Hot Chocolate Bombs Recipe

Melt the chocolate bark according to the package directions. Add a few tablespoons of chocolate to each silicone mold and spread the chocolate around the mold making sure to get a thick, even layer. I like to use a pastry brush to spread the chocolate but a spoon works too.
Once there is a thick and even layer in all of the molds, transfer the chocolate to the fridge until it has hardened– about 10 minutes.
Once the chocolate is set, carefully remove it from the molds and place it on a tray. I use gloves while handling the chocolate so there aren’t fingerprints on the outside of the cocoa bombs.
Fill half of the chocolates with the homemade cocoa powder mix.
Heat a small skillet over medium heat just until warm– then remove it from the heat.
Place an unfilled chocolate on the pan, rim side down and allow it to sit for 1-2 seconds or until the edge is just beginning to melt. Then, immediately place the melted chocolate edge onto one of the filled chocolates and press them gently to seal. Repeat step with the remaining chocolate bombs.
Drizzle any additional chocolate over the bombs and top with festive sprinkles or crushed candy canes.
Store the bombs in an airtight container in the fridge until ready to serve.
To serve, add the hot chocolate bomb to a mug and top with hot milk. Stir until the chocolate has melted and enjoy.