Break the almond bark into pieces following the perforations.
Each piece is 2 ounces.
Next, set up your workspace.
Grab a microwave-safe bowl.
Open your hot chocolate packet & A tablespoon
Set aside about 1/2 C of Mini Marshmallows for cocoa.
Pull out your favorite hot cocoa mugs (for 5)
Place your silicone form in front of you.
Microwave about 6-8 ounces of chocolate (45 seconds or then in 15-second intervals until it mixes to smooth with a fork)
Once it is smoothed, paint it on the silicone molds making sure to capture the sides of the mold and the base.
Carefully move to the refrigerator and allow it to cool for up to 5 minutes but it will be more like 3 minutes.
Remove.
Again, heat about 6 ounces more of chocolate and paint the sidewalls of the form (to make sure it is strong enough and won't break when handled.
Now refrigerate again briefly.
Once set and no longer wet (don't refrigerate more than 5 minutes), it's time to remove each from the mold.
Gently push from the bottom and each should detach.
Place each of the cups in front of you, 2 together.
Then, fill each with a tablespoon of hot chocolate.
Follow that with marshmallows.
Now it's time to seal the cups.
There are a few methods.
I've used a paintbrush on mine with more chocolate.
Let that sit until it is no longer wet (about 5 minutes)
Warm your milk to steaming not boiling.
Place the Perfect Hot chocolate bomb in the bottom of your mug.
Pour over with milk.
The hot chocolate bomb will first rise and then implode.
When it does the marshmallows will resurface.
Mix.
Enjoy (it's hot be careful! )