Snickerdoodle Hot Cocoa Bombs

in the freezer let them thaw in the refrigerator before adding one to hot milk or water.
Ingredients
Hot Cocoa Mix
⅔ cup 133 g granulated sugar⅓ cup 39 g cocoa powder1 pinch kosher salt
Chocolate Coating
1 cup 168 g white chocolate chips½ teaspoon cinnamon
Assembly
6 tablespoons hot cocoa mix divided2 teaspoons cinnamon divided1518 mini marshmallows divided1 silicone chocolate bomb mold
Instructions
Hot Cocoa Mix
In a mixing bowl whisk together the sugar cocoa powder and salt until combined. Set aside.
Melting Chocolate Double Boiler Method
Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.
Place a heatsafe bowl glass or stainless steel that can just fit on top of the pot of simmering water but leaves a gap between the water and bottom of the bowl.
Add the white chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Once smooth add cinnamon and stir to combine. Remove the bowl of chocolate but leave the water in the pot to be used later.
Chocolate Molds
Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. Save extra chocolate to use later.
Freeze the chocolate for 10 minutes or until completely set.
Line a baking sheet with parchment paper.
Once set carefully remove the chocolate cups from the mold placing them on the lined baking sheet.
Assembling Snickerdoodles Hot Cocoa Bombs
Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the hot cocoa mix ½ teaspoon cinnamon and 56 mini marshmallows.
Place the other three halves seamside down on a separate baking sheet. Place the sheet on top
of the pot of warm water over low heat to slightly melt the rims of the molds.
With gloves on so you dont leave fingerprints cover each filled chocolate half with an empty half sealing it.
Decorate with any extra melted chocolate remaining cinnamon sprinkles and other cookies and candies. Use immediately or within 24 hours for best results. Store at room temperature.
To make hot chocolate add a snickerdoodle bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!