# What You'll 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)
# Steps to Follow:
01 - Set up a double boiler or use a microwave-safe bowl over simmering water. Melt the chocolate, stirring continuously until smooth and glossy.
02 - Spoon approximately 2 tablespoons of melted chocolate into each cupcake liner. Spread the chocolate evenly up the sides using the back of a spoon. Refrigerate for 10 minutes until set.
03 - Repeat the chocolate coating process to reinforce the shells, then chill again until firm.
04 - Carefully peel the hardened chocolate cups from the liners.
05 - Place 1 tablespoon of hot cocoa mix and a generous spoonful of mini marshmallows into each chocolate cup. Add optional mini chocolate chips or crushed peppermint candies if desired.
06 - Keep filled cups in an airtight container at a cool room temperature until use.
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.
