Peppermint Hot Cocoa Bombs with Bonus White Chocolate Spoons!

Indulge in festive fun with our sensational Peppermint Hot Chocolate Bombs with whimsical White Chocolate Spoons! Our culinary adventure kicks off with the precision of LG's Induction Cooktop, ensuring perfectly tempered chocolate to make these Hot Chocolate Bombs! Fill with cocoa mix, crushed candy canes, and marshmallows, topped with a drizzle of White Chocolate. Spread the cheer and savor the magic with LGs Peppermint Hot Chocolate Bombs and White Chocolate Spoons.

INGREDIENTS:
4 Each 4 Oz Premium White Baking Chocolate Bars
24 Oz Semi-Sweet Couverture Dark Chocolate Chips
1/2 Of A 10 Oz Bag Of Mini Marshmallows
1 10.5 Oz Container Hot Chocolate Mix
1 Cup Candy Canes, crushed

DIRECTIONS:
1. Place the candy canes into the food processor and pulse 10 to 12 times or until you achieve very small pieces and some dust. Place into a small mixing bowl and set aside.
2. Fill a medium sauce pot almost halfway with water. Bring the water to a simmer over low heat.
3. Place a small stainless-steel bowl that can just fit on top of the pot of simmering water.
4. Chop the white chocolate bars into small pieces. Add 10 ounces of chopped white chocolate to the small mixing bowl and place on top of the warm water bath. Keep the heat on low and use a rubber spatula to stir the chocolate until smooth. Bring the temperature of the chocolate to just 110°F. Remove the bowl of melted chocolate from the heat and stir in the remaining 6 ounces of white chocolate to the bowl. The chocolate should be between 88°F and 91°F, off the heat after adding the chocolate. Stir until the chocolate is completely melted. Leave the water in the pot, it will be used later.
5. Make sure that your spoon molds are clean by polishing them with a paper towel.
6. Place the spoon mold onto a baking sheet pan. Place the melted white chocolate into a pastry bag. Cut a small hole into the tip of the bag and begin piping the chocolate into the spoon molds. Fill with chocolate about 3/4 of the way full. Place a small amount of chopped candy cane into the top of the melted chocolate.
7. Place the sheet pan and mold into the freezer for 10 minutes, or until the chocolate is fully set. Gently remove the spoons from the mold and set onto a parchment paper lined 13x18 inch baking sheet pan. Place the sheet pan into the refrigerator until needed.
8. Add 16 ounces of dark chocolate chips to the medium mixing bowl and add to the top of the warm water bath. Keep the heat on low and use a rubber spatula to stir the chocolate chips until smooth. Bring the temperature of the chocolate to just 110°F. Remove the bowl of melted chocolate from the heat and stir in the remaining 8 ounces of dark chocolate to the bowl. The chocolate should be between 88°F and 91°F, off the heat after adding the chocolate. Stir until the chocolate is completely melted. Leave the water in the pot, it may be used later.
9. Place the sphere molds onto a baking sheet pan. Use the pastry brush to paint a thin layer of the dark chocolate into the molds and place them into the freezer for 10 minutes, or until completely set.
10. Paint a second coat of dark chocolate over the first. Freeze again for another 10 minutes.
11. Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.
12. Fill each of the twelve halves with 2 tablespoons of the hot chocolate mix and one tablespoon of chopped candy canes.
13. Drizzle a thin layer of white melted chocolate on top of the chopped candy canes. If needed, reheat the white chocolate pastry bag in the microwave in 5-10 second intervals until just melted.
14. Add the mini marshmallows on top of the chocolate by hand, to the top of the melted chocolate. Place the baking tray into the freezer for 10 minutes, or until the chocolate has set.
15. If needed, reheat the white chocolate in the microwave in 5-10 second intervals until just melted. Add a small amount of melted chocolate to the bowl of the spoon. Place the chocolate bomb onto the chocolate spoon at a 90° angle so the spoon stands straight up into the air. You can place the handle of the spoon on the edge of the baking sheet pan until the chocolate has set up.
16. Store the bombs in an airtight container in the fridge until ready to serve.
17. To make hot chocolate, add a chocolate bomb with the chocolate spoon into a mug. Slowly pour about 1½ cups of hot milk over the bomb and stir with the chocolate spoon.

Follow LG USA:

[HeyMavDak]

Why would you go through all that trouble to destroy them in a hot beverage?

[kennethlara]

Can you guys please make mini washing machine demos? Before they were sold out quick and I really want one please do 🙏