Cocoa Bombs by Eric Torres-Garcia

Author:Eric Torres-Garcia
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-07-15T16:00:00+00:00

Raspberry Cocoa Bombs

Dark chocolate and raspberry come together in harmony in these luscious cocoa bombs. This recipe is a year-round favorite, but their fruity flavor is especially enjoyable as winter comes to an end and spring is sneak-peeking around the corner.

⅛ teaspoon natural raspberry extract oil

10 oz./285 g tempered dark chocolate (see pages 14–15)

TO FILL

3 tablespoons raspberry flavor hot cocoa mix/drinking chocolate powder

3 teaspoons freeze-dried raspberry powder

15–21 mini heart marshmallows

TO DECORATE

2 oz./55 g tempered white chocolate (see pages 14–15)

freeze-dried raspberry powder, for sprinkling

pink heart-shaped sprinkles

TO SERVE

hot milk of your choice (allow about 1 cup/235 ml per serving)

MAKES 3 COCOA BOMBS

1 Add the natural raspberry extract oil to the melted tempered chocolate and mix well.

2 Use the tempered dark chocolate to make 6 cocoa bomb half-shells, following the instructions on pages 16–17, then remove from the molds.

3 Prepare 3 small cupcake liners/cases on a parchment-lined baking sheet, or use a clean silicone mold turned upside down. This will hold the bombs in place as you assemble and decorate them.

4 Following the instructions on pages 18–19, warm up a pan or plate—you will use this for sticking the half-shells together.

5 To fill your cocoa bombs, spoon 1 tablespoon of raspberry flavor hot cocoa mix/drinking chocolate powder into a half-shell, then add 5–7 mini marshmallows, depending on space. Take care not to overfill the shells, as this will make sealing them difficult.

6 Take another empty half-shell and place it carefully, rim-down onto the warm pan or plate. Let the chocolate rim melt for 3–5 seconds, then gently press together with the filled half-shell to seal, following the detailed instructions on pages 18–19. Wipe off any excess chocolate around the rim and set aside in the prepared cupcake liner/case or on the upside-down silicone mold.

7 Repeat with the remaining half-shells and filling to make 3 cocoa bombs.

8 To decorate, drizzle the tempered white chocolate over each cocoa bomb following the instructions on page 22, then sprinkle each one with some freeze-dried raspberry powder and pink heart-shaped sprinkles. Leave for 15–20 minutes at room temperature to dry.

9 Package the bombs as gifts, or to serve, place a cocoa bomb inside a cup or mug, pour over the hot milk of your choice and watch the bomb explode. Stir to mix evenly and serve warm.

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