# What You'll Need:
→ Chocolate Shells
01 - 14 oz semi-sweet chocolate chips or budget chocolate bars, chopped
→ Filling
02 - 8 tbsp hot cocoa mix (1 tbsp per cup)
03 - 1 cup mini marshmallows
04 - Optional: 2 tbsp mini chocolate chips or crushed peppermint candies
→ Assembly
05 - 8 small paper or silicone cupcake liners (muffin size)
06 - 8 disposable cups (for serving, optional)
# How to Make It:
01 - Prepare a double boiler or heatproof bowl over simmering water and melt the chocolate, stirring until smooth and glossy.
02 - Spoon about 2 tablespoons of melted chocolate into each cupcake liner and spread evenly up the sides using the back of a spoon. Chill in the refrigerator for 10 minutes until set.
03 - Repeat the process with a second layer of chocolate to strengthen the shell, then chill again until firm.
04 - Carefully remove the hardened chocolate cups from the liners.
05 - Fill each chocolate cup with 1 tablespoon of hot cocoa mix and a generous spoonful of mini marshmallows. Optionally add mini chocolate chips or crushed peppermint candies.
06 - Store the filled cocoa bomb cups in an airtight container at a cool room temperature until ready to use.
07 - Place one cocoa bomb cup in a mug and pour 1 cup (8 fl oz) of hot milk over it. Stir until the chocolate is melted and marshmallows rise to the surface.
