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We made our first batch of hot chocolate bombs a few months after a family friend let us in on them. They were such a hit that we’ve been all about new recipes for different occasions, like these Grinch Hot Chocolate Bombs for Christmas. How to seal hot chocolate bombs. To seal hot chocolate bombs together, there are a couple ways to "glue" them into circle using melted chocolate. Don't use candy melts. Candy melts aren't real chocolate (we will be using a bit as decoration, but not the base of the cocoa bomb), and even the chocolate flavored candy melts just have cocoa powder added and not cocoa butter - which will throw off your texture for hot cocoa. Do I have to temper my chocolate to make hot chocolate bombs? No, you technically don’t have to temper your chocolate to make hot chocolate bombs – but it will result in a better product if you do. Now, set the saucepan over medium heat and once milk is hot (but not boiling), add chopped chocolate and whisk to combine.
White Chocolate Lucky Charms Hot Chocolate Bombs Recipe White Chocolate Lucky Charms Hot Chocolate Bombs Recipe
The cereal flavor is a little bit subtle but the fluff helps bring it out as do the added cereal marshmallows on top.
If after melting and trying to stir in any remaining chocolate they just don’t want to melt, microwave for an additional 5 seconds. Place a cocoa bomb in the bottom of a mug and slowly pour the hot milk on top. It doesn’t need to be boiling, steaming is hot enough. Ladle the white hot chocolate into mugs. Top each serving with whipped cream and sprinkle the cereal marshmallows over the top.
Swiss Miss® Lucky Charms™ Marshmallows Hot Cocoa Mix
We have the cutest little DIY Hot Cocoa Gift Kit that you could include dehydrated marshmallows with! Our completely FREE printable makes this gift easy to look adorable and first class! WHAT KIND OF MARSHMALLOWS DO I USE FOR DRIED MARSHMALLOWS? If making hot cocoa bombs you find you don’t have any candy melts to make the shell, you can also use a chocolate candy bar. If using milk chocolate you’ll want to heat the chocolate to be between 86 and 88 degrees F and if using white chocolate you’ll want it to be between 82 and 84 degrees F. Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator. Piped Chocolate Method. Another option for sealing the molds is to pipe a thin line of chocolate around the rim of the filled cocoa bomb cup and then top with the other half and roll the melted chocolate in sprinkles, for a decorated middle line.
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To make hot chocolate, heat milk in a small saucepan over medium heat just until the edges begin to bubble - then remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed. 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. You can use silicone molds, acrylic molds, or metal molds. I think that using silicone molds is better because it’s basically foolproof. You can really use any size that you want to and some molds in different shapes can be used as well. Tempering chocolate is super simple and can even be done in the microwave (we outline the process in the recipe below) and allows your chocolate bombs to stay at room temperature without melting or losing their shape. Step 3: Place the baking sheet in the freezer for 10 to 15 minutes. You want your chocolate to be completely frozen. It will be easier to manipulate
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