# What You Need:
→ Chocolate Shells
01 - 14 oz semi-sweet chocolate chips or budget chocolate bars, chopped
→ 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:
01 - Set up a double boiler or place a heatproof bowl over simmering water. Melt the chocolate while stirring until smooth and glossy.
02 - Spoon approximately 2 tablespoons of melted chocolate into each cupcake liner. Spread the chocolate up the sides evenly using the back of a spoon. Refrigerate for 10 minutes to set.
03 - Apply a second layer of chocolate to reinforce the shell and refrigerate again until firm.
04 - Carefully peel the chocolate cups away from the liners without breaking.
05 - Fill each cup with 1 tablespoon of hot cocoa mix and a generous amount of mini marshmallows. Optionally, add mini chocolate chips or crushed peppermint candies.
06 - Place assembled cups in an airtight container at cool room temperature until ready to serve.
07 - Place one cocoa bomb cup in a mug and pour 1 cup (8 fl oz) of hot milk over it. Stir until the chocolate has melted and marshmallows rise to the surface.
