Description
Dark chocolate shells filled with cocoa mix and mini marshmallows, sealed into spheres and decorated for Halloween.
Ingredients
Scale
- 12 oz (340 g) dark chocolate melting wafers, divided
- 6 tbsp (48 g) instant hot cocoa mix
- 3/4 cup (35 g) miniature marshmallows
- 2 oz (57 g) orange candy melts
- 2 tbsp (24 g) orange and purple jimmies
- 6 cups (1440 ml) steaming milk, for serving
Instructions
- Make sure a 12-cavity silicone half-sphere mold with 2 1/2-inch (6 cm) cavities is completely clean and dry.
- Melt 8 oz (227 g) dark wafers in short microwave bursts, stirring often. Spoon a thin layer into every cavity and brush it fully up the sides and rim. Chill 5 minutes.
- Melt the remaining 4 oz (113 g) dark wafers. Add a second thin coat, concentrating on the rims. Chill 8–10 minutes until firm.
- Gently peel the mold away from the 12 shells. Fill six shells with 1 tbsp (8 g) cocoa mix and about 2 tbsp (6 g) miniature marshmallows each.
- Warm a microwave-safe plate for 30 seconds. Briefly touch the rim of one empty shell to the plate, then place it over a filled half. Smooth the softened seam. Repeat to make six bombs.
- Melt the orange candy melts and drizzle thinly over each sphere. Add jimmies before the drizzle sets.
- To serve, place one bomb in a large mug. Pour over 1 cup (240 ml) steaming milk and stir until completely dissolved.
Notes
The molds and tools must stay dry. Store the bombs airtight in a cool, dry place away from sunlight and heat.