• Melt your chocolate in the microwave for a minute, then in 20-second increments as needed.
• Using a spoon, add about a tablespoon of your melted chocolate into the mold cavity, then using the spoon spread it to the rim of the mold. Make sure that the edges are thick enough.
• After filling the mold, add to the freezer for 10-15 minutes.
• Heat a plate in the microwave (or a pan on the stovetop).
• Pop out the chocolate shell from the mold, removing all 6 and setting aside. If you have some that crack a little it's ok, using the hot plate will trim them down. If any crack to an extent you can't use them, set aside and you can remelt them to try again.
• Take one of the shells and slide and twist it around on the hot plate, melting the edges. Add about a tablespoon of hot cocoa mix, marshmallows and any other additions like sprinkles or candy cane bits to the inside of the shell.
• Press the two shells together, placing the empty one on top of the shell filled with cocoa and marshmallows.Twist the other half of the shell on the hot plate so that its edges will also be slightly melted. (This melted chocolate acts as the glue/sealer.) If there are gaps in the edges, use a little of the extra melted chocolate on the plate and fill with your finger.

Decorating your Santa Clause Cocoa Bomb

• To decorate your Santa, use royal icing, a food-safe marker or other icing and add a black belt and a yellow, gold, or white buckle.

Serving a Hot Cocoa Bomb

• To explode your hot chocolate bomb, place your bomb in the bottom of a mug. A clear mug is fun so you can see the full melting process!
• Add a cup of hot milk or hot water to your bomb and allow to sit briefly while the liquid melts the chocolate shell. The marshmallows will float to the top!