Hot Cocoa Bomb

Ingredients

• Barry Callebaut Dark Chocolate Compound, 150 grams
• Catalina Cocoa Powder, 20 grams
• EZ’s Best Cocoa Powder, 20 grams
• Mini Marshmallows, 10 grams

Yield

• 4 Cocoa Bombs

Directions

1. Put the dark chocolate in a stainless mixing bowl and put on top of a pot in simmering water, then off the heat.
2. In a separate bowl, combine Catalina cocoa powder and EZs Best cocoa powder. Sift together, then set aside.
3. Put 1 tablespoon melted chocolate into your molds, smoothing it around the edges until everything is covered. Set in the refrigerator for about 30 minutes, or until the chocolate is firm.
4. Fill your mold ½ tablespoon cocoa mixture with around 6 pcs mini mallows.
5. Pour the remaining chocolate over top to seal the "back" of the bombs. Place mold in the fridge until the chocolate sets.
6. Serve in a mug, pour hot milk over the bomb and stir until completely melted.