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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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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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Start your bombs off by melting chocolate either on the stove or the microwave, then coat the inside of your mold with a healthy layer. Next, put the mold in the freezer for 15 minutes, and make sure your chocolate shell doesn't need any reinforcing before you try to pop it out. (If it does, just load up your mold with another layer of.

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Place the raw edge of an unfilled shell on the warm plate and gently rub on the plate for a few seconds. This will not only smooth out any rough edges, but also help it adhere to the other side of the shell. Working quickly, fill the shell with 2 Tablespoons of hot chocolate mix and 1/4 cup of mini marshmallows.

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Heat a microwave-safe plate in the microwave for 1-2 minutes, remove. Place one-half of the chocolate shells, open side down, onto the plate to melt the rim. Remove and fill with 2 teaspoons of hot cocoa mix and mini marshmallows. Melt the rim of the second half of the chocolate shells.

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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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Scoop 1-2 tablespoons of warmed chocolate wafers into your mold. Using a silicone basting brush, evenly coat the interior of your mold with the melted chocolate. Make sure to bring your brush all the way up to the top of the mold, adding more chocolate as needed. You'll want to check the mold from multiple different angles to ensure that you've.

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Finely chop the chocolate and place in a microwave-safe bowl. Heat the chocolate in the microwave for 30 seconds. Remove from the microwave and stir being sure to scrape the sides and bottom of the bowl with a rubber spatula to prevent burning. Return the chocolate to the microwave and heat for 30 seconds more.

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Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. Fill with cocoa and marshmallows. 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.

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Once all of the hot chocolate bombs are made, melt the white chocolate in the microwave. Place it in a zip top bag. Cut off a small corner of the bag. Drizzle the chocolate over the bombs. Sprinkle with crushed candy canes before the drizzle sets. To serve, place the hot cocoa bomb in a mug.

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You can dip it into the melted chocolate bowl (reheat again to soften) or take a spoon and make sure the rim of the shell is completely covered. Take your shell and place it on top of the filled chocolate shell. Hold for a few seconds to let it sit and then let the chocolate dry for 10-15 minutes. 7.

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Assembling Hot Chocolate Bombs. Fill half of the molds with 2-3 tablespoons of hot chocolate mix and 2 tablespoons of mini marshmallows. Microwave a microwave-safe plate for 90 seconds. One at a time, take one of the remaining chocolate halves and gently press and twist on the hot plate to melt and smooth the edges.

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STEP 2. Fill the molds. Pour up to 1 tablespoon of the melted chocolate into the well of the mold. Push the chocolate up the sides with a spoon to make sure it covers every surface of the mold. You can even tilt the mold slightly to see the insides to check that it's completely covered.