Hot Chocolate Bombs
Homemade hot chocolate bombs are an appealing and fun treat for cold days, also serving as excellent gifts.
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Instructions
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Start boiling 2 to 3 inches of water in a medium pot, then reduce to the lowest setting.
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Melt two-thirds of the semisweet chocolate in a large heatproof bowl over the simmering water, stirring until 90% melted. Alternatively, microwave in short bursts until mostly melted.
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Remove from heat, then gradually stir in the remaining chocolate until fully melted and smooth, ensuring it's not hot.
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Place two silicon molds on a wire rack over parchment. Fill each of the twelve cavities halfway with melted chocolate.
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Swirl the chocolate to coat the cavity tops, then invert the molds over the bowl to remove excess chocolate, placing them upside down on the rack.
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Flip molds right side up and scrape off any excess chocolate. Chill in the fridge for at least 15 minutes.
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Carefully unmold all twelve half spheres, laying them dome-side up on parchment.
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Warm a large skillet on medium heat, then turn it off. Briefly touch the rim of six chocolate domes to the warm skillet to slightly melt them, then place them seam-side up.
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Fill each of these six domes with about 2 tablespoons of cocoa mix, 5-6 mini marshmallows, and optional sprinkles or candies.
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Repeat the rim-melting step with the remaining six domes. Immediately press each melted dome onto a filled half sphere to create a sealed bomb.
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Reheat leftover chocolate until fluid. Drizzle over bombs for decoration and garnish. Let set at room temperature.
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To serve, bring milk to a boil. Place a bomb in a mug, pour hot milk over it, and stir once melted.