Hot Cocoa Bomb

Place the chocolate into a bowl and heat for 30 seconds

Stir chocolate

Heat again for 15 seconds and stir again.

Repeat this process until the chocolate is ALMOST melted but not fully melted.

Stir until fully melted.

Fill your molds halfway with chocolate and use a spoon to smooth the chocolate.

Use a bench scraper to scrape off the excess chocolate.

Turn the mold upside down onto the parchment paper and allow them to set up in the fridge for 10 minutes.

Carefully remove the chocolate shells from the mold.

Heat a ceramic plate and use it to smooth out the edges of the chocolate shells.

Place the shells in cupcake liners for stability. Fill the shells with hot cocoa mix and marshmallows.

If needed, warm the edge of the top shell once again on the plate and place it on top of the filled shell. Hold for 10 seconds to seal.

Fill your piping bag with about ¼ cup of the leftover melted chocolate. Snip the tip off and drizzle chocolate over the hot chococlate bombs. Immediately top with some sprinkles.