Make sure your molds are clean and dry. Preheat the pot you will be using to melt the chocolate. I found the best method was to heat the pot on the stove while I chopped the chocolate. Chop the chocolate into fine slivers or grate it. Once I was ready to melt the chocolate, I removed the pot from the heat, added the grated chocolate, and gently stirred the chocolate slivers. I was able to completely melt the chocolate this way with no risk of burning it. Stir with a silicone spatula. Once the chocolate is completely melted, use a silicone brush to paint a layer of chocolate inside the molds. Chill in the refrigerator for 5 minutes. Remove the mold from the fridge and add another layer of chocolate coating. Make sure your chocolate isn’t *too* hot, you don’t want to melt the layer already in the molds. Refrigerate again. Do a total of 2-4 layers of chocolate. Cool in refrigerator. Gently remove the chocolate from the mold. This was pretty easy with the silicone molds, just make sure you are gentle and don’t crack the chocolate. Place semi-circles of chocolate onto the upside-down mold so you don’t melt it with your body heat. Add two tablespoons of hot chocolate mix and marshmallows or crushed peppermint. Use a piping bag or plastic bag to put a line of chocolate on the rim of the circle. Gently add the second sphere on top and paint around the edge of the ball to seal it. Roll in sprinkles or crushed peppermint.

To Serve:

Once these are made they should be stable and not need to be refrigerated. Add one hot cocoa bomb to a mug. Pour 8-10 ounces of really hot milk (simmering, but not boiling) over the top of the bomb in the cup. The milk will melt the chocolate and the marshmallows will POP out of the bomb. Stir vigorously and enjoy!

Silicone Molds

Heavy Bottomed Pot

Silicone Basting Brush

Piping Bag or Small Plastic Bag with a small hole cut to pipe the chocolate

Disposable gloves to prevent fingerprints on the hot cocoa bombs