Gingerbread Men Hot Chocolate Bombs
Here’s a cozy recipe for Gingerbread Men Hot Chocolate Bombs—a fun and festive twist on classic hot chocolate bombs, perfect for holiday treats and gifting!
Ingredients
● 300g dark chocolate
● 50g white chocolate
● 6 heaped tsp hot chocolate powder
● 2 ½ tsp ground ginger
● 6 tbsp mini marshmallows
● 6 tsp chocolate chips
Equipment:
Tala Gingerbread Silicone Cake Mould
Method
1. Melt your white chocolate in a bain-marie and leave to cool for a few minutes. Then, pour into a piping bag and pipe in the detail of each gingerbread mould (eyes, smile, buttons etc.)
2. Place on a tray and in the fridge to set for 15-20 minutes. Meanwhile, melt half of the dark chocolate in the same way as the white and leave to cool for 15-20 minutes (so it doesn’t melt/smudge the white chocolate when layering).
3. Pour the dark chocolate evenly into each mould and use a pastry brush to gently spread it over the whole mould, make sure you have covered up all the sides. You need to make sure the sides relatively thick so they don’t break when removing.
4. Place in the fridge to set for 15-20 minutes. Meanwhile, melt the rest of the dark chocolate.
5. Once set, add 1 heaped tsp hot chocolate powder, 1 tbsp mini marshmallows, 1 tsp chocolate chips and ¼ tsp ground ginger to each mould. Then, cover with the remaining melted chocolate, making sure each mould is sealed. Place back in the fridge for a few hours to set completely.
6. When ready to use, carefully release the chocolate from the moulds, place in a mug and pour hot milk over the top.
Give it a good mix and enjoy!