Cacao Bomb by @sandrine_healthy

20 min

12 servings

🍫

300 g

Chocolate

🥥

10 g

Coconut oil

🍫

18 g

Cocoa powder

🍬

45 g

Marshmallows

🥛

250 ml

Milk

  1. Melt

    Melt 300 g dark chocolate with 10 g coconut oil until smooth.

  2. Brush

    Brush a generous layer of melted chocolate inside each half-sphere silicone mold.

  3. Freeze

    Freeze the coated molds for 10 minutes until the chocolate is firm.

  4. Layer

    Brush a second layer of melted chocolate around the rim and thin areas of every shell.

  5. Freeze

    Freeze the shells for 5 minutes until completely set.

  6. Carefully release the chocolate half-spheres from the mold.

  7. Fill

    Fill six chocolate half-spheres with 3 g cocoa powder and 7.5 g mini marshmallows each.

  8. Warm

    Warm the frying pan over low heat and briefly place an empty shell rim-down to melt its edge.

  9. Press

    Press one filled shell against one melted-edge shell to seal each cocoa bomb.

  10. Freeze

    Freeze the sealed cocoa bombs for 5 minutes to firm the join.

  11. Decorate

    Decorate the cocoa bombs with sugar decorations and edible glitter.

  12. Place

    Place one cocoa bomb in 250 ml hot milk and stir after it melts.

Cacao Bomb by @sandrine_healthy

20 min

12 servings

🍫

300 g

Chocolate

🥥

10 g

Coconut oil

🍫

18 g

Cocoa powder

🍬

45 g

Marshmallows

🥛

250 ml

Milk

Preparation Steps

  1. Step 1/12

    Melt 300 g dark chocolate with 10 g coconut oil until smooth.

    🍫dark chocolate
    🥥coconut oil
    🥣mixing bowl
    🥄spatula

  2. Step 2/12

    Brush a generous layer of melted chocolate inside each half-sphere silicone mold.

    🍫dark chocolate
    half-sphere silicone mold
    🖌️pastry brush

  3. Step 3/12

    Freeze the coated molds for 10 minutes until the chocolate is firm.

    half-sphere silicone mold

  4. Step 4/12

    Brush a second layer of melted chocolate around the rim and thin areas of every shell.

    🍫dark chocolate
    half-sphere silicone mold
    🖌️pastry brush

  5. Step 5/12

    Freeze the shells for 5 minutes until completely set.

    half-sphere silicone mold

  6. Step 6/12

    Carefully release the chocolate half-spheres from the mold.

    half-sphere silicone mold

  7. Step 7/12

    Fill six chocolate half-spheres with 3 g cocoa powder and 7.5 g mini marshmallows each.

    🍫cocoa powder
    🍬mini marshmallows

  8. Step 8/12

    Warm the frying pan over low heat and briefly place an empty shell rim-down to melt its edge.

    🍳frying pan

  9. Step 9/12

    Press one filled shell against one melted-edge shell to seal each cocoa bomb.

    🍳frying pan

  10. Step 10/12

    Freeze the sealed cocoa bombs for 5 minutes to firm the join.

  11. Step 11/12

    Decorate the cocoa bombs with sugar decorations and edible glitter.

    🍬sugar decorations
    edible glitter
    🖌️pastry brush

  12. Step 12/12

    Place one cocoa bomb in 250 ml hot milk and stir after it melts.

    🥛hot milk
    🥄spatula

Composition

Ingredients

Types

Oils, Beverage powders

Ingredients

Chocolate, Coconut oil, Cocoa powder, Marshmallows, Milk

Notes

Chocolate (any chocolate of your choice, melted), Coconut oil (a little, melted with the chocolate), Cocoa powder (to fill the shells, amount not given), Marshmallows (to fill the shells, amount not given), Milk (hot, to dissolve the bomb into when serving)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free

Calories

248 kcal

Macro nutrients

Protein: 7g, Fat: 15g, Carbohydrates: 25g, Sugars: 22g, Fiber: 3g

Nutritional Information

Minerals

Iron: 2.1mg, Magnesium: 68mg, Calcium: 145mg

Vitamins

Vitamin D: 1.3µg, Vitamin B12: 0.9µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

half-sphere silicone mold, pastry brush, frying pan, spatula, mixing bowl

Appliances

Freezer

Type

Type

Type Of Dish

Dessert, Drink

Occasions

Christmas, Winter, Holiday, Snack

Origin

Source

Platform

instagram

Original Creator

@sandrine_healthy

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Creamy, Melting, Chewy

Flavors

Chocolatey, Sweet, Cocoa, Comforting

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and humidity), fridge : 7 days (Store in an airtight container,Prevent condensation before serving), freezer : 30 days (Store in an airtight container,Thaw for 15 min before use)