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First, place the melting chocolate wafers in a microwave-safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30-second increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating.
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Hot chocolate bombs with marshmallows are fun to make hot cocoa. With or without alcohol, like Bailey's, this recipe is the chocolate bomb.https://kitchendiv.
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Heat a microwave safe plate in the microwave for 1 minute. With remaining cups place top side down onto plate for 4-5 seconds. You will see the rim of the well/cup begin to melt. Remove from the warm plate and place on top of a filled hot chocolate and marshmallow cup.
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Step 3 - Fill the chocolate shells: Now comes the fun part: Fill half of the molds with about 2 tablespoons hot chocolate mix (or more if you like a chocolate hot chocolate or plan on using a large mug), 1 tablespoon shredded coconut, a few almond slivers, and 6-8 mini marshmallows. Step 4 - Close the chocolate shells: Close the hot chocolate.
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Assembling the chocolate bombs. Step 1 - Set your first half into a small bowl or use the back of your silicone mold to hold it. Fill the chocolate about ¾ of the way with your favorite hot chocolate mix and marshmallows. Step 2 - Pipe some melted chocolate onto the top of the sphere.
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Melt chocolate per recipe below. Add 1 tablespoon of chocolate into each mold and spread it with a small spoon. Refrigerate to harden. Once hardened, fill each mold with hot chocolate powder & mini marshmallows. Warm a small plate in the microwave & place an empty sphere half on the plate, just enough to melt the edges.
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Place the melted rim on top of the semi-sphere filled with cocoa mix and marshmallows and press until attached. Continue this process until you have 6 cocoa bombs. Melt the white chocolate in a microwave safe bowl, stirring every 30 seconds. Transfer to a plastic baggie and cut off the corner.
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Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering. Lower the heat then place a large heat sustaining bowl, or the top of the double boiler, over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil.
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Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner. Close the bombs with more chocolate. Drizzle 1 tablespoon tempered chocolate over the filling in each liner. Use the back of a small spoon to smooth the chocolate over the filling to completely enclose it.
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Lightly heat the bottom of a cake or sheet pan by placing on a stovetop burner or using a kitchen torch. Place a sphere, round side up, on the warm surface until it just begins to melt. Place spheres on a platter and fill with 2 tablespoons cocoa mix and 10 - 12 mini marshmallows.
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Fill the molds - Take the molds, and spoon about 2 tablespoons of melted chocolate into each half-sphere. And then using a pastry brush or even the back of a spoon, just spread the chocolate around the sphere so that it's well coated. You need to have a good coating so that the chocolate bombs are not fragile.
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Fill half the chocolate spheres with a spoonful of hot cocoa mix, then top off with mini marshmallows. Heat the rims of half the molds, one at a time, by placing the flat side on a warmed plate until the edge starts to melt. Top a filled shell with a shell with one with a melted rim and hold until the melted chocolate cools and seals the bomb.
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Microwave for 30 seconds and stir until chocolate is just melted and smooth. To fill the molds, add in a large spoonful of the melted chocolate and use the spoon to spread chocolate up the sides of the mold. Be sure to evenly coat the inside of molds and go to the brim on each. Scrape off any excess chocolate.
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Using a small silicone pastry brush, the back of a small spoon, or even a clean paint brush, apply the melted chocolate evenly to the mold. Allow the chocolate to harden completely in the.