• 200g dark chocolate, melted
  • 6 tsp hot chocolate powder
  • 50g mini marshmallows
  • gold lustre to decorate
  • milk, to serve


  • STEP 1

    Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they’re all covered – don’t worry about being too precise.

  • STEP 2

    Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.

  • STEP 3

    Brush the second layer of chocolate in the moulds so they’re evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.

  • STEP 4

    Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.

  • STEP 5

    To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.

Recipe tip

We’re not tempering this chocolate, so it’s advisable to keep the domes in the fridge until needed.

Goes well with


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