Instructions

• Place your circle baking mold on a flat plate or baking sheet and have your white melting chocolate and marshmallows within reach.
• Put some white melting chocolate in a microwave‑safe bowl. Microwave in 30‑second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
• Working one or a few cavities at a time, use a spoon or pastry brush to coat the inside of each mold cavity with a layer of melted chocolate. Make sure the sides and edge are covered so you form a shell; tap the mold gently to settle the chocolate and remove air pockets.
• Chill the coated mold in the freezer for about 10 minutes, or until the chocolate shells are fully set and firm.
• Remove the mold from the freezer and carefully flex or peel the mold to release the chocolate hemispheres. Place the hemispheres on a plate with the open side up.
• If you need to smooth or fix uneven rims, melt a small spoonful of chocolate and use it as “glue” to fill gaps or even the edges. Work quickly while the chocolate is warm.
• Place marshmallows into half of the chocolate hemispheres. Do not overfill—leave a little space at the rim so halves can be joined.
• Warm the rim of an empty hemisphere slightly by brushing a very small amount of melted chocolate on the rim (this will act as the adhesive), then place it on top of a filled hemisphere and press gently to seal. Wipe away any excess chocolate and, if desired, use a little additional melted chocolate around the seam to smooth and secure the join.
• Chill the assembled cocoa bombs briefly (a few minutes) so the seam sets and the two halves bond firmly.
• To serve, drop a white chocolate cocoa bomb into a cup of hot cocoa or coffee and stir as the chocolate melts to release the marshmallows and any filling.
• Store finished cocoa bombs in a cool, dry place until ready to use.