8ouncesWhite Chocolate White melting wafers, chocolate chips or baking chocolate.
3tablespoonsWhite Hot Chocolate Mix
black writing icing
orange writing icing
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 (white chocolate side up). Scrape edges of each cavity if needed.
Freeze 7 minutes.
Remove mold from freezer. With 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 chocolate 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.
Using the black writing icing, make 2 eyes and a mouth to create dots. Using the orange writing icing make a carrot nose squeezing at the start and allowing it to trail at the end.
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 A Melting Snowman Hot Chocolate Bomb
To make 1 cup of hot chocolate, place 1 melting snowman chocolate bomb in a mug.
Pour 1 cup of hot milk over bomb and watch your snowman melt.