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Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner. Close the bombs with more chocolate. Drizzle 1 tablespoon tempered chocolate over the filling in each liner. Use the back of a small spoon to smooth the chocolate over the filling to completely enclose it.

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Place the melted rim on top of the semi-sphere filled with cocoa mix and marshmallows and press until attached. Continue this process until you have 6 cocoa bombs. Melt the white chocolate in a microwave safe bowl, stirring every 30 seconds. Transfer to a plastic baggie and cut off the corner.

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Using a small silicone pastry brush, the back of a small spoon, or even a clean paint brush, apply the melted chocolate evenly to the mold. Allow the chocolate to harden completely in the.

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Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering. Lower the heat then place a large heat sustaining bowl, or the top of the double boiler, over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil.

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Melt chocolate per recipe below. Add 1 tablespoon of chocolate into each mold and spread it with a small spoon. Refrigerate to harden. Once hardened, fill each mold with hot chocolate powder & mini marshmallows. Warm a small plate in the microwave & place an empty sphere half on the plate, just enough to melt the edges.

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Step 3 - Fill the chocolate shells: Now comes the fun part: Fill half of the molds with about 2 tablespoons hot chocolate mix (or more if you like a chocolate hot chocolate or plan on using a large mug), 1 tablespoon shredded coconut, a few almond slivers, and 6-8 mini marshmallows. Step 4 - Close the chocolate shells: Close the hot chocolate.

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Fill the molds - Take the molds, and spoon about 2 tablespoons of melted chocolate into each half-sphere. And then using a pastry brush or even the back of a spoon, just spread the chocolate around the sphere so that it's well coated. You need to have a good coating so that the chocolate bombs are not fragile.

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Assembling the chocolate bombs. Step 1 - Set your first half into a small bowl or use the back of your silicone mold to hold it. Fill the chocolate about ¾ of the way with your favorite hot chocolate mix and marshmallows. Step 2 - Pipe some melted chocolate onto the top of the sphere.

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Make a double boiler by placing a heat proof bowl on top of a small pot. Fill the pot with just an inch or two of water, making sure the bowl does not touch the water. Turn the heat on to low. Add 2/3 of chopped chocolate to the bowl and stir, while the steam from the simmering water melts the chocolate.

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First, place the melting chocolate wafers in a microwave-safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30-second increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating.

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Lightly heat the bottom of a cake or sheet pan by placing on a stovetop burner or using a kitchen torch. Place a sphere, round side up, on the warm surface until it just begins to melt. Place spheres on a platter and fill with 2 tablespoons cocoa mix and 10 - 12 mini marshmallows.

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Step. 2 Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chopped chocolate and coconut oil in a dry, heatproof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.

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Microwave for 30 seconds and stir until chocolate is just melted and smooth. To fill the molds, add in a large spoonful of the melted chocolate and use the spoon to spread chocolate up the sides of the mold. Be sure to evenly coat the inside of molds and go to the brim on each. Scrape off any excess chocolate.

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Using a spoon or a paper towel, carefully wipe any excess chocolate off the hot chocolate bombs. Melt the ¼ cup of chocolate that's for garnish in the microwave in 30-second intervals and stir after each interval until completely melted. Add to a new sandwich bag. Cut a small hole in the corner of the sandwich bag.