# What You'll Need:
→ 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)
# How to make it:
01 - Set up a double boiler or heatproof bowl over simmering water and melt the chocolate, stirring until smooth and glossy.
02 - Spoon approximately 2 tablespoons of melted chocolate into each cupcake liner and spread it up the sides with the back of a spoon to coat evenly. Chill in the refrigerator for 10 minutes until set.
03 - Apply a second layer of melted chocolate inside each liner to strengthen the shell, then refrigerate again until firm.
04 - Carefully peel the hardened chocolate cups from the liners.
05 - Fill each chocolate cup with 1 tablespoon of hot cocoa mix and a generous spoonful of mini marshmallows; add optional mini chocolate chips or crushed peppermint if desired.
06 - Place cocoa bomb cups in an airtight container and store at cool room temperature until ready to use.
07 - To serve, place one cocoa bomb cup in a mug, pour 1 cup (8 fl oz) of hot milk over it, and stir until the chocolate has melted and marshmallows float.
