Shiny Chocolate Bombs (Print Version)
# Ingredients:
01 -
1 cup of tiny marshmallows.
02 -
6 tablespoons of cocoa mix.
03 -
24 oz of semi-sweet couverture chocolate.
# Instructions:
01 -
Chop the chocolate into small bits. Microwave for 30 seconds, then stir and repeat in 15-second intervals until mostly melted. Keep it under 90°F as you go.
02 -
Brush a thin coating of chocolate into clean molds. Pop them in the fridge for 5 minutes. Add another coat, focusing around the rims and edges, then chill once more.
03 -
Slightly warm the mold. Pour chocolate in, tap to release air bubbles, then pour out any extra. Let it sit for 5 minutes before freezing for another 5 to release it.
04 -
Spoon the cocoa mix and toss in some marshmallows into one half of each sphere.
05 -
Pipe melted chocolate onto the edges, then gently press the two chocolate halves together.
06 -
Smooth the seams with a gloved hand or cover them by rolling the edges in sprinkles.
# Notes:
01 -
Don't use candy chips or melts.
02 -
Watch the temperature carefully.
03 -
Molds need to be spotless.