Make these fun hot cocoa bombs for St. Patrick's Day or rainbow themed party
First, melt your chocolate in the microwave.
Once the chocolate is melted, use a spoon to scoop some chocolate into the mold. I found that it worked well to start with a heaping tablespoon first and then add more as needed. I used a regular metal teaspoon to scoop the chocolate into the molds and then used the back of the spoon to push it up the sides. Go all the way to the top of the mold. It’s not a problem to go a little over the top.
Next, put the mold(s) in the fridge for 15-20 minutes. They are ready to come out when the chocolate is solid. Check for any spots that look thin and add more chocolate as needed. Put back in the fridge if necessary.
To release the chocolate from the molds, gently pull the mold away from the sides of the chocolate so it’s separated all the way around. Then push on the bottom of the mold to pop it the rest of the way out. Repeat until all the chocolate is out.
Heat a pan on the stove on the lowest heat. Then turn it off. Pick up one chocolate half and place it on the pan for a second or two to smooth out the edges. Repeat with all halves.
To fill the hot cocoa bombs - Use a tablespoon to scoop the hot cocoa mix into one of the domes. Then add dehydrated marshmallows and gold sprinkles.
To seal the bomb - Put one empty dome on the hot pan for a second or two and then place it carefully on top of the filled dome. You can then use your finger to gently wipe any excess chocolate around the seam.
To decorate the bomb - Follow the directions on the bag to melt the candy wafers in a small bowl in the microwave, stirring until smooth. Using a small spoon, add a little bit of the melted wafers about 1/2" to 3/4" to the left or right of center. Take your piece of rainbow candy and stick one end in the melts. Keeping one hand on the rainbow candy, use the other hand to add a few marshmallow "clouds". Hold the rainbow in place as you add a little more of the melted wafers to the other side of center, sticking the end in. Add some gold sprinkles before the candy melts hard too much. Place in the fridge to let set.
To use the bombs - Heat 1 1/2 c milk and pour over the top of the bomb. Enjoy!