Using scissors, snip one side of the mini red solo cups from the top to the bottom. Typically you will need pretty sharp scissors and take care not to get a finger.
Use a small piece of packaging tape, folded in half, to cover the cut on the glass. The "half" will act as a tab to rip off the tape to remove the cup from the mold. Set aside.
Add white almond bark to a small microwave safe bowl and the chocolate almond bark to another small bowl.
Microwave the chocolate on 50% power for 60 seconds and stir. Repeat the process until the chocolate is melted.
Drizzle one spoonful of each color of melted chocolate into each mold, swirling and spreading it to evenly coat with a pastry brush. Pop into the freezer for 10 minutes or until chocolate is set.
Repeat the process with the remaining chocolate. Make sure there are no weak points of chocolate and it's fine to make it with double or triple layers of chocolate to ensure a strong Bomb Cup.
Add any leftover chocolate into a ziplock baggie and set aside.
Let the red solo cups harden in the freezer for 10 minutes.
To cut candy canes, use a sharp knife to whack off the curved end. Discard the curves and keep the sticks.
NOTE: Prior to removing chocolate if you notice any thin spots, add another layer of chocolate and freeze before attempting to remove. To remove cups from molds, remove the tape and gently peel away the cup from the chocolate. Some of them required tearing the cup, some popped out easily. Discard plastic cups.
Preheat a small skillet over medium heat and remove. Gently place the chocolate cups, top side down, onto the skillet to even the top and smooth the chocolate. This only takes a few seconds. Set aside to harden.
Place about 2 scoops of hot cocoa powder into the chocolate cups and place a candy cane in the cup. Add additional cocoa until full. Smooth the tops and tamp down lightly to settle the powder.
Melt the excess chocolate in the bag if hardened. Microwave at 50% power for 30 seconds, kneading until smooth.
Snip the tip of the baggie and pipe the chocolate on top of the cups to seal the cocoa in a layer of chocolate all the way to the edges.
Top with dehydrated mallow bits while the chocolate is melted. Press in slightly if necessary. Let stand completely until the chocolate is hard.
To enjoy: Serve with a cup of warm milk. Add the cocoa bomb and stir using the peppermint stick until melted and mixed well. The hot cocoa mix will release into the hot milk.
Does the chocolate need to be tempered?
Typically almond barks and melting chocolates are explicitly meant for ease of use. Unlike "real chocolate," you do not need to over worry about the fuss of messing this up.Choose candy that melts like Wilton or specifically melt chocolate like Ghiradelli in the baking aisle. If you choose to use actual chocolate (popular choices are dark chocolate shells), you will need to not only temper the chocolate but make sure you do not over melt and seize the chocolate to a blob.
How do you use Chocolate Bomb Cups?
Warm up a mug full of milk.
Holding the peppermint stick, dunk into the glass, and stir. The outer shell of the cup will melt releasing the marshmallow and hot chocolate powder. Stir and enjoy.