Start by tempering your chocolate. I have a recipe for it here.Pour the tempered chocolate into each small half-sphere mold. Tap the mold on the table to remove any air bubbles.Now turn the mold upside down over a sheet of baking paper and shake out the excess chocolate.Turn the mold back and scrape the surface clean so the half-spheres are free. This can be done with a small spatula or dough scraper.Let the chocolate set/harden. This takes about 1 hour.Carefully pop the small half-spheres out of the mold. If you can't get them out, check if you've removed enough chocolate from the bottom, otherwise the chocolate might not be tempered properly and you'll need to start over. But remember the chocolate can be reused.Place cocoa powder and marshmallows into half of the chocolate shells.Heat a frying pan over medium heat.Gently heat/melt the opening of the other half-spheres lightly on the pan and attach them to the filled chocolate shells. Now you have a beautiful chocolate ball.Use a finger to smooth out any excess chocolate around the seam.Place the chocolate ball in a cup and pour hot milk over it. The chocolate will melt, revealing the marshmallows and cocoa powder. Stir and serve immediately.Store the remaining balls in the refrigerator in an airtight container.{"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/OB3BI7I1LdI.jpg?itok=DXBkli4A","video_url":"https://youtu.be/OB3BI7I1LdI","settings":{"responsive":1,"width":"854","height":"480","autoplay":0},"settings_summary":["Embedded Video (Responsive)."]}