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Hot Cocoa Bombs


  • Author: Jennifer McDaniel

Description

Recipe Courtesy of Chef Trevor, ALDI Test Kitchen


Ingredients

Scale
  • 1 package Moser Roth Dark Collection 70% Cocoa Chocolate Bar, finely chopped
  • 1/2 c. Baker’s Corner Mini Semi-Sweet Chocolate Morsels
  • 1 package Beaumont Cocoa Hot Cocoa Mix
  • Spangler Candy Canes, crushed
  • Baker’s Corner Miniature Marshmallows

Instructions

  1. Prepare a double boiler over medium-low heat. Meanwhile, combine chopped chocolates and morsels in a small bowl.
  2. Add 3/4 of the chocolate to the double boiler. Monitor temperature using a candy thermometer or other food safe thermometer. Do not allow chocolate to rise about 95° F at any point.
  3. Once chocolate is melted and at 93°, remove from heat. In small batches, incorporate remaining chocolate. Be sure to melt what you’ve added prior to adding more.
  4. Continue to monitor temperature and stir until temperature reaches 88°.
  5. Remove from heat, add 2 tablespoons of chocolate to each half of the 3-inch silicon sphere molds. Tilt mold in all directions to properly coat entire bowl. Let sit for 5 minutes. Reserve remaining chocolate.
  6. The chocolate should have begun to set at this point. Use the back of a spoon to smooth out the inside of the half sphere. Chill for 20 minutes.
  7. Peel molds away to release chocolate. Set aside.
  8. Warm a small sauté pan over low heat. Lightly press one half sphere, open side down, on the sauté pan to even. Place back in mold.
  9. Fill with 1/2 packet cocoa mix, and preferred amount of crushed candy cane and marshmallows.
  10. Repeat step 8, instead pressing the halves together. Allow 5 minutes to set.
  11. Bring remaining chocolate to 88°, drizzle over sealed bombs and decorate with remaining candy canes pieces.