Chocolate explosion!

Now that winter has arrived, it’s the perfect time for hot chocolate bombs. When these chocolate spheres are dropped into warm milk, they crack open in the most mesmerizing way, releasing a flurry of hot cocoa mix and marshmallows to create a decadent cup of hot cocoa.

Tempered chocolate, or chocolate composed of a network of stable crystals, is what gives these bombs their shiny finish and snap. If you come across a recipe for hot chocolate bombs suggesting that you can make them without tempering — most likely by chilling them in the fridge — move along.

Tempering chocolate is crucial for hot chocolate bombs. The method we’re using here, called the seeding method, is easy and utterly foolproof.

First, melt two-thirds of the chocolate on the stovetop in a heatproof bowl set over a pot of simmering water, or in the microwave in 30-second bursts. Melt the chocolate completely without exceeding 100 degrees. (If you don’t have a thermometer, use your fingertip as a guide. It should never be too hot to touch.)

Remove the melted chocolate from the heat and add the remaining chocolate in three batches, stirring until incorporated after each addition. Stir until the chocolate is between 88 and 91 degrees — about body temperature.

Test a bit of the chocolate before making the bombs by swiping a small amount on a piece of parchment paper. It should begin to set immediately. If it doesn’t, add more chopped chocolate, 1 tablespoon at a time, testing again after each addition.

Higher-quality chocolate makes tempering much easier. If you buy a larger hunk of chocolate or chocolate wafers, make sure it doesn’t have a gray or white film, called bloom. Bloom indicates the chocolate has been exposed to higher or lower temperatures and has already gone out of temper. If the bar in your pantry has any bloom, it’s probably just surface level and tempering will remove it, so don’t stress.

the molds with tempered chocolate. Drop 1 tablespoon tempered chocolate into each well of 2 (6-count, 2-inch-wide) half sphere silicone mold trays. Use a brush to spread the chocolate up the sides and over the edges of the molds by just a bit. Let sit at room temperature until the chocolate is hardened, 5 to 15 minutes. Brush the wells with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating.

at room temperature until completely hardened, 15 to 30 minutes.

half the spheres with cocoa and marshmallows. Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows and teaspoon sprinkles, if desired, into 6 of the wells.

a border of chocolate on the unfilled shells and assemble the bombs. Wearing

cupcake liners with chocolate. Drop 1 tablespoon tempered chocolate into each of 6 parchment paper cupcake liners. Use a brush to coat the bottom and sides of the liners with the chocolate. Let sit at room temperature until the chocolate is hardened, 5 to 15 minutes.

liners with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes.

with cocoa and marshmallows. Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows and teaspoon sprinkles, if desired, into each liner.

the bombs with more chocolate. Drizzle 1 tablespoon tempered chocolate over the filling in each liner. Use back of a small spoon to smooth chocolate over the filling to completely enclose it. Let sit at room temperature until the chocolate is completely hardened, 30 to 45 minutes. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 and 91 degrees.) Wearing nitrile or latex gloves, gently release the chocolate bombs from the liners.

you can decoratively drizzle the bombs with any remaining chocolate and add sprinkles to garnish, if desired. Use gloves when decorating or moving the cocoa bombs to prevent fingerprints.

the chocolate bombs. Heat 1 cup milk for each hot chocolate bomb gently on the stovetop or in the microwave for about 2 minutes until very hot, almost to a boil. Pour the hot milk into a large mug and gently add the bomb for the most dramatic explosion. After the bomb melts, stir vigorously to incorporate into the milk.

TNS Makes: Temper the chocolate: 1. Set up 2. Chop 3. Remove Option 1: With silicone mold trays 1. Coat Hot chocolate bombs are an impressive and fun DIY project kids and adults will enjoy. 6 hot chocolate bombs 12 ounces high-quality semi-sweet chocolate bars or chips, such as Ghirardelli cup hot cocoa mix 18 to 24 mini marshmallows Sprinkles, for decorating (optional) 6 cups whole or 2% milk, for serving a double boiler. Fill a 4-quart pot halfway with water and set over medium-high heat. Find a heatproof bowl that fits securely on top of the pot without touching the water. and temper the chocolate. If using bars, finely chop 12 ounces semisweet chocolate. Set aside (about 4 ounces). Transfer the remaining (8 ounces) to the bowl and fit over double boiler. Melt chocolate in double boiler, stirring regularly with a heatproof spatula to help with melting and to keep it from getting too hot. Keep an eye on the chocolate temperature — it should never get too hot to touch, but you can check this using a digital probe thermometer. Do not exceed 100 degrees. bowl from the double boiler. Add the reserved chocolate in three increments, stirring until incorporated and melted after each addition. Continue mixing until the chocolate is between 88 and 91 degrees. You can check this with a digital probe thermometer or by touch — the chocolate should be about body temperature, so test on the back of your hand or wrist.