# What You'll Need:
→ Chocolate Shells
01 - 10.5 ounces high-quality dark or milk chocolate, chopped
→ Filling
02 - 6 tablespoons unsweetened cocoa powder
03 - 6 tablespoons powdered sugar
04 - 1 cup mini marshmallows
→ Decoration
05 - 1.75 ounces white chocolate, melted
06 - Sprinkles, to taste
# How To Make It:
01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water using a double boiler method, or microwave in 30-second bursts, stirring frequently until completely smooth and glossy.
02 - Using a pastry brush or small spoon, coat silicone sphere molds approximately 2.5 inches in diameter with a thick, even layer of melted chocolate, ensuring complete coverage without gaps.
03 - Refrigerate the coated molds for 10 minutes, then apply a second layer of chocolate for reinforcement. Return to the refrigerator for an additional 10–15 minutes until the shells are completely firm.
04 - Gently unmold the chocolate shells. Fill half of the shells with 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and a generous portion of mini marshmallows.
05 - Warm a plate briefly in the microwave. Lightly press the rim of an empty shell half onto the warmed plate to slightly soften the edge, then immediately press it onto a filled half to create a seal. Smooth any visible seams with your finger.
06 - Drizzle the assembled bombs with melted white chocolate and immediately add sprinkles if desired. Allow decorations to set completely at room temperature.
07 - Place one hot chocolate bomb in a mug. Pour 1 cup (8 fluid ounces) of very hot milk over the bomb and stir vigorously until the chocolate completely dissolves and the mixture becomes creamy and well combined.
