Santa's Hot Cocoa Bomb

1. Cut out the standard half spheres silicone mold's cavities.
2. Line with melted white chocolate (tint with red oil-based food coloring gel or use red melting wafers).
3. Place into the cupcake tin. Fold the kitchen foils into logs and place on side of each silicone mold to form a "moon" shape.
4. Freeze for 15-20 minutes until solid.
5. Remove from freezer and remove foils.
6. Add 1 tbsp hot cocoa mix and mini marshmallows.
7. Top and smooth with red chocolate/melts, immediately dip into red sparkling sugar. Press a chopstick or small off-set spatula in center of the "bum" to form an indentation.
8. Chop thin sides of dark or milk chocolate wafers. Dip one of the wafers into bit of melted chocolate. Adhere the 2 wafers together to form "back of the boot". Set aside.
9. Using melted white chocolate or wafers and small open star piping tip, pipe the "fluffy coat" and "socks", adhere the "boot".
10. Place into freezer to set for 10-15 minutes. Remove from freezer and demold.

Enjoy in cup of hot milk!