Place about 2/3 of the semisweet chocolate in a large heatproof bowl, then place the bowl over the pot to create a double boiler. Once the water comes to a boil, lower the heat to the lowest setting. Refrigerate coated bombs for 1 to 2 hours before serving. Fill a medium pot with 2 to 3 inches of water and heat to a boil. Pour chocolate mixture over the filling, and remove excess chocolate from around the filling. Remove the filling from molds and place on the waxed paper lined sheet pan. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch. Remove chocolate bowl from inside water bowl. Fill 6 of the molds with 1 tbsp white hot chocolate mix, 1/2 tbsp pink sparkling sugar, and one sugar cookie marshmallow. (If water cools, replace it with very warm water as directed above water temperature is important to success). Do not get water into the bowl with chocolate. Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. The water should come halfway up side of chocolate bowl. Carefully place bowl with chocolate into bowl of water. Step 2 - Pipe some melted chocolate onto the top of the sphere. Fill the chocolate about of the way with your favorite hot chocolate mix and marshmallows. In separate large heat-proof bowl, add very warm water (100 to 110 degrees F) to 1-inch depth. Step 1 - Set your first half into a small bowl or use the back of your silicone mold to hold it. Place chocolate chips and shortening in medium heat-proof bowl. Chill for 10 minutes, then carefully push the half-spheres out of the molds. Refrigerate the molds for 1 to 2 hours.Ĭover a sheet pan with waxed paper. ![]() Spoon chocolate mousse into decorative molds, dessert dishes or martini glasses. Beat in the gelatin mixture just until combined. Do not over-beat or you will end up with chocolate butter. With an electric mixer on medium speed, beat the cream mixture until it becomes stiff. In the chilled bowl, combine the cocoa powder, salt, whipping cream and vanilla until roughly mixed. Add boiling water and stir until gelatin is dissolved. Meanwhile, place the cold water in a small bowl, sprinkle with gelatin and let stand 1 minute. Optional toppings: whipped cream lightly sweetened with honey and a light dusting unsweetened cocoa powder, for garnishĬhill a medium mixing bowl in the refrigerator. 1 (12-ounce) package chocolate chips, (2 cups) dark, semisweet or mini semisweet chocolate chipsĢ tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil)
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