Pin on chocolate bombs
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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Instructions. Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds. Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes. Remove molds from refrigerator, and carefully.
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The Step-by-Step Process. Step 1: Make your cannabis hot cocoa mix, prepare your workstation and parchment-lined baking sheets, and set up your molds. Step 2: Add 1 cup of water to the bottom pan to prepare a double boiler. Place the top pan over the bottom. Step 3: Add the chocolate chips or melting chocolate to the top pan.
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Bring to a simmer. Place the Bailey's Chocolate Chips in a heat-proof bowl and pour the hot Bailey's over the baking chips. Allow to sit for one minute before whisking the chips until melted and smooth. Place the mixture in the fridge to harden, about 2-3 hours. Meanwhile, prepare the hot chocolate bomb spheres.
Chocolate Bombs
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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Gather hot chocolate, candy corn, marshmallows, and whipped cream. Remove from the freezer and remove the chocolate cups from the mold. Heat a small nonstick pan, place one cup in the pan, slightly melt the edge and remove from pan, about 3 seconds. Fill that cup with cocoa, candy corns, and marshmallows, set aside.
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Line your molds with the melted chocolate. Use about 1 Tablespoon of melted chocolate. With a food grade paint brush, apply the chocolate to the inside of the mold. Pop the mold into the freezer for a few minutes to set the chocolate. Once set, the chocolate will pull away from the mold.
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The half-spheres are left to harden, then filled with cocoa mix and marshmallows and "glued" together with melted chocolate. At the end of the process, the bombs are drizzled with even more.
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To Build the Hot Cocoa Bomb. Scoop about 1 tablespoon of the cocoa mix into the bottom of the sphere. Place a Bailey's Chocolate Ganache ball in the center. Place a few mini marshmallows around the ganache ball. Place the top of the shell back onto the warm pan to melt the edges for a few seconds. Quickly place the melted edges onto the.
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cannabis, finely ground. Heat heavy cream and cannabis in double boiler over medium heat. Simmer for at least 2 hours, stirring occasionally. Remove the boiler from the heat and let the mixture cool. Prepare your Tupperware container by taking 2 sheets of the cheese cloth and securing it over the lid of the container.
Hot Chocolate Bombs
Warm a glass of milk in the microwave or on the stovetop. You want it hot, but not boiling. Place the hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix. Stir to combine the loose hot cocoa and marshmallows.
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Place molds in the fridge for 10 minutes. Pop the boozy chocolate bombs out of the silicone mold and place on a baking sheet lined with parchment paper. Decorate: Drizzle the hot chocolate bombs with white chocolate. Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it.
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Break the weed chocolate into small pieces. Save a few pieces to use for sealing later. Place chocolate pieces in a microwave-safe bowl and heat until melted completely, stirring every 30 seconds. Using a pastry brush, coat the sides of the semi-sphere silicone mould with chocolate. Place the silicone mould in the freezer and chill until firm.
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Instructions. Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds. Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes.
