Vickys Hot Chocolate / Cocoa Bombs GF DF EF SF NF Vegan is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vickys Hot Chocolate / Cocoa Bombs GF DF EF SF NF Vegan is something that I have loved my entire life.
Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys hot chocolate / cocoa bombs gf df ef sf nf vegan. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
To begin with this recipe, we have to first prepare a few components. You can have vickys hot chocolate / cocoa bombs gf df ef sf nf vegan using 5 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Vickys Hot Chocolate / Cocoa Bombs GF DF EF SF NF Vegan :
- Take 170 g of vegan chocolate – I used caramel flavour 'Moo Free' brand.
- Make ready 1250 ml of (5 & 1/4 cups) milk to serve – we use a rice/coconut mix.
- Make ready 5 tsp of cocoa powder (1 tsp per bomb) / see cocoa packaging.
- Get 5 tsp of sugar (1 tsp per bomb) or to taste – see note.
- Make ready 5 tbsp (1 tbsp) of per bomb) mini marshmallows or to taste.
Steps to make Vickys Hot Chocolate / Cocoa Bombs GF DF EF SF NF Vegan :
- Note – if you're unsure how much cocoa powder and sugar to add to your bombs, make an empty bomb with some extra melted chocolate, add it to the hot milk serving amount, then add cocoa powder and sugar a bit at a time until it tastes perfect for you. Keep a note of how much you needed and use those quantities instead of mine! The sweetness also depends on the kind of chocolate you use.
- Break the chocolate into pieces and put on a microwave safe bowl. Heat in 30 second blasts until just melted, don't over heat.
- Ready your silicon hemisphere mould – I got mine from the UKs Betterware catalogue a good few years ago now but you can buy them from ebay or amazon. Mine is an 8 hemisphere mould and each hole measures just over 2 inches in diameter.
- Add 1 and a half tablespoons of melted chocolate to each hole.
- Using the back of the spoon, spread the chocolate up to the rim of each hole.
- Cut a piece of parchment paper a bit larger than your mould and place it on a flat tray. Set the mould upsides down on it.
- Refrigerate for 10 minutes until set.
- Repeat this whole process with another tablespoon of melted chocolate making sure to reinforce the upper area of each mould. A double layer makes a sturdier shape to get out of the mould in one piece. Refrigerate 15 minutes this time.
- To get the set chocolate out, gently pull the moulds in each direction to loosen then use your thumb to press straight down on the bottom and they'll pop right out without any casualties.
- Warm a plate in the microwave, 30 seconds is warm enough. Use it to neaten the edge of half of your hemispheres. This is so when you go to make a whole sphere, they fit together perfectly.
- Now fill those neat chocolate cups with your cocoa, sugar and marshmallows. You can add flavouring here if you want to. A crushed peppermint candy cane, a spoonful of salted caramel, essence of gingerbread…..
- Warm the plate again and neaten the empty shells – 'glue' them onto the filled ones.
- Drizzle any leftover chocolate over. It's nice to use a white chocolate as a contrast but I didn't have any on hand. Also while it's still tacky you can add sprinkles or maybe crushed candy cane powder. I opted for edible glitter.
- These are cute presented in a cupcake case. I'm using them in our Christmas Eve movie box this year. Inside will be a new pair of cosy Christmas PJs for the kids, popcorn kernals to make our own fresh hot popcorn and a cocoa bomb to enjoy while watching a Christmas movie before bed. A nice wind down to help them sleep before Santa visits!.
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