Ekaterina Salinger

500g Tempered Santo Tomas 70% Dark Chocolate Couverture (makes 6 spheres)
275g Nonfat dry milk powder
220g Powdered sugar
75g Cocoa powder
7g Cornstarch
6g Fine sea salt Marshmallows Crushed peppermint Christmas sprinkles Hot milk

1. Temper the chocolate and spoon over sphere molds, do 2 coats. Let set.
2. Combine the milk powder, sugar, cocoa powder, cornstarch and salt together in a bowl.
3. Unmold the chocolate spheres and place on cupcake cases. FEATURED PRODUCT HOT COCOA BOMBS Santo Tomas 70% Dark Chocolate Couverture
4. Place 2 heaping tablespoons of the cocoa mix into the half spheres.
5. Top with marshmallows.
6. To seal the cocoa bombs, place the other half of the spheres seam-side down on a hot pan until the seams melt. Use gloved hands to avoid fingerprints. Immediately place over the filled halves.
7. Drizzle more tempered chocolate over the top of the bombs and add sprinkles.
8. Place a cocoa bomb in a mug. Slowly pour about 1 1/2 cups of hot milk over the bomb. Watch the chocolate melt and the bomb “explode” to reveal the contents inside. Stir and enjoy.