Melt the Chocolate:
Place the dairy-free chocolate chips in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.

Prepare the Molds:
Use silicone molds for the best results. Using a spoon, pour a small amount of melted chocolate into each mold. Gently tilt and swirl the mold to evenly coat the inside with chocolate. You want the walls to be thick enough to hold the filling but not too thick to make them difficult to melt. Place the molds in the freezer for about 10-15 minutes to set.

Add the Filling:
Once the chocolate has set, mix the cocoa powder and powdered sugar together. Take one of the chocolate shells out of the mold and spoon about 1 tablespoon of the cocoa mixture into the center of the shell. Add 1-2 teaspoons of mini marshmallows on top of the cocoa mixture.

Seal the Bombs:
Gently melt the edge of the other half of the chocolate shell by placing it on a heated pan for a second. Then, carefully press the two halves together, sealing the bomb.

Decorate (Optional):
If desired, drizzle some extra melted chocolate over the top of the sealed hot chocolate bombs. You can also sprinkle some extra mini marshmallows, vegan sprinkles, or even a dash of cocoa powder for decoration.

Let the Chocolate Set:
Place the completed bombs in the freezer for another 10 minutes to fully set.

Enjoy:
To use, heat up your favorite plant-based milk (such as almond, oat, or soy milk) in a saucepan or microwave. Drop a hot chocolate bomb into the milk and watch as the chocolate shell melts and the marshmallows float to the top. Stir and enjoy!