Have you tried these White Chocolate Cocoa Bomb that are perfect for Spring? Hot cocoa bombs are everywhere. Don't spend big bucks buying them when you can easily make them at home for a fraction of the price.
Heat white melting wafers into a microwave safe bowl and heat in 30 second increments, stirring in between each heat session, until fully melted.
Add a spoon full of melted candy in one cavity of the mold, using the spoon (or a pastry brush) to cover the entire cavity with chocolate, making sure to get all the way up the sides. Do this until all 12 cavities in both of the molds are covered in melted candy.
Place candy coated molds in the freezer for 5 minutes.
Remove molds from the freezer and repeat step 3 to add a second layer of melted candy. Place in the freezer for 5 minutes.
Remove the plate and the molds from the freezer, and carefully remove each of the candy coated spheres. Set them on the cold plate.
Fill 6 of the candy coated spheres, each with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows.
Heat a small plate in the microwave for 2 minutes. Remove.
Pour remainder of melted candy into a pastry bag or zippered bag, and snip the end off.
Place one of the empty candy coated spheres upside down on the plate and gently move it around to melt the candy a bit. Place one of the empty spheres to attach to a filled sphere, and pipe candy along the edges to seal the ends. Set on the cold plate.
Put pink candy melts into a pastry bag or zippered bag, and heat in microwave in 30 second increments, massaging the bag in between, until fully melted. Snip the end of the bag with a scissors.
Using a back and forth motion pipe melted pink candy on top of each of the cocoa bombs and add sprinkles immediately before candy sets.
To enjoy, place in a mug and pour in 6 oz of hot milk. You may also add an additional tablespoon of cocoa mix to your mug, if desired.