1. Make sure your molds are clean and dry, this will help the spheres be blemish-free.

2. Preheat the pot you will be using to melt the chocolate.

   I found the best method was to heat the pot on the stove while I chopped the chocolate.

   Once I was ready to melt the chocolate, I removed the pot from the heat and gently stirred the chocolate pieces.  I was able to completely melt the chocolate this way with no risk of burning it.

3. Chop the chocolate or break into small pieces.

   Remove pot from stove and add chocolate pieces. Stir with a silicone spatula.

4. Once chocolate is completely melted you’re ready to fill the molds.

   Pour a small, quarter-sized amount of chocolate into mold, and let cool slightly.

5. Next, use the  silicone brush to paint a layer of chocolate inside the molds.

   Chill in refrigerator for 5 minutes.

6. Remove mold from fridge and add another layer of chocolate coating. Make sure your chocolate isn’t too hot, you don’t want to melt the layer already in the molds. Refrigerate again.

   Do a total of 2-4 layers of chocolate.

   Cool in refrigerator.

7. Gently remove the chocolate from the mold. This was pretty easy with the silicone molds, just make sure you are gentle and don’t crack the chocolate.

   Place semi-circles of chocolate onto upside-down mold so you don’t melt it with your body heat.

   Add two tablespoons of hot chocolate mix and crushed peppermint (or cinnamon candies and/or marshmallows).

8. Wearing gloves (if desired) take the second sphere and place the sphere open-edge down in warm pan to slightly melt edge.

   Now, you can gently seal the two together.

9. Roll in sprinkles or crushed peppermint.

HOW TO SERVE HOT COCOA BOMBS

1. Once these are made they should be stable and not need to be refrigerated.

   Add one hot cocoa bomb to a mug.

2. Pour 8-10 ounces of really hot milk (simmering, but not boiling) over.

3. The milk will melt the chocolate and the candy will POP out of the bomb. Stir vigorously and enjoy!