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If using a polycarbonate half-sphere mold, a single cavity silicone mold, or a plastic ornament mold, fill the mold with chocolate.
Tap the mold a few times to allow air bubbles to come to the surface and pop.
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.
Scrape off the excess chocolate using a metal spatula or bench scraper to clean the edges of the chocolate.
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.
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.
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.
Make a total of 12 chocolate half-spheres and reserve the remaining chocolate for drizzling.
Fill 6 of the chocolate half-spheres with 2-4 tablespoons of hot cocoa mix or chocolate ganache.
Sprinkle mini marshmallows over top.
Heat a skillet over low heat for 20-30 seconds.
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.
Drizzle chocolate over top of your hot chocolate bombs and decorate with sprinkles or other fun toppings.