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Put the hot chocolate bomb mold into the fridge to chill for 10-15 minutes or until the chocolate pulls away from the mold. Remove the shells carefully from the mold and remove the insert from the shell. Make all your shells at once before assembling your bombs. Heat a ceramic plate in the microwave and heat on high for 1 minute until hot.
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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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Assembling Hot Chocolate Bombs. Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows. Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt.
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Melt white chocolate chips in a dry glass bowl in the microwave at 50% power in 20 second bursts, stirring between each burst. Stop when the white chocolate is 80% melted and stir by hand until it.
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Gently push the half spheres out of the silicone mold. Melt the edges. Microwave a microwave safe plate for a minute, you want the plate to be just hot enough to melt the chocolate. Pick up the empty half of the chocolate bomb and place it on the warm plate for a couple of seconds, just until it melts. Fill.
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Setting the chocolate: Place the entire mold in the fridge for 5-10 minutes to set. Removing chocolate from the 3 part mold: Once the chocolate has set completely, it should remove with ease from the mold. Remove the top piece and gently slide each chocolate hemisphere out by placing a couple fingers onto the thin plastic inserts.
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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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Instructions. In a microwave safe bowl, heat 1 cup chocolate at 50% power starting for 30 seconds intervals for 1 minute (2 times) stirring between. Then melt at 15 second intervals until mostly melted. Do not overheat, if there are a few lumps, just keep stirring until smooth.
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Instructions. Melt chocolate: Add your chocolate wafers to a microwave safe bowl. Melt the chocolate in the microwave on high power (mine is 1200W) 30 seconds at a time. Stir the chocolate with a rubber spatula between every heating step and continue heating until the chocolate is fluid.
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If you're planning to make your own hot chocolate or tea bombs, this is the silicone tool to make it happen. Thankfully it's relatively affordable โ just $11 for a set of three different sizes. Over 4,000 people have reviewed these molds on Amazon, and they have a four-and-a-half-star rating. It's also food-safe, which is essential for.
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Step 4: Assemble your hot chocolate bombs. Now that your filling is prepped and ready to go, it's time to assemble your hot chocolate bombs. Remove the molds from the freezer, and pack each half.
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