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The-Snow-Dog-Hot-Chocolate

The Snowdog Hot Chocolate Bomb


Description

A white The Snowdog Chocolate bomb, filled with vegan friendly Horlicks, vegan marshmallows and snowflake sprinkles. It’s truly magic in a mug.


Ingredients

Scale
  • Dairy-free white chocolate (depending on how many you’re making)
  • Vegan Horlicks Powder
  • Snowflake sprinkles
  • Black food gel
  • Pink food gel
  • Blue food gel
  • 1 orange bean sweet
  • Coconut oil (if needed)

Instructions

  1. Fill a small saucepan 3/4 full with water and place onto the hob over low/ medium heat.
  2. Finely chop the white chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it. You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.
  3. Divide the melted chocolate into 4 bowls. 
  4. 1st bowl-  Leave plain white (for the body)
  5. 2nd bowl- Add in a drop of green food gel and mix fully to combine.
  6. 3rd bowl- Add a drop of blue food gel and mix fully to combine.
  7. 4th bowl- Add in a drop of pink food gel and mix fully to combine.
  8. Any left over chocolate, add some black food gel (for the eyes)- you’ll only need a tiny amount. When you add any sort of food gel or colouring to vegan white chocolate, it might go hard. If this happens, add in a small amount of coconut oil and stir over heat. This will help it get back to a smooth texture.
  9. Transfer the coloured chocolate into separate, small piping bags with the tip snipped off. You’ll want to work extremely quickly with these, and the chocolate will set incredible fast and will become pipeable.
  10. On greaseproof paper, pipe out a ‘mitten / sock shape with the blue chocolate and fill it in. Do the same for the green mitten sock.
  11. Use the pink chocolate to make dots on the blue mitten/sock (as seen in the photos). These create the Snowdog’s ears. Allow them to set.
  12. Using a food-grade brush, brush a thin layer of white chocolate into two silicone moulds then place into the freezer for 5 minutes.
  13. Paint a second coat of chocolate over the first, making sure it’s thick and covers any gaps or holes. Be quick, as the second coat will set fairly fast. Pop into the freezer for 5 minutes. White chocolate is thinner than dark chocolate, so make sure the layers are quite thick.
  14. Remove the chocolate spheres out of the moulds. They’ll be shiny and firm to touch. Place them onto a clean work surface or board.
  15. Fill one half of the sphere with 2 teaspoons of Vegan Horlick’s Malt Power or vegan friendly instant hot chocolate powder, a small handful of mini vegan marshmallows and a teaspoon of snowflake sprinkles (this is optional).
  16. Pipe some melted chocolate around the rim of the chocolate sphere and attach the second sphere on top, pressing together gently to seal in the fillings.
  17. Pipe some melted chocolate on the back of the ‘mitten / sock ears’ and press on to the top of the chocolate bomb (as seen in the video here).
  18. Add the eyes by piping two dots of black chocolate on the front of the chocolate bomb and add a orange bean sweet for the nose. Stick on with some white chocolate.

Serving

  1. Place as much dairy-free milk into a saucepan as you like and bring to a low boil.
  2. Pour the hot dairy-free milk into a heatproof mug and drop in the chocolate bomb, watch it explode with marshmallows and Horlicks.
  3. Stir with a spoon, or go all out and use a candy cane. It add’s a peppermint flavour too!

Notes

You will have to work extremely fast when working with vegan white chocolate, especially when the food gel is added.

If the chocolate goes hard at any stage, simply re-heat it in a bain-marie until smooth enough to use.

  • Prep Time: 1 hour
  • Chilling time:
  • Method: No-Bake
  • Cuisine: Christmas recipes