# What You Need:
→ Hot Cocoa Bombs
01 - 14 oz high-quality dark or milk chocolate, chopped
02 - 8 tbsp hot cocoa mix
03 - 16 mini marshmallows
→ Toppings
04 - 2 oz crushed peppermint candies
05 - 2 oz mini chocolate chips
06 - 2 oz caramel bits
07 - 2 oz toffee bits
08 - 2 oz rainbow sprinkles
09 - 2 oz crushed cookies (e.g., Oreos, graham crackers)
10 - 2 oz freeze-dried raspberries
11 - 2 oz shredded coconut
→ To Serve
12 - 68 fl oz whole milk or milk alternative
# How To Make:
01 - Gently melt the chopped chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until completely smooth.
02 - Using a pastry brush or spoon, coat silicone half-sphere molds with a layer of melted chocolate. Refrigerate for 10 minutes, then apply a second coat for sturdiness. Chill until firm, about 15 minutes.
03 - Carefully release the chocolate shells from the molds. Fill half of the shells with 1 tablespoon hot cocoa mix and 2 mini marshmallows each.
04 - Warm a microwave-safe plate briefly. Gently press the rim of an empty shell onto the plate to soften the edge, then immediately place it over a filled shell to seal. Smooth the seam with a finger or a bit of melted chocolate. Repeat for all bombs.
05 - Arrange the finished bombs on a tray and place bowls filled with each topping alongside for an interactive experience.
06 - Heat milk until steaming but not boiling. Place one hot cocoa bomb in a mug and pour hot milk over it, allowing it to melt open. Stir gently and garnish with preferred toppings.
