# Components:
→ Chocolate Shells
01 - 14 oz semi-sweet chocolate chips or budget chocolate bars, chopped
→ Filling
02 - 8 tbsp hot cocoa mix (1 tbsp per cup)
03 - 1 cup mini marshmallows
04 - Optional: 2 tbsp mini chocolate chips or crushed peppermint candies
→ Assembly
05 - 8 small paper or silicone cupcake liners (muffin size)
06 - 8 disposable cups (for serving, optional)
# Method Steps:
01 - Set up a double boiler or use a heatproof bowl over simmering water. Stir semi-sweet chocolate until smooth and glossy.
02 - Spoon about 2 tablespoons of melted chocolate into each cupcake liner. Spread chocolate up the sides evenly with the back of a spoon. Refrigerate for 10 minutes to set.
03 - Apply a second layer of melted chocolate to each cup, then refrigerate until firm.
04 - Carefully peel chocolate cups from the liners.
05 - Add 1 tablespoon hot cocoa mix and a generous spoonful of mini marshmallows to each chocolate cup. Optionally, include mini chocolate chips or crushed peppermint candies.
06 - Store assembled cups in an airtight container at cool room temperature until use.
07 - Place one cup in a mug, pour 1 cup (8 fl oz) hot milk over it, and stir until chocolate melts and marshmallows rise.
