1 hour 30 minutes
These trendy hot chocolate bombs have a milk chocolate shell that's filled with raspberry hot cocoa and marshmallows. Great for gifting or enjoying at home!
‣ 16 ounce milk chocolate, chopped fine, divided ‣ 6 package raspberry hot cocoa mix ‣ 1 cup miniature marshmallows, any combination (fresh, dehydrated, etc) ‣ 2 ounce pink candy melts, for decorative drizzle (optional) ‣ sprinkles, for decorating (optional) ‣ hot milk or water, for serving
First things first, start by melting the milk chocolate in a microwave-safe bowl until smooth.
Spoon up some of the melted milk chocolate into the sphere silicone molds, using the back of a spoon or pastry brush to coat the sides. You should only use about half of the chocolate in this step; the molds will be coated twice.
Transfer the molds to the fridge for a few minutes to let them set.
Bring the molds out and coat them with another layer of chocolate, taking care to focus on the rims. Let the molds set in the freezer for 10 minutes.
When ready to assemble, gently remove the candy shells from the molds, then divide the molds into two groups – six “bottoms” and six “tops.”
Fill the prepared bottom shell with hot cocoa mix and marshmallows. Repeat this step for the remaining five “bottom” shells.
Once done, attach the top shells. Let the finished bombs set for a few minutes. If desired, decorate with drizzled candy melts and sprinkles.