Step 1

In a saucepan add the almonds, cashews, and pistachios.

Step 2

On low flame roast them for 4-5 minutes.

Step 3

Transfer to a plate and let it cool down completely

Step 4

Add all the nuts, cardamom powder, and saffron strands to the blender jar.

Step 5

Blend on low speed until all the nuts are chopped into a semi-coarse powder.

Step 6

Pour 2 cups of water in the instant pot liner.

Step 7

Turn the saute mode on the normal setting.

Step 8

In a large stainless steel or glass bowl, put the chocolate chips.

Step 9

Place the bowl on the instant pot to make it work as a double boiler.

Step 10

Mix with a spatula until all the chocolate chips have melted.

Step 11

The melted chocolate should not have any lumps and should be glossy.

Step 12

Put about a teaspoon of melted chocolate in the mold tray and spread it evenly with a small spoon.

Step 13

Complete all the mold in the tray and put it in the fridge for about 10 minutes.

Step 14

Carefully remove the chocolate shells.

Step 15

For Indian style white chocolate bombs, fill half the number of the white chocolate shells with milk masala powder till 3/4th capacity.

Step 16

For hot cocoa bombs, fill half the number of the milk chocolate shells with hot cocoa powder and a few marshmallows.

Step 17

Place a plate on the Instant Pot liner and heat it by turning the saute mode on, once warm, turn off the saute mode by pressing cancel.

Step 18

For the remaining chocolate bomb shells, touch the rim onto the hot surface of the plate so it melts a bit.

Step 19

Quickly put it on the filled half and make a hot chocolate bomb.

Step 20

Place it in a tray and continue with remaining cocoa bombs.

Step 21

Let them rest for 10 minutes.

Step 22

Fill some melting chocolate in a piping bag and decorate the chocolate bombs as desired.

Step 23

In 1 cup of hot milk, drop the hot cocoa bomb, mix well and enjoy.