# Components:
→ 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 - 2.1 oz crushed peppermint candies
05 - 2.1 oz mini chocolate chips
06 - 2.1 oz caramel bits
07 - 2.1 oz toffee bits
08 - 2.1 oz rainbow sprinkles
09 - 2.1 oz crushed cookies (e.g., Oreos, graham crackers)
10 - 2.1 oz freeze-dried raspberries
11 - 2.1 oz shredded coconut
→ To Serve
12 - 68 fl oz whole milk or milk alternative
# Directions:
01 - Melt chocolate in a heatproof bowl over simmering water or in 30-second microwave bursts, stirring until smooth.
02 - Using a pastry brush or spoon, coat silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, then apply a second coat. Chill until firm, about 15 minutes.
03 - Gently remove chocolate shells from molds. Fill half of the shells with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
04 - Warm a plate in the microwave. Press the edge of an empty shell onto the plate to slightly melt the rim, then place it atop a filled shell to seal. Smooth the seam with a finger or melted chocolate. Repeat for all halves.
05 - Arrange cocoa bombs on a tray alongside bowls of each topping variety.
06 - Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it to watch it open, stir, then add desired toppings.
