Perfect recipe for a chilly St. Patrick’s Day celebration!
Melt milk chocolate chips in a heatproof bowl set over a saucepan of simmering water. In a small bowl, combine cocoa and sugar; set aside.
Place 16 (6 cm/2 1/2-inch) half-sphere moulds on a baking sheet. Add 1 tbsp (15 mL) melted milk chocolate to the cavity of each mould and use a brush to evenly coat the inside. Chill for 15 to 20 minutes or until chocolate is set.
Remove shells from moulds and transfer to a parchment paper–lined baking sheet.
Add 2 tbsps (30 mL) cocoa mixture and 1 tbsp (15 mL) mini marshmallows to 8 of the chocolate sphere halves.
Heat a small non-stick skillet over medium-low heat for 1 to 2 minutes. Remove from heat. Place an empty sphere half, open side down, on the warm pan to heat the edges; when the edge begins to melt, remove from pan and press to cover a filled sphere half. Hold for 15 to 30 seconds to seal. Repeat with remaining sphere halves, reheating the skillet as needed.
Melt white creme chips in a heatproof bowl set over a saucepan of simmering water. Transfer half the melted creme chips to small bowl; stir in green food colouring until evenly distributed and tinted to your desired shade of green. Transfer the white chocolate and green chocolate to separate piping bags fitted with small round tips.
Decorate each bomb with white and green chocolate. Garnish with sprinkles. Chill for 3 to 5 minutes or until chocolate drizzle is set.
Store hot chocolate bombs, wrapped individually in plastic wrap, in re-sealable container and freeze for up to 6 months.
To serve, drop hot chocolate bomb into a mug and pour boiling-hot water or steamed milk overtop. Stir to dissolve.