Step 1

Add 120g of white chocolate melts into a micro safe bowl. Heat for 30 seconds and stir. Continue heating in 20-second intervals and stirring in between until chocolate is fully melted.

Step 2

Using a baking paintbrush or the back of a small spoon, coat the silicone moulds completely in a layer of the chocolate.

Step 3

Place the coated moulds flat in the freezer for approximately 3 minutes, or until set.

Step 4

Coat the moulds with another layer of melted chocolate to make the sides thicker since a lot of the chocolate would have settled at the bottom. Chill in the freezer for a further 3 minutes until set.

Step 5

Very gently pull back the moulds from the chocolate and carefully push the chocolate out. Avoid touching the chocolate with your fingers so that it does not melt.

Step 6

Place a small microwave-safe plate in the microwave for 45 seconds.

Step 7

Remove the plate and place one of the half bombs on the warm plate for a couple of seconds so it can melt the edge.

Step 8

Quickly fill that mould with 2 teaspoons of hot chocolate mix followed by 2 teaspoons of mini mallows.

Step 9

Take another half bomb and repeat step 9 by melting the edge on the warm plate.

Step 10

Place the second chocolate half on top of the first and hold together for a few seconds for the melted edges to bond.

Step 11

Repeat this process for the other 2 bombs (or any extras you plan to make.

Step 12

Use leftover melted chocolate to drizzle over your bombs with a spoon or piping bag. Add any extra decorations such as sprinkles quickly before the drizzle hardens.

Step 13

When ready to drink, warm your milk in the microwave or stovetop, add to mug then pop a bomb into the mug, allowing it to melt. Stir before drinking. Alternatively, add the chocolate cocoa bomb first and pour the hot milk over the top.