# 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
# Directions:
01 - Heat chocolate in a heatproof bowl over simmering water or in the microwave with 30-second intervals, stirring until smooth.
02 - Using a pastry brush or spoon, cover silicone half-sphere molds with melted chocolate. Refrigerate 10 minutes, then apply a second coat. Chill until firm, approximately 15 minutes.
03 - Remove chocolate shells from molds carefully. Fill half the shells with 1 tablespoon hot cocoa mix and 2 mini marshmallows each.
04 - Warm a plate in the microwave. Gently press the rim of an empty shell onto the plate to soften edges, then place it on a filled shell to seal. Smooth the seam with finger or melted chocolate. Repeat for all bombs.
05 - Arrange hot cocoa bombs on a tray and set out bowls with each topping.
06 - Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it, stir as it opens, then top with chosen toppings.
