![]() Enjoy, stirring to melt the chocolate.Ĭopyright 2021 Television Food Network, G.P. To serve, heat 6 to 8 ounces milk per bomb until very hot. Add 2 candy eyes or a spider to each, if desired. Continue to pull and stretch the marshmallow until all of the bombs are covered in webbing. Stretch the webbing over and around the bombs. With gloved hands, pull up a little bit of marshmallow and stretch between your fingers to make thin webbing. Microwave until the marshmallows inflate and soften, 10 to 15 seconds. To make the marshmallow webs: Put the regular marshmallows in a small microwave-safe bowl. Set on top of a filled half-sphere, matching the seams as much as possible. ![]() To seal the bombs, set an unfilled half-sphere on the skillet open-side down for just a second to warm the chocolate. Warm a small nonstick skillet over very low heat. Divide the hot cocoa among 6 of the half-spheres, then add 3 or 4 pumpkin marshmallows, 1 ghost, 1 spider and 1/2 to 1 teaspoon sprinkles to each of the same half-spheres. Set on a piece of parchment paper on your work surface. Wearing latex gloves, gently remove the chocolate half-spheres from the molds. (If it is very hot, you can pop the molds in the refrigerator for a minute or two to finish.) Let sit at room temperature until completely set, 20 to 30 minutes. Make sure the sides are thick enough all the way to the edge of the molds. Use a small brush to brush the chocolate up the sides, making an even coat on the sides and in the bottom. Fill half of the half spheres about 3/4 of the way with your favorite hot chocolate mix and marshmallows. Next, melt the edges of the half spheres by warming a plate and setting the half spheres upside down on the warm plate. The tempered chocolate will be thick and about 90 degrees F.ĭivide the chocolate among 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch diameter cavities). First portion out your hot cocoa mix and marshmallows so they're ready. Remove from the heat and add the remaining chopped chocolate in 2 or 3 additions, stirring until melted. Heat, stirring, until the chocolate is almost melted (about 100 degrees F on an instant-read thermometer). ![]() To temper the chocolate: Put 8 ounces of the chocolate in a double boiler over low heat.
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