Warm, cozy and delightfully sweet, these hot cocoa bombs are an easy treat for a cold winter's day.
Instructions
1
Melt the chocolate
2
Place the chocolate in a microwave-safe bowl. Microwave, uncovered, on high for one minute, then stir. Microwave, stirring every 30 seconds until the chocolate is melted and smooth, for about one to two minutes longer. The chocolate should not exceed 90°F.
3
Add chocolate to the molds
4
Add 1 tablespoon of melted chocolate into a silicone sphere-shaped mold (2-1/2 inch diameter). Brush the melted chocolate evenly inside the molds. Make your way all the way to the edges, rewarming the melted chocolate as needed. Refrigerate the molds until the chocolate is set, about three to five minutes. Brush a thin second layer of chocolate in the molds. Refrigerate until set, about 8 to 10 minutes. Place the remaining melted chocolate into a piping bag fitted with a small round decorating tip then set it aside.
5
Fill the hemispheres
6
Remove the chocolate hemispheres from the molds. In a medium bowl, whisk together the baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons of the cocoa mixture into each of the six chocolate hemispheres. Top each with 1 tablespoon of marshmallow bits.
7
Seal the halves
8
Pipe a small amount of melted chocolate on the edges of the filled hemispheres and carefully adhere the empty halves to filled halves, pressing lightly to seal. You can use additional melted chocolate, if necessary. Decorate the balls with the optional ingredients, if desired. Refrigerate them until set and store them in a tightly sealed container.
9
Prepare the hot chocolate
10
Place the hot chocolate bomb in a mug, then add 1 cup of warm milk and stir to dissolve.
