If using a polycarbonate egg mold or a plastic Easter egg ornament mold, fill the mold with chocolate.
If using pure chocolate chill the chocolate eggs in the refrigerator until hardened, about 10 minutes. If using compound chocolate (candy melts) place the mold in the freezer for about 5 minutes until the chocolate hardens.
If using a silicone mold or plastic hobby-grade egg mold, fill about 1/3rd of a cavity with chocolate, and use a brush to paint the chocolate up the sides of the mold. Chill and if needed add a second coat of chocolate around the top edge.
Make a total of 20 chocolate eggshells and reserve the remaining chocolate for drizzling.
Fill 10 of the chocolate eggshells with 1-2 tablespoons of hot cocoa mix.
Sprinkle mini marshmallows over top.
Heat a skillet over low heat for 20-30 seconds.
Melt the top edge of one of the empty chocolate eggshells and place it over the top of a filled chocolate. Press gently to seal the two pieces together.
Drizzle chocolate over the top of your egg-shaped hot chocolate bombs and decorate with sprinkles or other fun toppings or personalize by piping names onto the top of the chocolate eggs.
Easter Egg Hot Chocolate Bombs https://hungryhappenings.com/easter-egg-hot-chocolate-bombs/