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Peppermint hot chocolate bomb9/13/2023 ![]() Stir until the chocolate has melted and enjoy. To serve, add the hot chocolate bomb to a mug and top with hot milk.Store the bombs in an airtight container in the fridge until ready to serve.Drizzle any additional chocolate over the bombs and top with festive sprinkles or crushed candy canes.Heat a small nonstick skillet over very low heat, working with one chocolate sphere, hold the rim on the heat for a few seconds until the chocolate starts to melt. Repeat steps 6 and 7 with the remaining chocolate bombs. When the chocolate is set, remove each of the chocolate pieces from the mold. ![]() Then, immediately place the wet chocolate edge onto one of the filled chocolates and press them gently to seal.Place one unfilled chocolate on the pan and allow it to sit for 1-2 seconds or until the edge is just beginning to melt.Be sure to match the edges to make a seal. Place the shell onto the filled shell to create the hot chocolate bomb. Place an empty shell onto the plate and swirl to melt the edges. Seal the shells: Microwave a plate for 60 seconds. Heat a small skillet over medium heat just until warm, then remove it from the heat. Fill chocolate shells: Fill half of the shells with hot chocolate mix and mini marshmallows.Fill half of the chocolates with the homemade hot chocolate powder mix.I use gloves while handling the chocolate so there aren’t fingerprints on the outside of the cocoa bombs. Once the chocolate is set, carefully remove it from the molds and place it on a tray.Seal Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Fill Remove mold from freezer and fill 3 spheres with a tablespoon of hot chocolate mix and a tablespoon of creamy peanut butter. Once there is a thick and even layer in all of the molds, transfer the chocolate to the fridge until it has hardened - about 10 minutes. Gently press on the top of each sphere to remove. ![]() I like to use a pastry brush to spread the chocolate but a spoon would work too. Add a few tablespoons of chocolate to each silicone mold and spread the chocolate around the mold making sure to get a thick, even layer.
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