Start by placing the chocolate chips in a microwave-safe bowl. Heat them in 30-second intervals at half power, stirring in between until fully melted. It’s important to be cautious here; avoid getting any liquid into the chocolate, as it will seize and become grainy.
Next, set your silicone molds on a cookie sheet for stability. Spoon a generous amount of melted chocolate into each mold cup. Using the back of a spoon or an icing spatula, spread the chocolate up the sides, ensuring you coat the edges well. Don’t be shy; the more chocolate, the better!
Once all the molds are filled, place them in the refrigerator or freezer to set completely. This usually takes about two to three hours, but it could take longer in warm or humid conditions.
While the chocolate sets, blend the cacao powder and raw cane sugar in a food processor to create a smooth hot cocoa mix. This will help the sugar dissolve easily when preparing your hot chocolate.
Gently peel the chocolate pieces from the molds, ensuring they are intact. For half of the chocolate pieces, add a few spoonfuls of your homemade cocoa mix, followed by a generous amount of marshmallows. The more marshmallows, the more delightful your cup will be!
Preheat your oven to about 300 degrees. Once warmed, remove the cookie sheet and place a piece of parchment paper on it. Take an empty chocolate dome and place it on the hot sheet for a few seconds. This will slightly melt the edges.
Gently press this melted dome over the filled dome, sealing them together. Place them back in the fridge or freezer for a few minutes until they’re firm.
To add a decorative touch, melt a few tablespoons of chocolate as before. Pour it into a zip-top bag, snip a tiny corner, and drizzle over the assembled Hot Chocolate Bombs. You can sprinkle extra sugar on top if desired.
When it’s time to enjoy, place a hot chocolate bomb in a mug and pour a cup of hot milk alternative (like almond, coconut, or oat) over it. Stir until blended and enjoy a cozy moment!
