# Components:
→ Chocolate Shells
01 - 14 oz semi-sweet chocolate chips or chopped budget chocolate bars
→ 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)
# Directions:
01 - Set up a double boiler or heatproof bowl over simmering water. Melt the chocolate, stirring until smooth and glossy.
02 - Spoon 2 tablespoons of melted chocolate into each cupcake liner. Spread chocolate up the sides evenly using the back of a spoon. Refrigerate for 10 minutes to set.
03 - Apply a second layer of melted chocolate to each shell to reinforce. Chill again until firm.
04 - Carefully peel the chocolate cups from the liners.
05 - Place 1 tablespoon hot cocoa mix and a generous spoonful of mini marshmallows into each cup. Optionally add mini chocolate chips or peppermint pieces.
06 - Keep filled cups in an airtight container at cool room temperature until use.
07 - Set one cocoa bomb cup in a mug and pour 1 cup (8 fl oz) of hot milk over it. Stir until chocolate melts and marshmallows rise.
