Decadent Chocolate Spheres with Marshmallows (Printable view)

Chocolate spheres with cocoa and marshmallows that melt into creamy, indulgent hot chocolate in hot milk.

# What You Need:

→ Chocolate Shells

01 - 10.5 ounces high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tablespoons unsweetened cocoa powder
03 - 6 tablespoons powdered sugar
04 - 1 cup mini marshmallows

→ Decoration

05 - 1.75 ounces white chocolate, melted
06 - Sprinkles, to taste

# How To Make:

01 - Melt chocolate in a heatproof bowl over a saucepan of simmering water (double boiler) or microwave in 30-second bursts, stirring until completely smooth.
02 - Using a pastry brush or spoon, coat silicone sphere molds (approximately 2.5-inch diameter) with a thick, even layer of melted chocolate, ensuring full coverage.
03 - Refrigerate the molds for 10 minutes until the first layer is partially set.
04 - Apply a second layer of chocolate to reinforce the shells. Chill for another 10–15 minutes until completely firm and set.
05 - Carefully unmold chocolate shells. Fill half the shells with 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and a generous portion of mini marshmallows.
06 - Warm a plate in microwave. Gently press rim of empty shell onto plate to slightly melt edge, then quickly press onto filled half to seal. Smooth seam if necessary.
07 - Drizzle with melted white chocolate and add sprinkles if desired. Allow decorations to set completely.
08 - Place hot chocolate bomb in a mug. Pour 1 cup (8 fluid ounces) very hot milk over and stir until fully melted and creamy.

# Expert Advice:

01 -
  • Each bomb feels like unwrapping a secret, the kind that makes everyone at the table lean in and watch.
  • You control the sweetness, the richness, and even the surprise inside, no powdered packets required.
  • They store beautifully, so you can pull one out on a cold night and feel like you planned ahead even if you didnt.
  • Kids and adults alike lose their minds watching the shell collapse into swirling, creamy chocolate.
02 -
  • If your shells crack when unmolding, your chocolate was too thin or too cold, let the molds sit at room temperature for a minute before trying again.
  • Sealing the halves is the trickiest part, a too-hot plate melts too much, a cool plate doesn't melt enough, practice makes it instinctive.
  • Very hot milk is essential, lukewarm milk just softens the shell without melting it, and you'll be stirring forever.
03 -
  • Use a silicone mold, not a plastic one, silicone releases the shells cleanly and doesn't crack them.
  • If your seam looks messy, gently rub it with a warm finger to smooth the chocolate, it'll blend right in.
  • Make extra shells, a few will crack or break, and having backups means you won't have to start over.
  • Pour the milk slowly at first so you can watch the bomb collapse, it's half the magic.
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