Hello and welcome to In The Kitchen With Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make chocolate bombs or
hot cocoa bombs.
These are so fun to make.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
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my new videos.
Let's get started down below in the description box,
you'll find the list of the ingredients and their amounts.
I have about a cup of chocolate and I am using
chocolate candy melts.
But you can use normal chocolate if you do use normal
chocolate like your favorite chocolate bar or
chocolate chips,
you will have to temper the chocolate if you want to set
these out at room temperature or if you don't mind just
storing these in the fridge, then you can just not worry
about tempering the chocolate.
So pretty much any chocolate will work.
I like to use the candy melts.
They don't taste quite as good as, you know, like your
favorite chocolate chip or chocolate bar, but it works
well and you don't need to temper the candy melts.
All right.
So about a cup of candy melt.
I have several tablespoons of hot cocoa mix, and this is just
the instant cocoa mix.
And I will be only using about a tablespoon pour
per cocoa bomb.
And then I have some marshmallows.
You got to have marshmallows inside.
That's what makes it really fun.
And then I also have some
white candy melts that I have in this little pastry bag,
this little piping bag that we use to drizzle on the top.
It's totally optional.
You don't need a piping bag.
You can use a little sandwich bag, too,
if you like.
So pretty neat.
All right.
So first, we need to melt the chocolate and we can just melt
the chocolate in the microwave using bursts of like twenty,
twenty five seconds and then stirring twenty five
seconds and stirring.
Or certainly you can do this on the stovetop with the
double boiler method.
Just place a pot with water, a small pot with water.
I'm about an inch deep of water, set the heat to
medium and then place this right on top of the pot and
then the steam is going to go up and hit the bottom of the
pot and gently melt the chocolate.
Just make sure the water is not touching the bottom
of your bowl.
And then you can use a metal bowl or like a Pyrex bowl.
All right.
So let's melt the chocolate again.
I'm just going to do this in the microwave.
All right.
Once we have the chocolate melted, now it's time
to use our mode.
You do need some sort of a half ball mode.
And I just picked these ones up, the silicone
ones on Amazon.
It came four in a pack and I was pretty cheap.
And so you just you can't really do this without
having a mold.
And so there we go.
We have that little mold.
And what I want to do is fill up the mold and kind of paint
around the sides.
If you watched my cake Sichel video, I do something
similar in that video where you kind of paint up the sides
of the mold.
And I'm going to drop a link down below in the description
where you can pick up this mold, if you like.
And so we're just taking a scoop about a tablespoon or so
of the chocolate.
And we'll just put it in each of these cavities, you may
need more, you may need less.
And now we need to get all the sides done so you can kind of
just tilt it like this and turn it around if you want or.
Come in with the back of your spoon and just paint
up the sides.
All right, and now you'll notice if it's if the chocolate
is pretty runny, it's going to accumulate on the bottom
of the mold.
And so when both halves are put together, that becomes kind
of a thicker part, the top.
And usually that's where your hot milk is going to be
poured onto it.
And if it's really thick, then it won't like the
chocolate well, or the hot milk won't pour through it as easy
and it doesn't look as nice.
So what we need to do is, well, we can just let the sit for a
few minutes at room temperature and then come back in and brush
that accumulated chocolate up the sides to help.
Or we can flip this mold upside down.
On parchment paper, so it might take you a couple of tries to
kind of get it to work perfectly how you want,
but even if it does accumulate a little bit more on
the bottom.
It'll still work.
So it just depends on your chocolate if you'll need to do
this or not, but I wanted to show the method just in case
you want to try it is we'll take this
and we'll just flip it over like that.
Let me just put this in the fridge for about ten minutes
and then come back and we will paint on another layer,
just sort of a little bit thicker.
Otherwise, if it's too brittle, it's just going to
fall apart on you before you can fill it up.
And now I'm going to flip these over and you can see that
there's no flat spots here.
And that's totally fine.
If you do this method, you don't have to flip
it over, just sometimes helps.
And I'm going to come in here and I want to paint some more.
Take a spoonful.
And go up the sides more.
To make the sides a little thicker.
And since it's already cold from being in the fridge.
I won't need to flip it over again, because as I'm
painting up the sides, it's kind of cooling it down.
Another method that is done commonly is you would just fill
fill it up completely, like if you are using a lot
of chocolate, you just fill up all the cavities completely and
then you would scrape the excess off back into the bowl
and then flip it over and let it just pour back into the bowl
instead of that saves time.
Instead of painting it like this, if you were going to
do a lot of them, like for like a wedding shower or something
like that or wedding reception, then I would
recommend that method.
You'll just have to use a lot more chocolate and melt a lot
more chocolate at once.
And one cup of chocolate is really too much, but I always
like to have more than less.
And so I just I'm going to make three right here, but I have
enough chocolate to make probably double this amount.
And I'm just going to let this chill again, I'm not going to
flip it over this time, I'm just going to let it chill
in the fridge for another 10 minutes and then we will finish
these off once the chocolate half balls have set, then time
to gently take them out of the mold.
And usually with their silicone mold, you can just
pull on the sides a little bit
and then push up on the bottom.
And then it's going to have a nice little half ball for you
and you can touch it with your clean hands.
But a lot of times it'll leave fingerprints and
the chocolate, especially if your hands are warm.
So if you don't want fingerprints on it, then you
can use just little gloves like this.
Again, sir, just push up on the bottom nice shiny
half bottle of chocolate.
And now take a tablespoon and dip into the hot cocoa mix and
just fill up one of these cavities.
With about a tablespoon, it doesn't have to be exact.
So we have three bottoms and three tops, and now we'll
take some
of these marshmallows and we'll put some marshmallows
in there.
Don't put too many in there because then the top won't
fit very well.
So I usually do about five or six marshmallows per one,
OK?
And now here's the weird part.
It might seem weird to you.
I have this skillet here that I put on the oven or on the
burner and just turned the burner on to medium heat just
for about 45 seconds, just so the skillet could heat up
a little bit.
It's not super hot, but it's going to be warm enough to
melt the chocolate.
And then what you'll do is you'll take the other top,
you'll flip it over, just put it on there for, oh,
a couple of seconds.
And that's going to melt the rim of the chocolate.
And then you can take it off, you'll put it right on top,
line it up, and that's going to create glue for the ball and
that create that finishes the ball.
And don't worry if there's some little gaps right there between
each half because we will fill that in.
We will cover that up
to put that down
and you'll be able to see a little ring of melted chocolate
forming around your half ball.
So awesome.
And this would be a fun activity to do with the kids if
it's cold outside and you're stuck inside and want to make
some hot cocoa, a fun way to make hot cocoa.
Try this out.
OK, I can put the pan aside, I don't need that anymore.
I'll bring these back over.
And now to finish these off, I put some of the
melted candy, melts the melted chocolate in this little
piping bag, and like I said, you don't have to use
a paper bag.
You can just use a sandwich bag with a corner snipped off and
then to fill these gaps.
You want to.
Take the ball and we're just going to
you,
Pipestem, on their.
And it would really help if you had, like a
little turntable, you can just turn with this on their.
We can do it this way so you can see it better.
OK, and then you can smooth smooth it out with, like a
little brush or you can come in here with your finger
using the, you know, plastic finger.
And just smooth it out this way, and I probably
shouldn't be touching it.
And you can just go around it like that if you like.
And that is pretty much all you need to do.
Let we do the rest of this,
all right, and then to finish these off, I have the white
candy melts and a piping bag, and I'm going to just
come in here.
And do a little drizzle on their.
Very common look to do this.
But it is not necessary, definitely very optional to
do this,
and what's cool about doing these designs is it
kind of takes.
The eye away from the seam, which might not look as nice.
So there we go.
Really awesome, neat coco bombs.
And then what we can do, clean hands or gloves, is I'm
going to come over here.
And just put them right in there, and that is a great
way to present them, and then you just let if you put a
drizzle on top, you're going to need to let that set and then
they're ready to go.
All right.
The moment of truth, the moment we've all been waiting for.
I'm going to take one of these hot cocoa bombs.
And put it in my mug and then take some really hot milk,
I just heated this up in the microwave for about a minute,
30 seconds, minute, 45 seconds.
You can certainly do it on the stovetop.
This is one cup of milk, eight ounces and just pour
it on their.
I mean, it open up and reveal what's inside.
Pretty awesome, pretty awesome,
and you just stirred stir and stir and it's going to melt
the remaining chocolate.
I give it a taste.
Oh, yeah, yeah.
So yummy.
I'm Matt Taibbi.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you soon as I can.
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my other videos.
Take care.
Time for me to drink some more of this.
Oh, yeah.
Uh.
So again.