Fill chocolate spheres with liquor-infused chocolate ganache and marshmallows then serve them in a mug of steaming hot milk or coffee.
Pour or paint chocolate into a polycarbonate or silicone mold to create 32 thin half-sphere chocolate shells. See the tutorial for step-by-step instructions.
Heat heavy whipping cream in a saucepan set over medium heat just until it begins to simmer (bubbles begin to form).
Pour the hot cream over the finely chopped chocolate.
Allow the cream-covered chocolate to rest for about 3 minutes.
Stir, creating an emulsion, until blended.
Stir in the liquor.
Let the ganache cool slightly then pipe or pour into half of the chocolate shells leaving about 1/8th inch around the top edge.
If using, top the ganache with some tiny dehydrated marshmallows.
Heat a skillet on low heat for 20 to 30 seconds.
Pick up one of the empty chocolates and set it so the top, open edge, rests in the bottom of the pan.
Allow the top edge of the chocolate to melt.
Then pick it up and set it on a ganache-filled chocolate shell.
Gently press down on the top of the chocolate shell to seal the two halves of the chocolate sphere together.
Drizzle some more chocolate over top and add some edible gold glitter stars or other sprinkles or toppings.
Store at room temperature for up to 3 weeks.
Boozy Hot Chocolate Bombs https://hungryhappenings.com/boozy-hot-chocolate-bombs/