National Hot Chocolate Day is Jan. 31, and we are celebrating by making our own hot chocolate bombs for Nailed It Or Failed It on Friday, Jan. 28.
I'm not going lie. This tasty craft is intimidating! Thanks to Tiphanie Cannon, owner of Oh So Sweet by Tiphanie in downtown Davenport, we were able to make it happen.
Click here for her ingredients. Here's her recipe:
- In a microwave-safe bowl, heat chocolate chips at 50% power starting in 30-second intervals for 1 minutes, then 15-second intervals after that until chips are mostly melted.
- Measure about 2 teaspoons of chocolate into each half sphere of your mold (This is the one I ordered) and brush it up the sides. Freeze mold for 5-10 minutes.
- Spoon 1 teaspoon of chocolate into each mold, working one at a time brushing it up the sides to create a sturdy wall. Freeze again until ready to use.
- Pop/peel out all the spheres … slowly!
- Equally divide hot chocolate mix and marshmallows (and even sprinkles!) into half of the spheres.
- Heat a small clean plate in the microwave for 1 minute.
- Take the empty spheres, rub it on the hot plate to melt the edges and "glue" it to the filled spheres.
- Place a mug, pour hot milk over it and wait for it to melt into a glorious delicious drink to enjoy on a cold winter day!
Click the video above to see how ours turned out on Good Morning Quad Cities!
We kept the Hot Chocolate theme going for Cocktail of the Week. Storm Track/Strack 8 Meteorologist Morgan Strackbein made a Hot Chocolate Martini. Click the video below to see how she made it:
Ingredients:
• 3oz of Cooled Hot Chocolate
• 1oz Kahlua
• 3/4oz Crème de Cocoa
• 3/4oz of Caramel or Vanilla Vodka