Delight in chocolate shells filled with cocoa and marshmallows, complemented by an array of vibrant, sweet toppings.
# 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 - 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 - 67.6 fl oz whole milk or milk alternative
# How to Make It:
01 - Melt the chopped chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.
02 - Brush melted chocolate onto silicone half-sphere molds. Refrigerate for 10 minutes, then brush a second layer. Chill until firm, about 15 minutes.
03 - Remove chocolate shells gently from molds. Fill half of the shells with 1 tablespoon hot cocoa mix and 2 mini marshmallows each.
04 - Warm a plate in the microwave. Slightly melt the rim of an empty shell by pressing it onto the plate, then place it over a filled shell to seal. Smooth the seam with a finger or melted chocolate. Repeat.
05 - Place completed cocoa bombs on a tray and arrange bowls of diverse toppings alongside.
06 - Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it to melt the bomb, stir, and top with desired toppings.
