Preparation Steps

• Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and completely melted. Alternatively, use a double boiler.
• Fill a silicone sphere mold with about 1 tablespoon of melted white chocolate. Use the back of the spoon to spread the chocolate up the sides of each mold cavity, creating a shell. Ensure the chocolate covers the entire mold evenly. You may need to add a second layer if the first is too thin.
• Place the mold in the freezer for about 5-10 minutes, or until the chocolate has hardened.
• Carefully unmold the chocolate shells. If any edges are uneven, gently warm the edge of a plate in the microwave for a few seconds and press the shell onto the plate to smooth it out.
• Fill half of the shells with 1.5 tablespoons of hot chocolate mix and about 3 mini marshmallows.
• Gently warm the edges of the empty chocolate shells by placing them on a warm plate. Immediately press a filled shell onto an empty shell to create a closed sphere.
• Once sealed, you can decorate the hot chocolate bombs with extra melted white chocolate, sprinkles, or edible glitter if desired. Let them set completely.
• To use, place one hot chocolate bomb in a mug and pour 8 ounces of warm milk over it. Stir until the chocolate has completely melted and the marshmallows have floated to the top. Enjoy!