Dark Chocolate: Use dark chocolate chips and milk chocolate hot chocolate mix. Once the bomb breaks open, stir and enjoy!įlavor #1- Milk Chocolate: Use milk chocolate chips and milk chocolate hot chocolate mix. To serve, place hot chocolate bomb in a mug. Decorate the hot chocolate bombs with chocolate drizzles and/or sprinkles, if desired. Carefully, place the top shell over the bottom shell, lining up the edges as best as you can. Gently place the top shell on the hot plate, open side down, and gently swirl the shell around on the plate a few times to slightly melt and even out the edges of the shell. If your plate has cooled down, microwave it again for 2 minutes. Place the shell back on the tray, open side up.įill the bottom shell with hot chocolate mix, any flavoring components, and mini marshmallows, making sure to keep the fillings away from the edges of the shell. Gently place the bottom shell on the hot plate, open side down, and gently swirl the shell around on the plate a few times to slightly melt and even out the edges of the shell. Place a microwave safe dinner plate (stoneware/ceramic.not plastic) into the microwave for 2 mins. Allow the shells to come back to room temperature.ĭecide which shell will be your bottom shell. Gently remove the chocolate shells from the mold, and place on a wax paper lined tray. Place the mold in the freezer for 15 minutes. Try to keep the chocolate even with the top edges of the mold. Use a clean paintbrush to spread the chocolate all over the bottom and sides of the mold, making sure there are no bare spots where you can see the mold. Once the chocolate is melted, add about a heaping tablespoon of melted chocolate to each of 2 cavities of a 2 ½ inch sphere silicone mold that has been placed on a small baking sheet or tray. Repeat as necessary until the chocolate reaches the correct temperature. (This should not take more than 45-50 seconds total.) If the chocolate is warmer than 90 degrees, add a few extra chocolate chips, stir well, and check the temperature again. Start by microwaving for 30 seconds, stir, then microwave in 10-15 second intervals as needed, stirring well between each interval, until the chocolate is melted and the temperature reaches between 89-90 degrees for milk and dark chocolate or 88-89 degrees for white chocolate. Use a microwave to melt and temper chocolate. For the baseline recipe: Place chocolate chips in a glass bowl.
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