Preparation Steps

• Heat the heavy cream in a small saucepan over medium heat until just simmering. Do not boil.
• Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes.
• Add powdered sugar and vanilla extract to the chocolate mixture. Stir gently until smooth and fully combined.
• Divide the mixture evenly among the silicone hemisphere molds, filling each about 3/4 full. Tap the molds gently on the counter to remove air bubbles.
• Place molds on a baking sheet and freeze for 15–20 minutes, or until firm.
• Remove from freezer and carefully pop out the chocolate shells. Place three shells with the open side up on a parchment-lined tray.
• Fill each shell with about 1 tablespoon of mini marshmallows.
• Warm a plate slightly in the microwave for 10 seconds, then press the flat side of the remaining chocolate shells onto the warm plate for 2–3 seconds to slightly melt the edges.
• Immediately place the melted-edge shells on top of the filled halves and gently press together to seal. Smooth any seams with a fingertip dipped in warm water.
• Optional: Roll the finished bombs in cocoa powder for a decorative finish. Store in an airtight container in the refrigerator for up to 2 weeks.
• To serve, place one hot cocoa bomb in a mug and pour 8 oz of hot milk over it. Stir until melted and enjoy.