Description
Delicious red velvet heart-shaped hot chocolate bombs for a sweet treat.
Ingredients
Scale
- 2 1/2 cups Ghirardelli Vanilla Melting Wafers (or Wilton Red Candy Melts)
- 1/2 – 3/4 teaspoon red food gel color
- 16 teaspoons Hot Chocolate Powder
- 16 teaspoons Powdered Buttermilk
- 4 teaspoons Unsweetened Dark Cocoa Powder
- 8 teaspoons Culinary Crystals (optional)
- 1 teaspoon Salt (optional)
Instructions
- Add the melting wafers to a microwave-safe bowl and heat for 30 seconds.
- Stir the candy melts and heat for additional 15 seconds until melted.
- If using Ghirardelli wafers, mix in the red food gel after the first heating.
- Spoon melted wafers into the mold and brush up the sides.
- Tap the mold to remove excess bubbles and freeze for 1-2 minutes.
- Brush a secondary layer of melted wafers on the sides of the mold.
- Ensure the bottom is covered and freeze again for 1-2 minutes.
- Carefully remove the shells from the molds.
- Add 2 teaspoons hot cocoa powder, 2 teaspoons powdered buttermilk, 1/2 teaspoon unsweetened cocoa, 1 teaspoon Culinary Crystals, and a pinch of salt to each shell.
- Seal the bombs and decorate as desired.
Notes
- Add 6-8 ounces of hot milk to enjoy your hot chocolate bomb.
- Press clumps of powdered buttermilk against the mug to mix thoroughly.
- Consider using different molds for variety.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Molding and melting
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Red Velvet Heart Hot Chocolate Bombs