When put into hot milk, these chocolate spheres instantly become hot cocoa. You'll produce extraordinary hot cocoa bombs with this recipe.
Ingredient
– 30 ounces Ghirardelli Milk Chocolate melting wafers– 2 cups peppermint chocolate cocoa mix or cocoa mix of your choice– 2 cups crushed peppermint candy– 1 cup mini marshmallows
Introduction
Wipe silicone molds with paper or kitchen towels. This shines your chocolate mold. Microwave Ghirardelli melting wafers for 45 seconds in a heat-safe basin.
Step 1
Stir chocolate every 45 seconds until melted. Spoon 1-2 tbsp chocolate into each mold. Swirl chocolate to cover mold. Gently return extra chocolate to bowl.
Step 2
Proceed with all mold pieces. Set coated molds in the fridge for 5-10 minutes. From the fridge, gently remove the silicone mold from the chocolate shell.
Step 3
Carefully place molds on a cutting board. Put melted chocolate in the piping bag and cut the tip.
Step 4
The chocolate bomb requires 1 tbsp of hot cocoa mix in the bottom half of the molds. Sprinkle 1 tablespoon crushed peppermint candy on cocoa.
Step 5
Top cocoa with 5-8 marshmallows and peppermint candy. Molten chocolate can be piped around the bottom shell. Gentle cover the piped chocolate with the top shell for 30–60 seconds to set.
Step 6
Handle the bomb cautiously and examine shell centers for openings. Put the mold back on the cutting board and add chocolate. Top with peppermint crumble. Cool before eating!