The holidays are here, and that means hot cocoa on cold nights, and cocktails by the fire, but why not combine the two? With hot cocoa bombs being a major trend this year, we wondered if we could make a booze-filled hot chocolate bomb. So, we got some chocolate, three different kinds of spirits, and some silicone molds to put this experiment to the test. The result: Some Forking Good Adult Hot Cocoa.
The recipe:
Melt 1.5 cups of chocolate chips (either in a double boiler or in the microwave.
Spoon the melted chocolate into your silicon mold and be sure to coat all of the sides.
Put the chocolate filled molds back into the fridge to harden.
Heat ½ cup milk in a small saucepan over medium-high heat. When the milk comes to a simmer, kill the heat, pour in one packet of unflavored gelatin, and whisk until the gelatin is dissolved. Then, stir in one envelope of hot cocoa mix.
Next, add in 2 shots of Nirvana Cocoa Liqueur, 1 shot of Café Granita Cold Brew Coffee and Cream liqueur, and half a shot of Jim Beam Vanilla bourbon.
Let your filling mix cool to room temperature (or stick in the fridge for 10-15 minutes) before you pour it into the chocolate molds.
After you’ve poured in your boozy filling, put the molds back in the fridge until the filling has solidified.
Then, re-melt your remaining chocolate and use a cake spatula to seal the back (open part) of the chocolate mold.
Place the molds back in the fridge for the new layer to harden, and then pop the “bombs” out of the mold.
Place a bomb into a mug and pour over one cup of hot milk, stir to dissolve the bomb, and enjoy!
25 ноя 2020
