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Directions

Step 1: Prepare the Chocolate Milk Powder

1. Mix Dry Ingredients: In a small bowl, combine:
   3 tablespoons unsweetened cocoa powder
   2 tablespoons granulated sugar
   1/8 teaspoon ground cinnamon

2. Set Aside: Stir until well combined and set the chocolate milk powder aside.

Step 2: Prepare the Chocolate Shells

1. Melt the White Chocolate:
   Place 250g white chocolate in a microwave-safe bowl.
   Microwave in 15-second intervals, stirring between each interval until fully melted and smooth.

2. Color the Chocolate:
   Add orange food coloring to the melted chocolate.
   Stir until you achieve a uniform orange color.
   Note: Use oil-based or powdered food coloring to prevent the chocolate from seizing.

3. Mold the Chocolate:
   Place the silicone molds on a baking sheet for stability.
   Add a spoonful of melted chocolate to each mold cavity.
   Use a spoon or pastry brush to spread the chocolate evenly up the sides, ensuring a thick and even coating.

4. First Setting:
   Allow the molds to sit at room temperature for 10 minutes.
   Place them in the refrigerator for an additional 20 minutes to set completely.

5. Second Coat (Optional for Strength):
   If the shells seem thin, apply a second layer of chocolate after the first has set.
   Chill again until firm.

6. Remove the Shells:
   Gently peel the silicone mold away from the chocolate shells.
   Handle with care to avoid fingerprints or breakage; wearing gloves can help.

Step 3: Assemble the Hot Chocolate Bombs

1. Fill the Shells:
   Place half of the shells on a parchment-lined baking sheet with the open side up.
   Add 2 teaspoons of the prepared chocolate milk powder to each shell.
   Add a few mini marshmallows and a pinch of sugar pearls or Halloween candies on top.

2. Prepare to Seal:Warm a plate or skillet slightly (not too hot).
   Take an empty shell half and place the open edge onto the warm surface for a few seconds to melt the rim slightly.

3. Seal the Bombs:
   Immediately place the warmed edge over a filled shell half to create a sphere.
   Gently press together to seal.
   Repeat for all remaining shells.

4. Decorate (Optional):
   Drizzle melted chocolate over the seams or top of the bombs.
   Add extra sprinkles or decorations before the chocolate sets.

5. Set the Bombs:Allow the assembled hot chocolate bombs to sit at room temperature or refrigerate briefly to firm up.

Step 4: Serve

1. Enjoy Your Hot Chocolate Bombs:
   Place a hot chocolate bomb into a mug.
   Pour 8-10 ounces of hot milk over the bomb.
   Watch as it melts and releases the cocoa mix and marshmallows.
   Stir well and enjoy your festive hot chocolate!