11/24/2023 0 Comments Hotcocoa bombs![]() Stir until the hot cocoa bombs are completely melted and enjoy Notes. Store any bombs you will not be using right away in an airtight container. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top.Optional: Dust the tops of the bombs with a little more cocoa powder.Be careful not to tip the filled cups over or to let the warmth of your hands cause the chocolate to start melting. Do one at a time and set it on top of one of the filled cups. To seal the hot chocolate bombs shut, repeat the same heating step for the remaining 6 chocolate cups.If desired, you can also add crushed candycanes, butterscotch chips, a caramel or diced andes mints to the insides of the hot chocolate bombs.Add about 1.5 tablespoons of the mini marshmallows to the same six cups. Add up to 1/2 Tbsp - 1 Tbsp cocoa powder to the cups whose ridges you just melted.Place heated cups face up on the cookie sheet. Pour some hot milk over them and watch your chocolate bomb rev. Working with one cup at a time, let each cup sit face down in the hot pan just long enough that it will start to melt the top rim of the cup to make it smooth. These cocoa bombs are so much fun to make and easy to customize and decorate for any occasion.Set the tray with the 12 cups carefully back in the freezer while you heat a small pan or plate until just warm and then remove from heat.Remove one silicone tray from the freezer at time and carefully remove the chocolate cups, setting them onto the freezing cold tray. 439 (4.Place the tray in the freezer again for 5 to 15 minutes.Remove molds from freeze and add a second coat of chocolate to fill in thin areas and firm up the ridge as needed. Place silicone molds on cookie sheet and freeze for 15 minutes.Focus on the top ridge to be sure the chocolate there is firm and adequate for joining the two sides together. Indulge in the ultimate hot cocoa experience with our exclusive Hot Cocoa Bomb Collection Handcraft uniquely flavored hot cocoa bombs with all the tools. Scoop about 1.25 tablespoons into each of the round cup molds and then use the back of your spatula to evenly spread the chocolate around the inside of the circle.Get chocolate just warm enough to fully melt but not be overly hot. Melt wafers according to package instructions.
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