Microwave the chocolate in 3 (30-second) intervals, stirring between each. When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and set aside at room temperature ...

In a microwave safe medium bowl add chocolate chips and coconut oil. Place the bowl in the microwave and heat for a minute at half power, then stir.

Then, Patel places the bowl over the double boiler again or in the microwave for another five to 10 seconds until the chocolate reaches 89 degrees. At this point, she says that it's ready for dipping.

Per one cup of chocolate, heat for a minute at medium high in the microwave. Give it a stir and then put it back in the microwave for 15-20 second intervals until it is nice and smooth.

My microwave is 1100 watts, so following the recipe here, my first attempt was a bit overdone. Second time around, I cooked at 50% and it was perfect—set whites, runny yolk.

That said, sometimes microwave hot chocolate can be, well, kind of sad. Those mini marshmallows that come in the boxes are pretty tiny – they're even smaller than the 'mallows inside Lucky Charms!