# What You’ll Need:
→ Chocolate Shells
01 - 14 oz semi-sweet chocolate chips or budget chocolate bars, chopped
→ Filling
02 - 8 tbsp hot cocoa mix (1 tbsp per cup)
03 - 1 cup mini marshmallows
04 - Optional: 2 tbsp mini chocolate chips or crushed peppermint candies
→ Assembly
05 - 8 small paper or silicone cupcake liners (muffin size)
06 - 8 disposable cups, optional for serving
# How-To:
01 - Set up a double boiler or heatproof bowl over simmering water. Stir chocolate continuously until smooth and glossy.
02 - Place about 2 tablespoons of melted chocolate into each cupcake liner. Spread chocolate up the sides evenly using the back of a spoon. Chill in the refrigerator for 10 minutes until set.
03 - Apply a second layer of melted chocolate inside each shell. Refrigerate until firm.
04 - Carefully peel chocolate cups out of the liners without breaking.
05 - Place 1 tablespoon of hot cocoa mix and a generous spoonful of mini marshmallows into each chocolate cup. Optionally add mini chocolate chips or peppermint pieces.
06 - Keep filled cocoa bomb cups in an airtight container at a cool room temperature until ready to serve.
07 - Place one cocoa bomb into a mug. Pour 1 cup (8 fl oz) of hot milk over it and stir until chocolate melts and marshmallows float.
