Cocoa Bombs

A rich chocolate shell made with Dolci Frutta transforms a simple cup of hot cocoa into something warm, fun, and a little extra special.

Ingredients

Melt Dolci wafers according to canister directions.
Add a heaping spoonful of the melted chocolate to each of the six molds. Use a spoon to spread the chocolate up the sides of each mold.
Freeze for 10 minutes, or until completely set.
Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.
Flip over three of the molds to be filled. Fill each of the three halves with 2 Tbsp of the cocoa mix and 1 Tbsp mini marshmallows.
Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
With gloves on (so you don’t leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
Decorate it with any extra melted chocolate, sprinkles, and other candies. Use immediately or within 24 hours.
To make hot chocolate, add a cocoa bomb into a mug. Slowly pour about 1 ½ cups of hot milk over the bombs and stir. Sip and enjoy!

Make sure the entire inside of each mold is evenly coated with chocolate.
Save extra chocolate for drizzling and decorating later.