Ingredients
Equipment
Method
Melt and form the chocolate shells
- Melt the semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval, until completely smooth and glossy.
- Spoon melted chocolate into six 2½-inch silicone half-sphere molds and spread evenly up the sides for full coverage.
- Chill the molds for 10 minutes until the chocolate shells are firm to the touch.
- Inspect for thin or weak spots, brush on a second thin chocolate layer where needed, then chill again until firm.
- Pop the hardened chocolate shells carefully out of the molds without cracking.
Fill and seal the bombs
- Fill each shell half with 1 tbsp hot cocoa mix and about 2 tbsp mini marshmallows.
- Warm the edge of an empty chocolate shell briefly against a warm plate, then immediately place it over a filled half.
- Seal the edges gently by pressing just until they adhere, smoothing with a small amount of melted chocolate if any seams show.
Drizzle, decorate, and serve
- Drizzle each cocoa bomb with melted white chocolate for a contrasting finish.
- Add chocolate sprinkles before the white chocolate drizzle sets.
- Place one hot cocoa bomb in a large mug and slowly pour about 1 cup hot milk over it, watching the shell melt open.
- Stir thoroughly until the chocolate and cocoa mixture dissolve into the milk, then serve immediately.
Notes
Pro tip: keep the shell halves cool and work quickly when sealing so the chocolate edges adhere before they harden. Store assembled cocoa bombs at room temperature in an airtight container up to 3 days; they freeze well up to 2 months (thaw at room temperature 30 minutes before using). For a dairy-free option, use dairy-free hot milk such as oat or almond milk (choose a variety that heats well).