Once the bomb breaks open, stir and enjoy!įlavor #1- Milk Chocolate: Use milk chocolate chips and milk chocolate hot chocolate mix. To serve, place hot chocolate bomb in a mug. Decorate the hot chocolate bombs with chocolate drizzles and/or sprinkles, if desired. Carefully, place the top shell over the bottom shell, lining up the edges as best as you can. Gently place the top shell on the hot plate, open side down, and gently swirl the shell around on the plate a few times to slightly melt and even out the edges of the shell. If your plate has cooled down, microwave it again for 2 minutes. Place the shell back on the tray, open side up.įill the bottom shell with hot chocolate mix, any flavoring components, and mini marshmallows, making sure to keep the fillings away from the edges of the shell. Gently place the bottom shell on the hot plate, open side down, and gently swirl the shell around on the plate a few times to slightly melt and even out the edges of the shell. Place a microwave safe dinner plate (stoneware/ceramic.not plastic) into the microwave for 2 mins. Allow the shells to come back to room temperature.ĭecide which shell will be your bottom shell. Gently remove the chocolate shells from the mold, and place on a wax paper lined tray. Place the mold in the freezer for 15 minutes. Try to keep the chocolate even with the top edges of the mold. Use a clean paintbrush to spread the chocolate all over the bottom and sides of the mold, making sure there are no bare spots where you can see the mold. Once the chocolate is melted, add about a heaping tablespoon of melted chocolate to each of 2 cavities of a 2 ½ inch sphere silicone mold that has been placed on a small baking sheet or tray. Repeat as necessary until the chocolate reaches the correct temperature. (This should not take more than 45-50 seconds total.) If the chocolate is warmer than 90 degrees, add a few extra chocolate chips, stir well, and check the temperature again. Start by microwaving for 30 seconds, stir, then microwave in 10-15 second intervals as needed, stirring well between each interval, until the chocolate is melted and the temperature reaches between 89-90 degrees for milk and dark chocolate or 88-89 degrees for white chocolate. Use a microwave to melt and temper chocolate. For the baseline recipe: Place chocolate chips in a glass bowl.
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