Pour in 8 to 10 ounces of hot milk, stir, and serve. Invert onto a parchment lined baking sheet and lightly shake. Spread using the back of a teaspoon until each cavity is completely covered. Add a heaping tablespoon of melted chocolate into molds. To serve, add a hot cocoa bomb to a mug. Melt chocolate in a small, microwave-safe bowl in 15 second increments, stirring in between, until smooth.If desired, top with sprinkles before the melted white candy sets. Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle. Pour the melted white candy into a small zip-top plastic bag and cut off one tiny corner. Melt the white candy melts in a double boiler or in a microwave safe bowl in the microwave.To decorate the hot cocoa bombs, place them on a tray or piece of wax paper.Repeat this process until you have 6 hot cocoa bombs. Run your finger along the outside to smooth it out. Carefully pick up the half sphere with the slightly melted edge and place it on top of a sphere filled with hot cocoa, marshmallows, and caramel. ![]() To seal the hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge. Heat a pan until warm and then remove it from the heat.To each of 6 candy half-spheres, add the following: 1 tablespoon hot cocoa, 4 mini marshmallows, and 2 caramel quarters.Refrigerate for 5 minutes, and then gently remove the candy from the molds. Refrigerate for 5 minutes until the candy is set, and then repeat this process to thicken the candy spheres. Spoon the melted caramel candy into the inside of 12 (2-inch diameter) silicone sphere molds. ![]()
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