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Active Time:1 hrTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hrServings:8
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6ounceschopped semisweet chocolate or chocolate chips (about 1 cup), divided1 ½tablespoonscocoa powder1 ½tablespoonsgranulated sugar¼cupdehydrated marshmallow bits (see Tip), plus more for serving1ouncechopped white chocolate or white chocolate chips (about 1/4 cup)6cupslow-fat milk
Cook Mode(Keep screen awake)
Ingredients
6ounceschopped semisweet chocolate or chocolate chips (about 1 cup), divided
1 ½tablespoonscocoa powder
1 ½tablespoonsgranulated sugar
¼cupdehydrated marshmallow bits (see Tip), plus more for serving
1ouncechopped white chocolate or white chocolate chips (about 1/4 cup)
6cupslow-fat milk
Directions
Melt 4 ounces (about 2/3 cup) semisweet chocolate on the stovetop in a double boiler or in the microwave in 30-second intervals, stirring between each interval.
Pour 1 teaspoon melted chocolate into each of 16 (1-ounce) cups in a silicone hemisphere mold. Use the back of a small spoon, such as a 1/4-teaspoon measuring spoon, to push the melted chocolate up the sides and around the edges of each cup to cover completely. Place the mold on a rimmed baking sheet and freeze until the chocolate is completely hardened, about 5 minutes.
Melt the remaining 2 ounces (1/3 cup) semisweet chocolate. Working with 1 cup at a time, pour in 1/2 teaspoon melted chocolate. Spread the chocolate on the sides and edges, coating them well to prevent cracking. Repeat with the other cups. Freeze the mold for another 5 minutes.
Heat a microwave-safe plate in the microwave just until warm, about 30 seconds. Place 1 chocolate shell, open-side down, on the warm plate, and melt the edges until flat. Carefully spoon 1/2 teaspoon cocoa-sugar mixture into the shell. Place the filled shell on the rack to hold it upright, then repeat the melting process with a second shell. Fill that half with marshmallow bits (about 3/4 teaspoon). Carefully press the two halves together. (Don’t worry; the contents will stay in place.) Use your finger to spread the melted chocolate around the seam of the bomb to seal it closed. Repeat until all the bombs are filled and sealed.
Melt white chocolate and place in a small zip-top sandwich bag. Snip a small corner off the bag, then drizzle the chocolate over the bombs. (Refrigerate the hot chocolate bombs in an airtight container for up to 1 month. Bring to room temperature before serving.)
To serve, heat milk in a saucepan over medium-low heat just until steaming hot. Place a hot chocolate bomb in a mug and pour 3/4 cup steaming milk over the bomb. Stir well until the chocolate is melted and fully dissolved. Serve with additional marshmallow bits, if desired.
Tips
Equipment:Silicone hemisphere mold(s) with 16 (1-oz.) cups; parchment paper
To make ahead:Refrigerate hot chocolate bombs (Steps 1-6) in an airtight container for up to 1 month; bring to room temperature before serving.
Tip:Dehydrated marshmallow bits are tiny marshmallow pieces like you get in packets of hot cocoa mix. Look for them near the other marshmallows at the supermarket or find them online.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)214Calories9gFat29gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
