Hot chocolate bombs look like they require a pastry degree, and half the internet insists they do, tempering curves, couverture chocolate, thermometers. Here is the honest home version: there are two ways to make bombs, an easy one and a shiny one, and the right choice depends on who is getting them, not on how brave you feel. Below is the 30-minute no-temper recipe, the show version for when it matters, and the rule for picking between them.
Short answer: Melt chocolate candy coating (no tempering needed), coat a silicone half-sphere mold, chill 10 minutes, fill half the shells with 1 tablespoon cocoa mix and mini marshmallows, seal with warm chocolate, done in 30 minutes. Drop into a mug, pour 1.5 cups of hot milk over it, and stir. Use real tempered chocolate only when the bombs are the gift itself.
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