There are only three must-have ingredients to make these hot chocolate bombs.
Melt the chocolate. I prefer to do this in a glass bowl over a simmering pot of water. I have better control of the melting than using a microwave and I can keep the bowl over the hot water as I work which keeps it the perfect consistency.
Fill the pot just full enough so the bottom of the bowl just barely touches the water. Heat over medium-low heat (I use setting 4 on my stove-top) until melted and smooth.
Remove the pot from the heat leaving the bowl in place.
Spoon about 2 teaspoons of chocolate into each mold.
Expert Tip – If you are going to use the microwave to heat your chocolate do so slowly. Use 15 second intervals and stir between each interval. Once the chocolate is mostly melted you should be able to stir it well enough to melt the rest. If it still needs a bit longer, reduce to 5 second intervals to avoid burning the chocolate.
Using a pastry brush, brush the chocolate over the inside of the mold as evenly as you can making sure to spread it right to the top.
Once all the molds are filled, pop the tray in the freezer for 5-10 minutes so the chocolate can firm up. Then repeat the filling, brushing and freezing one more time.
On the second coat of chocolate fill and brush one mold at a time otherwise the cold chocolate will set the melted chocolate before you can spread it.
Remove the molds from the freezer. Loosen the chocolate by gently stretching the edges of the molds.
Fill 6 halves with cocoa mix and marshmallows. I have found 1 tablespoon of mix and 5-6 marshmallows are perfect.
Place a clean plate over the hot pot of water. The steam will warm the plate.
Remove the empty halves from the mold and, working one at a time, press the edge of the chocolate shell to the warm plate.
When you see the edge start to melt remove it from the plate and press it to a filled half. Hold it for 2-3 seconds to seal. Then repeat with remaining shells.
Once all the bombs are sealed, pop them in the freezer for a couple minutes so the edges will set.
Remove from the freezer, and carefully pop the hot chocolate bombs out of the molds.
Decorate with a drizzle of melted chocolate and sprinkles or any way you like.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.