These bombs can be made in advance and refrigerated. Use when required. They are pretty to look at, delight to see and even tastier to consume.

Preparation Time
10 minutes

Refrigeration Time
20 minutes

Cooking Time
15 minutes

2 large chocolate bombs

TIL KA CHIKKI Recipe|Renu dalal


  • ¾ Cup Chopped Dark Chocolate
  • ¼ Cup Mini Marshmallows

For the Hot chocolate mix

  • ¼ Cup Cocoa Powder
  • ¼ Cup Powdered Sugar
  • 1 tsp Cinnamon Powder

For garnish

  • ¼ Cup Melted White Chocolate Sprinkles

To serve

  • 3 cups hot milk


  1. In a double boiler, Melt the chopped dark chocolate.
  2. In a semi circle mould brush a thick layer of the melted dark chocolate to make the outer shell. Refrigerate for 10 minutes until it’s firm.
  3. In separate bowl, mix in cocoa Powder, powdered sugar and cinnamon powder to make the hot chocolate mix.
  4. Demould the shells, add in 2 tbsp of the Chocolate mix in one semi circle shell. Top with some mini marshmallows.
  5. Microwave an empty plate for 15 seconds, take one semi circle and twist the edges on the plate and melt the edges.
  6. Join together the empty chocolate shell with the melted edges with the filled chocolate shell and press down the edges in order to stick it together.
  7. Refrigerate the chocolate bomb for 10 minutes and garnish with melted white chocolate and sprinkles.

To serve

  1. Take the hot chocolate bomb in a cup and pour in hot milk and mix once it's melted.

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