1. Temper milk chocolate and coconut oil by heating in the microwave 15 seconds at a time. Stir between every 15-second interval.*

2. Once melted, use a spoon or one of these silicone brushes to smooth the chocolate around the mold.*

3. Place in freezer for 10-15 minutes. Pull out and check for any holes.  Make sure the sides are thick enough to be sturdy.

4.  Once completely cooled and dry, pop the chocolate shells out of the forms.  I like to set some of the shells between the inverted bubbles for stability.

5. Use the other form to hold marshmallows and hot chocolate mix

6. Fill half of the shells with 1 TB of hot chocolate mix and some mini marshmallows. (I know this doesn’t seem like enough mix for a mug of hot chocolate, but remember, the chocolate ball itself also flavors the hot chocolate and I promise it’s enough!!)

7. Set a frying pan on low heat. Take the empty side of the shell, put edges on the frying pan just for a few seconds until the edge is melted. Set on filled half and hold until the seam is secure. Repeat with all shells

8. Decorate by melting the remaining chocolate and drizzling over the hot chocolate bombs.  Before the chocolate hardens, sprinkle with sprinkles.