• 10 oz dark chocolate, 80 percent or higher
  • 3 tbsp caco powder
  • Pinch of cinnamon (optional)
  • Warmed almond or coconut milk, for serving
  1. Melt the dark chocolate in a double boiler over medium heat, stirring until smooth.
  2. Place the silicone molds over a small baking sheet. Once the chocolate is melted, add a heaping tablespoon into each of the 6 molds, using the back of a spoon to spread evenly. Be sure the chocolate completely covers the entire mold.
  3. Place the mold into the freezer for 5-7 minutes, then let it rest at room temperature for 5 minutes. Turn the mold upside down and gently push down the chocolate hemisphere, while pulling on the edges/sides of the mold to release.
  4. Fill three of the open hemispheres of chocolate with 1 tablespoon of cocoa powder and a pinch of cinnamon. The remaining three halves will become the tops.
  5. Microwave a small plate for about 1 minute, or set into a preheated oven, until warm. Place one of the "top” chocolate spheres on the plate for a moment to melt the rim, then place on top of the cacao-powder-filled side and press together. Another trick is to take a spoon and warm it under hot water, then work the spoon tip around the seam to smooth out the edges and hold the mold together.
  6. Freeze for 5 minutes, or refrigerate for 30 minutes. When you’re ready to serve, pour warmed coconut or almond milk over the top and watch your chocolate bomb explode! Stir and enjoy.