Carrot Cake White Hot Chocolate Bombs
Carrot Cake White Hot Chocolate Bombs give an Easter twist to one of our favorite sweet treats. White chocolate shells decorated with candy carrots are filled with white hot chocolate.
Servings 6 Servings
Ingredients
- 3 cups White Melting Chocolate - Chips or Almond Bark
- 1 jar White Hot Chocolate - about 1 heaping teaspoon in each White Chocolate Bomb
- 1 teaspoon Carrot Cake Flavoring - in each White Chocolate Bomb Natural Carrot Cake Artisan Flavor – Amoretti
- 6 cups Hot Milk
- 1 set Silicone Molds
- Melted White Chocolate to dip sides for Sprinkles and to secure Candy Carrots on top
- 1 package Sprinkles, any spring mix
- 1 Candy Carrot Mold - Amazon.com: Dress My Cupcake Chocolate Candy Mold, Small Carrots, Easter by Dress My Cupcake : Home & Kitchen
Instructions
- Place two cups of the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds. Pour excess chocolate back into the bowl.
- Place the molds in the refrigerator, and let harden for 15 minutes. Remove molds from the refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet. These will be the bottom parts, or half of the White Chocolate Bombs.
- Place the other 6 half balls on the cookie sheet. Place 1 teaspoon of the Espresso, and 1 teaspoon of the Carrot Cake Flavoring in 6 of the balls.
- Heat a non stick Skillet, on low, and place one of the white chocolate half balls with the open side down in the skillet, melting just the edges for a few seconds, remove, and place the ball on top of the half balls with the White Chocolate, and Carrot Cake Flavoring, and hold for a few seconds until the top half sticks to the bottom half. Repeat, until all 6 Balls are done.
- When all the White Chocolate Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set.
- While the Balls are in the refrigerator, drop several drops of Orange Food Coloring Gel into the melted White Chocolate, and fill the Candy Carrot mold with the Orange Chocolate, only in the part where the Carrot would be Orange.
- Melt another 1/2 cup of White Chocolate in the Microwave, and stir until smooth. Drop a few drops of Green Food Coloring Gel in the Melted Chocolate, and fill the tops of the Candy Carrot mold with the Green melted Chocolate, filling the stem sections of the mold. Place the mold in the refrigerator for about 30 minutes to set the Candy Carrots.
- Place the Sprinkles in a flat dish, and remove the White Chocolate Balls from the refrigerator. With a spoon, gently smooth melted White Chocolate all around the middle of the Balls, and gently roll the balls in the Sprinkles, sticking the Sprinkles all around the Balls. See Photo. Place the Balls back on the Cookie sheet to let the Sprinkles set in the Chocolate.
- When the Candy Carrots are firm to the touch, remove from the mold, and remove any jagged edges with a sharp knife. Place a little more of the White Chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts.
- Coat the back of the Candy Carrot with the melted chocolate, and place the Candy Carrot on top of the Balls, securing them with the White Chocolate. Allow the Candy Carrots to sit for about 30 minutes to make sure the chocolate is dry, and the Carrots are securely in place.
- Place large Mugs in front of each guest, and place the Balls in the Mug, and pour 1 cup of hot milk over the Balls. The Balls will melt in the Mug, and the White Hot Chocolate, flavoring, and Sprinkles will be in the Mug. Stir well, and add Whipped Cream to the top if desired. Serve, and Enjoy!