Mickey Holiday Hot Chocolate Bombs Cups

Melt down chocolates according to package instructions. Do not over melt, they can burn. If you need to thin out the candy melts add a small amount of coconut oil until it’s a pourable consistency. Place the plastic cups upside down on a cutting board and use the Xacto knife or scissors to cut a vertical line down the center of the cup. (This will help with easy mold release later).

Pour the melted chocolate into the cups and twist to allow the chocolate to get on the sides of the cup.

Turn the cup upside down on a piece of parchment to allow any extra chocolate to drip down. (The amount of chocolate in each cup can vary at this point). Place the cups in the freezer for 7-9 mins to set. Remove from the freezer. Add 1 tbsp hot cocoa mix to each cup.

Add red melted chocolate until the cup is ¾ full.

Return to the freezer to harden for 18-25 mins. Carefully peel off the cup, starting at the original long slit in the side. Make additional cuts as needed. Add a small amount of melted chocolate to the top, add mini marshmallows, colorful sticks/straws, and sprinkles. Place two unmelted candy melts on top to look like Mickey’s ears. Use melted red chocolate in a piping bag to decorate the outside of your hot chocolate bombs. Add more sprinkles and marshmallows to the chocolate.

Return to the freezer for a final set (about 7-8 mins).