Shiny Hot Chocolate Bombs With Marshmallows (Print Version)
# Ingredients:
01 -
24 ounces semi-sweet couverture chocolate.
02 -
1 cup mini marshmallows.
03 -
6 Tablespoons hot chocolate mix.
# Instructions:
01 -
Finely chop chocolate using a sharp chefs knife.
02 -
Heat chocolate in 30 second, then 15 second intervals, stirring between each, until almost melted. Never heat above 90F.
03 -
Paint thin layer of chocolate into clean molds and refrigerate 5 minutes. Add second coat, building up rim, and refrigerate 5 minutes. Remove from molds and fill with hot cocoa mix and marshmallows. Seal halves together with melted chocolate.
04 -
Warm polished molds slightly. Pour in 90°F chocolate, tap to remove bubbles. Pour out excess, scrape top clean. Let drain 5 minutes until almost set. Freeze 5 minutes until chocolate contracts from mold. Release chocolate and assemble.
05 -
Add hot chocolate mix and marshmallows to half spheres. Seal with melted chocolate and other half. Wipe excess chocolate or roll in sprinkles to finish.
# Notes:
01 -
Use high quality couverture or bar chocolate, not candy melts.
02 -
Temperature control is crucial for proper tempering.
03 -
Silicone molds are easier but slower than acrylic.