Winter is here, and there's no better way to stay warm and toasty than with a delightful hot chocolate bomb! Made using deZaan's velvety hot cocoa mix, this luxurious treat is the perfect addition to your drinks and dessert menu.
Cocoa bomb shell
Ingredients500g 60% Belcolade dark chocolate Equipment6cm sphere mold |
MethodPrepare your cocoa bomb shells with tempered chocolate. Each ½ sphere should come out to 15g. Bringing the total chocolate per cocoa bomb to 30g each. |
Cocoa bomb
IngredientsCocoa bomb shells 480g deZaan hot chocolate 227g milk Gold dust needed for garnish |
MethodFill ½ sphere with 30g of the hot cocoa mix. Seal with the other half. Coat the exterior with a thin layer of tempered chocolate. Dust with gold powder. |
To serve
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Once cocoa bombs have been made, place cocoa bomb in a serving cup. Warm milk (227g) to 65°C and carefully pour over the cocoa bomb. Mix to dissolve. Enjoy! |
Recipe courtsey of deZaan.
