![]() White Chocolate Peppermint Mocha Hot Chocolate Bombs To make cocoa, add the bomb to a large mug and fill with hot milk. Decorate the shells with drizzled chocolate of choice, marshmallow bits, or candy cane pieces, and chill.Quickly press the shell on top of a cocoa-filled shell to seal and place in the refrigerator. Place an unfilled shell upside down on the plate for a few seconds to melt the chocolate. To Seal Microwave a small glass plate for 15 to 20 seconds or until warm to the touch.To Fill: Carefully unmold each sphere and add 1 tsp hot cocoa mix and a handful of peppermint white chocolate chips to 3 of the shells.Smooth out any lumps of chocolate and refrigerate the molds until solid. If the edges of the chocolate spheres look thin, chill for 20 minutes, then add more melted chocolate to the rim of the mold with the back of a spoon.Using a spoon, coat the interior of six sphere molds with melted chocolate, then turn upside down over the parchment-lined baking sheet to remove any excess chocolate.If desired, mix in a few drops of peppermint extract. Microwave the chocolate in 20-second intervals stirring frequently until smooth.Line a large baking sheet with parchment and measure your chocolate in a microwave-safe bowl.You can use any milk you prefer and adjust it to your taste preference. It’s super filtered and great for lactose-sensitive folks like myself. ![]() I love using Fairlife 1% milk for my cocoa bombs. Once you’ve got your hot cocoa bombs created, then comes the fun part-drinking them! When you decorate the bombs with drizzles of chocolate, the outer shell will start to melt slightly so you want to make sure it’s completely cool before drizzling and then put it right back in the refrigerator.
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