Hot Chocolate Bombs
A Detailed Tutorial
Temper finely chopped chocolate by melting slowly in the microwave until it reaches a temperature between 87-91F (30-33C)
Fill a 2" silicone mold with an even coating of chocolate. Be thorough and make sure you get the edges! Chill in the fridge for 5 minutes.
Remove from fridge and touch up any spots where the chocolate is too thin. Make sure you have enough on your edges or they may break when you remove them!
Carefully remove the half-spheres from the mold. If you are worried about leaving prints on the surface, you can wear gloves to prevent that.
Heat a small saucepan over low heat. Briefly touch the edge of one half-sphere against the surface of the pan to make a smooth edge
Fill with hot cocoa mix and other fillings as you'd like (I add mini marshmallows).
Using another half-sphere, briefly melt the edge on the saucepan.
Carefully but firmly press the two half-spheres together, lining up the edges. Hold for a moment for the chocolate to harden.
If desired, decorate with white chocolate and sprinkles or your favorite toppings!
To enjoy, place in a coffee mug and pour steaming hot milk overtop!