Makes 6 / Prep time 20 mins / Chill Time 30 mins

1. Place 12 semi sphere silicone moulds on a tray and set aside.
2. Finely chop up the chocolate using a sharp knife.
3. Boil a saucepan of water approx. 2-3 inches deep and remove from the heat.
4. Put two thirds of the chopped chocolate into a mixing bowl and sit the bowl over the saucepan, being careful not to let the bottom of the bowl touch the water.
5. Heat the chocolate and stir constantly. When the chocolate reaches around 40-45°C, remove the bowl from on top of the saucepan. Keep stirring the chocolate until it has all melted.
6. Mix in the remaining third of chopped chocolate and stir until smooth.
7. Add your orange or peppermint flavouring and continue to stir until the chocolate cools to 31-32°
8. Spoon a teaspoon of the melted chocolate into each mould and spread it around using a pastry brush, until the mould is covered.
9. Pop the moulds into the fridge for 5 mins.
10. Remove from the fridge and add another teaspoon of melted chocolate into each mould and spread.
11. Set the chocolate in the fridge for 20 mins.
12. Take each semi sphere of chocolate out of the mould and place them on some greaseproof paper.
13. Fill 6 semi spheres with a tablespoon of hot chocolate powder and top with the mini marshmallows.
14. Heat a plate and one at a time, press the edge of the empty semi spheres onto the plate until the chocolate starts to melt.
15. Place the semi sphere on top of a filled one and press together to seal.
16. Drizzle the remining chocolate over the top of the bombs and decorate with sprinkles. If the chocolate has gone hard, pop it into the microwave for 20 -30 seconds to melt.
17. Drop the bombs into some hot milk, stir and enjoy!

Tips

• We recommend you don’t skip the tempering stage. If you don’t temper the chocolate, your bombs will easily melt when handled and they won’t have a shiny finish.
• We used a semi sphere silicone mould where the diameter of each cavity was 5cm.