4ozwhite chocolate wafersor just a little, for melting and drizzling on top, or use your favorite chocolate chips
1bagmini marshmallows(you'll need 4-5 per hot chocolate bomb)
1-2cupshot chocolate mix(you'll need 2 tablespoons per hot chocolate bomb)
sprinkles for decoration
Instructions
Place the pink chocolate wafers in a microwaveable bowl. Melt in the microwave in 30 second intervals, stirring after every interval. Repeat until the chocolate is melted, and DO NOT overheat as the chocolate will seize and get very thick and you will not be able to use it.
Use a silicone brush to brush the melted pink candy chocolate inside the silicone molds, making sure to get the chocolate right up around the edge. This will prevent the sphere from breaking when you remove from the mold. Chill for 10 minutes in the fridge, then repeat 2 more times, chilling in between every coat.
Remove the chocolate from the mold by pulling the sides gently and then pushing up from the bottom of the mold.
Add 2 tablespoons of hot chocolate mix and 4-5 mini marshmallows to half of the chocolate molds. Not like the picture, but place the marshmallows on top of the hot chocolate mix.
Warm up an empty large plate in the microwave for a few seconds, or over a steam bath, until warm to the touch but not too hot.
Take an empty chocolate shell and place it face down onto the plate and swirl it around to soften the edge. Be sure not to leave it on the plate for too long or you will have a chocolate mess! Place this one on top of one of the filled chocolate bomb halves. Repeat until all the chocolate bombs are sealed. If needed, you can use a silicone brush to brush on a little extra melted chocolate around the seams.
Melt a small amount of white chocolate in the microwave, in 30-second increments, stirring in between every 30 seconds, until melted. Drizzle the melted white chocolate over the pink hot chocolate bombs, using either a zip lock bag with the tip cut off, or a squeeze bottle, and immediately sprinkle with sprinkles before the white chocolate drizzle dries.
To use, place 2 hot chocolate bombs in a mug, and pour 8-10 oz of really warm milk on top. Watch the pink candy shell melt, stir to mix up the hot chocolate, and enjoy!
Notes
To store hot chocolate bombs: If you live in a cold climate, store in an air-tight container at room temperature for 1-2 days, until ready to use. Otherwise store in the refrigerator.