Decadent Chocolate Spheres Filled (Printer View)

Chocolate spheres filled with cocoa and marshmallows that create a creamy, indulgent hot chocolate experience.

# What you'll need:

→ Chocolate Shells

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

→ Filling

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

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted (for drizzling)
06 - Sprinkles, to taste

# Method:

01 - Gently melt the chopped chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals, stirring until smooth.
02 - Using a pastry brush or spoon, apply a thick, even layer of melted chocolate to silicone sphere molds, fully covering the interior.
03 - Refrigerate the coated molds for 10 minutes to set the first chocolate layer.
04 - Add a second layer of melted chocolate for solidity and chill again for 10 to 15 minutes until completely firm.
05 - Carefully remove the hardened chocolate shells from the molds.
06 - Fill half of the shells with 1 tablespoon unsweetened cocoa powder, 1 tablespoon powdered sugar, and a generous spoonful of mini marshmallows each.
07 - Warm a plate briefly in the microwave. Lightly press the rim of an empty shell onto the plate edge to melt, then quickly seal it onto a filled half. Smooth the seam as needed.
08 - Drizzle with melted white chocolate and garnish with sprinkles if desired. Allow to set completely.
09 - Place one chocolate bomb in a mug, pour 1 cup (8 fl oz) of very hot milk over it, and stir until fully melted and creamy.

# Expert Advice:

01 -
  • They look like edible art but taste even better than they look.
  • Kids go absolutely wild watching the chocolate shell break apart in hot milk.
  • You can make a batch and gift them, which always feels thoughtful and impressive.
02 -
  • Chocolate shells crack easily if they get too thin or if you try to unmold them before they're completely hard—patience adds 5 minutes but saves your sanity.
  • The warmth of your hand is enough to soften chocolate edges, so work quickly when sealing the two halves together or they'll stick in awkward places.
  • Very hot milk matters; if it's just hot, the bomb takes forever to melt and the marshmallows don't soften as beautifully.
03 -
  • Keep your silicone molds in the freezer between uses so cold chocolate sets faster and pops out more easily.
  • If you mess up sealing the two halves, gently re-melt the edges and try again—chocolate is forgiving if you're patient with it.
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