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Step 1
Finely chop your chocolate using a sharp chefs knife
Step 2
Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)
Step 3
Stir the chocolate, moving the chocolate that is on the outside, towards the center.
Step 4
Heat again for 15 seconds and stir again.
Step 5
Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
Step 6
Make sure your molds are clean by polishing them with a paper towel
Step 7
Paint a thin layer of chocolate into the molds and refrigerate for 5 minutes
Step 8
Paint a second coat of chocolate over the first, paying special attention to building up the rim of the sphere. Refrigerate for 5 minutes.
Step 9
Take your chocolate out of the molds and fill with 1 tablespoon of hot cocoa mix and marshmallows
Step 10
Pipe some melted chocolate around the rim and attach the second sphere on top. Pressing gently to seal.
Step 11
Use a gloved hand to wipe away the excess chocolate or simply roll the chocolate sphere in some sprinkles to finish the look.
Step 12
Chop your chocolate finely with a sharp chefs knife
Step 13
Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
Step 14
Stir the chocolate, moving the chocolate that is on the outside, towards the center.
Step 15
Heat again for 15 seconds and stir again.
Step 16
Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
Step 17
Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
Step 18
Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
Step 19
Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
Step 20
Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
Step 21
Scrape off the excess chocolate from the top of the mold back into the bowl.
Step 22
Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
Step 23
Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
Step 24
The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
Step 25
Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
Step 26
Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
Step 27
Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
Step 28
Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!