Store your Oreo hot chocolate bombs in an airtight container at room temperature and they’ll last about 4-6 months! After the molds are set, add another layer of dark chocolate to the 3 chocolate cavities. The tempered chocolate is much thinner than the candy melts so the extra layer will give it some more stability. I made this Oreo hot chocolate recipe in a pan over the stovetop but you can make it in an instant pot too.

Hot chocolate bombs are a fun way to have hot cocoa! Chocolate spheres are filled with hot cocoa powder and fun mix-ins like marshmallows, Oreos, sprinkles and more. Pour a little steamed milk (or water) over them and watch the chocolate melt and a delicious cup of hot cocoa form! Equipment Needed Milk– Use whole milk (full-fat milk) for the creamiest hot chocolate. Having said that, you can even opt for skim milk or low-fat milk. Whether it's a cold winter day or a lovely summer evening, there's nothing quite like the warming feeling from a hot chocolate. Both children and grown-ups love it. But making a cup of cocoa can be a lot of work. Not with TASSIMO hot chocolate pods! No need for milk, sachets or hassle with pots and pans. Simply use a hot Chocolate pod / T DISC and your hot chocolate drink will be ready within seconds.

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When the molds are set, take them out of the fridge and carefully pull each of the spheres out of the mold. Follow the biscuit to filling ratio in the ingredient list very carefully! Add four whole biscuits and the Oreo hot chocolate will be gloopy but miss out the extra bit of filling and the balance of sweetness won’t be quite right. Did you know that all official TASSIMO chocolate pods also called T DISCs are compatible with every TASSIMO machine? This means that your hot chocolate capsules will fit into all TASSIMO machines. Take a look at all coffee machines to discover which one you prefer. How to make Hot Chocolate with hot chocolate pods from TASSIMO? for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy. It’s important to try to limit how much you handle your hot chocolate bombs. Chocolate melts so easily in the heat of your hands, so the more you touch it the more of a chance of fingerprints, smudges, or even breaking! Try using some food-safe gloves and be sure to only grab your hot chocolate bombs when you need to.

Roughly chop ¾ of the dark chocolate bar. Place in a 2 c glass bowl, and microwave for 30 seconds at 50% power. The chocolate will look like there is hardly any change, but you will still need to stir the chocolate. Return it to the microwave, heat another 15 seconds, and then stir again.

Ingredients

Immediately add brown and white sprinkles. Press the sprinkles lightly to ensure they are attached. Are you a chocoholic? At TASSIMO we have a variety of delicious hot chocolate pods. Looking for a perfectly smooth hot chocolate? Then you should try our Cadbury Hot Chocolate pods, Suchard Hot Chocolate capsules or Milka Chocolate pods. Indulge yourself with a smooth and creamy hot chocolate, perfect for a cold day! Get a hot cocoa without fuss Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate. You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered, and will have a chalky appearance with possible streaks of white. Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps.

Cook over medium heat until the mixture comes to a boil, stirring frequently to avoid scorching at the bottom of the pan. To make a vegan version of this drink, use any plant-based milk (dairy-free milk) such as almond milk, coconut milk, oats milk, soy milk, etc.To temper your chocolate, give about ¾ of the dark chocolate a rough chop, and place it in a glass bowl and microwave at 50% power for 30 seconds.