8ouncesWhite Chocolate White melting wafers, chocolate chips or baking chocolate.
3tablespoonsWhite Hot Chocolate Mix
Melt white chocolate in a small, microwave-safe bowl on 50% power in 15 second increments, stirring in between, until smooth.
Add a heaping spoonful of melted chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
Freeze 7 minutes.
Remove mold from freezer. White chocolate side down, press gently on the top of each sphere to carefully remove onto your baking sheet.
Meanwhile warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
Remove from freezer and fill each of 3 spheres with a tablespoon of white hot chocolate mix and 2 tablespoons marshmallow bits.
Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly top with marshmallow bits, crushed peppermint or sprinkles.
Chocolate – Wafers, chocolate chips or baking chocolate. White, milk or dark chocolate.
Marshmallow Bits – Found in packages of marshmallow lovers or in a shaker near the ice cream at your grocer.
Room Temperature – After you make them, hot chocolate bombs can be stored at room temperature for up to two weeks in an airtight container or a food safe cellophane gift bag. Make sure you’re storing them in a pantry or away from heat sources or sun.
How to Use Hot Chocolate Bombs
To make 1 cup of hot chocolate, place 1 hot chocolate bomb in a mug.