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Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup. 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.

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Add all 6 ingredients for the cocoa mix to a medium bowl: powdered sugar, dried whole milk, cocoa powder, fine sea salt, finely-chopped chocolate, and vanilla powder. Mix well. Add the marshmallow bits and crushed candy canes to the bowl. Mix to incorporate. Set the hot cocoa mix aside until needed.

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5. Peppermint Hot Chocolate Bombs. Photo from midgetmomma.com. These hot chocolate bombs with peppermint make the most festive hot chocolate presents around, with all of that candy cane goodness! 6. Hot Chocolate Bombs with Marshmallows. Photo from ifyougiveablondeakitchen.com.

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Place chocolate mold in the fridge and let it sit for 10 minutes, or until chocolate has firmed up. Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up. Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell.

Reindeer Hot Chocolate Bomb recipe The Little Blog Of Vegan

How to make this hot chocolate bombs recipe. Step 1: Over a double boiler or in the microwave, melt the chocolate. Use a basting or pastry brush and spread a thin layer of chocolate over the tree shaped silicone mold - cover the bottom of the mold and the sides of the mold. Step 2: Chill in the freezer for 10 minutes until set.

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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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Heat a small nonstick skillet over very low heat, working with one half sphere, hold the rim on the heat for a few seconds until the chocolate starts to melt. Working quickly fill the sphere half with about 1 Tbsp of hot chocolate mix, 1/2 tsp graham cracker crumbs, and 4-6 mini marshmallows. Heat a second sphere and then press the two edges.

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Freeze the mold for 15 minutes. Remove spheres from the freezer and mold. Heat a small pan over low heat. Place a handful of marshmallows and candy into one side of candy shells and set aside. Place the other color sphere onto the hot pan to gently melt and press the spheres together. Set aside to harden.

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Place in the freezer for ten minutes. Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and about 4 marshmallows. Add more melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for 10 minutes.

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Melt the chocolate, then place about 2 tablespoons into each mold. Using a spoon or pastry brush, distribute the chocolate so it coats the inside of each mold evenly. Place in the freezer for 5 minutes, and then add a second coat of chocolate to each mold. Place back into the freezer for another 5 minutes.

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Seal Two Pieces of Chocolate. To get the two pieces to stay together, place an empty plate in the microwave and warm it up for about 30-45 seconds. Take one of the cocoa bombs and press it onto the warm plate until it is slightly melted. This will create a chocolate "glue" to seal the chocolate bombs.

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Step 1: Reheat the remaining melted red candy in the microwave again. Heat in 20-second increments until fully melted. Scoop the melted candy into a pastry bag or Ziploc bag. Step 2: If using a Ziploc bag, cut off a small piece of a bottom corner to use just like a piping bag.

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Snip a small piece of the corner of the bag. Drizzle the colored chocolate over the top of the bombs to decorate and add sprinkles if desired. Allow the chocolate decorations to set in the fridge for about 1 hour. Chocolate bombs can then be exploded by pouring warm milk over the cocoa balls in a large mug. Enjoy!

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Brush the second layer of chocolate into the mold. Make sure the chocolate is thick enough throughout so it will be able to hold its shape when unmold. Place the mold into the fridge and let the chocolate set for 15 minutes. After set, carefully remove semi sphere chocolates from the mould.

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Melt the red and green chocolate according to the package instructions, then place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate. Sprinkle remaining sprinkles over the top of the bombs. Allow the chocolate decorations to set before using, around 1 hour.

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Place the molds in the refrigerator for 15-20 minutes to set. To a separate, small mixing bowl, add the sugar and cocoa powder and whisk to combine to make your hot cocoa mixture. Once the chocolate has set, carefully remove the half spheres from the molds and place them face-up on a plate.