INSTRUCTIONS
Place the chocolate in a microwave-safe container and melt until smooth and creamy. Stir well, and with a spoon or ladle in the molds, making sure to cover the inside of the molds. Pour the excess chocolate into the bowl, and place the molds in the refrigerator, and let them harden for 15 minutes. Take the molds out of the refrigerator, and carefully remove the chocolate from the molds, placing 6 half-balls in a row. These will be the lower parts, or half of the cocoa pumps.
Heat a non-stick frying pan, over low heat, and place a half ball with the open side down, melting only the edges, remove, place on a cookie sheet, and fill the ball with the cocoa powder, flat rum, and mini marshmallows. Repeat, until all 6 Balls are ready. Place the other half of the Chocolate Balls in the pan, open side down, and melt only the edges of the ball. Remove them from the Frying Pan, and immediately place them on one of the Chocolate Balls, filled with the cocoa, etc., making the top of the ball/pump. Hold it in place for a few seconds to ensure that the top and bottom melt together. When all the cocoa pumps have been filled and melted together, place them in the refrigerator for 30 minutes, until the chocolate is completely ready. Remove from the refrigerator, and place the tray of cookies on the counter.
Place the White Chocolate and the Milk Chocolate in separate microwaveable bowls, and heat it in the microwave at 15 second intervals until the chocolate melts. Stir well, and place the melted chocolate – white and milk chocolate – in a pastry bag, and place the White Chocolate and Milk Chocolate over the Cocoa Pumps (see photo) and sprinkle with your favorite sprinkle mixture. Place a Hot Cocoa Bomb in the bottom of a large cup, and pour the hot milk over the top. The Cocoa Pump will melt and bubble, and the marshmallows will float to the top. Stir the cocoa powder and enjoy!