# What you'll 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 - 2¼ oz crushed peppermint candies
05 - 2¼ oz mini chocolate chips
06 - 2¼ oz caramel bits
07 - 2¼ oz toffee bits
08 - 2¼ oz rainbow sprinkles
09 - 2¼ oz crushed cookies (e.g., Oreos, graham crackers)
10 - 2¼ oz freeze-dried raspberries
11 - 2¼ oz shredded coconut
→ To Serve
12 - 8½ cups whole milk or milk alternative
# Method:
01 - Melt the chopped chocolate in a heatproof bowl over simmering water or use the microwave in 30-second intervals, stirring until 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 and chill until firm, about 15 minutes.
03 - Gently remove the chocolate shells from the molds. Fill half of the shells with 1 tablespoon of hot cocoa mix and 2 mini marshmallows each.
04 - Warm a plate in the microwave. Press the edge of an empty shell onto the warm plate to slightly melt the rim, then place it atop a filled shell to seal. Smooth the seam with your finger or a small amount of melted chocolate. Repeat until all bombs are sealed.
05 - Arrange the hot cocoa bombs on a tray and set out bowls containing each topping for serving.
06 - Heat milk until steaming but not boiling. Place one cocoa bomb into a mug, pour hot milk over it, allowing it to open. Stir gently and add desired toppings.
