Step 1

In a decorating bag, microwave Candy Melts Candy at half (50%) power 1 minute; knead bag.

Microwave on 50% power in 30-second intervals, kneading between each, until melts are melted.

Pipe the candy into each cavity, dividing evenly. Place in the refrigerator until set, about 30 minutes.

Step 2

In medium bowl, whip heavy whipping cream and hot cocoa mix until stiff peaks form, about 2 minutes.

Divide mixture evenly among shot glasses. Top with marshmallow bits, if desired. Serve immediately.


Makes: 8 shots