by Laura Read
During the cold of winter, most everyone loves to melt with a nice warm cup of hot chocolate. It seems that this year has changed hot chocolate a bit. About two months ago I started noticing these hot chocolate bombs on Pinterest. The colder it got outside, the more recipes I saw. Since we’re in the Secret City they sounded appropriate and looked fun to make and even more fun to melt in hot milk!
I decided to try some for my daughter’s November birthday. Those puppies were hard to get out of the mold in one piece! Of course, Pinterest must’ve heard me cursing the “easy recipes” and added an even easier recipe to my feed. GUESS WHAT! THEY WORKED AND WERE BEYOND EASY!! So easy, in fact, that I ended up making them again with my older daughter and her friend. My tween and then her teen sister and teen friend had fun making these bombs. These little guys are good for you to use up all of your leftover holiday candy as toppings for the bombs too. You can go here: freshaprilflours.com it’s the November 13, 2020 article HOT CHOCOLATE BOMBS.
The special utensils needed for this recipe are minimal and you probably already have them. You’ll need mini muffin/cupcake tin(s), mini cupcake liners (optional), medium cookie scoop with a trigger (because it’s easier than a spoon and holds about 1 ½ tbsp.), and a small pot.
The ingredients you will need are: heavy whipping cream, a 14 oz. can of sweetened condensed milk, chocolate chips, and whatever you want to top the bombs with. I got some holiday sprinkles, mini marshmallows, candy canes, and extra chocolate chips, but feel free to let your imagination go wild.
-First, line the cupcake pan with the liners.
-In the sauce pan, wisk sweetened condensed milk and ½ cup of heavy cream. Stirring frequently to prevent scorching, bring just to boil. Then remove from heat.
-Add 3 ½ cups of chocolate chips into the hot mixture stirring until chocolate is melted and smooth. You can also have the 3 ½ cups of chocolate chips in a heat safe bowl and add the milky mixture to that.
-Using cookie scoop, scoop chocolate ganache mixture into cupcake wells. Decorate them to your heart’s content. Refrigerate for at least an hour.
To use: It’s easiest to peel the wrapper off if the bomb is close to room temperature. Bring 6 oz. of milk just to boil. Stir in bomb (or two if you’re a chocoholic). Even though bombs last longer in the fridge, you can store them at room temperature. These bombs are fun to drop in your coffee too.
Again, I found this Pinterest Pin from Fresh April Flours. It’s her ganache recipe that I hope you have as much fun with as we did!
Originally published in Oak Ridge Neighbors.
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