Hot Cocoa Bombs with Lucky Charms Marshmallows for St. Patrick's Day
Heat the leftover chocolate in the microwave for 15 seconds. Using a spoon, drizzle some chocolate over the top. Sprinkle with crushed coffee candy. To serve, heat a cup of hot water or milk, place a cocoa bomb in the bottom of a mug and pour hot water or milk over the bomb and watch it melt. Stir to dissolve and serve with your favorite cookies.
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In a medium saucepan set over medium heat, add the milk. When the milk is warm, add the chocolate chips and caramel. Whisk constantly until chocolate has melted and the caramel is smooth. Pour in the vanilla extract and whisk to combine. Remove from the heat and allow to cool for 5 minutes before serving. Top with whipped cream, caramel sauce.
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Melt the caramel candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth. Spoon the melted caramel candy into the inside of 12 (2-inch diameter) silicone sphere molds. Refrigerate for 5 minutes until the candy is set, and then repeat this process to thicken the candy spheres.
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Set aside. Remove the chilled molds from the freezer and gently peel the mold away from the chocolate. Fill half of the molds with about 1 tbsp of the hot chocolate mix, 1 marshmallow and 1 tbsp caramel sauce. Cover the bottom of a plate with water and microwave it for 30 seconds, warming the plate bottom.
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Instructions. Add milk and cream to a dutch oven or large saucepan over medium-low heat. Add in cocoa powder, sugar or sweetener, and kosher salt, whisking constantly to combine. Whisk in chocolate shavings, stirring constantly to melt, for about 2 minutes, then stir in the salted caramel sauce.
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Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder. Store in an airtight container, in a cool, dry place for up to one month.
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Hot chocolate is a time-honored winter treat that warms the soul with sweet chocolate. It is also far easier to make delicious hot chocolate than it looks.
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Instructions. In a large saucepan, heat the milk until hot but not boiling (you'll start to see steam). Whisk in the cocoa, sugar, and caramel until smooth. Transfer to two mugs. Garnish with whipped cream and caramel sauce.
Baristatude Mexican Spiced Cocoa Hot Cocoa with a Kick
1. Add the coconut milk, chocolate chips, cocoa powder, caramel, espresso, vanilla, and a pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning. 2.
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Instructions. Pour milk into a medium saucepan. Whisk in cocoa powder and sugar until well combined and most lumps have disappeared. Heat over medium heat until hot, continuing to whisk. Do not boil. When hot, add caramel sauce and a generous pinch of salt. Stir constantly until caramel is dissolved.
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Using a large knife, cut the chocolate almond bark into approximately 2-inch chunks. Microwave chunks in heat-proof bowl for 3 minutes at 50% power. Stir. Place bowl back in microwave for another 2-3 minutes at 50% power, stir until smooth. If chocolate is not completely dissolved and smooth, add 1 minute at a time at 50% until completely smooth.
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Yes. To make your hot chocolate in the microwave, combine cocoa powder, sugar, and water in a mug and stir until smooth. Microwave for 15 seconds and stir, making sure the everything is completely mixed. Stir in caramel sauce until smooth. Stir in milk and microwave until steaming hot, about 1 to 1 1/2 minutes.
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Return the pan to the stove over medium heat. Slowly whisk in the milk, stirring until the caramel is fully incorporated. Whisk in the cocoa powder. Continue to heat, stirring occasionally, until the cocoa is steaming. Serve immediately, with or without marshmallows.
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Place milk and 1/2 & 1/2 in a saucepan or Dutch oven. Heat over medium heat until simmering. Remove pot from the heat and add the milk chocolate chips, caramel ice cream topping, vanilla, and 1/8 teaspoon sea salt . Reduce heat to low, return pot to the heat, and whisk until the chocolate is fully melted. Taste.
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Instructions. In a small saucepan, add the cocoa powder, sugar, and salt. Pour in boiling water and heat over medium-low, allowing the mixture to come to a simmer. Simmer for a minute, stirring constantly. Add the milk and ยผ cup heavy whipping cream. Stir and raise the heat, bringing it to just before a boil.
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Instructions. Warm the milk in the saucepan on medium to low heat. Stir in the caramel sauce until well combined and warm. Whisk in the chocolate chips until completely melted, and everything is warm to hot in temperature. Pour into a glass; add whipped cream and any other toppings before serving.
