Scoop the melted chocolate milk into each sphere with the help of your mini ladle. Brush it all around ensuring the outer sphere in completely covered. IMPORTANT: The shell should not be too thin or too thick. Return it back to the Freezer until the Chocolate has set (about 30 minutes or so).
TOPPINGS
Take your Flexipat® out of the freezer. Add the Sprinkles uniformly in each sphere as desired, your mini marshmallows and cocoa powder if using any.
SPHERE BASE
Add the chocolate milk chunks to your Mini Round Mold. Heat in the microwave for 30 seconds at a time (1 1/2 minutes total). Stir in between.
Scoop and brush the melted chocolate milk on top, in order to create a base (Ensuring it is covered completely).
Cover with your Bonmat, pushing it flat in order to flatten the base. Return your tray back to the Freezer until the Chocolate has set (about 30 minutes or so).
ENJOY!
Take your Flexipat® out of the freezer. Carefully peel your Chocolate Bombs as indicated on the YouTube Video. Place one in your Favorite cup, pour hot milk, give it a swirl and Enjoy! Happy Holidays to all!
Video
Special Notes
Nutrition
Nutrition Facts
Holiday Hot Chocolate Bombs
Amount Per Serving (15 g)
Calories 60Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 15mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bon cook, guy demarle, holiday hot chocolate bombs, Hot Chocolate, Hot Chocolate Bombs, silicone bakeware, silicone molds, silpat, Valrhona
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