Fill a small saucepan 3/4 full with water, placing it onto low/medium heat.

Finely chop the white chocolate and place 3/4 of it into a heatproof bowl with a tiny drop of pink food gel. Melt carefully.

Brush a thin layer of tempered chocolate into silicone moulds and freeze for 5 minutes.

Add a second coat of chocolate and freeze again for another 5 minutes.

Remove from the moulds and fill half with hot chocolate powder, marshmallows, and dark chocolate chips.

Seal with another heart of chocolate, drizzle melted chocolate on top, and optionally decorate with raspberries and edible glitter.

Warm a small pot of dairy-free milk until just at a gentle boil, then pour into a heatproof mug.

Place the Chocolate Bomb at the center of the mug. Stir slowly as it melts.

Keep finished bombs in an airtight container in a cool, dry place away from direct light for up to two weeks.

For longer storage, refrigerate for up to a month or freeze for three months, wrapped in parchment.