Repeat, until you've used up all of the domes. Take an empty dome and place it onto the warm surface for a moment, just long enough to begin to soften, then quickly use it to cap one of the filled half-domes. Heat a skillet on the stovetop over low heat for a moment or two, or warm a plate in the microwave (we all have some dishes that heat up when they're microwaved, so use one of those).I used 1 TBSP Chocolate Ganache, 1 tbsp caramel sauce, 1 tsp cocoa powder, 1 tsp sea salt, and marshmallows.
Diy hot cocoa bombs how to#
Fill each half-dome with a tablespoon of your cocoa mix and as many mini marshmallows as you can conveniently fit. Fill chocolate bomb with desired toppings. Heres how to make chocolate spheres filled with instant hot chocolate and marshmallows that burst when you pour hot milk over them.Once the shells have hardened, pop out half of the domes onto your sheet pan and put the other half back in your fridge. Return them to the fridge to set again, if any patches were necessary. After the shells have set, remove them from the fridge and-if necessary-add another dab of chocolate to any places where the shell looks thin.Put the mold on a sheet pan and refrigerate it for 5 minutes or so. Scrape the mold with the flat side of your scraper to remove any remaining chocolate from between the cups. Turn the mold upside down for a moment and allow any excess to drip back into your bowl.
Spread it around with a gloved finger, or the back of a spoon, so the entire interior of the mold is well coated. Now chop and melt your chocolate, and transfer a tablespoon or so of chocolate to each cup of your mold.
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