Holiday Christmas Hot cocoa bomb idea compilation
Music only Christmas hot chocolate bomb idea compilation that includes making and melting for a satisfying and calm watch
Hot chocolate bombs are chocolate spheres that can come in different flavors and is filled with cocoa mix, marshmallows, candy, edible glitter (most times for me), sugar cookie and/or sprinkles. They open when introduced to hot or coffee milk offering a delightful surprise for whoever enjoys it (I love mochas!). Today I'm sharing cocoa bombs as ideas and inspiration. Hot chocolate bombs were so popular last year and I’m a little late to the game, but I still wanted to have and share these with family and friends so here we are! #hotcocoabombs #cocoabombs #dessertcompilation
favorite tools for cocoa bomb making -
Chapters:
00:00 making and melting blue penguin hot cocoa bomb
02:05 making and melting warm toned mini ornament cocoa bombs
05:04 making and melting mini seals -
07:22 making and melting pusheen christmas cocoa bomb - audio step by step video
09:31 making and melting pink penguin hot cocoa bomb
11:44 making and melting cool toned mini ornament cocoa bombs
14:04 melting snowman hot chocolate bomb
14:40 end card
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Main video music:
Main Video Music used:
- ES_Santa Swing - Guustavv
- ES_Sleigh an Egg - Jobii
- ES_Joy to the World (Lofi Version) - Timothy Infinite
- ES_Number One Time of the Year (Instrumental Version) - The Snowy Hill Singers]
- ES_Magic Day (Instrumental Version) - Loving Caliber
Easy Holiday Hot Chocolate Gift Idea!
Need a last minute gift idea? In this video I will be showing you how to make a simple hot chocolate themed gift for the holidays!
Recipe Card Information(Copy and Paste into your own document):
First Page -
HOT CHOCOLATE
Serves 4
Ingredients:
- 6 tablespoons sugar
- 3 tablespoon cocoa
- ¼ cup chocolate chips
- ¼ cup peppermint
sprinkles
- ~1 cup marshmallows
Second Page -
Directions: In a sauce pan, mix 5 cups of whole milk and 1 ½ cup heavy cream on medium heat. Once hot, pour the entire cocoa mix into the pot and stir often until everything has dissolved. Serve and add marshmallows and candy cane as desired.
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Deck the Halls B Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Beginners Christmas card idea/Festive Hot Chocolate watercolour
***Turn on Subtitles***
Hello and welcome to my channel,
I need to make Christmas cards for my friends and family, and now its November I better get on with it. So, I thought I’d film this and share it with you. Last year I made a painting in my sketchbook, and I thought it might make a fun card. I hope this gives you some inspiration, but I have some other ideas, so I'll share those once I've painted them.
This is fairly simple to paint, so would suit beginners. It’s best to keep the painting simple, to make it easy to repeat, if making Christmas cards. You could always just add this to your sketchbook like I did last year.
Materials:
Hahnemuhle, Britannia cold pressed watercolour paper 140lbs
Schmincke Akademie 24 pan set - with 2 custom colours added
Mixture of brushes, all synthetic
White Gel pens - Sakura
Painters tape
2H pencil
Anita's A5 Quality white cards and envelopes - cut into two smaller cards
How To Make Easy Holiday Hot Chocolate Bombs | Hot Cocoa Bombs Tutorial
#hotchocolatebombs #chocolatebombs #foodtoliverecipe
Gift these festive hot chocolate bombs to your family and friends! Place in a mug, pour on hot milk, give it a quick stir and you’ll have a cozy warm cup of chocolatey goodness.
Prep Time: 5 min | Cook Time: 5 min | Chill Time: 20 min | Total Time: 30 min | Servings: 3 bombs
Calories: 278 | Total Fat: 7 g | Fiber: 1 g | Sugar: 19 g | Protein: 2 g
INGREDIENTS:
• 12 ounces high-quality semi-sweet chocolate bars
• 3 tbsp hot chocolate mix (you can use a store-bought or you can make homemade hot chocolate mix)
• 1/2 cup mini marshmallows
• 1/4 cup dark chocolate chips
• 1/2 cup white chocolate chips
• 1 tbsp cacao nibs (
• Holiday pops sprinkles
INSTRUCTIONS:
1. Use a double boiler to melt the chocolate.
2. Drop 1 tbsp melted chocolate into each cavity of the silicone half-sphere mold. Using the back of a spoon, push the chocolate up the sides until the entire mold is covered with a layer of chocolate.
3. Let sit at room temperature until the chocolate is completely hardened, about 20 min.
4. Carefully remove the chocolate from the molds.
5. Place 1 tbsp hot chocolate mix, 1 tsp dark chocolate chips, 1 tsp white chocolate chips, and 1 tbsp mini marshmallows into each half of the wells.
6. Place the empty half of each sphere, open side down, onto the plate for just a couple of seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
7. Drizzle with melted white chocolate chips, sprinkle with cacao nibs, holiday sprinkles, candies, or really whatever you want to make your hot chocolate bombs pretty!
8. Add the bomb to a 5×7 cello bag or treat bag. Seal, add ribbon and gift tag (click on the link below to get a free printable gift tag).
9. Place the bomb in an empty mug. Pour over a cup of hot milk. Top with additional marshmallows or other toppings if desired. Enjoy!
Free Printable Gift Tag (
Notes:
Store hot chocolate bombs in an airtight container at room temperature for up to 2 weeks.
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Holiday Chocolate Molasses Spice Cookies | Holiday Recipes | Martha Stewart
Martha makes these cookies, one of her favorite recipes, to give as gifts. Spiced with nutmeg, cinnamon, and ginger, they taste like Christmas.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Chocolate Molasses Spice Cookies⎢Martha Stewart
Rocky Road Christmas Pudding - Chocolate Biscuit Cake
#RockyRoad #Pudding #BiscuitCake
Rocky Road Christmas Pudding Recipe
If you have any questions please leave me a comment and I will get back to you as soon as possible. Happy Baking!
TIMINGS:
• Prep Time: 30 mins.
• Cooling Time: 6 hours.
• Total Time: 6 hours 30 mins.
SERVINGS:
• Serves 12 people.
INGREDIENTS:
• 3 cups (500g/17 ½ 4oz) Milk and Dark Chocolate
(I use 100g Dark and 400g Milk).
• ¾ cup + 1 tbsp (180g/6 oz) Unsalted Butter.
• ½ cup + 1 tbsp (180g/6 oz) Golden Syrup.
• 4 cups (360g/12 ½ oz) Biscuits
( I use 90g each of digestive, rich tea, gingernut and Biscoff).
• 20 Maltesers/Whoppers
(could also use Rolos, Minstrels, M&M’s, Marshmallows).
• 2 Small Crunchy Bars (or bars of your choice).
To Decorate:
• Small pack of Ready To Roll Fondant Icing.
• Cornflour (To Dust).
• Red and Green Gel Colouring.
METHOD:
1. There is no need to grease the 2Ib plastic pudding bowl but if you are making this in a 2IB loaf tin/cake tin line with greaseproof paper.
2. Place the chocolate, golden syrup and butter in a medium-size bowl and melt over a saucepan of warm water.
3. Break the biscuit up with the bottom of a glass or a rolling pin. You want a mix of chunks and crumbs.
4. When the chocolate mixture is melted begin to add the crushed biscuits a little at a time making sure the biscuits are fully coated.
5. When all the biscuits are mixed in, add the Maltesers and chopped crunchies (or whatever chocolate bars you are adding) and mix to combine. It’s important to keep to the measurements mentioned in the recipe as you want a nice wet mixture.
6. Now you can start adding the mixture to the pudding bowl. Add a little and using a potato masher push the mixture down. You can also use your hands just make sure to wear a plastic glove.
7. As you add layer by layer push it down and out to the edge until the pudding bowl is full. This helps to prevent holes and will give a nice smooth finish to the outside of the cake.
8. Place in the refrigerator overnight to set.
9. Remove from the refrigerator and turn out onto a work surface and bang a few times to remove. If you have problems removing it, pour some water over the outside of the bowl to loosen it.
10. Decorate with fondant icing - there are lots of templates available online to get the drippy effect of snow and antlers.
11. Mmm Scrummy!!!
STORAGE:
• This chocolate biscuit cake will keep for 4-5 weeks if kept in the refrigerator.
• It can be frozen but you must wrap it in parchment paper, cling wrap and tin foil and can store it for up to 3 months.
• Note the biscuits can lose some of their texture when frozen.
TIPS:
If you wish you can make smaller 1Ib puddings - this quantity will make 2.
You can use whatever biscuits you like just as long as you don’t use more than 360 grams as you want the mixture to be nice and wet so that you get a nice smooth finish on the outside when it’s set.
There are so many options when it comes to what chocolate bars you add to the pudding - I also like Kitkat, Rolos (freeze solid before adding), picnic etc. You can also use mini marshmallows, raisins, glace cherries. I hope you enjoy this rocky road Christmas pudding
#Xmas #Christmas #Dessert