1cupgood quality chocolate chipsNestle is fine, Ghirardelli is better
Sprinkles or Crushed Candiesoptional
Marshmallowslarge cut in half or mini
Cocoa Mix of your choice
First, place a plate in the freezer. Freezing a plate will help make sure your cocoa bombs don't melt once you unmold them.
Melt chocolate in a microwaveable bowl on high for 60 seconds. Stick a spoon in the chocolate to see if it's beginning to melt. If it is you will need to decrease the power percentage on your microwave down to 60 percent and continue. Continue to warm up chocolate in 30-second intervals stirring between each time. This may take 2-4 times.
When you stir the chocolate and see it's mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth. Do not overheat the chocolate as it can and will burn.
Use a spoon to drop a dollop into the first cavity of the silicon mold. Use the back of the spoon to coat the mold completely. Wipe away any excess chocolate.
Freeze for 10-15 mins.
Prepare your set up for the contents inside of the cocoa bombs.
Remove plate and mold from the freezer.
Carefully remove each half heart from the mold and set them on the now cold plate (this keeps them from melting)
Spoon in 2 spoonfuls of the cocoa mix (not an entire packet). Add your surprise (marshmallows, sprinkles, or candies)
Connect the two ends of the heart together by either melting chocolate to serve as a glue (piping bag method) or place the top heart onto a heated plate to lightly melt the edges and stick together.
When coating the sides pay careful attention to the rim as the chocolate will need to be able to be “glued” together. If you don't fully coat the mold, the two pieces won’t fit.
3 ways to connect the heart bomb:
Use a frying pan. Heat the frying pan and remove it from heat. Carefully melt the rim of the sphere and immediately attach to one of the bottom halves.
Hot Plate Method: Place a plate in the microwave for 1.5 minutes and remove. The plate will hold the heat without the risk of burning yourself.
Pipe melted chocolate: Use leftover melted chocolate. Add to a piping bag or small Ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies)
Secrets of success: Cut the mold! Cutting out the individual hearts will make it much easier to peel out once the chocolate is frozen. Place the bomb on its side in the mug and pour piping hot (almost boiling) milk directly onto the seam. Body heat melts chocolate quickly, use gloves, or touch the bombs as little as possible once they are formed in the molds. Important Note: Remember whatever you put inside the cocoa bomb will end up in your hot chocolate. All candy and sprinkles do not melt. While it is nice for presentation, be selective on what you put inside of your hot cocoa bombs. Some sprinkles may be a choking hazard to small children.If cocoa bombs are being made in advance they can be frozen and stored.
Heart-Shaped Cocoa Bombs Recipe from JaMonkey https://jamonkey.com/heart-shaped-hot-cocoa-bombs/