# 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
05 - 1.75 oz white chocolate, melted (for drizzling)
06 - Sprinkles, to taste
# How to Make It:
01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler) or in the microwave in 30-second bursts, stirring until smooth.
02 - Using a pastry brush or spoon, coat silicone sphere molds (about 2.5-inch diameter) with a thick, even layer of melted chocolate. Ensure full coverage.
03 - Refrigerate the molds for 10 minutes, then apply a second layer of chocolate for sturdiness. Chill for another 10–15 minutes, or until completely set.
04 - Carefully unmold the chocolate shells. Fill half of the shells 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 onto the plate to slightly melt the edge, then quickly press it onto a filled half to seal. Smooth the seam if needed.
06 - Drizzle with melted white chocolate and decorate with sprinkles if desired. Let set.
07 - To serve: Place a hot chocolate bomb in a mug. Pour 1 cup (240 ml) of very hot milk over it and stir until fully melted and creamy.
