# Required Ingredients:
→ 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 fl oz whole milk or milk alternative
# Preparation Steps:
01 - Melt the chopped chocolate in a heatproof bowl set over simmering water or microwave in 30-second intervals, 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 - Carefully remove chocolate shells from molds. Fill half of the shells with 1 tablespoon hot cocoa mix and 2 mini marshmallows each.
04 - Warm a microwave-safe plate. Gently 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 a dab of melted chocolate. Repeat for all bombs.
05 - Arrange hot cocoa bombs on a tray and set out bowls with each topping choice.
06 - Heat milk until steaming but not boiling. Place one cocoa bomb in a mug and pour hot milk over it. Stir as it melts, then add desired toppings.
