Ingredients:

  • {'ingredient': '12 oz high-quality semi-sweet chocolate, 60% cacao', 'type': 'item'}
  • {'ingredient': '6 tbsp premium hot cocoa mix', 'type': 'item'}
  • {'ingredient': '0.5 cup mini marshmallows', 'type': 'item'}
  • {'ingredient': '2 tbsp crushed peppermint (optional)', 'type': 'item'}

Instructions:

  1. Finely chop the chocolate. Place two-thirds of the chocolate in a microwave-safe glass bowl.
  2. Microwave in 15-second intervals, stirring vigorously between each, until the chocolate reaches 110°F (43°C) and is completely fluid.
  3. Stir in the remaining one-third of solid chocolate to 'seed' the mixture, stirring until smooth to create stable beta-crystals for a glossy finish.
  4. Using a food-grade paintbrush or the back of a spoon, coat the inside of 2.5-inch silicone mold cavities, pushing chocolate up the sides and ensuring the top rim is thick.
  5. Chill the molds in the refrigerator for 5 minutes, then apply a second thin coat of chocolate to ensure structural integrity.
  6. Carefully remove the half-spheres from the molds. Fill six halves with 1 tablespoon of cocoa mix and mini marshmallows.
  7. Lightly melt the rim of an empty half-sphere on a warm plate and press it onto a filled half-sphere to seal.