Hot Chocolate Bombs

Method

Method

1. Fill a medium saucepan with water and place on the stove to boil. Place chocolate in a glass bowl and place it on top of the saucepan to melt. The bottom of the bowl should just touch the water. Heat over medium-low heat until melted and smooth.
2. Spoon about 2 teaspoons of chocolate into each mould (If you don’t have a mould, you can use cupcake liners) to create the shells. Then, using a pastry brush, brush the chocolate over the inside of the mould or cupcake liner as evenly as you can, making sure to spread it right to the top.
3. Once all the moulds are filled, pop the tray in the freezer for 5-10 minutes so the chocolate can firm up. Then repeat the filling, brushing and freezing one more time. On the second coat of chocolate, fill and brush one mould at a time; otherwise, the cold chocolate will set the melted chocolate before you can spread it.
4. Remove the moulds from the freezer. Loosen the chocolate by gently stretching the edges of the moulds.
5. Fill half the shells with 1 tablespoon of drinking chocolate and 5-6 marshmallows. Leave the other half empty.
6. Place a clean plate over the hot pot of water. The steam will warm the plate.
7. Remove the empty halves from the mould and, working one at a time, press the edge of the chocolate shell to the warm plate.
8. When the edge starts to melt, remove it from the plate and press it to a filled half. Hold it for 2-3 seconds to seal. Then repeat with the remaining shells.
9. Once all the bombs are sealed, pop them in the freezer for a couple of minutes to set the edges.
10. Remove from the freezer, and carefully pop the hot chocolate bombs out of the moulds.
11. Decorate with a drizzle of melted chocolate and sprinkles or any way you like.