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Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. Fill with cocoa and marshmallows. Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner. Close the bombs with more chocolate.
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Finely chop chocolate and place in a microwave-safe bowl. Heat in the microwave for 25 seconds. 6 oz (170 g) quality dark chocolate. Remove from the microwave and stir thoroughly, scraping the sides and bottom of the bowl with a rubber spatula. It will seem like basically nothing has happened, stir anyway.
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Temper the chocolate - Option 1: double boiler method. Melt about 2/3 of the chocolate in a double boiler, stirring frequently. The water should be on a simmer and not boiling hard. Once the chocolate reaches 120°F (dark chocolate) or 105°F (milk chocolate), remove the bowl from heat and set it on a dish towel.
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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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The first step in making your hot chocolate bombs is melting your chocolate. Using a microwave-safe bowl, heat up your chocolate for approximately 30 seconds, stirring until smooth. Step 2: Pour.
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Instructions. In a glass bowl, melt the chocolate in the microwave for 15 second bursts, stirring after each burst, until melted and smooth. Use a pastry brush to brush 12 semi-spheres with a thick layer of the melted chocolate. Place the molds in the freezer for 5 to 10 minutes to allow the chocolate to set.
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Microwave for 30 seconds and stir until chocolate is just melted and smooth. To fill the molds, add in a large spoonful of the melted chocolate and use the spoon to spread chocolate up the sides of the mold. Be sure to evenly coat the inside of molds and go to the brim on each. Scrape off any excess chocolate.
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Pour the shell. Put the mold in the freezer for 5 minutes to allow the chocolate to harden. If you missed any chocolate or it's too thin, just brush with additional melted chocolate and freeze once more to build a thicker shell. Gently pop the chocolate shells out of the mold. Stuff the shell.
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Gently peel the mold off the chocolate half-spheres and place onto the chilled plate. Fill three of the bottoms with hot cocoa mix, marshmallows, candy pieces, and other additions if desired. Place a second half-sphere on top of each filled chocolate piece. Reheat the melting chocolate and then pour into a piping bag.
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Instructions. Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir fully and scraping down the sides of the bowl with a rubber spatula, then continue to microwave at 15-second intervals, stirring and scraping between each one, until almost completely melted.
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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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4. To assemble a hot chocolate bomb, grab two of the chocolate shells. Put 1 tablespoon hot cocoa mix and 5 to 6 mini marshmallows in one shell. (Adjust the amount of hot cocoa mix and.
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Assembling Hot Chocolate Bombs. Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows. Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt.
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Make a double boiler by placing a heat proof bowl on top of a small pot. Fill the pot with just an inch or two of water, making sure the bowl does not touch the water. Turn the heat on to low. Add 2/3 of chopped chocolate to the bowl and stir, while the steam from the simmering water melts the chocolate.
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Return the pan to the freeze for another 5-10 mintues until fully set. Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm. Carefully stretch the molds with your hands to loosen the chocolate. Add 1 tablespoon of cocoa mix to 6 of the halves and add 5-6 mini-marshmallows.
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Set up a double boiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water. Chop up your semisweet chocolate and melt it in the double boiler until just melted, stirring occasionally.