# 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 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 30-second microwave intervals, stirring until smooth.
02 - Brush silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, apply a second coat, then chill until firm, approximately 15 minutes.
03 - Remove chocolate shells carefully. Fill half of them with 1 tablespoon 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 it, then place atop a filled shell and seal by smoothing the seam with a finger or melted chocolate.
05 - Arrange hot cocoa bombs on a tray alongside individual bowls of toppings.
06 - Heat milk until steaming, avoiding boiling. Place a bomb in a mug, pour hot milk over it, allow it to open, then stir and garnish with desired toppings.
