HOT COCOA BOMBS

Valentine's Day

The hot cocoa bombs craze is not going away and this recipe adds M&M’s so it’s even more delicious. These are perfect for Valentine's Day, especially if you're planning on snuggling up!

– ⅔ c red candy wafer melts, divided – 5oz dark chocolate bar (72% cocoa) – ¼ c bright pink candy wafer melts – Candy thermometer – (2) 2 c sized glass bowls – Silicone spatula – Small spoon – 3 heaping tbsp hot cocoa mix – 3 oz Valentine’s M&M’s Milk Chocolate Candies

INGREDIENTS

White Scribbled Underline

Step 1.

First you will need to temper the chocolate. Roughly chop ¾ of the dark chocolate bar. Place in a 2 c glass bowl, and microwave for 30 seconds at 50% power. Stir.  Return to microwave,  heat another 15 seconds, and then stir again.

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Step 2.

insert your candy thermometer into the chocolate. You want your dark chocolate to be no higher than 90℉. Stir until creamy.

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Step 3.

Place the silicone sphere mold on a flat baking sheet, and spoon approximately a tbsp of the melted dark chocolate into three molds. Thoroughly coat the inside of the mold

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Step 3.

Place the silicone sphere mold on a flat baking sheet, and spoon approximately a tbsp of the melted dark chocolate into three molds. Thoroughly coat the inside of the mold

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Step 4.

Cool in the refrigerator for 1-2 minutes to set, and then remove. Repeat this process again to make a second layer of dark chocolate. Place back in the refrigerator for another 2 minutes.

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Step 5.

heat the red candy wafer melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.

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Step 5.

heat the red candy wafer melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.

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Step 6.

Remove the silicone mold from the refrigerator, and repeat step 1, filling the remaining three molds with the red candy melts. You will only need one layer for the candy melts.  Once all molds are coated, pop in the refrigerator for 5-10 minutes for them to set.

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Step 7.

Remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them. Place a small frying pan over medium heat on the stove. Place a red sphere open side down into the frying pan. Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, and about 5-6 M&M’s.

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Step 8.

Now place a chocolate sphere in the frying pan, and once the edges are slightly melted, place it on top of the red sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, using a silicone spatula, slightly heat the tip in the same frying pan, and smooth it around the seam.

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Step 9.

Place the bright pink wafers in the microwave, and repeat step 3 to fully melt. Once smooth/creamy, drape the sandwich bag over your hand, and fill with the melted wafers. Cut a very small tip of the bag with kitchen shears, and pipe lines back and forth. Immediately add 3 M&M’s on the pink lines.

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For more fun and delicious recipes, visit Hispana Global

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