Hot Chocolate Bombs (Print Version)

# Ingredients:

01 - 24 oz semi-sweet couverture chocolate.
02 - 1 cup mini marshmallows.
03 - 6 tablespoons hot chocolate mix.

# Instructions:

01 - Chop chocolate finely. Microwave 30 seconds, then 15-second bursts, stirring between each until almost melted. Keep under 90°F.
02 - Paint thin layer in clean molds, chill 5 minutes. Add second coat, focusing on edges. Chill again.
03 - Warm mold slightly. Pour in chocolate, tap out bubbles, drain excess. Let set 5 minutes then freeze 5 minutes to release.
04 - Add cocoa mix and marshmallows to half the spheres.
05 - Pipe melted chocolate on edges, press halves together gently.
06 - Clean edges with gloved hand or roll in sprinkles to hide seams.

# Notes:

01 - Don't use candy melts or chips.
02 - Temperature control is crucial.
03 - Clean molds thoroughly.

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