6jumbored candy hearts1 on cocoa bomb, one on top when serving
Instructions
Place the candy melts in a microwave safe bowl. Heat for 1 minute in the microwave, remove and stir until smooth. If still not melted completely, heat in 15 second increments and stir until smooth. Do not overheat!!
Add a large spoonful of melted chocolate to each cavity. Use the back of a spoon to spread the chocolate around evenly.
Place in the refrigerator for 10 to 20 minutes to harden the chocolate.
Warm a small plate on a warming burner, a hot plate, in a skillet on low heat, or in the microwave.
Remove the chocolate from the molds by gently pressing on the backside of the mold.
Fill half of the chocolate spheres with 1 tablespoon of white chocolate cocoa mix and a teaspoon of jimmies.
Place the second half of the sphere on the hot plate to lightly melt the chocolate. Quickly fill with marshmallows then press the two sides together.
Place leftover melted chocolate in a small zipper top bag with a decorator tip and drizzle the chocolate over the top of the bombs. Place a small amount of melted chocolate in the center of each hot chocolate bomb and attach a red heart.
Notes
If chocolate is too stiff to stir add 1 tablespoon of coconut oil, or any other solid fat to help thin it out. Add more if needed, but do not add too much or your chocolate will not set correctly.
For mint flavored hot chocolate, add 3 drops of mint flavor oil to the melted chocolate.
You can substitute regular hot cocoa mix, but it will turn your hot chocolate a dark, murky color.
Do not add liquid to the inside of the cocoa bomb, it will cause clumping and will not dissolve correctly.
If you cannot find green chocolate, substitute white chocolate and add a few drops of green food coloring.
Handle the chocolate bombs as little as possible so the warmth of your hands does not melt them. I wore gloves to help reduce fingerprints and melting.
Place hot chocolate bombs in a cupcake liner and place inside a cellophane bag to give as gifts!
Store your cocoa bombs at room temperature for up to two weeks in an airtight container or zipper topped bag. Store away from heat and light.
How to Use:
Place a cocoa bomb in a mug.
Pour one cup of HOT milk over the top. Watch as the chocolate melts and the marshmallows pop to the top.
Stir hot chocolate until fully incorporated and enjoy!