Cocoa Bombs Recipes

HOT CHOCOLATE COCOA BOMBS

Steps:

• Melting chocolate can be really tricky to work with. You first want to melt down your chocolate. Remember that melting chocolate should only be heated 30 seconds at a time, stirred, and then reheated until melted. If you over heat your chocolate, there is a point where it begins to re-harden and ruins the chocolate.
• Typically your chocolate will take 1.5-2 minutes to fully melt. You can also use a Wilton Chocolate melting machine. If your chocolate is too thick, add a tiny bit of shortening to the mixture and stir to thin.
• Fill out your chocolate mold. Make the chocolate thick enough that you cannot see the sides of the mold. In my own house, we just used our (clean) fingers because it was quicker to do before the chocolate hardened. You can, of course, use a pastry painting brush if you prefer.
• Once your mold has chocolate in all the semi-circles, put in freezer to firm up. This takes approximately 5 minutes, but I give it 10 to be sure everything is solid.
• Carefully pop chocolate half circles out of the mold.
• Now add marshmallows to your half circles. You can choose to add to one side or BOTH sides before sealing.

30 DECADENT HOMEMADE HOT COCOA BOMBS RECIPES

Steps:

• Follow these easy tutorials to create your own new favorite hot cocoa bombs!

HOT CHOCOLATE BOMBS

Steps:

• Finely chop your chocolate using a sharp chefs knife
• Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Make sure your molds are clean by polishing them with a paper towel
• Paint a thin layer of chocolate into the molds and refrigerate for 5 minutes
• Paint a second coat of chocolate over the first, paying special attention to building up the rim of the sphere. Refrigerate for 5 minutes.
• Take your chocolate out of the molds and fill with 1 tablespoon of hot cocoa mix and marshmallows
• Pipe some melted chocolate around the rim and attach the second sphere on top. Pressing gently to seal.
• Use a gloved hand to wipe away the excess chocolate or simply roll the chocolate sphere in some sprinkles to finish the look.
• Chop your chocolate finely with a sharp chefs knife
• Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
• Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
• Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
• Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
• Scrape off the excess chocolate from the top of the mold back into the bowl.
• Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
• Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
• The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
• Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
• Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
• Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
• Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!

COCOA BOMBS

Steps:

• Preheat oven to 400°F.
• Beat butter, margarine and powdered sugar together until light and fluffy.
• Beat in vanilla extract and water and blend thoroughly.
• Beat in cocoa.
• Slowly add flour and nuts and mix until completely incorporated.
• Roll dough into walnut-sized balls and place on ungreased baking sheet.
• Flatten balls slightly.
• Bake until cookies are set but not browned, about 8 minutes.
• Roll in powdered sugar while still warm. Do not skip this step.
• When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
• Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.

BEST HOT CHOCOLATE BOMBS RECIPE (WITH OR WITHOUT ALCOHOL)

Steps:

• Place chocolate in a medium sized microwave safe bowl for 30 seconds. Remove and stir the chocolate for at least 1 minute. The residual heat from the warm chocolate will melt most of the other chocolate in the bowl. If needed, put back in microwave for 15 second intervals, stirring between each one.
• Pour about a teaspoon of melted chocolate into the mold. Assuming your mold is 2 inches. You'll need more chocolate if using 2 1/2 inch molds and even more chocolate for 3 inch molds. Use the back of the spoon to cover the entire half circle with chocolate, making sure to go all the way up the mold with chocolate. Place in fridge or freezer to harden. The chocolate hardens fairly quickly, so it should be ready for the second coat in less than 5 minutes.
• Repeat the process with a second coat of chocolate.
• Pull the mold out of freezer again and make sure it is fully hardened. Place a teaspoon or so of hot cocoa mix in each side of the mold. Or place hot cocoa mix in one side and extra marshmallows in the other. Honestly, try to get at least 1 1/2 to 2 teaspoons of mix inside each bomb or you may have to use two bombs per drink! Most mugs hold more than 1 cup of hot milk.
• Make sure you have melted chocolate to seal the bombs. Take one half of the bomb and quickly place it on top of the other half. If you need to you can warm a plate under hot water for a few minutes until almost too hot to handle. Then press chocolate half onto that dry, hot plate for a few seconds to harden and then press to seal on the other half.
• With a spoon full of melted chocolate, run it around the seam of the bomb. Use your finger to smooth it out and fill in any cracks from uneven edges. Add sprinkles or crushed candy bars to the wet chocolate and allow the seal to harden.
• Now for the fun part - time to use your hot chocolate bomb! Warm a glass of milk in the microwave or on the stove top. You want it hot, but not boiling.
• Place hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix. Stir to combine the loose hot cocoa and marshmallows. Allow to cool slightly and enjoy!

HALLOWEEN HOT COCOA BOMBS

Steps:

• To temper the chocolate: Put 8 ounces of the chocolate in a double boiler over low heat. Heat, stirring, until the chocolate is almost melted (about 100 degrees F on an instant-read thermometer). Remove from the heat and add the remaining chopped chocolate in 2 or 3 additions, stirring until melted. The tempered chocolate will be thick and about 90 degrees F.
• Divide the chocolate among 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch diameter cavities). Use a small brush to brush the chocolate up the sides, making an even coat on the sides and in the bottom. Make sure the sides are thick enough all the way to the edge of the molds. Let sit at room temperature until completely set, 20 to 30 minutes. (If it is very hot, you can pop the molds in the refrigerator for a minute or two to finish.)
• Wearing latex gloves, gently remove the chocolate half-spheres from the molds. Set on a piece of parchment paper on your work surface. Divide the hot cocoa among 6 of the half-spheres, then add 3 or 4 pumpkin marshmallows, 1 ghost, 1 spider and 1/2 to 1 teaspoon sprinkles to each of the same half-spheres.
• Warm a small nonstick skillet over very low heat. To seal the bombs, set an unfilled half-sphere on the skillet open-side down for just a second to warm the chocolate. Set on top of a filled half-sphere, matching the seams as much as possible. Repeat with the remaining half-spheres. Let sit until hardened, about 5 minutes.
• To make the marshmallow webs: Put the regular marshmallows in a small microwave-safe bowl. Microwave until the marshmallows inflate and soften, 10 to 15 seconds. With gloved hands, pull up a little bit of marshmallow and stretch between your fingers to make thin webbing. Stretch the webbing over and around the bombs. Continue to pull and stretch the marshmallow until all of the bombs are covered in webbing. Add 2 candy eyes or a spider to each, if desired.
• To serve, heat 6 to 8 ounces milk per bomb until very hot. Add to mugs and drop in the bombs. Enjoy, stirring to melt the chocolate.