In 3 small microwave-safe bowls, add a color of candy melt to each bowl and microwave for 30 seconds on 50% power, then stir. Continue to heat for 15 second intervals, mixing in between, until candy melts are smooth.
Spoon about 1/2 tablespoon of each color candy melt the cavityies of the 2 molds (12 total). Use a spoon or a brush to coat melted candy chocolate along the sides and to gently swirl the colors, going all the way up to the rim and not leaving any exposed areas. NOTE: Try no to swirl more than 4-5 times as the colors will begin to blend.
Transfer the baking sheet with both coated molds to the refrigerator and chill for 5 minutes.
Remove tray with molds from the refrigerator and bring back to your work area. Check your remaining candy melts; if it's too firm, microwave for another 15 seconds, then stir well.
Working on one cavity at a time, add more melted candy chocolate near the top rim of each cavity to reenforce the edges.
Transfer baking sheet with finsihed molds to the freezer and freeze for 10 minutes.
When ready to assemble, bring baking sheet with coated molds back to your work area. Put on food safety gloves and gently remove shells from molds. Divide shells two groups, so that 6 shells will be "bottoms" and 6 shells will be "tops."
Microwave a microwave-safe plate for 90 seconds. Place one of the bottom shells on the hot plate, edge side down. Gently move shell in a circular pattern, lightly melting and evening out the edges. Place the bottom shell edge side up in a decorative cupcake liner, if desired. Repeat this step until all 6 of the bottom shells have edges that are slightly melted. Wipe excess melted candy chocolate off plate.
Fill each bottom shell with 1 pkg of white hot chocolate mix and top with marshmallows and sprinkles of your choice.
Reheat the microwave-safe plate for 90 seconds, then place a top shell on the hot plate, edge side down. Like before, move it in a circular pattern to melt the edges, then place the top shell on a bottom shell, gently pressing them together so that the melted candy chocolate forms a seal. If needed, you can use a butter knife to smooth out the melted candy chocolate. Repeat this step until all hot chocolate bombs have been assembled.
Let hot chocolate bombs set for at least 5 minutes.
Enjoy hot chocolate bombs by placing them in mugs and pouring 8 ounces of steaming hot whole milk or water on top.
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