Hot Chocolate Bomb Recipes by Ella David
Author:Ella David
Language: eng
Format: epub
Publisher: Kelvin Hart
8. Put in the refrigerator until ready to serve.
QUICK INSIGHT
Low heat should be used to heat a frying pan. To level the bomb, place the back side down. Swiss miss with pumpkin spice and some marshmallow crumbs. Place a hot second bomb backside on top.
Affix the bombs' backs to one another. Use cooled chocolate to seal any holes that may exist. Use a little pastry brush to apply it. The hole will only become bigger with hot chocolate.
Break off a piece of pretzel, then cover with cooled chocolate. Allow the pretzel to air dry. Until you're ready to serve, keep the hot chocolate bombs in the refrigerator.
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