• First, break your milk chocolate into a Pyrex bowl.
  150 g Milk chocolate
  
• Then melt the chocolate over a saucepan of simmering water making sure the water doesn’t touch the bottom of the bowl; keep stirring until melted or melt in the microwave, stirring every 30 secs until melted.
  
• Pour the melted chocolate into your moulds and spread a thin layer making sure that each heart is completely covered.
  
• Pop the chocolate molds in the fridge for 10 minutes.
  
• Once set give each heart mold another coat of melted chocolate, ensuring the edges are well covered so they don’t break when you remove them from the silicone heart molds.
  
• Put chocolate bomb molds back in the fridge for 10 more minutes to set. Once set you can pop out the chocolate and place onto a chopping board ready to fill.
  
• Fill half of the hearts with 1 mocha coffee sachet in each.
  3 Sachets Mocha coffee sachets
  
• Add in a heart shaped marshmallow.
  
• Heat up a plate or a frying pan and melt the edges of the empty hearts and place them on to the filled halves to seal them shut.
  

How to Decorate Chocolate Mocha Bombs

• Break the white chocolate into a glass Pyrex bowl.
  50 g White chocolate
  
• Now melt the chocolate over a saucepan of simmering water making sure the water doesn’t touch the bottom of the bowl.
  
• Place the melted white chocolate into a piping bag. Drizzle over each chocolate bomb.
  
• Add a few chocolate curls to the top of each heart. Pop back into the fridge for another 10 minutes until set.
  1 tbsp Chocolate curls for topping
  
• When you’re ready for a Double Mocha coffee bomb simply pop it into a cup. Then pour boiling water over it and stir. I hope you enjoy this fun recipe.