# Ingredient List:
→ 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 microwave in 30-second bursts, stirring until smooth.
02 - Brush melted chocolate evenly inside silicone half-sphere molds. Refrigerate 10 minutes, then apply a second coat. Chill until firm, about 15 minutes.
03 - Gently remove chocolate shells from molds. Fill half with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
04 - Warm a plate briefly in microwave. Press edge of empty shell on plate to soften rim, then place atop filled shell. Smooth seam with finger or melted chocolate. Repeat for all shells.
05 - Arrange hot cocoa bombs on a tray and place bowls of each topping nearby for serving.
06 - Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it, stir when melted, and add desired toppings.
