Swiss Miss Milk Chocolate Flavor Hot Cocoa Mix with Lucky Charms Marshmallows, 1.38 Oz. 6 Packets, 9.18 Oz

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When adding chocolate to your mold, spread a thin layer, freeze for 5 minutes and repeat. This gives you a sturdier cocoa bomb. These hot chocolate bombs are best within 24 hours, but can be stored in an airtight container in a cool, dark place for up to four days. Other Hot Chocolate Bomb Recipes Step 4: Gently remove the chocolate half-spheres from the mold and place them on the baking sheet. Tip– Uselatexgloves to avoid melting the half-spheres and getting fingerprints on them.

Swiss Miss Milk Chocolate Flavor Hot Cocoa Mix with Lucky

Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!To enjoy, the chocolate ball with hot chocolate powder and other fillings is then placed in a mug, and heated milk poured over it. The heated milk causes the chocolate sphere to melt, the insides of the hot chocolate bomb to pop open, and then you mix it making a tasty hot chocolate. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. Homemade Hot chocolate bombs will keep for up to 2 months if stored in an airtight container in a cool place. You can store them in the fridge if you want to and I suggest doing so if your house is really warm. Tips for Making Hot Chocolate Bombs I prefer using the smaller spheres when I am making them for the kids, but when I am gifting them I like to use the larger spheres because I can fill them with more hot cocoa and fun fillings. Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.

Lucky Charms Hot Chocolate Recipe | We are not Martha

If using milk chocolate you’ll want to heat the chocolate to be between 86 and 88 degrees F and if using white chocolate you’ll want it to be between 82 and 84 degrees F. Even if you’re not a fan of the cereal, there’s no denying how cute and iconic those marshmallows are – and how magical they look in a mug of delicious white hot chocolate. Whipped Strawberry milk. Strawberry milk taken up a notch, whipped and beautiful while having the most amazing strawberry milk flavor. Silicone Brush Method. You can also use a silicone brush to paint the chocolate into the molds - which gives you more control over where your chocolate goes, but I found that you need an extra layer because the layers are so thin which means more prep time. I much preferred using a small rounded spoon. Step 3: Place the baking sheet in the freezer for 10 to 15 minutes. You want your chocolate to be completely frozen. It will be easier to manipulatepillowy loaves of buttery cinnamon-sugar-coated sweet bread topped with a vanilla drizzle. So rich and so delicious!⁣ Take one of your empty shells and press the edge onto the hot plate so that it starts to melt. Take this melted edge and connect to one of the filled shells. Press and hold so the chocolate sets and you have a full sphere. How to seal hot chocolate bombs. To seal hot chocolate bombs together, there are a couple ways to "glue" them into circle using melted chocolate. Do I have to temper my chocolate to make hot chocolate bombs? No, you technically don’t have to temper your chocolate to make hot chocolate bombs – but it will result in a better product if you do. Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use. Hot Chocolate Recipes

Lucky Charms Hot Chocolate Bombs • MidgetMomma Lucky Charms Hot Chocolate Bombs • MidgetMomma

If white chocolate isn’t your preference, you can use milk chocolate or dark chocolate instead or even create an assortment. You can use silicone molds, acrylic molds, or metal molds. I think that using silicone molds is better because it’s basically foolproof. You can really use any size that you want to and some molds in different shapes can be used as well.

Ladle the white hot chocolate into mugs. Top each serving with whipped cream and sprinkle the cereal marshmallows over the top.

Lucky Charms Hot Chocolate - Kids Activity Zone

Yes! You’ll be happy to know that hot chocolate bombs can be kept for 2-3 weeks if stored in an airtight container and kept in a cool, dry place or preferably the refrigerator. Step 1: Melt the chocolate chips in the microwave for 30 seconds. Stir and heat again for another 30 seconds. Repeat until the chocolate chips are completely melted. Do not overcook the chocolate. You definitely want to use chocolate bars/wafers over using chocolate chips when making hot cocoa bombs. They melt better and make it easier to handle and remove from the spheres. Heat the milk to between 140 and 160 degrees. This is the perfect temperature range to drop your hot cocoa bombs in. Bring the temperature up slowly, so you don’t curdle the milk.Printables are a great way to add touches of seasonal decor around your house - and our printables are all free!⁣ Be sure to temper your chocolate by heating to between 88 and 90 degrees, or the chocolate could look chalky instead of shiny. My daughter loves making these sweet treats with me - I temper the chocolate for her, and she spoons it into the molds, and then we both fill and decorate the bombs together.