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Imagine a chilly evening, the kind that begs for the warmth of rich, creamy hot cocoa. Now take that comforting idea up a notch with a show-stopping dessert that's as magical as it is delicious. These Cookies and Crème Chocolate Bombs are not just a treat; they're an experience. Each indulgent bomb is filled with a blend of white cocoa, a touch of vanilla, and crunchy chocolate cookie crumbs, all encased in a cookies 'n' cream chocolate shell. Once dropped into a mug of steaming milk, they burst open, releasing a decadent swirl of flavors that promises to delight your senses and transform your cocoa routine. It's the perfect way to end the day or jazz up a gathering.
Melt the chopped cookies 'n' cream chocolate bar gently using a double boiler or in a microwave in 30-second intervals, stirring until smooth.
Using a spoon, coat the insides of silicone half-sphere molds with the melted chocolate evenly. Let them set in the refrigerator until firm, about 10 minutes.
Gently remove the chocolate shells from the molds once hardened.
In a small bowl, mix together the white hot chocolate mix with a few drops of vanilla extract.
Spoon about one tablespoon of the white hot chocolate mix into each chocolate shell, followed by a sprinkle of crushed chocolate cookie crumbs.
Add a few small marshmallows to each filled shell.
Re-melt the chocolate slightly, if needed, to seal the spheres by joining two halves together. Use the melted edge of one half to gently press onto the open edge of another half, creating a sealed chocolate bomb.
Once assembled, store the chocolate bombs in the refrigerator until ready to use.
To serve, warm some milk until hot but not boiling. Place a chocolate bomb into a mug, pour the hot milk over it, and watch the magic happen as the bomb melts and releases the goodies inside.
Stir well to mix all the ingredients in the mug, and enjoy a luscious Cookies and Crème hot cocoa drink!
