Hot Chocolate Bombs

1. Put chopped chocolate or chocolate chips in a microwave safe bowl with the cream. Microwave on high for 2 minutes.*
2. 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.
3. 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.
4. 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.
5. 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.
6. Immediately sprinkle on your garnishes while the chocolate is wet.
7. 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

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