They would ideally be stored away in a cool, dry place, away from a window or heat source. Hot chocolate bombs can be stored in an airtight container, or individually packaged for up to two weeks at room temperature. Many recipes call for 1 cup of milk, but we found that to be a bit too rich for our liking. HOW MUCH MILK TO POUR OVER HOT CHOCOLATE BOMBSġ 1/2 cups of milk (any kind of milk). These would make great gifts during the holidays! Packaged in a cellophane bag or and placed inside a mug. Our chocolate bombs are about 2.5″ in diameter and work great in a wide mug. STEP 2: FILL HOT CHOCOLATE BOMB MOLD WITH CHOCOLATE STEP 3: REFRIGERATE MOLD STEP 4: FILL CHOCOLATE MOLDS WITH HOT COCOA and marshmallows STEP 5: ASSEMBLE CHOCOLATE BOMB STEP 6: FINISHING TOUCHES STEP 1: MELT CHOCOLATE CHIPSĪdd crushed peppermint candy to the melted white chocolate. For the full version with photos, scroll to the end of the post. You can also buy this set that makes multiple sizes of hot chocolate bombs. This will create 12 chocolate cups that, when fit together, will create 6 hot chocolate bombs. ![]() And let’s not forget the crushed peppermint candy, about 2/3 of a cup. You’ll also need 6 tablespoons of hot chocolate mix (we recommend mint) and 6 tablespoons of mini marshmallows. You’ll need 1 cup of milk chocolate chips and 1 1/4 cup of white chocolate chips. How to make Peppermint Bark Hot Chocolate Bombs
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