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Unicorn Hot Chocolate Bombs. A white chocolate sphere filled with white hot chocolate mix, unicorn marshmallow, sanding sugar and topped with an edible unicorn horn. The chocolate ball is then placed in a mug, and heated milk poured over it and it melt into an incredibly decadent mug of white hot cocoa. View Recipe.
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Remove from fridge and remove chocolate half spheres from the molds. Heat a plate or a frying pan on low. Warm the edges of a half sphere, just until it melts. Fill with Bailey's. Heat the edges of another half sphere and connect to the filled base. Smooth the seal with your fingers gently. Let set.
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Using a small silicone pastry brush, the back of a small spoon, or even a clean paint brush, apply the melted chocolate evenly to the mold. Allow the chocolate to harden completely in the.
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Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. Fill with cocoa and marshmallows. Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner. Close the bombs with more chocolate.
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Put a heat-safe bowl on top of the pot. Put the semisweet and bittersweet chocolate chips in the heat-safe bowl and melt and combine. Add the condensed milk and tequila and whisk to combine. Place the mixture into a fridge for 3 hours until firm and hard. Using a small pot, fill halfway with water and bring to a simmer.
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The concept of hot chocolate bombs is fairly simple- melt candy melts, chocolate chips or chocolate bars in a double boiler or the microwave in a microwave-safe bowl in 30 second intervals. Pour a thin layer of the the melted chocolate into a silicone candy mold, and allow to harden into a delicious chocolate shell.
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Hot Chocolate Bomb Gift Set. $40 at hickoryfarms.com. Credit: Hickory Farms. Milk chocolate isn't the only thing this beautiful pack is good for. After the classic, you'll find flavors like cookies and cream, white chocolate, dark chocolate peppermint, and white chocolate peppermint. 5.
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Set up a double boiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water. Chop up your semisweet chocolate and melt it in the double boiler until just melted, stirring occasionally.
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Or 86-88°F for milk and 82-84°F for white. Once the chocolate reaches that temperate, remove any unmelted chocolate pieces. Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate, shake off any excess chocolate, and set it aside for 3-5 minutes, until hardened.
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Heat a large skillet over medium until it just gets hot, but not scalding. Turn the heat off. Working one dome at a time, briefly touch 6 of the domes seam-side down in the warm skillet until the chocolate melts slightly around the rim. Place seam-side up on the parchment paper. The Spruce Eats / Diana Chistruga.
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Step 1: Melt the chocolate wafers in the microwave until fully melted with no lumps. Step 2: Add the melted chocolate to the silicone mold. Pop in the freezer. Step 3: Take out of the freezer and start adding in the ingredients. Seal the boozy hot chocolate bombs on top of one another.
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Recipe: Damn Delicious. 5. Butterscotch Whiskey Hot Chocolate. This drink is perfect for your inner child as well as your adult side. Nothing says adult more than infusing your drink with whiskey.
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Gently remove the chocolate shells from the silicone molds and place in a muffin tin or other container to stabilize them. For each bomb, combine 2 Tablespoons of hot cocoa powder with 1 oz. of Irish Whiskey (or your spirit of choice) until you have a paste. Add this mixture to 6 of the shells.
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2. Spiked Hot Chocolate. Four ingredients are all it takes to make a proper cup of spiked hot chocolate. Combine unsweetened cocoa powder, a couple of spoonfuls of sugar, and whole milk. For the alcohol, insert your favorite liquor here. Fresh homemade whipped cream is the perfect touch.
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Step. 2 Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chopped chocolate and coconut oil in a dry, heatproof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.
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Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering. Lower the heat then place a large heat sustaining bowl, or the top of the double boiler, over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil.
