Chocolate Bombs Recipes

Steps:

• In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

Steps:

• Coating:
• 1 (12-ounce) package chocolate chips, (2 cups) dark, semisweet or mini semisweet chocolate chips
• 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil)
• Optional toppings: whipped cream lightly sweetened with honey and a light dusting unsweetened cocoa powder, for garnish
• Chill a medium mixing bowl in the refrigerator. Meanwhile, place the cold water in a small bowl, sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside. In the chilled bowl, combine the cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat the cream mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined. Spoon chocolate mousse into decorative molds, dessert dishes or martini glasses. Refrigerate the molds for 1 to 2 hours.
• Cover a sheet pan with waxed paper. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, add very warm water (100 to 110 degrees F) to 1-inch depth. Carefully place bowl with chocolate into bowl of water. The water should come halfway up side of chocolate bowl. Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. Do not get water into the bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl. Remove the filling from molds and place on the waxed paper lined sheet pan. Pour chocolate mixture over the filling, and remove excess chocolate from around the filling. Refrigerate coated bombs for 1 to 2 hours before serving. Garnish, as desired.

Steps:

• Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

Steps:

• Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they're all covered - don't worry about being too precise.
• Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
• Brush the second layer of chocolate in the moulds so they're evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
• Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
• To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.

Steps:

• In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
• Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
• Take off heat and put into a pouring container.
• Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
• Place into the freezer for about 15 minutes to harden.
• Store in fridge or freezer in a tightly sealed container.
• Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.