Hot Chocolate Bombs

INGREDIENTS CHOCOLATE MILK POWDER

⅔ cup (133g) granulated sugar
⅓ cup (39g) cocoa powder
1 pinch kosher salt

CHOCOLATE BOMBS

1 cup semi-sweet chocolate chips
6 tablespoons chocolate milk powder, divided
3 tablespoons mini marshmallows, divided
1 silicone chocolate bomb mold

INSTRUCTIONS CHOCOLATE MILK POWDER

1. To get started, get out a jar with a lid or a food processor.
2. Combine the sugar, cocoa powder, and salt. Use a food processor or
   shake up the ingredients in a sealed container until all the ingredients
   are mixed together. Store in a sealed container in a cool, dry place.

MELTING CHOCOLATE–DOUBLE BOILER METHOD

1. Fill a medium pot almost halfway with water. Bring the water to a
   simmer over low heat.
2. Place a heat-safe bowl (glass or stainless steel) that can just fit on top
   of the pot of simmering water, but leaves a gap between the water
   and bottom of the bowl.
3. Add the chocolate chips to the bowl. Keep the heat on low and use a
   rubber spatula to stir the melting chocolate chips until smooth.
   Remove the bowl of chocolate, but leave the water in the pot to be
   used later.

CHOCOLATE MOLDS

1. Add a heaping spoonful of the melted chocolate to each of the six
   chocolate molds. Use the spoon to spread the chocolate up the sides
   of each mold. Make sure the entire inside of each mold is evenly
   coated with chocolate. (Save extra chocolate to use later.)
2. Freeze the chocolate for 10 minutes, or until completely set.
3. Once set, carefully remove the chocolate cups from the mold, placing
   them on a baking sheet lined with parchment paper.

ASSEMBLING HOT CHOCOLATE BOMBS

1. Flip over three of the molds to be filled. Fill each of the three halves
   with 2 tablespoons of the chocolate milk powder and 1 tablespoon of
   mini marshmallows.
2. Place the other three halves, seam-side down, on a separate baking
   sheet. Place the sheet on top of the pot of warm water over low heat
   to slightly melt the rims of the molds.
3. With gloves on (so you don’t leave fingerprints) cover each filled
   chocolate half with an empty half, sealing it.
4. Decorate with any extra melted chocolate, sprinkles, and other
   candies. Use immediately, or within 24 hours, for best results. Store at
   room temperature.
5. To make hot chocolate, add a chocolate bomb into a mug. Slowly pour
   about 1½ cups of hot milk over the bombs and stir.

ENJOY