Sift: In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and whisk together until fully combined.

Take an empty shell and place overtop to form a sphere, connecting at the edges. Hold in place for a moment to allow the chocolate to set. Add the cake mix, dry pudding mix, eggs, water, and oil to a large bowl. Mix on low speed for 1 minute, then increase speed and mix for 2 minutes. Using an immersion blender, Slowly blend the chocolate and the sugar mixture together. Make sure not to lift the blender too much as you’ll create excess air bubbles. Once combined, pour the mixture through a mesh sieve and into a large liquid measuring cup or other vertical container. If you have a lot of bubbles, you can also press a piece of plastic wrap onto the surface of the mixture and then remove it to remove the bubbles. Gently stir in the desired amount of red gel food coloring, making sure the color is evenly distributed. Cover the mixture with plastic wrap and let cool at room temperature, stirring occasionally, until it reaches 90-96 F. Keep it covered until ready to assemble the cakes so that it doesn’t form a skin. Reserve ⅔ cup of the chocolate ganache for the crust, then mix the remainder into the bowl of cheesecake filling.

More Cheesecake recipes and decorated cheesecakes

Vanilla Extract: Add some more vanilla into the frosting for a delicious and subtle taste. *TIP* If you are making frosting that needs to be white, use clear vanilla extract so that it doesn’t dull or muddy the white color! This is one of the cutest Christmas recipes we’ve ever seen, and we couldn’t wait to share it with you! Use your prepared piping bag to pipe a line of melted chocolate around the edge of the shells holding the hot chocolate mix.

While chocolate is melting, make two slits onto the tops sides of the donut, about 1/2" deep. Slide a milk chocolate wafer into each slit to make the ears. Step 7: Press the Mini Oreo Ears into the sides of the cupcake at the top. We twisted open the oreo and scrapped the center out and then used one cookie circle for each ear. There is actually a 30th Anniversary version of this, which has mini waffles, cream and flower-shaped marshmallows, but sometimes the oldies are the best and this oldie is most certainly a goodie. BRUCREW TIP: Only remove a few cake balls from the fridge at a time as you are dipping them. This keeps the other cake balls cool while you are working. Recipe Variations Powdered Sugar: I always use powdered sugar in frosting because it’s sweet and it also dissolves quikly making the frosting smooth.Don’t know where to start planning a trip to Disneyland Paris? This complete guide will get you started and answer some FAQ. MORE DISNEY POSTS FROM PASSPORTSTAMPS.UK Whip the heavy cream on medium high speed until it reaches soft peaks. Whisk the cooled chocolate mixture briefly and then fold it into the whipped cream. Pour the mousse into the large dome molds, filling about 2/3 – 3/4 full. Pop the dark chocolate mousse domes out of their molds and gently press one into each white chocolate dome. Let the mousse set in the freezer for at least four hours. sprinkle in a bit of crushed peppermint or peppermint hot chocolate for a peppermint hot chocolate bomb

Place the dipped cake pop in a bowl of sprinkles and rotate around to cover the bottom half of each cake pop.

Printable Recipe

Given the number of different elements and techniques involved in this recipe, I know it can feel overwhelming. But it is totally doable, just give yourself lots of time. I actually made these cakes over two days and spent the first day making the cake and the two mousses and the second day making the mirror glaze and decorations, and assembling the cakes. Next, make the dark chocolate mousse. Place the chopped bittersweet chocolate in a heatproof and set aside. Combine the gelatin and cold water in a small bowl and stir until dissolved. Place the milk in a small saucepan and bring to just under a boil. Whisk in the gelatin mixture and then pour over the chocolate. Let stand for 30 seconds and then gently whisk until smooth. You can use a paintbrush or if you prefer, a Squeeze-It Mold Painter. I actually found it easier to use the squeeze bottle because the outline around the eyes is quite thin. Piping the chocolate filling into those thin indentations was easier than painting it in.

Tempering chocolate is super simple (we outline the process in the recipe below) and allows your chocolate bombs to stay at room temperature without melting or loosing their shape. Hot chocolate bombs made without tempering chocolate may also not release from the mold. Take each of the set-aside chocolate wafers for the ears and melt the bottom against the skillet until it the rounded edge becomes flat. Do I have to temper my chocolate to make hot chocolate bombs? No, you technically don’t have to temper your chocolate to make hot chocolate bombs – but it will result in a better product if you do. To Temper the Chocolate using the Double Boiler method (or using a bowl placed over a pot of boiling water): The Minnie Biscuit Pop is available from Boardwalk Candy Palace on Main Street USA, €5.50 The Groot Cookie I am GROOT (Image: passportstamps.uk)

While chocolate is melting, make two slits onto the tops sides of the donut, about 1/2″ deep. Slide a milk chocolate wafer into each slit to make the ears. Every time we have a friend or cousin over, she begs for me to warm up some milk so that they can pop in a hot chocolate bomb and watch it explode… and then gulp the whole mug down in seconds. You want a good-quality chocolate that contains cocoa butter to allow it to temper properly. Chocolate chips do not work for this recipe because they have added ingredients that prevent them from melting. Not only does this cheesecake look unbelievably amazing, better than I even envisioned, but the flavor is off the charts too. Chocolate chips are not meant for melting. I am an avid user of Ghirardelli Chocolate Melting Wafers, which was used in this recipe, or Chocolate Candiquik.