# Ingredient List:
→ 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
# Steps:
01 - Melt the chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.
02 - Using a pastry brush or spoon, coat 2.5-inch silicone sphere molds with a thick, even layer of melted chocolate, ensuring full coverage.
03 - Refrigerate molds for 10 minutes, then apply a second layer of chocolate for sturdiness and chill for an additional 10–15 minutes until 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. Press the rim of an empty shell half onto the plate to slightly melt the edge, then quickly press onto a filled half to seal and smooth the seam.
06 - Drizzle with melted white chocolate and add sprinkles if desired. Allow to set before serving.
07 - Place a bomb in a mug, pour 1 cup (8 fl oz) of very hot milk over it, and stir until fully melted and creamy.
