Ingredients
The following ingredients have 10 Servings
- 1 12-oz. Bag semi-sweet chocolate chips or chocolate almond bark or candy melts
- 1 bag mini marshmallows
- 1 box hot cocoa
- Sprinkles
Instruction
- This whole process took me about 2 hours to complete. I used a mini crock pot to melt the chocolate. You could also heat this on a double boiler or in the microwave for 30 second intervals until the chocolate is fully melted.
- Pour about 1 Tablespoon of the melted chocolate into each of the 1/2 domes of your 2.5” round silicone mold. Spread the chocolate around with a spoon or plastic kid paint brush. (Trust me this paint brush works great.) I would recommend letting the chocolate cool for 2 min and then start working it around the mold. You want to make sure you have a thick enough amount of chocolate up on the top edges of the mold. Once complete pop it on a small baking sheet into the freezer for 5 minutes or so until it fully hardens.
- Now you have to work quickly. Gently push up from the bottom while peeling it from the sides of the mold to release the 1/2 dome chocolate piece. Repeat until all are removed.
- Fill 1/2 of the molds with 1 Tablespoon cocoa mix and about 16 mini marshmallows.
- Take a small saucepan and heat it on medium heat for 1 minute then turn off the heat. Take the empty 1/2 dome and gently turn it upside down onto the saucepan until it starts to melt then remove it and attach it to the 1/2 filled dome. Try to line it up the best you can. Repeat until all the domes are completely filled and topped. You should have 11 in total.
- Put the last of the melted chocolate in a snack bag or piping bag. Cut the tip and drizzle the chocolate over the hot cocoa bomb and add your sprinkles.
- Place the bomb on a cupcake paper then into a cupcake box. Place the hot cocoa bomb into a large mug then pour 8-10 oz. of your favorite hot milk over the hot cocoa bomb then stir and enjoy!
