Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!
Place about half the chocolate candy wafers in a large, microwave safe bowl, Melt and stir, according to pkg. directions, until chocolate is completely smooth.
Place silicon molds on a sturdy baking sheet to hold them firmly. Coat one half shell at a time with melted chocolate coating. Spoon generous Tablespoon of chocolate into ½ sphere. Use the back of a large spoon to pull chocolate up the sides. Continue pulling chocolate up to top edge until sphere is fully coated. Continue with this until all twelve spheres have one full coating of chocolate. Use knife to remove chocolate from top of the mold, because you need clean rims. Place molds in refrigerator for 5 minutes or until chocolate is firm. Remove; repeat process a second time, until all spheres have TWO coats of melted chocolate. Refrigerate again until firm!
Lift up one silicon mold at a time and carefully pull mold away slightly from edges around top of each sphere. Push from the bottom up on each mold, releasing one half shell at a time. Place half shell onto wax or parchment paper. Continue until all half shells have been removed. Don't touch chocolate spheres too much, because of fingerprints and you don't want melted chocolate!
Place hot cocoa mix in each of 6 half-shells in the amount given for one cup (approx. 3 T.). Add 8-10 miniature marshmallows. NOTE: Other toppings can be added, including caramel bits, crushed peppermint candies, small mint chocolates, etc. You should have 6 filled half shells and 6 empty half shells.
Heat a microwave-safe plate in microwave on high for 1 minute. Remove plate. Hold an empty half shell, rim side down; gently place rim edge onto hot plate. Gently turn left and right for 2-3 seconds until chocolate edge slightly melts/softens. Immediately (and gently) fit it on top of one of the cocoa mix-filled half shells. Melted chocolate rim will bond with rim of cocoa-filled half, and once firm, the two halves will be successfully attached. Repeat with remaining spheres.
Place each sphere into cupcake paper liner. Drizzle top with additional melted chocolate; and top with colored sprinkles. Let sit until chocolate is firm.
To serve, place one into a mug wide enough to accommodate cocoa bomb. Pour 8 ounces of steaming hot milk (or boiling water) carefully over cocoa bomb.
Watch- the hot liquid will melt the top of the hot cocoa bomb, which releases hot cocoa mix,, marshmallows, and melts the chocolate shell! Give it all a good stir, to fully blend cocoa mix and melted chocolate into the drink. Enjoy!
NOTE: Caloric calculation was made without adding any calories for milk used to activate the hot cocoa bomb. Caloric count may vary, depending on type of liquid used (non-fat, 1%, 2%, etc.).
Hot Cocoa Bombs https://www.thegratefulgirlcooks.com/hot-cocoa-bombs/