Bright red hot chocolate bomb lips made with red candy melts are filled with strawberry hot cocoa mix and tiny dehydrated marshmallows. Serve in a mug of hot milk.
Pour the candy melts into a microwave-safe bowl.
Heat on high power for 30-second increments, stirring after each, until melted.
Spoon a tablespoon of the red candy melts into a lips cavity in the candy mold.
Use a food-use-only paintbrush to brush the candy melts over the bottom and up the sides of the mold.
Wipe off any excess chocolate around the edges of the lips.
Repeat this process, filling all of the lips cavities.
Chill the mold in the freezer for about 5 minutes until the chocolate hardens.
Remove the mold from the freezer.
Let it rest at room temperature for about five minutes.
If needed, reheat the candy melts for about 20 seconds.
Add a second layer of red candy melts to the sides of each of the chocolate lips, then wipe around the top edge of the mold.
Freeze for a few more minutes until the chocolate hardens.
Sprinkle tiny dehydrated marshmallows in a single layer inside each chocolate lip.
Spoon hot cocoa mix over the marshmallows, packing it down into an even layer in the mold.
Leave ⅛-inch of space around the top edge of the hot cocoa mix.
Reheat your red candy melts for 20-30 seconds until they feel really warm.
Spoon some candy melts over the hot cocoa mix around the edge of the lips, then spread it into an even layer.
Gently tap the mold a few times allowing air bubbles to come to the surface and pop.
Use an offset spatula or bench scraper to remove any excess candy melts on the top of the lips.
Freeze the mold for about five minutes until the chocolate hardens.
Remove the mold from the freezer and set a cutting board over the top of the mold. Holding both the mold and cutting board, flip them upside down and remove the mold leaving the chocolate lips on the cutting board.
Repeat this process making a total of 8 hot chocolate bomb lips.
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