Christmas ornament hot chocolate bombs

Chop the chocolate and melt in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted.

Spoon the melted chocolate into a half-sphere mould cavity (alternatively, use a small bowl), using the back of a spoon or pastry brush to coat evenly. Chill for 5 minutes, then repeat for a second layer to strengthen the shells. Refrigerate until set, approx. 10 minutes. Reserve the remaining melted chocolate and keep warm.

Gently remove the hardened shells from the moulds. Fill half with 1 tablespoon hot chocolate mix and a spoonful of mini marshmallows. Warm a plate slightly, press the edges of the empty shells against it to melt, then quickly cap onto the filled halves. Smooth the seam with melted chocolate if needed, then brush with more chocolate and roll in sprinkles for a festive finish. Allow to set for 5 minutes.

To make the ornament top, use a heated paring knife to cut a small hole in the top of each bomb. Insert a candy cane hook, brush around the opening with melted chocolate, and add sprinkles to secure.

To serve, place a bomb in a mug, pour over steaming milk, stir and watch it melt into a rich, festive drink.