Bournville Hot Cocoa Bomb Recipe

Directions

Break the Bournville bars into small pieces. Heat them in a glass bowl at 50 percent power in 30-second intervals

Take a chilled silicone mold and place a tablespoon of melted chocolate into each cavity.

Use the back of a spoon or a pastry brush to push the chocolate up the sides. Pay extra attention to the rim. If it’s too thin, the bomb will crack when you remove it. Freeze for 5 to 10 minutes until completely set.

Gently peel the silicone mold away from the chocolate spheres.

In a small bowl, mix your cocoa, powdered sugar, and cake sprinkles.

Place 1 tablespoon of this cocoa mix into 6 of the half-spheres. Top with a handful of mini marshmallows.

Take an empty chocolate half-sphere and touch the rim to the warm plate for 1–2 seconds to melt the edge

Immediately press it onto a filled half-sphere to create a seal. Smooth the seam with a clean finger or a hot spoon

Serve it with warm milk.

If you find Bournville a bit too grown-up in bitterness, you can add a pinch of cinnamon or a drop of vanilla extract to the milk before pouring!