How to Make Diy Hot Cocoa Bombs with Marshmallows

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2 ½ cups dark chocolate melting wafers

6 to 9 Tablespoons of mini marshmallows (this brand is non-GMO, kosher and gluten free)

3 to 6 Tablespoons cocoa powder

note: Important to note: Exact a mounts of ingredients needed or yield may vary depending on the actual silicone mold you use. Silicone molds come in all sizes, so if you don't use the exact same one we did, you may end up needing more or less of each ingredient.

subheading: You will also need 1 cup of milk or plant milk to pour over your finished hot cocoa bombs when you're ready to serve them!:

I recommend organic whole milk or almond milk for a creamier, full-bodied finish.

Yield: 6 finished hot chocolate bombs

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count .

subheading: Supplies:

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2 ½ inch diameter round silicone sphere molds*

Metal cookie sheet

Warm pan or plate to carefully melt and smooth the edges

Small rubber spatula

Optional: 1.5 tablespoon cookie scoop

Optional: A food safe glove to wear on one hand when handling the chocolate cups to prevent fingerprints

note: While these are the exact molds that were used to make the hot cocoa bombs, it's worth mentioning that they did have a strong smell that was surprising when opening the package.

I triple washed them with soap then let them soak overnight in soapy water. As soon as they came out of the water they no longer had a smell and you could not taste anything off once using them.

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