Hot Cocoa Bombes

This is a video tutorial! It’s much easier to show the technique than to try to describe it verbally, but I’m also noting some important points and tricks to make the process as simple as possible. It’s ambitious, but a home cook can easily make these and impress your family and friends! I love most of all that they’re a healthier version, using a good quality dark chocolate with coconut sugar and no emulsifiers. I prefer Enjoy Life and HuChocolate brands best for their excellent quality ingredients and easy workability. Once you make the sphere halves, you can fill with anything you like, but I’ve included my cocoa mix recipe here, along with adding a spoonful of Coconut Salted Caramel Sauce and a bit of homemade Maple Syrup Marshmallow!

Watch how to make these hot cocoa bombes with dark chocolate. As a bonus you also see how to make the maple syrup marshmallows, and some pro tips for the home baker!

Yield: 4

Living Delish & Nutrish: Tina Wells

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Hot Cocoa Bombeshttps://youtu.be/131sMQ30mVY

Hot Cocoa Bombe Shells

Prep time: 15 MinCook time: 3 MinTotal time: 18 Min

Ingredients

• 2 cups organic dark chocolate chips(choose a brand made with organic cacao, cane sugar and no emulsifiers)
• 1/4 cup coconut oil, room temperature
• Special Equipment: Sphere shape silicone mold, can be purchased online. 2 inch size will make about 4 finished bombes.

Hot Cocoa Mix for 4 bombes

• 1 Tablespoon plus 1 teaspoon unsweetened cocoa powder
• 2 teaspoons coconut sugar
• 1 mini Maple Syrup Marshmallow if desired (click for recipe or use purchased)
• 1 teaspoon Coconut Milk Salted Caramel sauce (click for recipe)

Method

1. Simply combine the chocolate and coconut oil.
2. Melt at 50% power in microwave for 2 to 3 minutes, then stir until completely melted and smooth. There is enough residual heat to melt the chocolate. Do not over heat or it will scorch.
3. Place the silicone sphere mold onto a baking sheet for stability. Fill the spheres to the top. Carefully move to the freezer for 3 minutes.
4. Remove from freezer and pour out the chocolate that did not solidify (center portion). The shell remains. Using a spatula or bench scraper, remove any chocolate on the top of the molds.
5. Return the shells to the freezer to completely harden.
6. Carefully pop out of the silicone molds. Keep refrigerated until ready to fill.
7. Fill with your preferred ingredients before sealing the two half spheres.

Cocoa Bombe Filling

1. Combine cocoa Mix ingredients and spoon into the bottom half of each sphere before sealing together. Add any other ingredients such as Maple Syrup Marshmallows, Salted Caramel sauce, or, for some heat, a touch of cayenne and cinnamon to make Mexican style cocoa bombes..

https://livingdelishandnutrish.com/recipe/hot-cocoa-bombes

©Tina Wells Luxury Brands, LLC

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