Chef's Quick Tip: Hot cocoa bomb

This week, Pastry Chef Susanne Berne of Sweet Brioche Artisan Pastries in Trumbull, Connecticut shows Tina Redwine how to make hot cocoa bombs.

News 12 Staff

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Feb 13, 2021, 3:16 PM

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Updated 1,407 days ago

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This week, Pastry Chef Susanne Berne of Sweet Brioche Artisan Pastries in Trumbull, Connecticut shows Tina Redwine how to make hot cocoa bombs.

Ingredients:

Melted tempered bittersweet chocolate

Hot cocoa mix

Marshmallows or crushed peppermint for filling

Equipment:

Food safe mold

Pastry brush

Paring knife

Rubber spatula

Glasses or cupcake wrapper for holding bombs

Double boiler for tempering the chocolate

Instructions:

Temper (melt) the chocolate (up to 92 degrees)

Brush a thin layer of the chocolate on the inside of the mold

Put the mold in the freezer for faster hardening

Once hard, use a spatula to gently remove the chocolate from the mold and place on a cupcake liner or glass

Fill the inside of the bomb with hot cocoa mix and marshmallows

Dip an empty chocolate shell in the tempered chocolate and immediately place on top of the filled half (the chocolate will serve as glue)

Once dry, decorate the bombs as desired (chocolate, sprinkles, etc)

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