• Put chopped chocolate or chocolate chips in a microwave safe bowl with the cream. Microwave on high for 2 minutes.*
• Let the bowl sit for a minute and then begin to stir the mixture together. Keep stirring until the mixture is smooth and glossy, and all the chocolate has melted. Stir in the vanilla.
• Let the ganache cool to a scoop-able texture. This can take several hours. To speed the process you can refrigerate, or put over a bowl of ice.
• Use a 1/4 cup ice cream scoop to portion out your ganache. If it is still too soft, refrigerate again until firm enough to scoop.
• Dip each ball of ganache into the Magic Shell sauce using a fork, and let the excess drip off before placing on a waxed paper lined surface.
• Immediately sprinkle on your garnishes while the chocolate is wet.
• When the coating has set, you can use or store your hot chocolate bombs in the refrigerator. Bring to room temperature before using.

to make hot chocolate with your bombs

• Place a hot chocolate bomb in a mug.
• Heat milk just until it is steaming and starts to bubble around the edges.
• Pour hot milk over bomb. Stir until the chocolate has completely melted.