Add powdered sugar, cocoa powder, chopped chocolate, and powdered milk to a small bowl. Whisk to combine.
MAKE CHOCOLATE SHELLS:
Melt the vanilla almond bark as per the package instructions.
Stir in gel food coloring. Add more as needed to reach the desired color.
Add 2-3 tablespoons of melted chocolate to each other the silicone wells.
Using a spoon or paintbrush, coat the silicone well with the chocolate all the way to the top of the mold.
Ensure you go to the top of each mold so that there aren’t any holes or gaps.
Chill the molds in the refrigerator until the chocolate is hardened, about 5-10 minutes.
Carefully remove the half spheres of chocolate from the molds.
FILL CHOCOLATE SPHERES:
Fill six of the chocolate spheres with 2 tablespoons of the hot cocoa powder.
Evenly distribute the mini marshmallows between the chocolate spheres with the cocoa powder in them.
ASSEMBLE SPHERES:
Heat a nonstick skillet over medium heat for 2-3 minutes.
Take the skillet off of the heat.
Place one of the unfilled chocolate spheres, hollow side down, for 1-2 seconds, or until the edges start to melt.
Place this sphere on top of one of the filled spheres and push them together carefully.
GARNISH:
Drizzle some leftover chocolate over the top of the sphere and garnish with sprinkles (optional)
SERVE:
Warm 1 ¼ cups of milk for every hot chocolate bomb you plan on using. Warm the milk over medium heat for 2-4 minutes or until it just begins to bubble gently.
Place a hot chocolate bomb in a large mug. Pour warmed milk over the top. Stir until combined. Serve.
Notes
I highly recommend using vanilla candy bark (or almond bark). If you don’t have them on hand, you must temper standard chocolate to use it in this recipe because melted chocolate won’t turn out shiny and smooth.
I wear gloves when making the chocolate bombs to avoid leaving fingerprints on the surface.