# Ingredients:
→ Chocolate Shells
01 - 14 oz semi-sweet chocolate chips or chopped budget chocolate bars
→ Filling
02 - 8 tbsp hot cocoa mix (1 tbsp per cup)
03 - 1 cup mini marshmallows
04 - 2 tbsp mini chocolate chips or crushed peppermint candies (optional)
→ Assembly
05 - 8 small paper or silicone cupcake liners (muffin size)
06 - 8 disposable cups for serving (optional)
# Instructions:
01 - Set up a double boiler or heatproof bowl over simmering water. Melt the chocolate, stirring until smooth and glossy.
02 - Spoon approximately 2 tablespoons of melted chocolate into each cupcake liner. Using the back of a spoon, spread the chocolate evenly up the sides. Chill in the refrigerator for 10 minutes until firm.
03 - Apply a second layer of melted chocolate to reinforce the shell thickness. Refrigerate again until the shells are solid and firm.
04 - Gently peel the hardened chocolate cups from the cupcake liners.
05 - Place 1 tablespoon of hot cocoa mix and a generous amount of mini marshmallows into each chocolate cup. Optionally, add mini chocolate chips or crushed peppermint candies.
06 - Store filled cocoa bomb cups in an airtight container at a cool room temperature until use.
07 - Place one cocoa bomb cup into a mug and pour 1 cup (8 fl oz) of hot milk over it. Stir until the chocolate melts and marshmallows rise to the surface.
