Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
5.0
(1)
Export 3 ingredients for grocery delivery
Step 1
If using a polycarbonate half-sphere mold, a single cavity silicone mold, or a plastic ornament mold, fill the mold with chocolate.
Step 2
Tap the mold a few times to allow air bubbles to come to the surface and pop.
Step 3
Invert the mold over a bowl of chocolate and tap the side of the mold allowing the excess chocolate to drain out of the cavities.
Step 4
Scrape off the excess chocolate using a metal spatula or bench scraper to clean the edges of the chocolate.
Step 5
If the chocolate is thick you can leave the molds upright to chill. If the chocolate is thin it's best to turn the mold upside down and set it on a parchment paper-lined baking sheet.
Step 6
If using pure chocolate and your room is cool you can allow your chocolate to air dry or you can chill it in the refrigerator until hardened, 5-10 minutes. If using compound chocolate (candy melts) place the mold in the freezer for 3-5 minutes until the chocolate hardens.
Step 7
If using a silicone mold with multiple cavities, fill about 1/3rd of a cavity with chocolate, and use a brush to paint the chocolate up the sides of the mold. Chill and if needed add a second coat of chocolate around the top edge.
Step 8
Make a total of 12 chocolate half-spheres and reserve the remaining chocolate for drizzling.
Step 9
Fill 6 of the chocolate half-spheres with 2-4 tablespoons of hot cocoa mix or chocolate ganache.
Step 10
Sprinkle mini marshmallows over top.
Step 11
Heat a skillet over low heat for 20-30 seconds.
Step 12
Melt the top edge of one of the empty chocolates and place it over top of a filled chocolate. Press gently to seal the two pieces together.
Step 13
Drizzle chocolate over top of your hot chocolate bombs and decorate with sprinkles or other fun toppings.