To make the jelly squares, first ‘bloom’ the gelatin by stirring it in 1⁄3 cup of cold water.Allow it to sit and firm up. Whilst you’re waiting line a loaf tin with baking paper.
In a small saucepan, combine rice malt syrup, Nexba Raspberry and cream. Bring to a boil, stirring frequently to incorporate. Reduce the heat to a simmer then add the bloomed gelatin and stir until no lumps remain.
Pour into the lined tin and place in the fridge for at least 2 hours or overnight, to set. Once set, slice into squares about 1-2cm wide.
To make the chocolate bombs, prepare the eggs by wrapping them in cling film and placing them upside down in the carton (so the larger ‘bottom’ of the egg is facing up).
Place the chocolate in a microwave safe bowl and melt in the microwave in 30second increments, stirring between each (to make sure it doesn’t burn), until it’s completely melted.
Once melted, transfer the chocolate mix to another bowl (this allows the chocolate to cool slightly) and leave to sit for 15 minutes.
Carefully dip the large end of the egg (that’s facing upwards in your carton) into the chocolate until it reaches about halfway down the egg and place back in the carton (with the chocolate side facing upwards). Repeat with all the eggs.
Place in the freezer for 10 minutes to set. Remove from the freezer and repeat the process, adding a second layer of chocolate. Place in the fridge to set.
Carefully remove the chocolate shells (these will look like half domes) from eggs andgently remove the cling film from the inside.
Heat up a plate in the microwave for 1 minute.
By now you’ll have lots of half domes that need sticking together to make a circular shape! Lightly melt the open side of one of the chocolate shells by pressing gently into the hot plate for about 5-10 seconds (just enough to get the edges melting a little). Turn it over and place one or two of the prepared jelly squares in the shell. Melt the open side of another empty chocolate shell, then stick the melted edges together, ensuring there are no gaps, and they are glued together. Repeat with the remaining shells until you have six whole hot chocolate bombs. Place in the fridge to fully set and bind together.
To serve, simply drop into warmed milk (or homemade hot chocolate for extra indulgence!) and allow the hot chocolate bomb to melt open revealing its fizzy raspberry inside!