Pastry School Diaries Crockpot Chocolate Marshmallow Bomb
Get a HERSHEY'S hot chocolate bomb treat made of a milk chocolate shell filled with mini marshmallows and placed in a holiday gift box with To: and From: lines for festivity and freshness ; Celebrate New Year's bashes, wintertime birthday parties and anniversary dates with HERSHEY'S milk chocolate and marshmallow cocoa bombs
Day 78 Oct 25, 2009 Marshmallow bomb jlamk_photo Flickr
Melt chocolate per recipe below. Add 1 tablespoon of chocolate into each mold and spread it with a small spoon. Refrigerate to harden. Once hardened, fill each mold with hot chocolate powder & mini marshmallows. Warm a small plate in the microwave & place an empty sphere half on the plate, just enough to melt the edges.
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First, place the melting chocolate wafers in a microwave-safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30-second increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating.
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Roll the bomb in the melted butter. Roll the bomb in the cinnamon/sugar mixture. Place bomb in one of the muffin tin cavities. Repeat all the steps with the remaining rolls and marshmallows. Bake at 375F for 10-15 minutes or until the outside of the bombs are golden brown and slightly crispy.
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Assembling the chocolate bombs. Step 1 - Set your first half into a small bowl or use the back of your silicone mold to hold it. Fill the chocolate about ¾ of the way with your favorite hot chocolate mix and marshmallows. Step 2 - Pipe some melted chocolate onto the top of the sphere.
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Heat 1 cup of milk or plant milk to about 140 degrees. Place a hot chocolate bomb in a 12 oz or larger mug. Carefully pour the hot milk over the bomb, being sure not to overfill the mug. Give the hot chocolate a gentle stir to help the rest of the chocolate melt and ensure everything is mixed together.
Hot chocolate marshmallow bomb
Gently pop the chocolate shells out of the mold. Fill 'em up. In one half of each hot cocoa bomb, add mini marshmallows and hot cocoa mix. Place a microwave-safe plate in the microwave and heat for about 90 seconds, then press the other half of your chocolate sphere on the hot plate to smooth and melt the edges.
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This typically only takes about a minute to two minutes depending on your microwave. Working with a few semi-circles at a time, use a spoon to spoon white chocolate into mold. Use a pasty brush to brush chocolate into mold. Use clean fingers in a circle motion to push up the chocolate if its not too hot.
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Pick up each up and rotate in a circular motion so that the chocolate comes 1/2-inch up the sides of each cup. Let sit for 15 minutes to harden slightly. Step. 5 Add 2 teaspoons of hot chocolate mix into each cup. Drizzle chocolate on top of the cocoa mixture, to cover it completely. Step.
Pastry School Diaries Crockpot Chocolate Marshmallow Bomb
The most common marshmallows used for hot chocolate bombs are mini marshmallows or dehydrated marshmallows. How to Seal a Hot Chocolate Bomb. There are two ways to seal half-chocolate spears. Heat a low pan on the stove and put down your sphere for a second or two, lightly melting the edges. Then press into the other side after filling.
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Credit: thediymommy.com. To make hot cocoa bombs with marshmallows, you will need: -1 package of hot cocoa mix -1/2 cup of boiling water -1 tablespoon of butter -1 bag of mini marshmallows -1/4 cup of heavy cream Instructions: 1. In a bowl, combine the hot cocoa mix and boiling water. 2. Add the butter and stir until melted. 3. Add the marshmallows and stir until they are melted.
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Directions. In a small bowl combine hot chocolate mix, marshmallow bits, and chips. Place 3 ounces of the chocolate in a small microwave-safe bowl. Cook on 100% power (high) for 60 seconds, stirring every 15 seconds, until melted. Take the temperature of the mixture with an instant-read thermometer. The temperature for semisweet or bittersweet.
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In a saucepan over medium heat, melt butter. Pour marshmallow mixture into the saucepan of melted butter and stir with a rubber spatula until mixture is melted and fluffy. Remove saucepan from heat and transfer mixture to silicone mold cavities. Transfer fat bombs to the freezer to chill for 20 minutes.
Pastry School Diaries Crockpot Chocolate Marshmallow Bomb
Melt the chocolate, then place about 2 tablespoons into each mold. Using a spoon or pastry brush, distribute the chocolate so it coats the inside of each mold evenly. Place in the freezer for 5 minutes, and then add a second coat of chocolate to each mold. Place back into the freezer for another 5 minutes.
Hot Chocolate Marshmallow Bombs by chahinez_tbt Quick & Easy Recipe
Step 3 - Fill the chocolate shells: Now comes the fun part: Fill half of the molds with about 2 tablespoons hot chocolate mix (or more if you like a chocolate hot chocolate or plan on using a large mug), 1 tablespoon shredded coconut, a few almond slivers, and 6-8 mini marshmallows. Step 4 - Close the chocolate shells: Close the hot chocolate.
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Using a small silicone pastry brush, the back of a small spoon, or even a clean paint brush, apply the melted chocolate evenly to the mold. Allow the chocolate to harden completely in the.
