Winter Special Dessert: Hot Chocolate Bombs

 

In the cold season of 2020, hot chocolate bomb became the current craze for this warm and comfortable beverage. Each bomb is made by sandwiching two half circles of chocolate loaded with hot cocoa mix, sprinkles, marshmallows, and other goodies together. They provide immediate excitement and spectacle while you enjoy your favourite winter beverage. They also make fantastic party treats or presents. To participate in this viral fad and become a house confectioner, all you need are less than four ingredients.

This recipe may be made with a variety of moulds, but we prefer the 2-inch silicon mould. This size will fit neatly in a normal cup and making unmolding a breeze. Dark chocolate bombs containing hot cocoa mix and small marshmallows are traditional but feel encouraged to get imaginative and tailor them to your preferences. For further suggestions, scroll down to our suggestions and variations section at the bottom.

Ingredients

•    Two plus half a bowl of bittersweet chocolate, coarsely chopped

•    Three-fourth bowl of the hot cocoa mix (shop-purchased or handmade)

•    One small marshmallow bowl

•    Optional decorations or chocolates

How to Make It

•    Assemble the items

•    Cover a medium-sized saucepan halfway with water and bring to a boil. Reduce the temperature to the lowest heat after the water has reached a boil.

•    In a heavy heatproof container, pour approximately two-thirds of the bittersweet chocolate, next put the utensil over the saucepan to make a double boiler. Make sure the bowl is big enough to rest on the pot's edge without touching the water.  The theory is that the vapour will melt the chocolate slowly.
Conversely, dissolve the chocolate in brief spurts in a microwave-safe bowl on moderate heat.
When the chocolate begins to melt, use a heat-proof spoon to whisk it frequently till it is approximately 90 per cent melted.

•    Withdraw the saucepan from the heat and slowly drizzle in the remaining chocolate, letting it melt fully before pouring more. Continue to beat till everything is creamy and dissolved. The chocolate shouldn't be too hot to handle.

•    Put two silicon moulds on a wire rack on a worktop, above a sheet lined with baking paper. Cover every one of the six chambers approximately midway with molten chocolate, starting with one mould at a time.

•    Utilizing both hands, carefully twist the chocolate gently in the mould till it reaches the peak of every opening.

•    Shake out any extra chocolate by tilting the mould back over the melted chocolate dish. Then, on top of parchment paper, turn it up and down onto the wire rack. Using the second mould, repeat the process. Any leftover molten chocolate in the container should be set away

•    Remove any leftover chocolate from the tops of the moulds with an offset spatula or bench scraper after flipping the first mould back to the right side up. Rep with the other mould. Refrigerate both moulds for at least Fifteen mins to set.

•    Remove the moulds from the refrigerator and delicately unmold Six half-spheres onto a layer of baking parchment, dome-side upwards.

•    Warm a big pan over moderate heat, but not too scorching temperatures. Switch the heat down. Using one dome at a time, place Six of the domes in the heating pan seam-side downwards till the chocolate dissolves gently around the edge. Put the parchment paper with the edge facing up.

•    Cover every dome with approximately two tbsp cocoa mix, five or six small marshmallows, candies and sprinkles, if utilising.

•    Procedures nine and ten should be repeated with the leftover Six chocolate domes. Put each over a cocoa-filled half ball and push to seal the bomb closed when the border is still molten.

•    Bring your preferred milk to a boil before serving. Place a bomb in a cup and top it with hot milk. Allow to melt for a few moments, then blend with a spatula.


Location: India

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