At Christmas I made hot chocolate on a stick posted at The Giver’s Log. It was just about the easiest and most appreciated kitchen related gift I’ve ever done. I had ambitions to make marshmallows to go along with them but it just got too hectic.
But not this time, baby. For Christmas I did peppermint hot chocolate on a stick. I’m not going to lie to you. I had to try it a couple of times to get it to look like how I wanted – ask my neighbors and co-workers. They all got what looked like a gift from Spunky – cat s#!t on a stick.
This time around I decided to forgo the sticks entirely, and read up on how to temper chocolate so that they wouldn’t look all dried out. Turns out it’s pretty easy. So I got some really cute Valentine themed mini cupcake papers and got crackin.
Hot Chocolate Love Bombs
yields about 16 one ounce bombs
16 oz. chocolate – bittersweet, milk, semi-sweet, and (gag) white chocolate all work. I used what I had lyin around, which was semi-sweet. 16 oz is about a bag and a bit more.
3 packets of your favorite hot cocoa mix
Ziploc bag (for piping)
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp (or pinch) chipotle or cayenne powder, I used chipotle
- Set your separated cupcake papers on a baking sheet.
- Bring a bit of water to a simmer in a sauce pan, and place a glass or non-reactive metal bowl over it, making sure the bottom of the bowl is not touching the water.
- Put most of your chocolate (the bag, saving the other bit) in the bowl and let it melt, stirring occasionally.
- Once the chocolate is melted, turn off the heat and remove the bowl from the sauce pan, making sure not to drip any condensation.
- Put your hot cocoa packets, spices, and remaining chocolate in the bowl and return to the bowl to the saucepan, stirring to mix.
- Once it looks all mixed up, open your plastic bag and scoop the chocolate into one corner (like you would with frosting).
- Cut a smallish hole in the corner of the bag, and pipe chocolate into your awaiting papers. Once all papers are filled, top with adorable tiny heart sprinkles.
You might want to tap the baking pan against a flat surface to even out the tops of the bombs, but I thought they were cute with a little piped swirl on the top. If giving as a gift, make sure to include instructions, which are:
- Drop one chocolate bomb into 6-8 oz (one regular sized mug) of hot milk. Water does not work, the chocolate will not melt properly.
3 packets unflavored gelatin
2/3 c. water, divided
1 c. light corn syrup
1 c. granulated sugar
1 tsp cinnamon extract (or vanilla, or banana, or whatever)
1/4 tsp gel food coloring (if desired)
powdered sugar for dusting
- Lightly oil an 8×8 pan with Canola oil and generously coat with powdered sugar.
- Pour 1/3 c. of the water into a bowl, sprinkling the gelatin over it, and set aside.
- In a saucepan, off the heat, combine the remaining 1/3 c. water, corn syrup, and granulated sugar.
- Place the pan over medium-high heat. Clip a candy thermometer to the side of the pan, and cook the mixture until it reaches 240*, avoiding the temptation to stir.
- Every now and then, brush the sides of the pan (on the inside) with a pastry brush dipped in water to wash away residual sugar crystals.
- With the mixer on low speed, very carefully add the lava hot syrup to the gelatin. Add the cinnamon (and food coloring, if desired) and increase the speed to medium high. Beat for 8-13 minutes, until the mixture becomes opaque and stiff.
- Spread the mixture into the prepared pan, and spread around using a lightly oiled spatula. Let sit for one hour, or until firm and cool.
- Once the mallows are set, sift powdered sugar into a shallow bowl. Run a wet knife around the edge of the pan to loosen the mallow sheet and remove it from the pan. Cut into squares and toss each square in powdered sugar until completely coated.
Happy sipping folks!