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Love & Best Dishes: How to Make Hot Cocoa Bombs - 4 Valentine's Day Hot Cocoa Bomb Recipes
Feb 10, 2021
Love & Best Dishes: How to Make Hot Cocoa Bombs - 4 Valentine's Day Hot Cocoa Bomb Recipes - Paula’s friend Teri Blevins is in the kitchen today sharin' how to make a fun sweet drink that's perfect for Valentine's day...Hot Cocoa Bombs!
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0:00 - Intro
4:08 - Hot Cocoa Bomb Shell
10:44 - Hot Cocoa Bomb Recipe 1 - Death By Chocolate
14:25 - Hot Cocoa Bomb Recipe 2 - Salted Caramel
18:58 - Hot Cocoa Bomb Heart-Shaped Shell
22:54 - Hot Cocoa Bomb Recipe 3 - Kid-Friendly Chocolate Dip Strawberry
24:37 - Hot Cocoa Bomb Recipe 4 - Adult-Version Chocolate Dip Strawberry
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Recipe Link: For more great recipes visit https://www.pauladeen.com/
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0:00
- Happy Valentine's Day y'all.
0:02
I have got the best treat for y'all.
0:07
I have got a friend on the phone with me
0:11
and we're going to be chatting with her
0:14
because I'm wanting to know how she does
0:20
this crazy fad with cocoa bombs.
0:26
Well, I've got Terry on the phone with me, y'all.
0:30
See, there's Terry
0:32
- Hi. - Hey Terry.
0:33
- Good morning Terry.
0:35
- Good morning.
0:39
- I am so glad to be chatting with you, honey.
0:41
And I want to give everybody just a little background
0:45
on how you and I met.
0:47
You look pretty this morning.
0:49
Well, anyway, I first met Terry,
0:54
my first remembrance, 'cause I meet a lot of people y'all,
0:58
was at Lake Oconee, you know, my best friend, Bubbles,
1:03
Susan Green, we were having a Bag Lady event,
1:07
my charity, The Bag Lady.
1:11
We will have an event at Lake Oconee
1:13
and Susan, did Susan, oh no, no, no.
1:18
That's the first time,
1:19
I really, really really remember,
1:22
but Terry tell everybody, or Teresa Ann.
1:29
- My name is Paula Ann.
1:31
So Theresa Ann, so tell everybody how we first met.
1:42
- Paula we first met in 2013.
1:44
I was invited to a Christmas cooking school
1:47
at your lovely home in Savannah,
1:50
and it was a dream come true.
1:53
And so we drove from West Virginia all the way down.
1:57
There was about 40 of us attending
1:58
the Christmas Cooking School.
2:01
And I was just so excited and got to meet you
2:05
and got to spend time with you
2:07
and at that event,
2:09
one of the little competitions you had for everyone was
2:14
that they had to,
2:15
we had to come up with kind of like a competition
2:19
baked idea, which had to be made with crescent rolls.
2:22
And the idea was that we would make a wreath.
2:26
And I decided I was going to make a Santa Claus.
2:30
And it was so funny because everyone in the room
2:34
could not figure out what in the world I was doing.
2:37
And I knew that if that was only time I ever baked for you,
2:40
then by golly, I was going out with a bang.
2:42
And I won.
2:44
- [Paula] And you told me that you felt a connection to me
2:51
because you had, our stories were so similar.
2:57
- They absolutely are.
2:59
and you know, I was sharing with you,
3:03
I've told this story so many times,
3:05
but sadly you and I share a connection
3:09
in the fact that our parents both died when we were younger.
3:12
My mother died when I was 14 and my dad died 15 months later
3:17
when I was 15.
3:18
And we sadly share that,
3:21
also you have two sons and I have three of my own.
3:26
And you were divorced and I was divorced
3:29
and we have a lot of things in common.
3:33
- As I said y'all, today's show is all about
3:36
Valentine's Day and showing your loved one
3:40
how much you love them.
3:42
And I'm here with Terry Blevins
3:45
from her bakery, Little Bits Of Heaven Cupcakes,
3:51
but she does so much more y'all.
3:53
So I've got a little tape of Terry actually making
3:58
her cocoa bombs.
4:00
So we're gonna roll that for y'all
4:02
and she made it look very, very easy.
4:06
So here we go.
4:07
- So we're going to need a couple of things
4:09
to get started with and use what you can find.
4:14
You can find hot cocoa molds online
4:17
pretty much just about anywhere now.
4:19
The size that we're using today is a 70 millimeter
4:23
hot cocoa bomb.
4:23
So that's going to give us a really nice sphere.
4:27
It's going to just fit into your coffee mug.
4:30
And it's going to be big enough that
4:32
you feel like you're doing something really decadent.
4:34
And of course you are.
4:36
So to get started,
4:38
I've got two that are each six count of our sphere molds.
4:43
These are made out of silicone so they can handle the heat
4:46
of the melted chocolate just fine.
4:49
I've actually got some chocolate that I have melted here.
4:53
And what that is today, I'm just using Almond Bark.
4:57
Now you can use just about anything that you want to,
5:00
if you want to use a higher grade of chocolate,
5:03
we certainly do sometimes,
5:06
you just have to temper it
5:07
and tempering just means bringing it up
5:09
to a certain temperature letting it cool down,
5:11
and then you get to use it again.
5:14
The main reason why I decided to use Almond Bark today
5:16
is just because you don't have to go through all that.
5:19
It still tastes really nice.
5:20
You can get it in white chocolate.
5:22
You can get it in regular chocolate.
5:24
Today, we're going to be using regular chocolate
5:27
and I've just cut it up into chunks.
5:29
I put it in this Pyrex glass bowl, put it in the microwave.
5:33
I usually melt chocolate, at kind of like half power.
5:36
So 50%.
5:38
if I'm doing a really big bowl I might even do like
5:40
eight minutes at 50% power
5:43
and I'm stirring every two or three minutes.
5:45
And then you end up with this lovely
5:48
just fabulous bowl of melted chocolate.
5:51
So let's go ahead and get started.
5:53
I have got my melted chocolate and I've got a tablespoon.
5:58
So as hot cocoa bombs have become more popular,
6:03
lots more ways to do this.
6:05
And you certainly may have, you know,
6:08
your own way of what you're more comfortable with.
6:10
That is perfectly fine.
6:12
What I have found, however, is that here in the bakery,
6:16
we have several sets of measuring spoons
6:19
and I use some for some things and some for others,
6:23
but this measuring spoon,
6:25
we're going to be using a tablespoon today,
6:27
and this one is a cup.
6:30
I mean, it really is, it's not a flat, it's more of a cup.
6:33
And what I've found is that it's more similar
6:37
to the actual cup,
6:38
I don't know if you can see that, of the mold.
6:42
So it works really well.
6:44
And so with our melted chocolate
6:47
I'm gonna move this over a little bit.
6:49
The first thing we're going to do
6:50
is we're going to go through
6:52
and we're going to add one tablespoon of melted chocolate
6:55
to each one of these molds.
6:57
You don't have to worry about doing anything with it yet.
7:00
We can literally do six of these.
7:02
And if your chocolate is melted enough,
7:04
it's going to work just fine.
7:05
So don't worry about that.
7:07
So we're going to start, I am super messy,
7:10
I don't know if you guys are.
7:12
I try to be neat in the kitchen, but oh my goodness,
7:16
I'm dragging chocolate everywhere.
7:17
So don't feel bad if you do that, it's perfectly fine.
7:22
Maybe y'all have somebody nice enough
7:24
to clean up after you, wouldn't that be fabulous?
7:28
Okay, so I've got chocolate in all six of my molds
7:32
and here's what you're going to do.
7:33
You're going to take the bowl part of the tablespoon,
7:37
and you're just going to kind of press down in here
7:41
and you're going to just smooth that chocolate
7:46
up on the sides.
7:47
I don't know if you guys can see that.
7:55
And so you're just going to go through.
7:58
This is just the first coat.
8:00
So we're going to do two coats of chocolate.
8:04
I've learned the hard way.
8:06
If you don't do two coats,
8:07
you go to try to pop that thing out of the mold
8:09
and guess what, jokes on you,
8:11
it's not going to work out very well.
8:13
So we're just kind of gently moving the chocolate
8:16
up the side.
8:17
And you want to make sure guys
8:19
that you are bringing your chocolate
8:21
all the way up to this lip.
8:24
That's going to be the weak spot in your hot cocoa bomb
8:27
so you want to make sure that you're pulling
8:29
that chocolate all the way up to the sides.
8:31
So we're going to pop this in the freezer
8:32
and I'll be right back.
8:33
And I'm back.
8:34
And we've gotten the first layer of chocolate
8:39
in the show molds out of the freeze,
8:41
only takes like five or six minutes.
8:43
So it doesn't take long at all.
8:45
So we're going to go back to our chocolate
8:47
but this time we're going to do it a little bit differently,
8:49
because now there is a cold surface
8:51
that we're applying chocolate to,
8:53
which means that you can't do six
8:55
and then try to go back to it.
8:57
So these, I just do one at a time.
8:59
And so that's what we're going to do.
9:00
So we're going to start with kind of a flat scoop
9:04
of our tablespoon.
9:05
We're going to pour it right in the center
9:07
and then quickly we're going to do the exact same motion
9:11
over again.
9:12
We are bringing that melted chocolate up the wall,
9:16
to the edge.
9:20
And then we're going to do the exact same thing
9:22
with all of the others.
9:25
You want to make sure
9:26
that you have an even layer of chocolate going up the sides
9:31
because when you go to actually
9:33
put the hot cocoa bomb together,
9:37
if the chocolate isn't even,
9:39
then you might just put your finger through it.
9:41
And we don't want you to do that.
9:43
We are setting you up for success.
9:50
Perfect.
9:51
Okay, I'm going to pop this in the freezer again,
9:53
another five or six minutes
9:55
and then we'll be ready to assemble
9:56
our hot cocoa bombs.
9:57
All right,
9:58
so our second coating of chocolate is now completely firm.
10:02
And now comes the really fun part.
10:05
My staff will tell you
10:06
that this is a very satisfying process
10:09
and they love when we're making hot cocoa bombs
10:12
and they get to help me unmold them.
10:14
It seems kind of nerve wracking,
10:16
but I promise you if you do the two coats of chocolate,
10:19
if you make sure that you've got it going
10:21
up the sides evenly
10:22
it's going to be just fine, I promise you it is.
10:25
So what you're going to do
10:26
is you're going to take your mold.
10:27
You're going to start at the edge
10:29
and you're just going to kind of pull the silicone away.
10:33
And as you do that, you're going to have your fingers
10:36
underneath the cup right here.
10:37
And you're just going to pop it out like that.
10:40
It's so simple.
10:42
I have got a few different things here
10:45
that I'm going to move over.
10:46
I've got hot cocoa, I've got marshmallows,
10:51
I've actually got chocolate chips.
10:53
I've got little dehydrated chocolate marshmallows.
10:56
The first flavor that we're going to make
10:58
is actually death by chocolate.
11:00
We make death by chocolate cupcakes here
11:02
and I just feel like if you're going to go chocolate,
11:05
you might as well just go all the way.
11:07
So I don't want you to be intimidated by this process.
11:11
But there's a couple of things you want
11:13
to make sure that you have.
11:15
One of them is, I have a ceramic plate
11:18
and that plate has actually been heated in the microwave,
11:23
just like this.
11:24
So put it in the microwave,
11:25
you're not trying to burn yourself.
11:27
You just want this to be warm
11:29
because this is what's going to help you
11:30
create the seal that will hold your hot cocoa bomb together.
11:34
So I've put it in our microwave for about 45 seconds.
11:38
Our microwave is kind of nuclear powered, it's crazy.
11:42
So you might need a little bit longer.
11:45
So what you're looking for is just not hot enough
11:48
to burn yourself, but just warm all the way through.
11:50
And that's what you're looking for.
11:52
So use your microwave as you know best.
11:55
So we're going to take one of our spheres.
11:57
And as you can probably tell
11:59
there's just a little rough edge or anything on here.
12:02
They're not perfect yet, but they're going to be,
12:05
and we're going to take it and turn it upside down
12:07
on our warm plate.
12:08
And we're just going to start turning.
12:10
And as we turn, the warmth of the plate
12:13
is actually melting that edge of chocolate,
12:15
you don't have to push, just turn.
12:18
And now we have this beautiful melted edge.
12:21
So this is what's going to help us
12:24
create our beautiful hot cocoa bomb.
12:26
Now you have to move kind of quickly.
12:30
The biggest thing to remember
12:31
is that you have to melt every edge, okay?
12:34
So you can't just do the top and then not do the bottom.
12:37
You have to do all of them.
12:38
We're using a heaping tablespoon of ridiculously good
12:42
hot cocoa.
12:44
And I'm going to add that directly into the shell
12:47
that I just made.
12:48
I'm going to add some regular marshmallows.
12:52
I'm going to add some dehydrated chocolate marshmallows.
12:56
I'm gonna add some chocolate chips.
13:00
How full does this thing need to be?
13:02
Ah, you know?
13:04
You don't want it overflowing,
13:05
but it's fine that it's coming up a little bit over the cup.
13:09
I actually have a bag of chocolate ganache.
13:12
Chocolate ganache is something
13:13
we use here at the bakery a lot.
13:14
It's basically just really good chocolate
13:17
that is stirred into heated, heavy cream.
13:20
You don't have to use that.
13:21
You can literally just use a really good fudge sauce
13:24
that you like.
13:25
And I'm adding chocolate ganache to my bottom.
13:28
That's the last thing I'm going to put in here.
13:30
Then I'm going to take my top, and again, I'm just turning,
13:36
you don't have to go all He-Man on it, just be gentle.
13:39
And now we have our second edge.
13:42
So super important, here's what we're going to do.
13:45
We're taking that top edge and we're lining it up
13:48
with our bottom edge.
13:50
And then we're just kind of taking our finger
13:52
and gently going around.
13:55
Now, look, you've got a little bit of melted chocolate
13:57
on your plate.
13:58
Just use that if you need to, it's perfectly fine.
14:02
And this is our sealed hot cocoa bomb.
14:08
There you go.
14:09
I'm going to straighten up this edge a little bit.
14:13
Absolutely use that melted chocolate to create
14:16
that smooth and pretty edge.
14:19
And there you go, so that is your death by chocolate
14:23
hot cocoa bomb.
14:25
So the next one I'm going to make for you
14:26
is actually my salted caramel hot cocoa bomb.
14:29
It's probably one of my personal favorites.
14:31
It's definitely one of my kids' favorites.
14:33
They are big fans of these.
14:35
So again, we've got our heated plate,
14:38
just making sure it's not super hot.
14:40
If it's too hot guys
14:41
when you're holding your hot cocoa bomb shell,
14:45
and you're trying to turn it,
14:46
you're literally just going to be melting chocolate
14:48
everywhere.
14:49
That's when you know it's too hot.
14:50
So just take it away,
14:51
let the plate sit there for a minute or so.
14:54
It'll cool off faster than you think.
14:56
And then you can go ahead and get started again.
14:58
So I'm just going to go ahead and turn that edge.
15:02
Just melting that chocolate.
15:05
I've got salted caramel hot cocoa.
15:08
Yes I did.
15:10
We're putting salted caramel hot cocoa in this.
15:13
As far as how many marshmallows, I like marshmallows.
15:16
So I try to probably put about eight or so,
15:20
just, you know as many as you want.
15:22
I've got some little caramel bits
15:24
which I think are super fun
15:26
that we're going to put right on top of there.
15:28
And then the last thing we're going to put
15:30
in the salted caramel is salted caramel.
15:33
Now, you gotta be careful with this.
15:36
It adds an amazing finish to your hot cocoa bomb
15:40
if you're making this flavor, but it's warm,
15:44
so when you pour it,
15:46
you want to pour it directly on top of the caramel bits
15:49
and the marshmallows.
15:50
If you go a little bit too far to the left to the right,
15:53
well, it's going to go right through your chocolate shell.
15:55
So you don't want to do that.
15:57
I learned this the hard way.
15:59
So just literally putting a little bit right there,
16:02
right on top.
16:03
Just to say hello, just to say I'm here,
16:06
that's all you're doing.
16:08
We're going to go ahead and turn our top
16:12
to get that all nice and melty
16:15
and then we're gonna put it right on top.
16:18
Now listen, if you put your top on
16:24
and you realize it's crooked, you realize it's wonky,
16:28
that's okay, it happens.
16:30
So depending on how quickly you figure this out,
16:32
you do have a few seconds where you can maneuver it
16:35
to the left or the right.
16:37
If not, melt some chocolate, put it in as a block bag,
16:40
cut a little hole in it
16:42
go back around the outside of it once it's cool,
16:45
it's fine, I promise it's fine.
16:47
That's it for our salted caramel.
16:49
So we're going to decorate our death by chocolate
16:52
hot cocoa bombs first.
16:53
And so all I've done is
16:54
I have melted some chocolate in a Ziploc bag.
16:58
And the first thing I'm going to do
17:00
is I'm going to drizzle our chocolate
17:03
over the top of the surface.
17:05
Then we're going to add mini chocolate chips.
17:07
And then we're also going to do chocolate sprinkles
17:10
because why not?
17:11
So I've got everything kind of within reach for me
17:15
so that I don't have to try to grab for things.
17:17
This chocolate will harden kind of quickly.
17:20
So don't wait a few minutes
17:22
because nothing will stick to it after that.
17:25
So literally just going back and forth,
17:29
I love making these lines, they just make me happy.
17:33
We're going to sprinkle a few just mini chocolate chips.
17:37
And then we're just going to do some chocolate sprinkles.
17:40
How fun is that?
17:43
So we finished up our death by chocolate hot cocoa bombs.
17:45
And now we're going to do the garnish
17:47
on the salted caramel hot cocoa bombs.
17:49
I actually have salted caramel chocolate in my hand,
17:54
which yes, it does exist.
17:56
And yes, you can find it.
17:58
Does that mean that you have to do that?
18:00
Of course not, of course not,
18:02
what you do, what you can find, you do,
18:06
what you have access to, you do,
18:08
what you and your family or your friends fall in love with.
18:11
And that's all that matters.
18:13
But if you have access to it,
18:15
they do make salted caramel chocolate,
18:16
it's actually quite delicious.
18:18
So for the salted caramel hot cocoa bombs,
18:20
here's what we're going to do.
18:22
I've got my melted salted caramel chocolate in my hand.
18:26
I've also got some flaked sea salt.
18:29
Now again, you don't have to use flaked sea salt.
18:31
If you've never used it,
18:33
it is a mild salt, it has wonderful flavor to it,
18:37
it has a beautiful presentation,
18:39
which is why I like to use it.
18:40
And it's great to finish things with.
18:42
So just gonna go back and forth.
18:47
You can actually see the little flakes of salt
18:49
in this caramel.
18:51
And then I reach into my little box here,
18:54
and we're just going to put a sprinkling on top.
18:56
Isn't that pretty?
18:57
So now we're going to move on into some
18:59
heart-shaped hot cocoa bombs,
19:01
and these are a little trickier, it's okay, you got this,
19:05
I believe in you.
19:06
But we're going to do the technique
19:08
a little bit differently.
19:09
So we've got some heart shaped molds.
19:11
These have a little geometric pattern on the top of them,
19:15
which really is cool once they get unmolded.
19:18
And the first thing I'm going to do
19:20
is I have got some luster dust.
19:23
So because they're Valentine's Day,
19:25
we want them to be even more special
19:27
than they normally would be.
19:29
We're actually making two different types
19:30
of Valentine hot cocoa bombs today,
19:33
we are making a very kid friendly, family friendly version
19:37
of chocolate dipped strawberry.
19:39
And then we're also going to be doing a grownup version
19:42
of chocolate dipped strawberry, ages 21 and up,
19:46
but they're going to be super fun.
19:48
I feel like we all need a little extra something right now.
19:51
So for those of you who do, those are going to be for you.
19:54
So this is just edible glitter, edible luster dust,
19:58
whatever you want to call it.
19:59
So we're going to do these a little different
20:00
and we're just going to start and you can see the glitter
20:05
is coming out.
20:06
This is going to look so cool
20:09
once our chocolate gets on there.
20:12
Sometimes it gets a little stuck
20:14
so you gotta tap it.
20:17
I told my assistant today
20:19
that when I die and they do an autopsy
20:22
they're going to discover that my lungs
20:23
were full of sugar, flour and glitter,
20:26
because that's what we got going on.
20:28
All right, so for our other ones,
20:30
we are actually going to do gold
20:31
because I thought those would be super pretty.
20:34
So we are going to start with our pastry brush.
20:36
We are still going to be doing two layers of chocolate
20:39
in each of these shells.
20:41
It's just, we're going to do it like we're painting.
20:42
So how fun is that?
20:44
So you're going to move your shells
20:46
as close as you can to your chocolate,
20:49
because obviously you don't want to drag it everywhere.
20:52
So I'm just going to dip my brush in the melted chocolate.
20:56
And I'm literally just going to start painting
20:59
and you can add, you know,
21:00
you can be generous with the amount of chocolate
21:02
that you're putting in there.
21:03
And when you're using this brush,
21:06
the great thing about it is that
21:09
you're going to be able to get in all these
21:10
nooks and crannies.
21:11
These particular heart shaped molds
21:14
have kind of a geometric face to them,
21:18
a geometric pattern to them.
21:20
And because of that
21:23
they have just all kinds of little angles.
21:25
So you don't even have to worry so much
21:27
about painting per se, you know, with exact paint strokes,
21:33
you literally can just dab the chocolate with your brush.
21:38
And you just want to make sure that you bring those up
21:41
the sides just like you did before.
21:45
Try not to have any bare spots.
21:47
If you do, if you realize after you've done this
21:50
that you got some bare spots, it's fine.
21:53
Just go back through with your brush
21:55
and your melted chocolate and cover them up.
21:57
It's not a problem.
22:00
All right.
22:03
So one of the challenges when you're doing this
22:06
is not having so much chocolate
22:08
that you've over done yourself.
22:10
You want to leave room inside the chocolate shell
22:14
for all the goodies that we're going to put in there.
22:16
So we are going to take these,
22:19
we're going to pop them in the freezer,
22:21
maybe five minutes or so,
22:22
and then we're going to get them back.
22:24
So I am almost done with this second coat of chocolate
22:31
and I know the edges are a little messy that's fine.
22:34
Once we pop these out and we heat those edges up
22:39
to attach our top and bottom halves to each other,
22:46
those messy edges will be all cleaned up.
22:50
And they're ready for the freezer.
22:53
So I have unmolded our hearts and they're beautiful.
22:57
So we're going to go ahead and start assembling
23:00
these heart shaped chocolate dipped strawberry
23:02
hot cocoa bombs for Valentine's day.
23:05
So I've got our bottom right here.
23:07
I've got my warm plate, gonna go ahead,
23:11
just melt that chocolate a little bit to smooth that edge.
23:14
Remember when you get to this part,
23:16
you got to move a little quick.
23:18
So we're going to do a table, sorry, teaspoon
23:21
of chocolate hot cocoa.
23:26
We are going to do a teaspoon of strawberry hot cocoa.
23:36
We're going to do some dehydrated marshmallows,
23:39
chocolate heart.
23:42
Some dehydrated marshmallows,
23:45
'cause chocolate and strawberry is super fun.
23:49
We're going to do some sprinkles.
23:54
A little more marshmallows never hurt anybody.
23:58
All right, we're going to take our lid.
24:01
Same thing, remember guys, you don't want to push down.
24:04
You just kind of want to guide it over the top lip.
24:08
Then you want to take your finger, take it along the edge.
24:15
Now take your melted chocolate right around your edge.
24:24
Take a little bit of this.
24:25
If you have a little bloop, no worries.
24:30
All right, and there we go,
24:31
a beautiful heart shaped hot cocoa bomb.
24:34
I'm going to go ahead and do the next one.
24:37
All right, so we're going to do the grownup version.
24:41
So we have our bottom that has our beautiful gold shimmer
24:45
on it.
24:51
Also going to do teaspoon of chocolate,
24:56
Hot cocoa powder, a teaspoon of strawberry
25:01
hot cocoa powder.
25:05
I have some strawberry white chocolate truffles
25:10
that I have cut just in half to help them fit inside here,
25:15
that are ridiculously good.
25:18
I also, here's the grownup part,
25:22
so I also have made a chocolate ganache
25:26
and this chocolate ganache has strawberry cream liqueur.
25:31
It also has dark chocolate mocha liqueur in the ganache
25:36
and that's gonna go in the hot cocoa bomb.
25:40
So we're going to go ahead
25:41
and we're just going to squeeze all that gloriousness
25:45
over there.
25:49
We're going to put some marshmallows
25:57
and we're going to put some sprinkles
25:58
'cause grownups need sprinkles too.
26:05
We're gonna do our lid
26:13
Take our finger, go around that edge.
26:23
And so for this ganache, the recipe for that
26:26
is you can literally just take one cup of heavy cream,
26:31
keep that in the microwave until it just starts to simmer.
26:34
You can take about one cup or so of chocolate.
26:43
And you're going to whisk that into the heavy cream
26:46
until it melts and then you will add one cap
26:49
of each of the liqueurs.
26:52
So whatever liqueur you love,
26:54
that's the liqueur you add.
26:56
It doesn't have to be the ones that I did.
26:57
I just wanted to do a chocolate dipped strawberry theme.
27:04
So with these heart shapes,
27:07
they're a little more persnickety.
27:09
So you may have to go along your edge
27:11
just like I'm doing, to make sure that they're sealed.
27:16
Now we get to decorate them.
27:18
All right, so this is our family-friendly hot cocoa bombs.
27:21
You guys can see, I've got several different things,
27:24
again, we're going to have everything
27:26
that we want to decorate with.
27:28
So I've got some very bright pink melted chocolate.
27:33
I've got conversation hearts.
27:35
I've got more sprinkles than anyone on one planet needs.
27:38
That's okay.
27:39
So we're going to go ahead and decorate these.
27:42
We're going to have a little bit of fun with this.
27:43
So you can go all the way back and forth
27:46
like we did for the sphere hot cocoa bombs.
27:50
I'm just going to do them a little bit differently.
27:51
So I'm going to just do one side.
27:54
So I'm going to kind of start at the middle,
27:58
isn't that pretty?
28:00
Okay, so we've got our chocolate.
28:03
Now we're going to take some of our conversation hearts,
28:07
put those on there.
28:09
We're going to take some of our sprinkles,
28:12
put those on there.
28:14
How fun is that?
28:16
Who would not love to get one of these beautiful
28:19
hot cocoa bombs for Valentine's day?
28:23
So now we're going to do our grownup hot cocoa bombs.
28:25
So I've got a paler pink chocolate in my hand,
28:28
it's actually a strawberry flavored chocolate,
28:31
it's pretty readily available at all of those craft stores
28:34
we talked about earlier.
28:36
I've got some different sprinkles now
28:37
that have some gold in them,
28:39
just 'cause I thought they would be pretty with this.
28:41
So we are just going to go back and forth this one,
28:46
and I'm going to go ahead and go across the entire surface.
28:50
And we are going to sprinkle.
28:55
Look how pretty that is.
28:56
All right so the last thing we're going to do
28:58
is I'm going to take our shimmer again
29:00
and I'm just going to add a little bit more to the top
29:03
because quite frankly,
29:05
everything in life could use a little more sparkle.
29:11
I'm gonna take our red and I'm going to go over
29:16
these one more time and there you have it.
29:20
So I have one more trick up my sleeve
29:22
that I'm going to share with you guys.
29:23
So I'm gonna move these over a second.
29:25
So I have just a heat proof coffee mug.
29:30
This is actually one of the bakery's coffee mugs
29:32
that we have here because everything here is pink.
29:35
And so here's what we're going to do.
29:36
I have melted some of our white Almond Bark.
29:40
So I'm going to actually dip
29:42
the very top of our mug in our white chocolate
29:46
and we're going to put it in Valentine's sprinkles.
29:48
What a beautiful presentation for your
29:51
Valentine hot cocoa bombs.
29:53
So we're going to go ahead and just dip
29:57
about the top quarter inch or so just like that.
30:01
Shake off the excess a little bit, see what you got.
30:04
And then I've got a plate full of super fun
30:09
Valentine sprinkles,
30:10
and you can go around the edge and just kind of move that up
30:15
so that it sticks to your chocolate.
30:19
Feel free to turn your cup
30:22
'cause your sprinkles will always settle
30:24
in one place or another.
30:28
This is a great activity for kids to do.
30:32
It's so fun for them.
30:34
The chocolate just acts like glue.
30:40
Seriously, how adorable is that?
30:47
I hope you all had a great time joining me
30:49
and learning how to make hot cocoa bombs.
30:51
I hope you take what you've learned,
30:53
you spend some time with your friends and your family
30:55
and you come up with your own versions of these.
30:58
Happy Valentine's Day.
30:59
Thanks so much for joining me.
31:06
- Now, Terry tells me that her favorite is a salted caramel
31:13
and look how pretty,
31:15
I mean, you just know that there's something special
31:18
inside of it.
31:19
Look at that, all right, so y'all watched the magic.
31:24
Can you see it, Terry?
31:25
- [Terry] I can, yes I can.
31:28
- Okay, I want to make sure you can see your beautiful work
31:32
- [Terry] I can, I'm excited.
31:40
- Oh look, there he is.
31:43
There he goes.
31:47
- [Terry] And you just stir all that goodness
31:49
into your milk and it'll all melt.
31:51
And that's gonna be an amazing cup of hot cocoa.
31:55
- Well, I have enjoyed reconnecting with you Terry
31:58
this morning and people are just gonna love this video,
32:03
watching you make these cocoa bombs.
32:06
And I thank you so much,
32:07
and I know you're busy as a cat
32:09
covering up there in your bakery.
32:11
So I'm going to let you go
32:13
so you can go make you some money, honey.
32:16
- I'm gonna go frost some cakes,
32:18
thank you so much for having me Paula.
32:20
A lot of love to you all.
32:21
- Thank you and back at you girl.
32:25
- Thank you dear.
32:25
- Bye-bye.
32:27
- [Terry] Bye.
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