Cadbury Oreo Instant Hot Chocolate, 260g

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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. Cook over medium heat until the mixture comes to a boil, stirring frequently to avoid scorching at the bottom of the pan. Next, you’ll need a hot surface to melt the edges of your spheres. You could either use a warm frying pan or a plate that you microwave for 20-30 seconds. If you are having trouble sealing the 2 halves of your spheres you can try adding some of your melted chocolate into a piping bag and using it to pipe a glue between the halves. You may have to smooth out the edges but it’ll seal perfectly! 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.

Cook until the mixture comes to a boil, stirring frequently to avoid scorching at the bottom of the pot. 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. Press SAUTE button on the instant pot. Add milk, cocoa powder, and sugar to the inner pot and mix well. Who doesn't enjoy a hot chocolate? Get it easily with just a touch of a button from your TASSIMO machine with hot chocolate pods Enjoy a Hot Chocolate with TASSIMO hot chocolate pods

Hot Chocolate mugs & accessories

To melt the sphere edges, you can either use heated plates, or a lightly heated frying pan. I have used both, and both are equally effective. Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them. You can either place them on the serving tray/cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, wear food safe gloves) When you're ready to enjoy your hot cocoa bomb, heat 8oz of milk (or water for thinner hot chocolate) in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy melts and chocolate have melted, and enjoy! More Dessert Recipes 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. 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.

Cocoa Powder – Unsweetened Dutch-processed cocoa powder is the best to make hot chocolate. I used Hershey’s but you can use any brand that you like. 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 Immediately add brown and white sprinkles. Press the sprinkles lightly to ensure they are attached. I made this Oreo hot chocolate recipe in a pan over the stovetop but you can make it in an instant pot too. When you're ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy melts and chocolate have melted, and enjoy! How to Store Leftover Hot Chocolate BombsWhen the molds are set, take them out of the fridge and carefully pull each of the spheres out of the mold. I’ve made my fair share of Oreo-flavored desserts, but this Oreo Hot Chocolate Bomb recipe is easily the most fun! 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. Hot Chocolate Bombs should be stored in an airtight container in the fridge for up to a month. Recipe Tips Not looking for hot chocolate pods? Have a look at all drink pods or try coffee, espresso, cappuccino, latte macchiato pods. Interested in hot drink pods that do not contain coffee? In that case the other hot drink capsules may be what you need! Hot Chocolate mugs & accessories

Store your Oreo hot chocolate bombs in an airtight container at room temperature and they’ll last about 4-6 months! Take the mold out of the fridge and coat the remaining 3 cavities the same way as you did with the candy melts, and let the mold set for a few minutes in the fridge.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? 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. While handling the spheres, wearing food safe gloves will help keep them from melting, and also minimize your fingerprints on them. If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted candy wafers along the seam and dip in sprinkles. for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.