1. Start by melting your chocolate slowly. I like to do this over a double boiler — a heatproof bowl set over simmering water — stirring frequently until smooth. If you don’t have one, a microwave works fine; heat in 20-second bursts, stirring each time to avoid scorching.
2. Using a silicone half-sphere mold (about 2-inch diameter), spoon a tablespoon of melted chocolate into each cavity. Tilt the mold to coat the sides evenly, then pour out any excess. This step is like painting thin layers — you want a sturdy shell but not too thick.
3. Place the mold in the fridge for 10-15 minutes to let the chocolate set firmly. This chilling reminds me of those brisk mountain mornings, where a little patience made the best biscuits.
4. Once set, gently remove the chocolate half-spheres from the mold. Take two halves to form one bomb.
5. Fill the inside of one half with about 2 tablespoons of hot cocoa mix, a pinch of cocoa powder and powdered sugar blend, and a handful of mini marshmallows. Add a drop of vanilla extract into the cocoa mix for that deep, warm flavor Mama Lu would coax out in her recipes.
6. Warm a plate slightly in the microwave. Press the rim of the filled half-sphere onto the warm plate for a few seconds to soften the edges.
7. Quickly press the softened edge against the rim of an empty half-sphere to seal the bomb. Hold gently for a few seconds to secure. If you like, you can brush a little melted chocolate around the seam for extra hold.
8. Place the sealed bombs back in the fridge for 10 more minutes to harden completely.
9. When you’re ready to enjoy, place one bomb in a mug and pour hot milk (or your favorite milk alternative) over it. Watch the magic unfold as the shell melts and releases the cocoa mix and marshmallows.

Back in the farmhouse kitchen, this would be the moment Mama Lu’s stories would start — tales told between sips and the clinking of spoons. That’s the kind of warmth these cocoa bombs bring.