Hot Chocolate Bombs Delights

# What You'll Need:

→ Chocolate Shells

01 - 10.5 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tbsp unsweetened cocoa powder

03 - 6 tbsp powdered sugar

04 - 1 cup mini marshmallows

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted (for drizzling)

06 - Sprinkles, to taste

# Method:

01 - Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until fully smooth.

02 - Use a pastry brush or spoon to evenly coat silicone sphere molds (approximately 2.5-inch diameter) with a thick layer of melted chocolate, ensuring full coverage.

03 - Refrigerate the molds for 10 minutes, then apply a second chocolate layer for durability. Chill again for 10 to 15 minutes until thoroughly set.

04 - Carefully unmold the chocolate shells. Fill half of them with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous spoonful of mini marshmallows.

05 - Warm a plate in the microwave. Gently press the rim of an empty shell half against the warm plate to slightly melt the edges, then quickly press it onto a filled half. Smooth the seam to seal.

06 - Drizzle with melted white chocolate and add sprinkles if desired. Allow to set before serving.

07 - Place one chocolate bomb in a mug. Pour 1 cup (8 fl oz) of very hot milk over it and stir until completely melted and creamy.

# Expert Advice:

01 -

They look impossibly fancy but taste even better than they look, which is the dream.
The surprise of biting into marshmallows hidden inside melted chocolate never gets old.
You can make them ahead and feel smug about having impressive desserts ready to go.

02 -

If your chocolate shells are too thin, they'll shatter when you try to seal them—the double-coat method isn't extra work, it's essential.
The warm plate technique for sealing is the difference between bombs that hold together and ones that fall apart the moment hot milk hits them.

03 -