White Chocolate Peppermint Hot Cocoa Bombs

Ingredients:

For the White Chocolate Shell:

• 12 oz white chocolate chips or white chocolate melts
• 1/4 cup crushed peppermint candies (or peppermint extract if you prefer)
• Mini marshmallows (about 1/2 cup)

For the Hot Cocoa Mix:

• 1 cup powdered white hot cocoa mix (store-bought or homemade)
• 1/4 cup crushed peppermint candies (optional, for extra peppermint flavor)

Additional Items:

• 2 silicone sphere molds (or round molds for making the bomb shapes)
• 1 tablespoon vegetable oil (optional, for smoothing out the chocolate)

Instructions:

Step 1: Prepare the Chocolate Shells

1. Melt the White Chocolate:
   • Place the white chocolate chips or melts in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring between each interval, until the chocolate is completely melted and smooth. If you’re using pure white chocolate, you may need to add a teaspoon of vegetable oil to help smooth it out.
2. Coat the Molds:
   • Using a spoon, coat the inside of each mold with a thick layer of melted white chocolate. Make sure to coat the edges as well for a sturdy shell. You can also use a pastry brush for more even coverage.
3. Chill the Molds:
   • Place the molds in the freezer for 10-15 minutes or until the chocolate shell has hardened.
4. Apply a Second Layer (Optional):
   • For a thicker, sturdier shell, add a second layer of white chocolate. Let it freeze again for another 10-15 minutes.

Step 2: Prepare the Hot Cocoa Mix

1. Mix the Cocoa:
   • In a bowl, combine the white hot cocoa mix and crushed peppermint candies (if using). Stir to combine.

Step 3: Assemble the Cocoa Bombs

1. Fill the Shells:
   • Once the chocolate shells are set and hardened, carefully remove them from the silicone molds.
   • Place one of the chocolate spheres on a flat surface. Add about 2 tablespoons of the white hot cocoa mix to the center of the sphere, along with a few mini marshmallows and a sprinkle of crushed peppermint if desired.
2. Seal the Bombs:
   • Gently warm a plate by placing it in the microwave for a few seconds. Then, place the open side of the second chocolate shell onto the warm plate to slightly melt the edges.
   • Place the melted edge over the filled shell to form a full sphere. Gently press to seal the edges together.
3. Decorate (Optional):
   • If you like, you can drizzle a little extra melted white chocolate over the bombs and sprinkle with crushed peppermint for a decorative touch.

Step 4: Store the Cocoa Bombs

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