Ingredients
Scale
- 2 cups semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup mini marshmallows
- Sprinkles or edible glitter for decoration (optional)
- 2 cups whole milk (for serving)
For those who prefer a dairy-free version, substitute the chocolate chips with vegan chocolate and use almond or oat milk for serving. If you’re feeling adventurous, try adding a pinch of cinnamon or a dash of chili powder for a spicy twist.
Instructions
- Begin by melting the semi-sweet chocolate chips in a heatproof bowl over a pot of simmering water, stirring until smooth. This gentle method is a trick I picked up from my mum, ensuring the chocolate doesn’t seize.
- Using a spoon, coat the inside of silicone half-sphere molds with the melted chocolate. Make sure the layer is even and thick enough to hold its shape.
- Place the molds in the fridge for about 15 minutes, or until the chocolate has fully set.
- Meanwhile, in a small bowl, mix together the cocoa powder, powdered sugar, and vanilla extract.
- Carefully remove the chocolate shells from the molds. I always find a deep breath helps here—patience is key!
- Fill one half of each shell with a tablespoon of the cocoa mixture and a handful of mini marshmallows.
- Warm the edges of an empty shell half briefly on a warm surface (like a heated pan) and press it onto a filled half to seal. Repeat with remaining shells.
- Drizzle with melted white chocolate and add sprinkles or edible glitter for a festive touch.
- To enjoy, place a cocoa bomb in a mug and pour hot milk over it, watching the magic unfold as it melts into a delicious drink.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
