To Assemble Hot Cocoa Bombs

1. Melt 2 cups of semi-sweet chocolate chips in a small microwave-safe bowl in 30-second increments, stirring between each interval until smooth (about 60–90 seconds).

2. Spoon approximately 2 tablespoons of melted chocolate into each half-sphere mold. Use a pastry brush or the back of a spoon to evenly coat the entire mold, ensuring edges are well-covered. Chill in the fridge or freezer for about 10 minutes until hardened, then gently remove the chocolate halves from the molds.

3. Place 6 half spheres face down on a plate. Melt ¼ cup of semi-sweet chocolate chips in a small microwave-safe bowl in 30-second increments, stirring between intervals until smooth (30–60 seconds). Transfer the melted chocolate into a piping bag or small baggie and snip a corner. Drizzle chocolate over each half sphere and top with candy-coated mini chips. Chill for 3–5 minutes until set.

4. Lay the remaining 6 plain half spheres face up on a plate. Add 1 tablespoon of hot cocoa mix into each half sphere, followed by a piece of cosmic brownie and a few mini marshmallows.

5. Warm a small microwave-safe plate for 45–60 seconds. Place a decorated, empty half sphere on the plate for a few seconds to slightly melt the edges. Press it onto a filled half sphere to seal. Repeat for all remaining bombs.

To Serve Hot Cocoa
Place a completed hot chocolate bomb in a mug. Pour 6 ounces of hot milk or water over the bomb until the shell melts, releasing the cocoa mix, cosmic brownie, and marshmallows. Stir until fully combined and enjoy a rich, indulgent cup of hot chocolate.