Dairy-Free Hot Cocoa Bombs - Danielle Walker Print

Dairy-Free Hot Cocoa Bombs

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  1. Fill a medium pot halfway with water and place a glass bowl over the top to create a double boiler, ensuring it does not touch the water. Turn the heat to medium.
  2. Finely chop 12 ounces of dark chocolate. Add 8 ounces of the chopped chocolate to the bowl and melt the chocolate in the double boiler, stirring regularly with a rubber spatula. Stir frequently to ensure the chocolate melts evenly and doesn’t get too hot. When there are just a few remaining pieces that are unmelted, remove the bowl from the heat.
  3. Add the reserved chocolate a bit at a time, stirring until incorporated and melted. Continue mixing until the chocolate is between around 90F.
  4. Spoon about 1 tablespoon of the chocolate into each of the 12 half-sphere silicone mold trays. Use a brush or the back of a spoon to spread the chocolate up the sides and over the edges of the molds slightly. Let the chocolate harden at room temperature, about 15 minutes.
  5. Brush the cavities for a second layer with more of the chocolate to even out any gaps or holes. Let sit at room temperature until completely hardened, about 30 minutes.
  6. Wearing gloves to avoid fingerprints on the glossy chocolate, gently release the chocolate bombs from the molds by pressing from the bottom and turning the mold inside out. Place 6 of them in muffin liners to keep them upright.
  7. Place 2 tablespoons of the hot cocoa mix, marshmallows, sprinkles, or peppermint candies.
  8. To fuse the 2 spheres together: warm a plate in the microwave. Place one empty sphere ridge-side down, on the plate for 30 seconds, just long enough to slightly melt the edge. Place it on top of one filled sphere and gently push down to connect. Alternatively, pipe a small border of chocolate on the filled spheres and place an empty sphere on top.
  9. Let sit at room temperature for 20 minutes to set.
  10. Drizzle leftover chocolate overtop and sprinkle with sprinkles if desired. Let set again.