Hot Chocolate Balls Recipes

EASY HOT CHOCOLATE BALLS

Steps:

• In a small, microwave safe bowl, melt 2 cups semisweet chocolate chips in 30 second increments, stirring in between. This should take 60 to 90 seconds. Alternatively, you can melt the chocolate in a double boiler on the stove.
• Once melted, spoon about 2 tablespoons into each half sphere and using a pastry brush or the back of a spoon, spread the chocolate around the whole sphere making sure the edges are well coated so that they are not fragile.
• Let the chocolate set in the fridge or freezer until hardened, about 10 minutes. Once set, gently remove from the molds.
• Lay 6 half spheres on a plate, with the edges face down. In a small, microwave safe bowl, melt ¼ c semi sweet chocolate chips in 30 second increments, stirring in between. This should take 30 to 60 seconds.
• Once melted, spoon into a baggie or piping bag. Snip a small corner in the bag. Drizzle one half sphere with melted chocolate. Place several mini, multicolored chocolate chips on top of the drizzle before it hardens. Repeat with 5 more half spheres.
• Let set in the fridge or freezer for 3 to 5 minutes until hardened.
• Lay the 6 remaining, plain half spheres face up on a plate. Spoon 1 tablespoon of the hot cocoa mix into each half sphere. Top with several mini marshmallows or other mix-ins.
• Warm a small, microwave safe plate in the microwave for 45 to 60 seconds. Lay decorated, empty half sphere on the plate for a couple seconds until it begins to melt the edges. This creates an even edge and a sort of glue. Connect with the corresponding, filled half sphere so that the edges meet. Repeat with the remaining 5 spheres until they are all completed. Serve and enjoy!
• To make hot cocoa - set hot cocoa ball in the bottom of a mug and pour 6 oz of hot milk or water over top until the shell has melted in, releasing the hot cocoa powder, cosmic brownie and mini marshmallows. Stir with a spoon until emulsified.

CHOCOLATE BALLS

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

HOT CHOCOLATE COCOA BOMBS

Steps:

• Melting chocolate can be really tricky to work with. You first want to melt down your chocolate. Remember that melting chocolate should only be heated 30 seconds at a time, stirred, and then reheated until melted. If you over heat your chocolate, there is a point where it begins to re-harden and ruins the chocolate.
• Typically your chocolate will take 1.5-2 minutes to fully melt. You can also use a Wilton Chocolate melting machine. If your chocolate is too thick, add a tiny bit of shortening to the mixture and stir to thin.
• Fill out your chocolate mold. Make the chocolate thick enough that you cannot see the sides of the mold. In my own house, we just used our (clean) fingers because it was quicker to do before the chocolate hardened. You can, of course, use a pastry painting brush if you prefer.
• Once your mold has chocolate in all the semi-circles, put in freezer to firm up. This takes approximately 5 minutes, but I give it 10 to be sure everything is solid.
• Carefully pop chocolate half circles out of the mold.
• Now add marshmallows to your half circles. You can choose to add to one side or BOTH sides before sealing.

HOT CHOCOLATE BOMBS

Steps:

• Melt the chocolate in a glass bowl in the microwave. Use 15 second bursts, stirring in between until everything is smooth and pourable. It will take about 1-2 minutes.
• Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges.
• Place the molds into the freezer for 5-10 minutes or in the fridge for 30 minutes to set. A couple of minutes into them setting, take them out and brush/spoon extra chocolate on the top edges to make it thicker. Let set completely, then carefully pop the chocolate dome out of the mold and set aside on a cold plate.
• Microwave an empty plate for 30 seconds to 1 minute, until warm, but not hot. Take one chocolate dome and place it on the plate for a couple of seconds to melt the edges. Working quickly, flip it around and add 1 tablespoon hot cocoa powder and mini marshmallows and any other add-ins you want.
• Take another dome and melt its edge on the warm plate. Join the two domes together into a sphere and hold until sealed. Let set in the fridge or freezer while you make the rest of your spheres.
• To serve: Put into a mug, pour on warm milk (or hot chocolate!) and watch the magic! Stir everything up and enjoy.

HOT CHOCOLATE BOMBS

Steps:

• Finely chop your chocolate using a sharp chefs knife
• Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Make sure your molds are clean by polishing them with a paper towel
• Paint a thin layer of chocolate into the molds and refrigerate for 5 minutes
• Paint a second coat of chocolate over the first, paying special attention to building up the rim of the sphere. Refrigerate for 5 minutes.
• Take your chocolate out of the molds and fill with 1 tablespoon of hot cocoa mix and marshmallows
• Pipe some melted chocolate around the rim and attach the second sphere on top. Pressing gently to seal.
• Use a gloved hand to wipe away the excess chocolate or simply roll the chocolate sphere in some sprinkles to finish the look.
• Chop your chocolate finely with a sharp chefs knife
• Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
• Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
• Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
• Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
• Scrape off the excess chocolate from the top of the mold back into the bowl.
• Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
• Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
• The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
• Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
• Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
• Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
• Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!

HOT CHOCOLATE BALLS WITH MARSHMALLOWS (COCOA BOMB RECIPE + VIDEO)

Steps:

• Place the melting chocolate wafers in a microwave safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30 seconds increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating. *This helps to "temper" the chocolate so that it stays shiny, and does not turn cloudy, after it has dried.
• Use the paint brush to paint a layer of chocolate into the sphere molds. Be generous with the first layer, but make sure the chocolate doesn't pool in the bottom. Refrigerate until the chocolate spheres have hardened. Then repeat with a second layer of chocolate. Refrigerate again until hard. *Depending on how thick you layer the melted chocolate, you may want to add a third layer. Shoot for spheres that are 1/8th inch thick.
• Meanwhile set out another small mixing bowl. Add the cocoa mix, ground cinnamon, and salt. Mix well.
• Once the chocolate spheres have hardened, carefully remove them from their molds. You can flip the molds over and use them to stabilize the half-spheres if needed. Use a tablespoon to scoop approximately 3 tablespoons of cocoa mix into six of the half-spheres. Place 10-12 mini marshmallows on top of the cocoa mix.
• Scoop the rest of the melted chocolate into a piping bag. Place the sprinkles on a shallow plate for rolling. One at a time, pipe a line of chocolate around the filled half-spheres. Use an empty sphere to top it before the chocolate has time to dry.
• Allow the completed hot chocolate balls to dry for about one minute, then carefully roll the messy chocolate line in sprinkles to decorate. Set aside and allow them to dry the rest of the way. Repeat with the remaining balls. *If needed use the paintbrush to brush extra chocolate around the line so it is wet when you roll the balls.

HOT CHOCOLATE BALLS

Steps:

• Microwave chocolate, cream and salt in a large bowl, stirring occasionally until smooth- about 2 minutes.
• Refrigerate until firm- about 2 hours. Roll 3 TBS chilled chocolate mixture into ten 2 " balls. Individually wrap balls in saran wrap and transfer balls to a large Ziploc.
• Freeze.
• To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low fat milk in a large mug. Microwave, stirring occasionally until smooth and hot- about 2 minutes.
• You can also use vanilla soy milk if you like that.