HOW MANY LARGE MARSHMALLOWS IN A BAG RECIPES

Steps:

• In a small bowl combine hot chocolate mix, marshmallow bits, and chips.
• Place 3 ounces of the chocolate in a small microwave-safe bowl. Cook on 100% power (high) for 60 seconds, stirring every 15 seconds, until melted. Take the temperature of the mixture with an instant-read thermometer. The temperature for semisweet or bittersweet chocolate should be 113°F. If necessary, continue to cook at 5 to 10 second intervals until the correct temperature is reached. Stir in remaining chocolate. Stir vigorously for 2 minutes or until completely smooth. If small pieces of chocolate remain, cook at 5 second intervals, stirring after each, until smooth. The temperature should be 88°F.
• Use a small, clean paint brush to brush chocolate inside 1- to 2 1/2-inch shallow silicone half-moon chocolate molds, making sure to make a thick enough layer to coat the sides completely.* Freeze for 5 minutes.
• Fill half of the chocolate shells, while still in the mold to prevent melting, with about 1 to 2 tablespoons cocoa filling. Carefully loosen and pop out the other half of the chocolate shells from the molds. To assemble, brush the edge of a filled chocolate shell still in the mold with some of the remaining melted chocolate and place unfilled chocolate shell top, rounded side up, in the melted chocolate to seal. Chill 2 to 3 minutes to set. Carefully loosen and pop out the assembled cocoa bombs.
• Decorate assembled cocoa bombs if you like. If desired, place melted white chocolate in a resealable plastic bag. Snip a small hole in one corner. Or swipe a bit more melted chocolate on the top and add sprinkles or other decoration. Freeze 5 minutes. Transfer bombs to a storage container. Store at room temperature up to 2 weeks.
• To serve, place one bomb in a small mug for small truffles and a large mug for larger truffles. Slowly pour 4 to 6 ounces simmered hot chocolate or milk over the truffle. Stir.