Servings: 6 Pieces
Equipment
- 2 1/2 in. diameter sphere shaped mold
- Microwave
- Pastry Brush
- Piping Bag
- Microwave Safe Bowl
- Utensils
Ingredients
- 22 oz Allez Namur 55% Dark Chocolate Discs ( finely chopped )
- ½ cup Domori 22/24% Dutched Cocoa Powder
- ½ cup Nonfat Dry Milk Powder
- ¼ cup Granulated Sugar
- 6 tbsp Vanilla Marshmallow Bits ( not miniature marshmallows )
- SMET Caramel Curls Blossoms
- SMET White Vermicelli
Instructions
Part 1: Hot Chocolate Bombs
- Place 22 oz Allez Namur 55% Dark Chocolate Discs in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°F.
- Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside.
- Remove chocolate hemispheres from molds. In a medium bowl, whisk together ½ cup Domori 22/24% Dutched Cocoa Powder, milk powder and granulated sugar. Sprinkle a pinche of the SMET Caramel Curls Blossoms, and place 3 tablespoons cocoa mixture into each of 6 of the chocolate hemispheres. Top each with 1 tablespoon marshmallow bits.
- Pipe a small amount of melted chocolate on edges of filled hemispheres; carefully adhere empty halves to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients (Sprinkles, colored sanding sugar). Refrigerate until set. Store in a tightly sealed container.
Part 2: Preparing Hot Chocolate
- Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
Part 3: Optional
- For Salted Caramel Hot Chocolate Bombs fill spheres with hot cocoa mix, 1 tablespoons caramel chips, a pinch of SMET White Vermicelli, and a pinch of flake sea salt. Drizzle outside with melted dark chocolate and melted caramel chips; sprinkle with flake sea salt.
- For Peppermint Hot Chocolate Bombs fill spheres with hot cocoa mix, 1 tablespoon white baking chips and 1 tablespoon finely crushed peppermint candies. Drizzle outside with melted white chocolate tinted pink and red; top with additional crushed peppermint candies.