Place semi-sweet/dark chocolate chips in a microwave safe bowl and microwave in 15 second increments, stirring well between each time, until the chocolate is smooth and completely melted.
Pour half a tablespoon of melted chocolate into one dome. Use the back of a spoon to spread the chocolate all around and up the sides of the mold, evenly spreading the chocolate. Repeat this with each dome, making sure to do one at a time to prevent chocolate from setting. (It’s ok if this layer of chocolate is thin; we will be repeating this step resulting in two thin coats of chocolate per dome.)
After coating each dome with a thin layer of melted chocolate, place your silicone mold into the refrigerator for 5 minutes to set.
Once the first coat of chocolate has finished setting in the refrigerator, repeat step 2 adding a second layer of melted chocolate to each dome. Then place the silicone mold back into the refrigerator for another 5-10 minutes or until the chocolate has completely set in each dome.
Remove your mold from the refrigerator once the chocolate has entirely set. While wearing food prep gloves, carefully remove each dome from the mold. It’s important to wear gloves while handling the chocolate domes to prevent the heat of your fingers from warming the chocolate and leaving behind prints. Place half of your domes (bottoms) each into a cupcake liner to keep from tipping over when you begin to fill them. Place the other half (tops) opening down on a plate.
Fill each of the 3 domes in the cupcake liner with 1 tablespoon of hot chocolate mix. Add in any variation of 1 tablespoons of mini marshmallows, 1 tablespoon of YumEarth Choco Yums, and/or 1 tablespoon of crushed YumEarth Candy Canes - however you’d like to customize your chocolate bomb.
Heat a small skillet pan on the stove top over low-medium heat. Once the pan is completely heated, about 2-5 minutes,remove the pan from the stove and place it onto a potholder While wearing gloves, grab one of the empty domes (tops) and place opening side down into the hot pan, allowing it to melt just a little bit. Then remove the dome from the pan and place it on top of a filled dome, pressing down very gently to allow the seams to fuse together. Repeat this to assemble the rest of your hot chocolate bombs.
After all the hot chocolate bombs have been assembled, the next step it to decorate them. Start by placing the white chocolate chips in a microwave safe bowl and microwave in 15 second increments, stirring well between each time, until the chocolate is smooth and completely melted. Carefully pour the melted chocolate into a piping bag and cut off a tiny tip of the bag for piping. If you don’t have a piping bag, you can also use a plastic freezer bag or simply use a fork to dip into melted chocolate and drizzle over your bomb.
Pipe or drizzle your melted white chocolate over your hot chocolate bombs and sprinkle with crushed YumEarth Candy Canes and YumEarth Candy Cane Pops. Allow your bombs to set for 5 minutes before enjoying.
Now for the grand finale, gently drop your hot chocolate bomb into a mug and slowly pour hot (really hot) milk over it (use your favorite plant based milk), filling your mug as your hot chocolate bomb erupts. Stir and enjoy!
Notes
Enjoy your hot chocolate bombs immediately or store in an air tight container at room temperature for up to one week.
