HOT CHOCOLATE BOMBS
These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. -Rashanda Cobbins, Taste of Home Food Editor
Provided by Taste of Home
Time 9h
Yield 6 chocolate bombs
Number Of Ingredients 6
Steps:
- Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 10g protein.
HOT CHOCOLATE CAKE BALLS
Serve these chocolaty delights and everyone will know yours isn't an ordinary holiday party. The little cakes are festive, fun and yummy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 5 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 87mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
HOT CHOCOLATE BALLS
Got this from Country Cooks Magazine. It is just like hot chocolate from Paris. The better the quality of the chocolate chips- the better the hot chocolate!
Provided by Ms. K
Categories Beverages
Time 2h2m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Microwave chocolate, cream and salt in a large bowl, stirring occasionally until smooth- about 2 minutes.
- Refrigerate until firm- about 2 hours. Roll 3 TBS chilled chocolate mixture into ten 2 " balls. Individually wrap balls in saran wrap and transfer balls to a large Ziploc.
- Freeze.
- To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low fat milk in a large mug. Microwave, stirring occasionally until smooth and hot- about 2 minutes.
- You can also use vanilla soy milk if you like that.
Nutrition Facts : Calories 245.1, Fat 19, SaturatedFat 11.5, Cholesterol 32.6, Sodium 70.9, Carbohydrate 22.1, Fiber 2, Sugar 18.6, Protein 1.9
MEXICAN HOT CHOCOLATE BALLS
My sister made these for Christmas this year and they are really good! The recipe came from a magazine. These cookies are tender and crumbly, like Mexican Wedding Cakes, and are very chocolaty with a hint of cinnamon.
Provided by Michelle Berteig
Categories Dessert
Time 35m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
- Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
- Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
- Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
- Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.
Nutrition Facts : Calories 83.1, Fat 5.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.6, Carbohydrate 7.9, Fiber 0.7, Sugar 3.2, Protein 1
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- Microwave the chocolate in a microwave-safe bowl for 30 seconds. Stir and microwave again, i 15 second intervals, sitrring inbetween, until the chocolate is melted. Alternatively, melt using a double boiler on the stovetop.
- Using the back of a spoon or a pastry brush, fully coat the inside of a half-sphere mold with chocolate. Transfer to the freezer to harden for 5 minutes and then paint with a second layer of melted chocolate, concentrating especially around the edges and sides to thicken the shell. Place in the freezer once more until firm, about 5 more minutes. Repeat as needed if there are any thin spots or holes.
- Gently remove the chocolate half-spheres from the molds. Place half of the half-spheres in cupcake cups to hold steady and fill with 1 tablespoon of hot cocoa mix and marshmallows, as well as any additional fillings you’d like to include.
- Microwave a microwave-safe plate for 90 seconds. One at a time, take one of the remaining unfilled half-spheres and gently press and twist on the hot plate to melt and smooth the edges. Place on top of a filled half-sphere to create a whole sphere.
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