# 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 - 1/4 cup crushed peppermint candies
05 - 1/4 cup mini chocolate chips
06 - 1/4 cup caramel bits
07 - 1/4 cup toffee bits
08 - 1/4 cup rainbow sprinkles
09 - 1/4 cup crushed cookies (e.g., Oreos, graham crackers)
10 - 1/4 cup freeze-dried raspberries
11 - 1/4 cup shredded coconut
→ To Serve
12 - 8 1/2 cups whole milk or milk alternative
# Steps:
01 - Melt chocolate in a heatproof bowl over simmering water or in 30-second intervals in the microwave, stirring until smooth.
02 - Using a pastry brush or spoon, coat silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, apply a second coat, and chill until firm, approximately 15 minutes.
03 - Remove chocolate shells from molds carefully. Fill half of them with 1 tablespoon hot cocoa mix and 2 mini marshmallows each.
04 - Warm a plate in the microwave. 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 your finger or a little melted chocolate. Repeat for remaining bombs.
05 - Arrange cocoa bombs on a tray alongside bowls of toppings. Heat milk until steaming but not boiling, place a bomb in a mug, pour hot milk over it, stir, and garnish with desired toppings.
