Preparation Steps

• Melt white chocolate wafers according to package directions. Let cool slightly.
• Spoon melted chocolate into a silicone mold, filling each half. Use a spoon or pastry brush to ensure the chocolate coats the entire mold. Refrigerate for 10 minutes until firm.
• Carefully remove the chocolate shells from the mold. If needed, gently warm the mold with a heat gun or hair dryer for easier removal.
• Fill half of the chocolate shells with eggnog mix, mini marshmallows and nutmeg.
• Gently warm a plate. Press the empty chocolate shell against the warm plate to slightly melt the edges. Carefully place the warmed shell on top of a filled shell, sealing them together.
• Place bombs in the freezer for 10 minutes. To serve, place a bomb in a mug and pour 8 ounces of hot milk over it. Stir until melted and enjoy!