How To make Marshmallow Bumpies

Hot Chocolate Bombs Tutorial ???? ???? | Hot Cocoa Bombs | Mocha Bombs

How to make trendy hot chocolate bombs.
I really wanted to try to make hot chocolate bombs and mocha bombs.
It`s really amazing you will definitely love it!!!

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Note: Mold size
????for hot cocoa bombs 2.5 inches
????for small bombs for mocha 1.5inches
I got 3 big bombs(2.5inches) and 7 small bombs(1.5inches) with 8oz chocolate.
I used candy melts for the shells it`s easy to handle, hardens really fast, and good gloss without tempering these are the advantages of it.
It tastes sweeter than when chocolate was used that`s why I added unsweetened cocoa powder to hot chocolate powder.

Ingredients
8oz Compound chocolate 2bags ( I used Wilton candy melts)
Hot chocolate powder mixed with unsweetened cocoa powder(7:3 ratio)
Marshmallows
Milk
Decorate
2oz white chocolate
2oz dark chocolate
sprinkles

Direction
Melt the chocolate in a water-bath or microwave
For the shells put the melted chocolate all over the mold
Check to make sure everything is covered
Put the mold on parchment paper then harden the chocolate
After hardened separate the shapes from the mold
Melt the chocolate on the preheated frying pan to make the bumpy surface flat
Put in the marshmallows and hot choco powder
Cover the lid and shapes it into a ball
Decorate it with melted chocolate and sprinkles
Enjoy☕☕

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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Including thumbnail images or written recipes.

Trans
Bombes au chocolat chaud
ホットチョコレート爆弾
Горячие шоколадные бомбы
Bombas de chocolate caliente
Heiße Schokoladenbomben
热巧克力炸弹
#hotchocolate#mochabombs#asmr
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????Track : Waltz for Golden Retriever -

Homemade Mallomars / Whippet Cookies -with yoyomax12

Nutella filled marshmallows video:

Base cookies recipe:
(from Taste of Home Magazine)
1 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt.

Combine dry ingredients together (flour, salt and baking powder) and set aside.
In a large bowl cream together the sugar and shortening until light and fluffy.
Blend in the eggs and vanilla until creamy.
Gradually mix in the dry ingredients until you get a smooth and soft dough.
Refrigerate dough for 30 minutes or so if you find it hard to work with.

Roll out dough to 1/4 inch thickness.
Cut out 2 rounds.
Place 1 inch apart on a greased cookie sheet or one covered with silicone mat or parchment.
Bake at 350F for 12-14 minutes until edges are light brown.
Allow to cool on cookie sheet.

If desired place a small amount (1/2 tsp) of jelly or jam (or whatever you want as a filling) in the center of cooled cookies.

Marshmallow layer:

Prepare gelatin:
Pour 1/2 cup of cold water into a small bowl.
Sprinkle two envelopes (1/2 oz) of unflavoured gelatin powder over the water.
Stir together and allow to sit for 5 minutes.

Place water/gelatin mixture into the bowl of a stand mixer. Add 1/4 cup clear corn syrup and begin beating on slow with the whisk attachment.

While this is beating slowly, make the next part of the recipe, the syrup.
Prepare syrup:
In a medium sized saucepan place 1/4 cup white corn syrup, 1/4 cup water, a pinch of salt and 3/4 cup of sugar.
Stir and heat on medium high, stirring constantly until mixture boils.
Once it boils you don't have to stir any more.
Boil the mixture until it reaches 240 F (soft ball stage) on a candy thermometer.
If you don't have a candy thermometer, google soft balls stage of candy making for instructions on how to do this without one.
Remove from heat.

Turn mixer to medium speed and begin slowly pouring the hot syrup into the bowl containing the gelatin/water/corn syrup mixture. Pour the syrup in a slow, steady small stream.
Once the syrup is all in the bowl, turn speed up to medium high and beat for 5 minutes.
Turn speed up to high and beat for 5 minutes more, adding 2 tsp vanilla extract during the last minute of beating.

Quickly transfer marshmallow mixture into a piping bag with large round tip or into a large zip lock bag with the corner cut off.
Pipe marshmallow mixture around the outside edge of the cookie first and and then mound it in the center.
Smooth the marshmallows with a wet finger if you want a smooth domed shape.

Allow marshmallows to set at room temperature for about an hour.
Dip cookies into chocolate or spoon melted chocolate over the cookies.
Allow chocolate to set. Store cookies at room temperature or in the fridge in a covered container.

Marshmallow recipe found here:
Found the recipe in a book called Marshmallow Madness by by Shauna Sever and Leigh Beisch

** I'm sure that Mallomars is a registered trademark of Nabisco and that Whippets is a registered trademark of Dare.

INFO ABOUT ME :)

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Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie

2 ingredient quick and easy fondant from marshmallows

This recipe is enough to cover a medium sized cake from only 2 ingredients!

1) 1 and 1/2 pack marshmallows (any color)
2) 3 to 6 cups of icing sugar

Melt the marshmallows until smooth and fluffy.. Start adding the icing sugar until a doughy like texture forms.. Knead the dough and add icing sugar or flour to make it more firm. Wrap it in plastic and pop it into the fridge for about 10 minutes to give it a more solid texture. Roll it out, place it on your cake and fold or cut accordingly.

I hope you enjoyed the video and if you do use this recipe, be sure to let me know how it works out for you and upload pictures so I can see how creative you are!!

If you have any questions, I'm right here!!!

Thanks for watching xxx.

Chocolate Dipped Pumpkin Marshmallows with Chef Josh from Guittard

Recipe:

✨Magic 3-Ingredient Zebra Cake -- No Oven | Retro Recipe

This retro recipe for a no-bake zebra cake contains only 3 ingredients, requires no baking, and has beautiful stripe-y layers. ???? Let's do this! Big thanks to Brenda for sharing this recipe with me. ????????

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Famous Chocolate Wafers (Amazon affiliate link):

Chapters:
00:00 Intro
00:26 Explaining how an icebox cake works
1:58 Talking about the Famous Chocolate Wafers
3:25 Whipping the cream
5:43 Tasting a wafer
6:55 Assembling the cake
10:36 Decorating with sprinkles and raspberries
12:14 Slicing the cake
13:18 Tasting the cake

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????

Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Squirrelball run!