Active Time:1 hr 15 minsTotal Time:1 hr 25 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 15 minsTotal Time:1 hr 25 minsServings:8
Active Time:1 hr 15 mins
Active Time:
1 hr 15 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupgranulated sugar2tablespoonscocoa powder6ounceschopped milk chocolate or chocolate chips (about 1 cup), divided¼cupdehydrated marshmallow bits (see Tip), plus more for servingFlaky sea salt1ouncechopped semisweet chocolate or chocolate chips (about 1/4 cup)6cupslow-fat milk
Cook Mode(Keep screen awake)
Ingredients
¼cupgranulated sugar
2tablespoonscocoa powder
6ounceschopped milk chocolate or chocolate chips (about 1 cup), divided
¼cupdehydrated marshmallow bits (see Tip), plus more for serving
Flaky sea salt
1ouncechopped semisweet chocolate or chocolate chips (about 1/4 cup)
6cupslow-fat milk
Directions
To make caramel powder:Line a rimmed baking sheet with parchment paper (or a silicone mat) and place on a trivet.
Pour sugar into a heavy-bottomed 1-quart saucepan. Heat over medium-low heat until the sugar melts completely. Do not stir, but swirl the pan periodically to make sure all the sugar dissolves. Watch it the entire time it cooks, as the sugar will quickly darken to caramel and can burn. The minute it is fragrant and amber in color, remove the pan from the heat and carefully pour the molten sugar onto the prepared baking sheet. Do not touch the sugar, but tilt the baking sheet as needed to spread the caramel out. Let the caramel cool for 10 minutes to harden.
Use the parchment (or mat) to bend the caramel and crack it into pieces. Transfer the caramel pieces to a food processor and pulse into a fine powder. (The caramel powder can be stored in an airtight container at room temperature for up to 2 days.)
Reserve 1 teaspoon caramel powder for decorating the bombs. Whisk the remaining caramel powder with cocoa in a small bowl. (This will make enough filling for 16 hot chocolate bombs. Store the remaining cocoa-caramel filling in an airtight container, such as a mason jar, for up to 1 month.)
To make hot chocolate bombs:Melt 4 ounces (about 2/3 cup) milk 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 completely hardened, about 5 minutes.
Melt the remaining 2 ounces (1/3 cup) milk chocolate. Working with one 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. Freeze the mold for another 5 minutes.
Heat a microwave-safe plate in the microwave for about 30 seconds, just until warm. Place 1 chocolate shell, open-side down, on the plate, and melt the edges until flat. Carefully spoon 1/2 teaspoon cocoa-caramel filling and a pinch of flaky sea salt into the shell. Place the 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 semisweet chocolate and place in a small zip-top sandwich bag. Snip a small corner off the bag, then drizzle the chocolate over the bombs. Sprinkle the reserved caramel powder and more flaky sea salt, if desired, over the bombs to decorate. (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:Store caramel powder (Steps 1-3) in an airtight container at room temperature for up to 2 days. Store cocoa-caramel filling (Step 4) airtight at room temperature for up to 1 month. Refrigerate hot chocolate bombs (Steps 5-11) 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)240Calories9gFat32gCarbs8gProtein
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.
