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Eggnog Hot Chocolate Bomb
2020-11-17
https://www.metro.ca/userfiles/image/recipes/bombe-chocolat-chaud-lait-poule-11409.jpg
PT20M
PT00M
PT20M
For the hot chocolate bombs:Using a double boiler or microwave (in 30 second increments), melt the chocolate chips until smooth.Evenly divide the chocolate amongst two medium size 6 semi sphere silicone mold trays. Using a spoon, smooth the chocolate up the sides of each mold until evenly coated.Refrigerate for a minimum of 30 minutes to allow chocolate to firm. If any weak areas appear, brush with additional chocolate.Carefully removed the chocolate from the molds. Evenly divide the hot chocolate powder, crushed candy cane and marshmallows amongst half of the molds.Press the remaining molds against a hot plate (microwaved for 15 to 20 seconds). Matching the seams to the filled mold, press together to seal. Run edges with a warm spoon to smooth out any imperfections.Drizzle with milk chocolate and sprinkle with additional crushed candy cane. Refrigerate until ready to use.For the hot chocolate:Place a hot chocolate bomb in desired mug.Heat together the eggnog and milk using a saucepan or frother.Pour mixture over the hot chocolate bomb and stir.Top with whipped cream if desired!
6
Metro
0
0
0
0
For the hot chocolate Bomb :
2 cups (500 ml) semi sweet chocolate chips
1/2 cup (125 ml) mini marshmallows
1/4 cup (60 ml) crushed candy cane plus more for topping
1/4 cup (60 ml) Hot chocolate powder
2 ounces (60 ml) milk chocolate chips melted and cooled
For the eggnog hot chocolate:
1 hot chocolate bomb
1/2 cup (125 ml) Irresistibles classic eggnog
1 cup (250 ml) skim milk
For topping fresh whipped cream
Eggnog Hot Chocolate Bomb
6
Desserts
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME
Ingredients
-
For the hot chocolate Bomb :
-
2 cups
(500 ml)semi sweet chocolate chips
-
1/2 cup
(125 ml)mini marshmallows
-
1/4 cup
(60 ml)crushed candy cane plus more for topping
-
1/4 cup
(60 ml)Hot chocolate powder
-
2 ounces
(60 ml)milk chocolate chips melted and cooled
-
For the eggnog hot chocolate:
-
1
hot chocolate bomb
-
1/2 cup
(125 ml)Irresistibles classic eggnog
-
1 cup
(250 ml)skim milk
-
For topping
fresh whipped cream
Preparation
For the hot chocolate bombs:
Using a double boiler or microwave (in 30 second increments), melt the chocolate chips until smooth.
Evenly divide the chocolate amongst two medium size 6 semi sphere silicone mold trays. Using a spoon, smooth the chocolate up the sides of each mold until evenly coated.
Refrigerate for a minimum of 30 minutes to allow chocolate to firm. If any weak areas appear, brush with additional chocolate.
Carefully removed the chocolate from the molds. Evenly divide the hot chocolate powder, crushed candy cane and marshmallows amongst half of the molds.
Press the remaining molds against a hot plate (microwaved for 15 to 20 seconds). Matching the seams to the filled mold, press together to seal. Run edges with a warm spoon to smooth out any imperfections.
Drizzle with milk chocolate and sprinkle with additional crushed candy cane. Refrigerate until ready to use.
For the hot chocolate:
Place a hot chocolate bomb in desired mug.
Heat together the eggnog and milk using a saucepan or frother.
Pour mixture over the hot chocolate bomb and stir.
Top with whipped cream if desired!
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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