Hot Chocolate Bombs (Print Version)

# Ingredients:

01 - 12 oz semi-sweet chocolate.
02 - 1/4 cup hot cocoa mix.
03 - 18-24 mini marshmallows.
04 - Sprinkles (optional).
05 - 6 cups milk for serving.

# Instructions:

01 - Melt 8 oz chocolate in double boiler to 100°F. Remove from heat, stir in remaining chocolate until mixture reaches 88-91°F.
02 - Brush chocolate in molds or cupcake liners. Let harden, then add second coat. Let set completely.
03 - Add cocoa mix, marshmallows, and sprinkles to half the shells.
04 - Paint edges with chocolate and join halves, or cover filled cupcake liners with more chocolate.
05 - Add optional drizzles and sprinkles. Handle with gloves to avoid fingerprints.
06 - Drop bomb in very hot milk and stir after it melts.

# Notes:

01 - Temperature control is crucial.
02 - Can use cupcake liners instead of molds.
03 - Wear gloves when handling.

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