Chocolate Espresso Melting Balls
 
MAKES 6
Ingredients
  • 12 ounces bittersweet chocolate*, chopped and divided
  • 2 tablespoons instant espresso powder, divided
  • 1½ teaspoons hot cocoa mix, divided
  • 1 (1.55-ounce) milk chocolate bar, chopped
  • 2 tablespoons chocolate-covered espresso beans, chopped
  • 6 cups hot whole milk
  • Turbinado sugar
Instructions
  1. In the top of a double boiler over medium-low heat, melt 9 ounces bittersweet chocolate, stirring frequently, until an instant-read thermometer registers 115° to 120°. Remove from heat, and add remaining 3 ounces bittersweet chocolate. Gently stir until melted and thermometer registers 84° to 86°.
  2. Pour melted chocolate into 1½-inch-diameter wells of a 15-well half-sphere silicone mold. Tilt mold, until each well is completely covered with chocolate. Turn mold upside down over a bowl to drain excess chocolate. Using a large offset spatula, scrape any excess chocolate off the top of mold. Place mold on small baking sheet and refrigerate until set, about 5 minutes.
  3. Brush melted chocolate into wells again (if tempered chocolate cools too much, reheat over medium-low heat until thermometer registers 89° to 90°). Repeat tilting and draining excess chocolate. Do not scrape top of mold after second pour. Refrigerate until completely set, about 10 minutes.
  4. Remove chocolate half-spheres from mold by gently pressing the bottom of each well, breaking apart the excess chocolate on top, if necessary.
  5. In a small nonstick skillet over low heat, carefully place one half-sphere, hollow side down, and melt edges until even, about 2 seconds. Place on a flat surface, hollow side up, and fill with 1 teaspoon espresso powder and ¼ teaspoon hot cocoa mix. Carefully place another half-sphere, hollow side down, in skillet and melt edges until even, about 2 seconds. Place directly on top of filled half, creating a complete sphere. Use your finger to smooth any excess chocolate around seam. Repeat with remaining chocolate half-spheres until 6 complete spheres are created. (Use the last 3 half-spheres as extras in case a sphere is cracked or damaged. If unused, make another complete sphere.)
  6. In a small microwave-safe bowl, microwave milk chocolate on 50% power in 15-second intervals, stirring well between each, until just melted and an instant-read thermometer registers 82° to 84°.
  7. Drizzle each sphere with melted milk chocolate. Sprinkle with espresso beans. Let cool until hardened, about 5 minutes. Place completed balls into mini paper cupcake liners in an airtight container until ready to use.
  8. To serve, dip mug rims in warm milk and then dip in turbinado sugar to coat the rim. Place 1 ball in each mug and add 1 cup hot milk. Serve immediately.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/chocolate-espresso-melting-balls/