These cocoa bombs are made with semi-sweet chocolate on the outside and Mexican hot chocolate mix on the inside!
Clean and dry your chocolate molds. Wipe with a paper towel to help ensure your bombs comes out streak-free.
Melt you chocolate in the microwave by instructions on the package. Low and slow is the best way to temper your chocolate in the microwave. Heat at approximately 30 second intervals at 50% power, stirring well between each time.
Spoon chocolate into mold and cover the surface. Take your time to make sure that the chocolate goes all the way to the top of the mold and you don't have any bare spots. One bag of chocolate chips should make approximately 16-18 halves, or 8-9 completed bombs depending on the size of your molds.
Allow to harden completely before popping out of the molds.
Fill one half of your bombs with 1 tbsp of Mexican hot chocolate, 1 tsp of cinnamon baking chips, and mini marshmallows.
Heat a pan on the stove on low heat. Take the other half of your molds (the ones that are empty) and very briefly press the open side to the hot pan to melt the rim of the chocolate. Quickly join to your half that has the fillings in it.
**Alternatively, you can melt more chocolate and pipe it along the rim of one piece and press it to the other piece. This also works well if your chocolate didn't make it all the way up your mold and you have to fill gaps.
Once your hot cocoa bomb is completely hard decorate with more melted chocolate, cinnamon baking chips, and sprinkles if desired.
Once you are ready to use your hot cocoa bomb place in a mug and top with 1 - 1½ cups of steaming milk. Enjoy!