Hot Chocolate Bombs (Print Version)
# Ingredients:
01 -
1 cup tiny marshmallows.
02 -
6 tablespoons of hot cocoa powder.
03 -
24 ounces of semi-sweet chocolate couverture.
# Instructions:
01 -
Cut the chocolate into small pieces. Heat it in the microwave for 30 seconds, then stir. Use 15-second bursts after that, stirring each time, until it’s mostly melted but not hotter than 90°F.
02 -
Coat mold with a thin layer, then let it cool in the fridge for 5 minutes. Add another coat, focusing on the edges, and chill again.
03 -
Gently warm the mold. Pour chocolate in, tap to remove air bubbles, and dump out extra. Let it sit a few minutes and then freeze for 5 minutes.
04 -
Place marshmallows and cocoa powder inside half of the chocolate shells.
05 -
Use melted chocolate as glue along the edges, then push two halves together lightly.
06 -
Fix the edges with a clean, gloved hand or roll them in sprinkles to hide the join marks.
# Notes:
01 -
Stay away from chocolate chips or candy melts.
02 -
Careful temperature handling is key.
03 -
Make sure your molds are super clean.