Reese's Hot Cocoa Bombs

Hot Cocoa Bombs

I recommend tempering your semisweet chocolate – do not panic; you can do this in the microwave! I had some trouble tempering my semisweet chocolate – until I used SugarGeekShow’s microwave tempering method! The spatula I linked above was SUPER helpful! If you don’t want to temper your chocolate that’s 100% fine; just know that you make get a dull dusty look to the outside of your shells. Buuut considering they’re just going into hot milk – not really a big deal! ;)

Coat your silicone molds – make sure to make the coating thick enough that the mold doesn’t show through the chocolate. Cool until completely solid, and remove the shells from the mold. Repeat the process to make the remaining 6 shells unless you’re smarter than I am and purchased 2 molds. ;)

Now you’re ready to put them together!

First – you need a way to melt the edges of the shells slightly so that they’ll stick together. I put a frying pan on the stove on low heat, and first melted the edges of the first 6 of my shells for 1-2 seconds until they evened out. Add 1 teaspoon of peanut butter, 2 tablespoons of hot cocoa mix, and as many marshmallows as will fit to the shells with the evened edges. Melt the edges of the remaining chocolate shells, seal the two edges of the shell together while the chocolate is still warm, and allow them to cool.

Now to decorate! Melt your candy melts in 10-second intervals in the microwave, and transfer to a piping or zip-lock bag (don’t overheat or they can burn – smelly and you have to start over). Drizzle candy melts over the hot cocoa bombs and sprinkle with sprinkles – and you’re done! Enjoy – or bag as an awesome Christmas gift!