Hot Chocolate Bombes
Check out our video tutorial further down the page to see how to make your own hot chocolate bombs, which would make the perfect Easter treat or gift.
Uploaded by Renshaw Baking
- Rainbow Dust Twinkle Dust Snow White
- Rainbow Dust Rose Gold Lustre
- 500 g Dark chocolate callets (or finely chopped)
- 100 g Mini marshmallows
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Prepare your equipment:
You will need; 70mm diameter x 35mm deep 6 dome tea cake silicone mould, microwave, cooking thermometer, large silicone spatula, small silicone spatula or brush, large bowl, small bowl, measuring jug, scraper, dusting brushes, kitchen roll, grip seal bag, disposable gloves, baking tray, spoon, oven gloves, large mug, lint free cloth
Tempering the Chocolate:
Place approximately 1/3 of chocolate (170g) into a small bowl and the remaining 2/3 (330g) into a large bowl. Heat the large bowl of chocolate in the microwave in 30 second bursts making sure to stir with a spatula in between until just melted and the thermometer reads 40-45°c.
Pour in the 300g of chocolate and mix well, taking the temperature down to 28-29°c. Place the chocolate back in the microwave and heat gently in 10 second bursts, stirring in between until the chocolate has just melted and the temperature reads 31-32°c.
Making the bombes:
Prepare the moulds by buffing with a lint free cloth to remove any trace of fingerprints or imperfections. Preheat a baking tray in an oven set to 100°c.
Decant the tempered chocolate into a measuring jug and pour a generous amount into each well of the moulds. Spread the chocolate up the sides of each dome by tilting the mould. Alternatively, brush up the sides with a small silicone brush or spatula.
Leave the chocolate to set until touch dry, this should take up to 30 minutes depending on the temperature and humidity of the room. Avoid refrigerating as this may cause the chocolate to bloom.
Repeat step 2 to coat the moulds in a second layer. While waiting for the chocolate to set, place mini marshmallows into a grip seal bag with a light dusting of Twinkle Dust. Seal the bag and shake well to coat.
Once the chocolate has set completely, gently release the chocolate domes from the moulds wearing a pair of disposable gloves to prevent fingerprints. Take the preheated baking tray out of the oven with oven gloves and place onto a heat protected work surface.
Pick up a dome and gently melt the edges by touching it to the warm baking tray for a couple of seconds. Do this for half the domes then spoon in the Twinkle Dust marshmallows until full. Melt the edges of the remaining domes and press onto the other halves, sealing in the marshmallows. Allow to set.
Dust the chocolate bombs with Rose Gold Lustre and Twinkle Dust with a dusting brush over some kitchen paper.
Heat up some milk in a saucepan or in the microwave until it comes to a rolling boil. Drop the chocolate bombe in a large mug and pour over the hot milk to melt. Watch the mini marshmallows emerge from the melting chocolate and make your hot chocolate shimmer! Add some extra Twinkle Dust marshmallows on top, because why not?