Happy Valentine’s Day, Y’all!
Looking for something fun to make and occupy the kids on this DAY OF LOVE? Make some hot cocoa bombs! Then, snuggle under a blanket and watch some family flicks on youtube. Doesn’t that sound splendid?
Have some candy melts or cake decorating supplies nearby so you can decorate these any which way you want. I actually use hot almond milk with hot cocoa bombs and it works just as well as milk, so even no-dairy people can love these. Keep a close eye on the chocolate temperature. If the chocolate gets too hot, you will break the sugar crystals. This method is called “tempering”, and there are MANY ways to do this. I went down the rabbit hole on youtube and made myself dizzy with different complicated methods. The one here is what I call “the lazy girl” way. Just go slow, and low, in the microwave, and keep stirring and checking the temp with a thermometer. Don’t get past 91˚F for dark chocolate, and 85˚ for white.
You can use candy melts, or bark, to make the molds, too. But the flavor will be waxy and artificial, so I prefer good chocolate. I use candy melts just for the drizzle on top for decoration.
Show your loved ones lots of cozy love with these yummies! HUGS!
Valentine Hot Cocoa Bombs Three Ways, White Chocolate Rose Hot Cocoa Bombs, Strawberry Hot Cocoa Bombs, and Salted Caramel Hot Cocoa Bombs
Temper chocolate by slowly melting the chocolate in the microwaves in low, short bursts, making sure the dark chocolate doesn't rise past 91˚ F, and the white chocolate not past 85˚F. Use the heat of the bowl and mixing it against the flat of a spatula to melt the chocolate versus using the microwave to raise the temperature. Going past these temperatures breaks the sugar crystals from the butterfat, making the molds less sturdy and shiny.
Use half-sphere silicone molds about 2.75 in diameter. Two molds will yield you 6 bombs. Using a pastry brush or cake decorating brush, brush a thin layer of chocolate in the molds. Flip the mold upside down to drain excess. Use a frosting knife across the top unilaterally to create a clean edge across the top of the molds. Chill the mold in the fridge for 5 minutes. Brush a second coat and repeat. Carefully pull each set mold out, and place it on an upside-down muffin pan so it doesn't roll around. Fill half of the molds as desired. The other half will serve as "tops".
Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the vanilla powder, a sprinkling of dried rose petals, and a 1/4 tsp. of rose water over the petals.
Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add 1 tbsp. of pulsed strawberry powder, then the vanilla powder. Add 2-4 small freeze-dried strawberries on top.
Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the 1/2 tsp. finely chopped white chocolate. Drizzle the caramel on top, then sprinkle with the sea salt. (Marshmallows may be fun and optional.)
Heat a saute pan until hot, and brush the surface with matching chocolate to act as "glue". Take off heat and put it near your work area. Use some cotton or plastic gloves to keep your fingers from making finger prints or melting the molds. Take a top mold, and place the edge down into the melted chocolate in the pan, and spin around for 2 seconds, just to melt the edge and even it out. Place the edge to a filled bottom and put gentle pressure on it so it sticks, creating a full sphere. Gently press sides to make sure it is even on all sides. Let set. Repeat with the others.
Ingredients
Directions
Temper chocolate by slowly melting the chocolate in the microwaves in low, short bursts, making sure the dark chocolate doesn't rise past 91˚ F, and the white chocolate not past 85˚F. Use the heat of the bowl and mixing it against the flat of a spatula to melt the chocolate versus using the microwave to raise the temperature. Going past these temperatures breaks the sugar crystals from the butterfat, making the molds less sturdy and shiny.
Use half-sphere silicone molds about 2.75 in diameter. Two molds will yield you 6 bombs. Using a pastry brush or cake decorating brush, brush a thin layer of chocolate in the molds. Flip the mold upside down to drain excess. Use a frosting knife across the top unilaterally to create a clean edge across the top of the molds. Chill the mold in the fridge for 5 minutes. Brush a second coat and repeat. Carefully pull each set mold out, and place it on an upside-down muffin pan so it doesn't roll around. Fill half of the molds as desired. The other half will serve as "tops".
Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the vanilla powder, a sprinkling of dried rose petals, and a 1/4 tsp. of rose water over the petals.
Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add 1 tbsp. of pulsed strawberry powder, then the vanilla powder. Add 2-4 small freeze-dried strawberries on top.
Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the 1/2 tsp. finely chopped white chocolate. Drizzle the caramel on top, then sprinkle with the sea salt. (Marshmallows may be fun and optional.)
Heat a saute pan until hot, and brush the surface with matching chocolate to act as "glue". Take off heat and put it near your work area. Use some cotton or plastic gloves to keep your fingers from making finger prints or melting the molds. Take a top mold, and place the edge down into the melted chocolate in the pan, and spin around for 2 seconds, just to melt the edge and even it out. Place the edge to a filled bottom and put gentle pressure on it so it sticks, creating a full sphere. Gently press sides to make sure it is even on all sides. Let set. Repeat with the others.
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