Ingredients
Method
- Melt chocolate using a double boiler.
- Brush a thin layer into silicone molds. Chill 5 minutes.
- Apply a second thicker layer. Chill again.
- Pop shells out gently.
- Warm a plate in the microwave for 1 minute.
- Fill each bottom half with cocoa mix and marshmallows.
- Melt edges of the top shells on the warm plate.
- Press to seal.
- Decorate with drizzled chocolate and sprinkles.
- To serve, place bomb in a mug and pour hot milk over it.
Notes
- Always apply two coats for strong shells.
- Use melting wafers for smooth, glossy chocolate.
- Avoid storing in the fridge to prevent condensation.
- Seal while edges are warm for the cleanest results.