Instructions
Place the white chocolate candy melts into a microwave-safe bowl. Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. White and colored candy coatings are often thick, so once melted, add 1 tablespoon paramount crystals. If the paramount crystals don’t melt after being stirred in, place the bowl back in the microwave for 15-20 seconds. Your coating is ready when it drizzles off the spatula. Add candy and hot pink oil based food colors, a few drops at a time and stir well, adding more drops until desired shade of pink is achieved.
The bottom piece of the mold has a marked fill line in each cavity to prevent under or overfilling the mold. Fill each cavity in the mold to this line with the melted chocolate. Gently tap the mold on the counter to settle the chocolate and release any air bubbles, add more chocolate if needed. Gently press the insert piece in each cavity. Place the bottom piece on top and gently press down. Flip the mold over and gently press each cavity to ensure the chocolate fills the entire mold. Place the mold into the refrigerator to set up for 20-30 minutes.
Fill a tipless bag with the remaining melted coating, set aside until later. Keep warm.
Make hot cocoa mix by adding equal amounts of cocoa powder and granulated sugar, we used 3 tablespoons each, mix well and set aside.
Once the coating has set, remove the top piece of the mold. Then, carefully and gradually remove the insert piece for each cavity. Turn the mold upside down and gently tap and squeeze the mold to release the chocolate shells. If the shells don't release from the mold, chill for another 5-10 minutes. When removed from the mold, break off any excess chocolate pieces.
Heat a plate in the microwave for 30 seconds. Use to smooth the edges of each heart.
Fill 2 heart cavities with 1 tablespoon each of hot cocoa mix. Sprinkle on a few dehydrated mini marshmallows, just enough to cover the cocoa mix.
Warm the plate again in the microwave for 30 seconds. Smooth the edges of the remaining heart pieces on the warmplate. Immediately attach an empty heart cavity with a cocoa filled cavity to seal. Repeat with the remaining pieces.
Place hot cocoa bombs on parchment to decorate. Drizzle leftover coating over each heart and immediately top with sprinkles. Your cocoa bombs are now ready to use. Heat 1 to 1 1/2 cups of milk in the microwave until it simmers. Place the hot cocoa bomb in a mug and pour over the hot milk. Stir until all the hot cocoa powder and chocolate dissolves. Enjoy!
