Hot Chocolate Bombs

 

Equipment

• ▢
  Silicone Molds

Ingredients

• ▢1 Cup chocolate chips or chopped chocolate plus extra for drizzling the top
• ▢6 Tbsp hot chocolate mix
• ▢1/2 Cup mini marshmallows
• ▢1-2 Tbsp Sprinkles or other decorations

Instructions

• Place a pot on the stove with a couple inches of water. Place a bowl over the pot and add the chocolate.
• Heat over medium low heat and stir until chocolate is melted and smooth.
• Remove pot from the stove, leaving the bowl in place. (this will keep the chocolate the proper consistency as you work)
• Place the chocolate molds on a baking sheet. Add about 2 teaspoons of chocolate to each cavity of the molds and, using a pastry brush, brush the chocolate to cover the inside making sure to get right to the edges.
• Place the tray in the freezer for about 5 mintues to allow the chocolate to set.
• Remove the tray from the freezer and repeat the process of filling the molds and brushing the chocolate over the inside (you will be adding another 2 teaspoons of chocolate per mold). Return the pan to the freeze for another 5-10 mintues until fully set.
• Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm.

• Carefully stretch the molds with your hands to loosen the chocolate.
• Add 1 tablespoon of cocoa mix to 6 of the halves and add 5-6 mini-marshmallows.
• Working one at a time, remove the empty halves from the mold. Place an empty shell face down on the warm plate to heat the edge. When you see the edge beginning to melt, remove from the plate and press to a filled half. Hold in place for a few seconds to help seal.

  Repeat with remaining shells.
• Place the tray back in the freezer for a few minutes to make sure the chocolate seal has set. Then remove from the freezer and carefully pop the bombs out of the mold.
• Decorate with a drizzle of melted chocolate and sprinkles, or any way you like.

Notes

For this recipe you will want to use molds that have approximately 2-inch cavities. Mine are 5cm (or 1.97 inches.)  Using 1 cup of chocolate chips or chopped chocolate you should end up with 4 teaspoons (1 1/3 Tablespoons) per cavity.

If you are using bigger molds, you will need to use more chocolate.  Don’t worry about making them too thick, but if the layer is too thin they will crack when you try to remove them.

If the chocolate cracks when you remove them, you can put them aside and remelt them. 

You can use milk, semi-sweet or dark chocolate depending on your preference.  

To make the hot chocolate add 1 hot chocolate bomb to a mug and pour 8-10 ounces of milk over top.  Stir until melted.

Nutrition information provided is an estimate and does not include milk.

Copycat Hostess Cupcakes

Homemade Hostess Chocolate Cupcakes

https://thefoodcharlatan.com/hostess-chocolate-cupcakes/

Yields 21 cupcakes    

Don't even try to tell me you didn't love those Hostess Chocolate Cupcakes when you were a kid, you know the kind with the loopy white frosting on top? It was a serious contender in the lunch trade. This is a homemade version that is SO much better!

Ingredients

For the cupcakes

•  1 cup butter (2 sticks)
•  1 cup water
•  1/2 cup cocoa
•  1 cup brown sugar
•  2 teaspoons vanilla extract
•  2 cups flour
•  1 cup granulated sugar
•  1/2 teaspoon salt
•  1 teaspoon baking soda
•  1/2 cup sour cream
•  2 large eggs

For the marshmallow filling

•  1 and 1/2 cups heavy cream
•  1 (7 ounce jar) marshmallow creme

For the chocolate glaze

•  1/2 cup (1 stick) butter
•  1/2 cup unsweetened cocoa, preferably Special Dark Cocoa
•  6 tablespoons sour cream
•  1 teaspoon vanilla extract
•  1/4 cup milk
•  3 and 1/2 cups powdered sugar

For the white royal icing

•  1 egg white
•  about 2 cups powdered sugar

Instructions

1. Preheat your oven to 350 degrees F. Fill 2 muffin tins with 21 paper cupcake liners.
2. In a medium or large saucepan, add 1 cup butter, 1 cup water, and 1/2 cup cocoa. Bring to a boil over medium high heat. Once it boils, take it off the heat.
3. Let it cool for a minute or two, then stir in brown sugar and 2 teaspoons vanilla.
4. Meanwhile in a medium bowl combine 2 cups flour, 1 cup granulated sugar, salt, and baking soda.
5. Add the dry ingredients to the saucepan. (Then wipe out the bowl and put it back in your cupboard.)
6. Stir well, then add 1/2 cup sour cream and eggs. Blend well until all the lumps are gone.
7. Pour the batter into the prepared cupcake liners. Use about 1/4 cup batter for each cupcake.
8. Bake at 350 for about 17-20 minutes, until a toothpick comes out of the center with no wet batter on it. Don't over bake!
9. Remove the cupcakes to a wire rack and let cool completely.
10. Meanwhile, make the marshmallow filling. In a large bowl or stand mixer, beat the cream on high for about 3 minutes, until stiff peaks form. Add the marshmallow cream and continue beating until smooth. Store in the fridge until you are ready to fill the cupcakes.
11. When the cupcakes have cooled, use a sharp knife to cut out the center. See photos. To make more room for the filling, I used my knife to dig out even more than the little cone shape that I cut out. I also cut off the bottom of the cone. (see photos) Just make sure there is plenty of space in there, while making sure the bottom stays intact.
12. Use a pastry bag and frosting tip to fill each cupcake. Or you could put the filling in a ziplock and snip the corner, that's easy!
13. Put the top back on each cupcake. If your glaze is not ready to go, chill the filled cupcakes while you make it.
14. Make the chocolate glaze. Clean out the saucepan you used for the batter and add 1 stick of butter and 1/2 cup cocoa. Stir together over medium heat until it comes to a boil, then remove from the heat.
15. Add 6 tablespoons sour cream, 1 teaspoon vanilla extract, and 1/4 cup milk.
16. Use a whisk to stir in the powdered sugar. If your cupcakes are not cooled and filled when you finish the glaze, stir it every now and then to break up the hardened shell on top. Add a little more milk if necessary.
17. Carefully dip the top of each cupcake in the glaze. Once the frosting has set, (several minutes) dip each cupcake again. (Double dipping is optional, but why wouldn't you?)
18. Let the frosting set completely. I stuck mine in the freezer for 20 minutes.
19. In a large bowl or stand mixer, beat the egg white until frothy. Slowly beat in about 2 cups of powdered sugar. Put a small amount in a ziplock bag, snip the end, and try to make a loop on a plate. If it bleeds together, add more powdered sugar. If it's already too thick, add 1/2 teaspoon milk. Keep adjusting until the icing comes out smooth but firm, and doesn't bleed after it sets.
20. Top each cupcake with a loop de loop. Let set completely. 
21. Store finished cupcakes sealed on the counter for up to 24 hours, then stick them in the fridge!

Chocolate Mousse Cake

How to Make Chocolate Mousse by Teri Maxwell

In 1989 when Nathan was 13 years old, our homeschool group hosted a Thanksgiving dinner for the seniors in our church. Served at that meal was chocolate mousse cake, and Nathan thought it was so delicious that he asked me to get the recipe and make it for his birthday dessert the next month. He has requested chocolate mousse cake for his birthday dessert ever since. Nathan had his 42nd birthday in December so that’s been 29 years of chocolate mousse cake. He’s the only one in our family who has been so consistent with his birthday dessert. At this point, we can’t imagine him requesting anything else!

Be warned: there are raw eggs in the recipe. If you don't want to use uncooked eggs, there are pasteurized egg products such as egg beaters you could use, but the results will probably end up different. Make sure the product you choose doesn't have any spices included. Onion flavored eggs would make this quite a concoction!

We like the mousse over chocolate cake. We use a traditional Betty Crocker cake mix and then make sure the cake is cool before putting the mousse on.

Below you'll find step-by-step pictures for Chocolate Mousse with the recipe following.

Start with unsweetened chocolate.

Place chocolate in double broiler and add water.

After chocolate is melted, add sugar and salt.

Cook until completely dissolved.

Beat egg yolks.

Add chocolate mixture slowly to egg yolks.

Stir in vanilla.

After chocolate mixture is thoroughly cooled (we placed ours in the refrigerator), add Cool Whip.

With everything combined, it turns into a creamy mousse.

Spread on chocolate cake.

The finished product.

Chocolate Mousse

• 3 squares unsweetened chocolate
• 1/3 c. water
• 3/4 c. granulated sugar
• 1/8 tsp. salt
• 3 egg yolks, well beaten
• 1 tsp. vanilla
• 4 cups Cool Whip

Heat chocolate and water over a double broiler until chocolate is melted. Add granulated sugar and salt; cook until completely dissolved (about 3 minutes). Add slowly to egg yolks, blending well. Stir in vanilla; cool thoroughly. Fold Cool Whip into chocolate mixture. Spread on cake.

"Surely goodness and mercy shall follow me
all the days of my life: and I will dwell in the
house of the LORD for ever."
Psalm 23:6