Hit play on our Viral Hot Chocolate Bombs and watch the chocolatey magic happen! Dark chocolate shells that burst into an ooey-gooey mix of Collagen Hot Chocolate and mini marshmallows. It's a drink, it's a dessert, and it’s good for your skin. Drop one in hot milk and witness the bomb do its thing. Because really, who doesn't want their hot chocolate to come with a side of drama?
Just a heads up, you’ll need a cooking thermometer to temper the chocolate and two silicone sphere moulds.
1 cup mini marshmallows or make these if you prefer homemade
Pinch of salt for each
Sphere Moulds
Method
To melt and temper chocolate, using the double boiler method, place two-thirds of the chocolate in a glass heat proof bowl. Heat over hot but not boiling water, stir constantly, until chocolate reaches 113°F - 114°F
Remove the bowl of melted chocolate from the heat and cool chocolate to 95°F - 99°F then add the remaining chocolate to the bowl, stir until melted.
Use the back of a spoon to coat ½ sphere moulds, you want it to be about 7/8 inch thick, tip out excess chocolate pooling at the bottom onto a tray.
Place in the fridge to harden for 15 minutes to harden.
When ready to assemble, carefully turn one tray of half spheres out to fill.
Add 1 tbsp of Collagen Hot Chocolate and 1 tbsp of marshmallows
To seal the chocolate sphere together, heat an empty plate in the microwave or oven for a minute, turn out the other half spheres,
Lightly press the sphere on the plate to melt the edge then gently place on the edge of the filled chocolate to seal and from a sphere
To serve, pour hot milk into a mug, then place a hot chocolate bomb in and watch it unfurl in a state of complete joy, stir, drink.
To melt and temper chocolate, using the double boiler method, place two-thirds of the chocolate in a glass heat proof bowl. Heat over hot but not boiling water, stir constantly, until chocolate reaches 45°C - 46°C
Remove the bowl of melted chocolate from the heat and cool chocolate to 35°C - 37°C then add the remaining chocolate to the bowl, stir until melted.
Use the back of a spoon to coat ½ sphere moulds, you want it to be about 2mm thick, tip out excess chocolate pooling at the bottom onto a tray.
Place in the fridge to harden for 15 minutes to harden.
When ready to assemble, carefully turn one tray of half spheres out to fill.
Add 1 tbsp of Collagen Hot Chocolate and 1 tbsp of marshmallows
To seal the chocolate sphere together, heat an empty plate in the microwave or oven for a minute, turn out the other half spheres,
Lightly press the sphere on the plate to melt the edge then gently place on the edge of the filled chocolate to seal and from a sphere
To serve, pour hot milk into a mug, then place a hot chocolate bomb in and watch it unfurl in a state of complete joy, stir, drink.
Hot Chocolate Bombs
With Collagen Hot Chocolate
A bit cheffy
6
1 hour
Hit play on our Viral Hot Chocolate Bombs and watch the chocolatey magic happen! Dark chocolate shells that burst into an ooey-gooey mix of Collagen Hot Chocolate and mini marshmallows. It's a drink, it's a dessert, and it’s good for your skin. Drop one in hot milk and witness the bomb do its thing. Because really, who doesn't want their hot chocolate to come with a side of drama?
Just a heads up, you’ll need a cooking thermometer to temper the chocolate and two silicone sphere moulds.
1 cup mini marshmallows or make these if you prefer homemade
Pinch of salt for each
Sphere Moulds
Method
To melt and temper chocolate, using the double boiler method, place two-thirds of the chocolate in a glass heat proof bowl. Heat over hot but not boiling water, stir constantly, until chocolate reaches 113°F - 114°F
Remove the bowl of melted chocolate from the heat and cool chocolate to 95°F - 99°F then add the remaining chocolate to the bowl, stir until melted.
Use the back of a spoon to coat ½ sphere moulds, you want it to be about 7/8 inch thick, tip out excess chocolate pooling at the bottom onto a tray.
Place in the fridge to harden for 15 minutes to harden.
When ready to assemble, carefully turn one tray of half spheres out to fill.
Add 1 tbsp of Collagen Hot Chocolate and 1 tbsp of marshmallows
To seal the chocolate sphere together, heat an empty plate in the microwave or oven for a minute, turn out the other half spheres,
Lightly press the sphere on the plate to melt the edge then gently place on the edge of the filled chocolate to seal and from a sphere
To serve, pour hot milk into a mug, then place a hot chocolate bomb in and watch it unfurl in a state of complete joy, stir, drink.
To melt and temper chocolate, using the double boiler method, place two-thirds of the chocolate in a glass heat proof bowl. Heat over hot but not boiling water, stir constantly, until chocolate reaches 45°C - 46°C
Remove the bowl of melted chocolate from the heat and cool chocolate to 35°C - 37°C then add the remaining chocolate to the bowl, stir until melted.
Use the back of a spoon to coat ½ sphere moulds, you want it to be about 2mm thick, tip out excess chocolate pooling at the bottom onto a tray.
Place in the fridge to harden for 15 minutes to harden.
When ready to assemble, carefully turn one tray of half spheres out to fill.
Add 1 tbsp of Collagen Hot Chocolate and 1 tbsp of marshmallows
To seal the chocolate sphere together, heat an empty plate in the microwave or oven for a minute, turn out the other half spheres,
Lightly press the sphere on the plate to melt the edge then gently place on the edge of the filled chocolate to seal and from a sphere
To serve, pour hot milk into a mug, then place a hot chocolate bomb in and watch it unfurl in a state of complete joy, stir, drink.
