1. Melt the milk chocolate chips in a bowl set over a pot of boiling water. Gently stir
until the chips have melted. You can also do this in the microwave. Heat the
chips in intervals of about 15 seconds, stir and continue to heat as needed.

2. Add a large spoonful of melted chocolate into each of the 6 cavities in your mold.
Smooth it up the sides with the back of a spoon. Be sure to get it fully up the
sides.

3. Refrigerate or freeze for a few minutes to set.

4. Add an additional spoonful of melted chocolate into each of the cavities and repeat the process to ensure a thick enough ball. Return to the refrigerator 30 minutes or freezer to set for 5 minutes or so.

5. Gently remove the half rounds of set chocolate from the molds. If you’re using a
silicon mold, these should come out fairly easily.

6. Fill 3 of the halves with 2 tablespoons each of your favorite hot cocoa mix and mini marshmallows.

7. Place a plate over the pot of boiling water to heat and then press each of the empty half rounds against it to slightly melt the rim.

8. Place the empty half rounds over the filled ones to seal.

9. If your seams are not tight enough, warm the back of a spoon and run it along the
seam to seal.

10.  Melt the white chocolate chips and drizzle over the filled balls, if desired. Return to the refrigerator or freezer to set.

11.  To use, heat the milk, place one ball into a mug and pour the hot milk over it. The ball should burst open and release its contents. Stir until smooth and enjoy.