Decadent Hot Chocolate Bombs with Marshmallow Surprise

Prepare a silicone sphere mold (about 2-inch or 2.5-inch cavities). Make sure it’s completely dry and at room temperature.

Melt the semi-sweet chocolate in a heatproof bowl over a saucepan of simmering water (double boiler), stirring until smooth. If the chocolate is too thick, stir in up to 1 tsp vegetable oil to loosen.

Using a spoon or small pastry brush, coat each mold cavity with a thin, even layer of melted chocolate. Place the mold in the freezer for 5 minutes to set the first layer.

Apply a second thin layer of chocolate to strengthen the shells. Return to the freezer for another 5–8 minutes, until fully set and firm to the touch.

Carefully pop the chocolate halves out of the mold. If edges are rough, gently warm a plate in the microwave for 10–15 seconds and press the rim of each half lightly against the warm plate to smooth the edge.

Fill half of the chocolate hemispheres with 1 tablespoon of hot cocoa mix and about 1 to 2 tablespoons of mini marshmallows (adjust to taste). Add a pinch of sea salt if you like a flavor contrast.

Warm the rim of an empty hemisphere on the warmed plate and quickly press it onto a filled hemisphere to seal. Hold together briefly until sealed. Repeat to make remaining bombs.

Melt white chocolate chips in the microwave in 20-second bursts, stirring between, then drizzle over the assembled bombs and add sprinkles or crushed candy while the drizzle is still wet.

Chill the finished bombs in the fridge for 10–15 minutes to set the drizzle. Store in an airtight container at room temperature or in the fridge for up to 1 week.

To serve: heat 8 oz milk until steaming, place a bomb in a mug, pour the hot milk over it, watch it crack and melt, then stir until smooth and enjoy with extra marshmallows.