# Components:
→ Chocolate Shells
01 - 14 oz semi-sweet chocolate chips or chopped budget chocolate bars
→ Filling
02 - 8 tablespoons hot cocoa mix (1 tablespoon per cup)
03 - 1 cup mini marshmallows
04 - Optional: 2 tablespoons mini chocolate chips or crushed peppermint candies
→ Assembly
05 - 8 small paper or silicone cupcake liners (muffin size)
06 - 8 disposable cups for serving (optional)
# Directions:
01 - Set up a double boiler or heatproof bowl over simmering water and melt the chocolate, stirring until smooth and glossy.
02 - Spoon 2 tablespoons of melted chocolate into each cupcake liner and spread up the sides with the back of a spoon. Chill in the refrigerator for 10 minutes until set.
03 - Add a second layer of melted chocolate in each liner to reinforce the shell, then chill again until firm.
04 - Gently remove the hardened chocolate shells from the liners.
05 - Fill each chocolate cup with 1 tablespoon hot cocoa mix and a generous spoonful of mini marshmallows. Optionally add mini chocolate chips or peppermint candies.
06 - Keep the filled cocoa bomb cups in an airtight container at a cool room temperature until ready to use.
07 - Place one hot cocoa bomb cup in a mug, then pour 1 cup (8 fl oz) of hot milk over it. Stir until the chocolate melts and marshmallows float.
